Annual Suckling Pig Feast Returns to Si Chuan Dou Hua Restaurant with Two New Tantalising New Flavors of Suckling Pig - Located at PARKROYAL @ Kitchener Road

 Si Chuan Dou Hua Restaurant
Suckling Pig Feast

Here's The Chef Presenting His Tea-Serving Skills
Before Starting off with All The Yummy Delicious Food

Annual Suckling Pig Feast @ Si Chuan Dou Hua Restaurant
Located at PARKROYAL on Kitchener Road

Returns with 2 Tantalizing Flavors

Barbecued Crispy Suckling Pig with Fermented Bean Curd

Whole "Pi Pa" Suckling Pig with Minced Garlic and Pineapple Sauce

Barbecued Crispy Suckling Pig with Fermented Bean Curd
(Photo Credits : William Tan)

Perfectly Crispy Skin
Barbecued to Perfection
(It Stays Crispy even after an hour)

Look At How It Is Perfectly Sliced & BBQ'ed
(Photo Credits : William Tan)

The Chefs thoroughly rubs the Fermented Bean Curd into the suckling pig before it is grilled, giving it is distinctively Piquant Flavour.

The Pig is marinated specially by Chef Zheng Guang Liang (郑广良) and Executive Cantonese Chef Leung Wing Chung (梁永祥) using their uniquely developed Recipe. The pig is BBQ'ed under the perfect heat control that is astonishing and respected due to their years of Culinary Experience. 

Accompanied With the amazingly delicious sauces made by the Chefs personally, it is an amazing feast that you can never miss.

Whole "Pi Pa" Suckling Pig with Minced Garlic & Pineapple Sauce
 Optimal Proportion of Tender Meat and Pig's Skin

Perfect Representation of Garlic Bread With Suckling Pig Meat with Skin & Vegetable Topping
(Photo Credits : William Tan)

The skin of the suckling pig sliced together with its meat and tendons provides a satisfying crunch.

Pineapple Sauce That Goes Well With The Whole "Pi Pa" Suckling Pig
(Photo Credits : William Tan)

This dish is accompanied by the new Minced Black Garlic and Pineapple Sauce, which reduces the greasiness of the dish and gives the palate a refreshing experience.

Specially Made Garlic Bread
Soft & Light Side Accompaniment Dish

Garlic Bread made from 
Dough Kneaded with Garlic that's specially made to accompany the Whole "Pi Pa" Suckling Pig with Minced Black Garlic & Pineapple Sauce Dish. It's soft and light which goes well with the Meat and Suckling Pig's Skin.

Moreover, the Chefs slices the suckling pig into optimal proportions with just the right amount of meat that is accompanied with the skin. As compared to eating just the suckling pig skin alone, this tastes way better.

Apart from the first course where the crispy skin of the suckling pig is consumed with fluffy handmade bus and scallions, the meat is also included as an ingredient in three other dishes (Pearl Garoupa in Preserved Vegetables, Roasted Barbequed Pork with Dried Scallops in Superior Pork Rib Congee and Roasted Barbecued Pork with Preserved Vegetable in "Mee Sua" Soup ) in the set menu. 

The Suckling Pig takes centrestage in the flavourful and memorable Stir-fried Fillet of pork with Salt and Pepper too.

Pearl Garoupa in Preserved Vegetables
(Photo Credits : William Tan)

Parts of the Suckling Pig adds flavor when steamed with the Pearl Garoupa in Preserved Vegetables.

I must say, the quality of fish served is very fresh and the meat is soft, tender which melts directly in your mouth. This dish is definitely worth the buy and would recommend it to everyone who loves Steam Fish like I do.

Roasted Barbequed Pork with Dried Scallops in Superior Pork Rib Congee

Roasted Barbequed Pork With Dried Scallops consists of Scallops, Peanuts, Dry Oysters, Preserved Vegetables and also not forgetting the Suckling Pig Meat. This Congee is definitely nutritious and each mouthful is rich in ingredients that are generously added into the soup.

Additional Ingredients that could be added based on personal preference are the spring onions, burnt rice and parsley as shown above.

Roasted Barbequed Pork with Dried Scallops in Superior Pork Rib Congee
(Photo Credits : William Tan)

Look at this dish as it is amazingly nostalgic because this dish reminds me of the porridge that my mother used to cook for me. This is a dish you should try out as it's simply delicious.

Signature Fine Beancurd With Wolfberry
Smooth & Soft Beancurd

Signature Fine Beancurd With Wolfberry
(Photo Credits : William Tan)

The Beancurd is made Fresh Daily & is served warm. It is milky and smooth that has a mild sweetness from addition of the wolfberry. 

A mild and light dessert which sufficiently satisfies you at the end of the meal without overly cramming your stomach with the immense course of food that's eaten beforehand.

Fine Beancurd With Sesame Ice Cream
(Photo Credits : William Tan)

Served in a Beautiful Glass that looks just like a "Martini Glass", the glass adds an aesthetic plus point to beautify the entire dessert to create an overall presentable outlook that further boost the focus on the Dessert itself.

The Dessert consists of a mildy cold and warmth combination of Ice Cream and Bean Curd is an interesting combo that makes this dessert the first fusion beancurd yet best beancurd I've ever tried. 

Deep Fried Durian Balls
(Photo Credits : William Tan)

This Dessert that is made from Sweet Potato with Durian Purée that oozes out the moment you bite it, is just so Sinfully Delicious !!


Available till 31st August 2015UOB Cardholders get to enjoy the Suckling Pig delicacy at a special price of $169 (U.P $238) or 20% off the Promotional Set Menu.


The Taste of Suckling Pig 
(Menu Included has 4 ways to eat)

(S$688++ for 10 persons)
(S$428.00++ for 6 persons)

Barbeque Crispy Suckling Pig


Fish Maw, Abalone, Conpoy and Chicken in Thick Soup
Double-boiled Shark's Cartilage Soup with Eight Treasures Chicken


Stir-fried Lobster with Signature Soya Bean Crum in XO sauce


Steamed Pearl Garoupa in Preserved Vegetables


Signature Bean Curd Medley


Stir-fried Fillet of Pork with Dried Scallop in Superior Pork Rib Congee
Roasted Barbecued Pork with Preserved Vegetable in "Mee Swa" Soup


Home Made Bean Curd with Wolfberry


Deep Fried Durian Balls


PARKROYAL on Kitchener Road
181 Kitchener Road, Singapore 208533

Opening Hours
Lunch: 11:30am to 2:30pm
High Tea: 2:30pm to 6:00pm
Dinner: 6:30pm to 10:30pm

For reservations: +65 6428 3170