On Friday, (slightly hungover!) I was kindly taken out for a fantastic Chinese meal. We had a extensive selection of dishes, such as Vegetable and Fish soup, Hot plate Chili Beef, Noodles and Fish Curry.
A highlight was trying Abalone. Abalone is a large mollusk, much like an Oyster. They are an expensive delicacy and they served a lot in traditional Chinese Restaurants, so I have always been intrigued to try them.
The Chinese colleague I was sat next to whispered to me, "I don't really like them, they are like chewing on rubber bands", he wasn't wrong! I did enjoy it though. They taste similar to Scallops, but with that rubbery texture so nicely described by my colleague.
(pictured with the Broccoli if you want to see what it looked like)
The Duck course had a slight twist from what I am used to. The Duck wasn't crispy, but delicately cooked to a pink finish, an it was served with steamed buns instead of pancakes.
Here is a bit of bumph from the Parkroyal Website regarding the Resturant.
Si Chuan Dou Hua Restaurant originated in Beijing, China. Its serves authentic Si Chuan dishes and was patronised by top government officials. Master chefs prepare an exquisite menu of authentic Si Chuan, Cantonese and Hunan cuisine, served in a sophisticated, elegant ambience ideal for even the grandest celebration.
The Duck course had a slight twist from what I am used to. The Duck wasn't crispy, but delicately cooked to a pink finish, an it was served with steamed buns instead of pancakes.
Here is a bit of bumph from the Parkroyal Website regarding the Resturant.
Si Chuan Dou Hua Restaurant originated in Beijing, China. Its serves authentic Si Chuan dishes and was patronised by top government officials. Master chefs prepare an exquisite menu of authentic Si Chuan, Cantonese and Hunan cuisine, served in a sophisticated, elegant ambience ideal for even the grandest celebration.
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