January 2014 food hunting

SUBMIT TO US!

epicure is looking for like-minded foodies to share photos of their favourite restaurant dishes in Singapore or any part of the world. Tell us why you like the dish that you have selected and we will post your entry and photo(s) online.

It’s easy. Simply download the epicure Food Hunting app at http://bit.ly/foodhunting OR submit via our online form to upload your food picture(s).

Three of the best looking photos will be selected each month. The closing date for entries is on 12 January. This month’s winners will each win Si Chuan Dou Hua dining vouchers worth $200 each.

REFINED SICHUAN FLAVOURS

Si Chuan Dou Hua first opened at PARKROYAL on Beach Road in 1996 and has since become a leading Sichuan fine dining restaurant in Singapore. Its authentic, fiery and flavoursome dishes are complemented with an array of premium Chinese teas that are brewed to perfection. Diners can tuck into traditional specialities such as Boiled Sliced Fish in Sichuan Pepper Sauce and Homemade Fine Beancurd with Wolfberry. Also located within the restaurants are the Tian Fu Tea Rooms, the first Chinese tea room concept in Singapore, which carries over 25 teas ranging from the ubiquitous green and red tea to unique alternatives of yellow, white and flower tea. For a dining experience boasting a magnificent view of Singapore’s skyline, head to the restaurant’s outlet on the 60th floor of UOB Plaza. 80 Raffles Place, #60-01, TOP of UOB Plaza 1. Tel: 6535 6006