Elevated Classics Kenneth By With A Modern Touch

Expect refreshing interpretations of Cantonese dishes, thanks to Si Chuan Dou Hua’s new executive Cantonese chef Hoo Chee Keong.

- Kenneth Lee

Chefs face a palpable, sometimes uneasy, tension when taking over the reins of a well-known restaurant. There’s a need to reinvent and revivify what’s being offered – thereby making one’s mark on the annals of said restaurant’s legacy – whilst retaining flavours and ways of doing that ought to be retained.

Newly minted executive Cantonese chef Hoo Chee Keong at Si Chuan Dou Hua Restaurant’s UOB Plaza branch has done exactly that, and to rave reviews too, since his new menu was introduced in July.

The Malaysian-born alum of Majestic Restaurant and more recently, Mott 32, brings to bear a wealth of culinary knowledge, as well as an equally strong appreciation of seasonality and excellent produce to the restaurant’s unique brand of bone fide Sichuan nosh.