When it comes to Sichuan cuisine in Singapore, few can beat the authenticity offered by Si Chuan Dou Hua Restaurant. But it’s not just Sichuan specialities the restaurant offers; diners can also expect Cantonese fare like nutritious double-boiled soups, succulent roast meats, and delicious handmade dim sum turned out by executive Cantonese chef Leung Wing Chung and his team.

Fans of the tongue-numbing peppers and dried chillies so often featured in Sichuan cuisine will be pleased to note that the restaurant displays a deft handling of these fiery ingredients in its dishes. The Chong Qing diced chicken with dried chillies features the meat covered in a relatively crusty batter that helps temper the fiery spice of the chillies.

Those with more fragile taste buds will love the signature beancurd medley which comprises tofu, tofu skin and yellow soy beans fried till golden brown and nested atop a bed of homemade silken beancurd and minced meat. This dish is a delicious showcase of the versatility of tofu as an ingredient.

End the meal with a bowl of the signature homemade fine beancurd with wolfberries. The silky beancurd is paired with a slightly tart wolfberry-infused syrup, making for a satisfying, comforting finish.