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| Hokkien Fried Rice |
Continuing our rice culture research, today we went to the Si Chuan Dou Hua outlet at PARKROYAL Hotel on Kitchener Road. We had the now in vogue Pao Fan 泡饭, Mui Fan 烩饭 and seldom heard Hokkien Fried Rice 福建炒饭.
Yesterday, we had three different types of puffed rice 锅巴饭 dishes at Si Chuan Dou Hua's PARKROYAL on Beach Road outlet.
Like its sibling at Beach Road, Si Chuan Dou Hua on Kitchener Road sports a contemporary Chinese, understated decor. I like it actually as it is bright and comfortable, and makes me feel that the restaurant's focus is on food and service quality.
Tea is served.
Crispy Brown Rice with Two-head Abalone in Superior Stock 原粒鲍鱼五谷炸泡饭 (price $78++).
The signature seafood Pao Fan 泡饭 was prepared right at our table.
The pao fan comes with braised abalone.
The pao fan was a mix of interesting textures from soft, tender prawns, fresh scallop, boiled rice, spongy chewy abalone to crispy puffed rice. The dish had layers of savoury sweetness from myriad ingredients.
The superior stock holding the whole dish together was smooth, and savoury sweet.
Next, we had Hokkien Fried Rice 福建炒饭 (price $28++). This is not on the menu but at Si Chuan Dou Hua, they will oblige provided the required ingredients are available in the kitchen. Just speak with the manager.
This rendition of Hokkien fried rice is rich with flavours from diced stir fried chicken, diced roast duck, pulled crab meat, egg, sautéed prawn, long bean and mushroom, celery, fresh scallop and dried scallop. There's subtle wok hei smokiness in the fried rice.
The depth of savoury sweet flavours was held together with a thick savoury brown sauce that surrounded the mound of fried fried like a moat around a fortress.
Lots of textures from the nutty tender rice, soft prawn, scallop, tender chewy duck and chicken, and a bit of soft crunch from long beans. A sprinkle of puffed rice embedded in the fried rice added a crispy crunch here and there in the dish.
The chopped scallion provided aroma to the fried rice. The delicious stir fried dish was not greasy.
This was my favourite dish today.
This was plain boiled rice slathered with flavourful sauce. In this rendition, it was two different sauces. The yellow sauce with chicken stock, shredded chicken and dried scallop. The red seafood sauce had tomato, pulled crab meat and prawn.
I still have a lot of work to do on my rice project but in the meantime, I am recommending you these dishes at Si Chuan Dou Hua at PARKROYAL on Kitchener Road. My top two favourites are the pao fan and Hokkien fried rice. I am not much of a tomato person 😜 So, this mui fan may appeal to you, if you like tomatoes.
Three puffed rice 锅巴饭 dishes at Si Chuan Dou Hua on Beach Road 👈 click
Written by Tony Boey on 23 Oct 2021
Hi, Tony, you may have swapped the Hokkien Fried rice picture for the Pao Fan picture.
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