This was the first year that Brother-in-law Andrew and his whole family staying here and celebrate Chinese New Year with us. He had reserved a table at Park Royal Hotel Kuala Lumpur Chinese Restaurant – Si Chuan Dou Hua Restaurant. Actually, we had our get together dinner earlier than the Chinese New Year eve itself, as both families of us will having or own eve dinner. Si Chuan Dou Hua Restaurant, Kuala Lumpur have the savour authentic traditional Sichuan and Cantonese cuisine (pork-free) as Andrew and family are Muslim, thus the restaurant served the occasion.
Live seafood is the house speciality. There are a wide selection of fish, lobster and shellfish in the display tanks. Issac was so amazed by the big aquarium in the restaurant. It is part of the decoration feature too. Both Wei Chin and him had took a picture in front of the aquarium. And, Alvin had to apologise to the guests that sited at the table near it, because Issac keep going thee and watch the fish.
The grandeur is enhanced by the one thing that makes Si Chuan Dou Hua absolutely unique – is their tea service. In Old Cathay, particularly in Sichuan, which is not only the birthplace of Chinese tea but of the world tea culture, tea is honoured with its own unique rites that has transcended into a form of art. A fine brew of Chinese tea is an intricate mix of the finest tea leaves and the mastery of the traditional art of tea serving.
A master tea pourer, trained for years in China, serves using a kettle with a one-metre-long spout. He executes his dramatic pouring technique with absolute precision, combining martial arts, dance and gymnastics.
Wei Chin and Wei Yee tried to hold the cup, and let the tea master pour the hot boiling water in their tea cup.The humble act of serving tea is raised to a fine art as he performs elegant stunts such as Nodding Phoenix and Boy Prays to Buddha as he fills theirs cup. Issac and Annabelle were interesting watching it and clapping their both hands. We were told that mastering this art requires years of martial arts, dance and gymnastics training before one can perfect the amalgamation of elegance and skilfulness of traditional art of tea serving that will leave any audience at awe. Not only does a professional tea master need to possess knowledge of the various usage and mixtures of tea leaves, he must also pour it in the traditional manner while adorning the proper costume.
A tea master has to go through years of intensive training in order to perfect the traditional art of tea serving. A trainee is only considered a Master when proven that he is able to manoeuvre the kettle without spilling a single drop and pouring tea with great precision and grace.
While we sip our signature Eight Treasure tea, choose from a sublime selection of Sichuan and Cantonese speciality dishes including crispy Beijing Roast Duck, Ma Po Doufu, Stir-Fried Venison with Lotus Root and Celery Sweet Bean, Fresh Home-Made Bean Curd and Silver Cod in Sweet White Wine Sauce and Cheng Du Spicy Chicken with Sichuan Sauce - a must for lovers of spicy foods. Brother Andrew really have a good taste, it was really an unforgettable feast!
Really have a feelings of coming back for more…
Operates: Lunch - 12:00 noon to 2:30 pm Dinner - 6:30 pm to 10:30 pm Location: Lower Lobby
Source from http://www.sichuandouhua.com/
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