When I was in Beijing, I found out that their much-touted Beijing Duck was prepared and roasted in many different styles, and I mean really very different styles!  In fact, every restaurant has its own style and there are hundreds of such restaurants in Beijing!

Back here in Kuala Lumpur, I’m sure the restaurants that offer Beijing Roasted Duck guard their recipes very closely.  Fans of this roasted fowl will be happy to know that from 13 May till 15 June 2014, talented chefs, led by Chef Foong Koon Sang will be serving up some classic Beijing Roasted Duck dishes at Si Chuan Dou Hua in PARKROYAL Kuala Lumpur.

Duck Collage


The prized crispy golden skin of the roasted duck is usually carved out in front of diners and then wrapped in thin pancakes smeared with plum sauce together with spring onions and rolled up.  Apart from this traditional method, diners will get to try the unconventional method of having the duck skin wrapped with seaweed and julienne legumes, cucumber, spring onions and an aromatic sweet sauce.  This roll has to be eaten immediately as the seaweed tends to lose its crispiness very quickly.


After carving out the crispy skin, the rest of the duck – the bones and meat are cooked in several ways.  The bones are usually boiled for soup and in Si Chuan Dou Hua, the chefs do a good Duck Bones, Salted Vegetables and Beancurd Soup.  The sourish tasty soup is great to whet the appetite for more ducky delights.


Wok-fried Duck with Sichuan Spicy Chillies


 Stir-fried Duck with Fragrant Black Pepper Sauce


Stir-fried Duck with Young Ginger and Spring Onions

In Si Chuan Dou Hua, diners will be spoiled for choices on what to do with the duck meat.  We counted 7 ways the duck meat can be prepared to cater to diners’ preferences.  For those who like some heat and fire on their tongue, the Wok-fried Duck with Sichuan Spicy Chillies and Stir-fried Duck with Fragrant Black Pepper Sauce would be good options.  Of the two, look out for the Sichuan chillies which will numb the tongue (temporarily).  For those who would prefer some milder flavours, go for the Stir-fried Duck with Young Ginger and Spring Onions – this is definitely friendlier on the tongue.


Our favourite is the Sliced Duck with Mango & Spicy Sauce.  The tanginess of the mango slices is in perfect contrast to the roasted duck meat and made more enjoyable by the spicy sweetish sauce.  All these dishes would go well with white rice.


Duck Dan Dan Noodles

Noodles lovers will be happy with the Duck Dan Dan Noodles, Longevity Duck Noodles and Crispy Duck Noodles.


Longevity Duck Noodles


Crispy Duck Noodles

During this promotion from 13 May till 15 June 2014, the Beijing Roasted Duck is priced at RM99 nett per duck and is available during lunch from 12.00noon to 2.30pm and during dinner from 6.30pm to 10.30pm.

Resto Collage

Look out for their Tea Connoisseur when you are in Si Chuan Dou Hua.  He goes around pouring hot water onto your tea in the most unique way with a metre-long nosed bronze tea kettle exhibiting skills of Chinese martial arts, dance and gymnastics.

For enquiries and reservations, please call 03-2147-0088 or email [email protected]


Si Chuan Dou Hua Restaurant
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: 03-2147-0088
Fax: 03-2147-0099

Website: parkroyalhotels.com

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