Autumn Moutai Bulao Set Menu
This Autumn, indulge in an exclusive Moutai Bulao Set Menu at Si Chuan Dou Hua Restaurant! Going beyond simply pairing baijiu with Chinese cuisine, Chinese Head, Chef Dave Lai employs its unique flavours in creating brand new dishes - combining the premium baijiu and his dishes.
Set Menu starts from SGD78++ per person
About Moutai Bulao
Distilled from fermented sorghum and rice and brewed using a traditional technique over a thousand years old, Moutai Bulao stands out in the Kweichou Moutai portfolio as the first spirit to incorporate longans, wolfberries, hawthorn, and angelica dahurica. This combination results in an exceptionally smooth liquor, with each batch taking three to five years to age and produce.
Set Menu Highlights
Pan-fried Soya Sauce Tiger Prawn
The savory flavour of the pan-fried tiger prawn, accentuated by soy sauce, is as vibrant as autumn leaves. The savoury and sweet interplay enhances the flavours of the prawn, creating a perfect contrast with the rich taste of Moutai Bulao, adding a fiery warmth like winter flame.
Grilled New Zealand Lamb Ribs with Cumin and Organic Cauliflowers
The tender New Zealand lamb ribs, grilled and seasoned with aromatic cumin, offer a flavor as robust as a mountain breeze. The cumin’s earthiness melds with the succulent lamb, creating a rich, smoky taste that lingers like a warm sunset. Paired with lightly charred organic cauliflower, the dish balances hearty and delicate notes, leaving a satisfying finish that resonates with nature's purity.
Deep-fried Crispy Cod Fish with Moutai and Minced Garlic
The golden crisp of the deep-fried cod fish, infused with the aromatic richness of Moutai, is as enticing as the first light of dawn. The delicate crunch of the fish harmonises with the fragrant minced garlic, creating a symphony of flavors that dance on the palate. The Moutai's bold character adds a lingering warmth, reminiscent of a gentle summer breeze, enhancing the dish's complexity.
Stir-fried Mushroom with Sweet and Sour Sauce
The stir-fried mushrooms, coated in a tangy sweet and sour sauce, burst with flavor as lively as a spring garden. The sauce’s vibrant contrast enhances the mushrooms' earthy richness, creating a perfect harmony that dances on the palate. Each bite delivers a satisfying blend of sweetness and zest, leaving a refreshing and delightful finish.
Braised Baby Lobster with Bean Curd in Spicy Minced Meat Sauce
The succulent baby lobster, braised to perfection, absorbs the rich flavors of the spicy minced meat sauce, creating a taste as bold as a summer storm. The velvety bean curd adds a delicate contrast, balancing the heat with its smooth texture. Paired with Moutai Bulao, the dish takes on a new dimension, with the spirit's complex notes enhancing the dish's savouriness and adding a warming depth that lingers delightfully.
Sichuan Spinach Dan Dan Noodles
The spicy and nutty Sichuan Dan Dan noodles are like a spring breeze that invigorates the soul. The rich and spicy flavours of the noodles complement the deep and robust profile of Moutai Bulao, making each bite more delightful.
Reservations
Reservations at Si Chuan Dou Hua Restaurant are available by clicking the link below.
Alternatively, you can call our reservations line at 3138 6711 or email us at douhua.prsin.panpacific@parkroyalhotels.panpacific.com.panpacific
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