Si Chuan Dou Hua’s flambé suckling pig feast is back
Fans of suckling pig should not miss this one. Si Chuan Dou Hua's suckling pig is back to tempt your palates. This year, executive chef Leung Wing Chung has created two new dips (in addition to four other sauces) to accompany the feast: the house-made Sha Cha Sauce with Sesame Dip, and tangy Fragrant Orange Dip. After roasting the suckling pig, it's presented to your table and flambéed with Chinese wine for a few seconds (get your iPhones ready) before it's deftly sliced and portioned by the staff.
Go the whole hog and order the extensive eight-course menu, which includes the suckling pig. Other highlights include Double-boiled Chicken Soup with Fish Maw and Spiky Sea Cucumber, the indulgent Stir-fried Sri Lanka Crab with Signature Soya Bean Crumbs, and the popular stir-fried noodles served with truffle sauce. $268 for suckling pig, or set menu at $438 for six or $668 for 10. Level 4, PARKROYAL on Kitchener Road, 181 Kitchener Road. Tel: 6428 3170