Celebrating 30 years of culinary craftsmanship, Si Chuan Dou Hua Restaurant brings back its ambitious “A Hundred Expressions, One Masterpiece (百道一席)”, featuring 100 small plates of Sichuan and Cantonese cuisine in an unlimited tasting experience available from 12 October 2026 to 10 January 2027.
Returning Master Sichuan Chef Zeng Feng joins Executive Chef Hoo Chee Keong to showcase more than 15 Sichuan flavour profiles beyond the familiar mala, alongside refined Cantonese creations. Highlights include Fresh Prawn with 30-Year Chinese Wine & Herbs, Steamed Cod with 30-Year Preserved Radish and Jellyfish with 30-Year Aged Vinegar, each showcasing the depth of flavours developed through decades of ageing.
Diners can also savour Sichuan favourites such as Minced Meat Dumpling in Chilli Oil, Stir-fried Chinese Cabbage with Dried Chilli and Fresh Scallop in Minced Sichuan Pepper Sauce, alongside rare heritage dishes including Braised Pork Belly in Honey Sauce and Traditional Minced Chicken Soup with Fungus.
📣 Call 6535 6006 , email top@sichuandouhua.com or head to https://www.sichuandouhua.com/en/restaurant/menu to find out more.
🏢 80 Raffles Place, 60-01 UOB Plaza 1
Singapore 048624
💲Cost:
S$108++ per person, with a minimum of four diners
Offered during weekday dinners and weekend, public holiday eve and public holiday lunches and dinners.
UOB Cardmembers enjoy 15% savings when dining in groups of four or more adults.