FINALLY Found an ALL YOU CAN EAT Chinese Sichuan Buffet & STARBUCKS MOONCAKES in Singapore

Hey guys, Mike Chen here in Singapore. So Singapore is one of the best places in the world for all sorts of food. Local food, street food, cheap food, expensive food, and also buffet. Singapore is one of the greatest buffet countries in the world. And today, just by looking around, guess what I found? All-you-can-eat Sichuan dim sum buffet. Let's go. This restaurant is called Sichuan Douhua, basically Sichuan tofu pudding. And it's a beautiful 500-seater restaurant. The all-you-can-eat menu, I think it's lunch only. Let me figure out how the buffet works. A little longer than a few minutes later. Sat down, reheats a feast. But then they told us it's at a different location. So this is the second Park Royal Hotel. I don't think this hotel is really in business right now. There it is, Sichuan Douhua. Okay, so how it works is that there's a set menu, one item, one through nine, that each person gets a serving of. And you don't get to reorder that. But the dim sum dishes, which it's not just dim sums, a lot of stuff, you can order as much as you want. And here there's steamed ribs, chicken feet, hot pot dumplings, turnip cake. This is where it's really interesting, the dishes. There's braised pig's feet and quail eggs. There's sliced beef. There's mapo tofu, rice noodles with giant prawns. That looks amazing. Steamed cake with dates and then some dessert items. You can also get soya milk. So the buffet is 50 Singapore dollars, which is about 35 US. And five additional Singapore dollars for the tea service. Pretty good too. So this is all the dishes that we ordered. Everything is in Chinese. So there's some Chuanyue Dapingpan, which is like a Kanto Sichuan giant combo plate of something. I don't know what it is. Giant prawns. There's fish, tofu, Chongqing spicy chicken. Another shrimp, some xiaomai. Another shrimp, I think shrimp and taro cake. All right, so this stuff is coming up. 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Where even just gaining access to US webpages, a lot of them do not load properly or some don't even load at all. So I have to use Surfshark VPN to do something as simple as paying bills. So if you want to give it a try, go to my link down below, use my promo code dumpling. You'll get 83% off your order plus three additional months for free. And try it out for 30 days. If you don't like it for whatever reason, you get your money back. The dishes have arrived. Iced soy milk. We got the wine prawns, the Chongqing spicy chicken, the Cantonese Sichuan combo plate. I see Cantonese dishes here. I don't see the Sichuan dishes here. Maybe they're going to come with a different plate. But the Cantonese foods, I see some roast duck. I see fish skin chips, some shellfish here with sesame carrots, roast pig. Look how crispy that skin is. This looks amazing. Fish skin is crispy. Duck looks beautiful. The prawn in the wine sauce. And this is usually a dish that's cooked with chicken. So it's first time I'm seeing it with prawns. Thank you, thank you. What is this? Sea cucumber. Oh, mushroom and fish maw. Oh, the seafood soup looks, smells amazing. White pepper. Always add this to any sort of herby soup or Chinese soup. This is great. I think a little red vinegar would make this even better. Very rich, very seafood-y. I love the flavor of the fish maw. It's just so nice and gelatinous. You can tell this is a soup that's definitely really, really good for you. It tastes good too. They said not to do it until we finish the food, but all the dishes seem really small. I just put in nine dim sum orders. Let's eat. So there's really not a Sichuan element on this plate. This is just Kanto element. That fish is the best thing ever. Wow, so crispy and airy and garlicky and spicy. Oh, that's so good, so good, so good. Jellyfish. It's good. Just tastes like a typical jellyfish. Okay, I love the roast pig here. Especially the skin. This is one of the airiest roast pig skin I've ever put in my mouth. I've eaten roast pig everywhere. I never tasted skin this light before. The rest of it, a little dry. That skin is everything. Wow. Roast duck is good. Very good. The quality of food is definitely really good here. This is a giant prawn. Oh my goodness. Oh, this thing is so sweet. It's so sweet. You get a little bit of that wine flavor. I think the flavor is a little missing here. How about the prawns? So snappy and sweet, but that's about as fresh as you can get. Chongqing spicy chicken. One of my all-time favorite dishes. It's really good here. Oh, they make this extremely spicy, extremely nummy. This is probably the spiciest, nummiest version of this dish I ever put in my mouth. This is very, very good. Wow. Got five pieces in. Can't feel my tongue. Feel like I licked a stun gun. Oh, this is no joke. I should put a warning sign on this thing. This one, the youtiao chow fun is good. It's fried dough with steamed rice noodles on the outside. The inside is very crispy and airy, which is hard to achieve with this dish. It's really good. And I keep coming back to the sifu soup. It's definitely the most flavorful dish here. This is the dumpling with caviar. Got some hot oil to dip that in. This is a giant, hefty, hefty shrimp dumpling. Try to rescue the caviar right here. That's really good. This is the abalone shumai with little dry shrimp on top. And also caviar on this as well. Learned from my first mistake. I really shouldn't have put the caviar on the hot oil. That was a rookie mistake. I don't taste the caviar at all after that. I think I like that better than the shrimp dumpling. Shumai is usually very, very heavy, very dense. This meat pretty much just melted in my mouth. Abalone is so tender to wrap, but it's barely there. Love the popping fish egg, the little chewy dry shrimp. This is the turnip cake with some fish chips and bacon. Oh, it's not a turnip cake. It's the taro cake. I remember now. It's very starchy. Very starchy, very dry. Don't love this dish. I'll go back to my soup. So off those nine courses, soup's my favorite. I love the spicy chicken. Love how fresh the prawn is. And the canceled meat play is delicious. So those are my favorites. Now I'm just waiting for the next round. The all-you-can-eat round. The other dishes have begun to arrive. I think this is the deep fried tofu with a sakura shrimp. The shrimp is on the top. It's wrapped in cucumbers. I think there's fish cake inside. This is the prawn with rice noodle. Yeah, this is a big dish. This is a eat-it-go-home-and-start-napping kind of dish. So tons of rice noodles in here with egg. Almost looks like a egg drop soup with rice noodles and prawns. It's also got some green beans, sliced beef. Now it's all coming together. Mmm, kofun is good. You can definitely taste that wok heat. Mmm, very nice. Prawn is delicious. The eggs bring a nice thick creamy texture. The noodles are very chewy and bouncy. I think this with some hot oil, that's very, very nice. So this is the sakura shrimp and tofu and fried tofu. Very beautiful dish. It also has fermented beans on the bottom. I love this. The tofu is delicious. I think, like I said, there's some fish cake in here. The fermented beans bring such a nice earthy flavor. Rest of the food has arrived. Mapo tofu, let's try a Sichuan dish. Never had this dish without rice before. This is legit. This is a very authentic version of this dish. Delicious soaking tofu, giant scallions. Beautiful fermented flavor. It's spicy, it's nummy. There's minced meat in here. This is a very good version of this dish. Trying to get a taste of everything before it gets cold. So many dishes on the table. I got some steamed ribs and fermented black beans. That's one of my all-time favorite classic dim sum dishes. I also got some green beans. A little bit of minced meat in here. Beans are very crunchy. All right, so I think I made a mistake. This is the tofu skin with the sakura shrimp inside. What I had was also tofu skin with fish cake inside with shrimp on top. So, but anyway, this is the sakura shrimp fried tofu. Yes, yes, a million times yes for this one. Oh, that's good. The tofu just tastes like fried air. Can you fry air? If you could fry air, that's what it would taste like. I mean, you guys heard that crunch, right? That was a loud crunch. Shrimp inside is sweet, it's bouncy. I definitely need some acid, some spice for this dish. One of my favorite dishes here. That texture contrast between the crispy tofu skin and that tender shrimp inside. It just makes you so happy. All right, I'm so excited for this dish. This is probably my most anticipated dish here. This is all pig trotters with quail eggs. So this is all braised in a soy sauce based sauce. The stew don't tell the color changed completely. Like this, this is an egg. Well, that bite wasn't great. The lean meat, which I just took a bite off, that's really, really dry. But the fatty part is nice. I think this dish for me, I like it, but definitely wasn't as good as I thought it was going to be. The egg, egg is good. Outer layer is a little dry, but the yolk is delicious. The meat all just depends on which bite you get. The really lean ones, it's just ultra dry. The fatty pieces are nice. This dish in general, a little too sweet, a little too one-dimensional for me. A couple more things to try. This is just a simple dish of sliced beef. Oh, ain't nothing simple about this. You taste the rice wine and a perfect pairing of meat and veggies with the crunchy sprouts, because this beef is about as tender as you're going to get. Wow. I mean, this beef just tastes like it was on the massage table for the last 10 hours. And then somebody just took it to a cradle and singing a lullaby. Wow, that's gentle and tender and nice. And the sprouts are really crunchy. These are very fresh sprouts. So you get that ultra tender with the ultra crunch. Love this. One last thing to try. This is their signature beef roll. It looks like beef instead of a steamed bun. Oh, this is so good. Wow. This is a pork belly roll. And I don't know how they seal it, but they sealed all the juice on either end. And when you take a bite, all that juice just explodes on your tongue. It just melts because there's pork belly in here. And then the bun is so soft as well, and it soaks up all that nice juice from the pork. That is just wonderful. That is so wonderful. That's definitely the best dim sum item we've had today. Wow, this is kind of anything like this before. It's so ingenious, like seal it, seal the juice on either end. That bite was unexpected. When I first took a bite of that, I didn't know what to expect. But wow, OMG. That's what the kids say nowadays. OMG. Yeah, this is very OMG. Now to finish eating everything. And there's also dessert. Dessert time. I got some mantis jelly, which is a flower. That's so good. My mouth feels like a garden. Released from this little flower here. It's so soothing and nice. The jelly is delicate and bouncy. Wow, that is good. That's gonna be hard to beat. We should have saved that for last. Also, this place wouldn't be called Sichuan Douhua without actually having some douhua. So this is a sweet version of the tofu pudding with some goji. Subtly sweet. The texture is nice. Very good. This is where the tea really helps. Also, I got mango shago. Cool and refreshing with little pearls in here. Little cuts of mango. Overall, I love this buffet. I really do. Let me tell you why. Oh, thank you. Actually, hold that thought. Still have more stuff coming. This is a steamed rice cake. Oh, wow, that's bouncy. That's really yummy. It's basically a hot sticky rice cake. Anyway, all the same, I really like this buffet. I think every single dish is quality. The Sichuan food tastes like actual Sichuan food. The Cantonese food, the dim sum tastes like this place only focuses on that. So for a restaurant to kind of do Cantonese food and Sichuan food so well, it's not a lot of them. I think this place definitely does that. So about 30 something US dollars. For all you can eat really quality food. I think the price point is pretty good, especially with the dim sums that we got on the a la carte menu. It's about 10 Singapore dollars per basket. The service is attentive. The tea is good. Dessert's lovely. There's more stuff on the menu that I haven't even gotten to yet. So if you're like me, you love dim sum, but at the same time, like every single meal, you want to eat something spicy and numbing and you love buffets. This is a great place. All right, I'm gonna go back to my rice cake and mango and see you in a bit. The next day. Good morning. So yesterday after the buffet, went to the arcade, kind of lost track of time and didn't really want to eat anything after that. But I did manage to pick up Starbucks Mooncakes. And it comes in a beautiful tin can. I think there's about eight in a box. I don't think there are eight different flavors. So there's apparently an assorted box and a mixed box. I didn't realize this till I bought the box. Oh, this is assorted. So it's two pieces per flavor. I should have got the traditional and assorted. So it's just four flavors. The green one is pandan salted egg mochi. The black one is black sesame mochi. Next is coffee with caramel and hazelnut. And the last one is salted caramel with dark chocolate. Started with this, the pandan salted egg mochi. Smells very mooncake-y. It's very dense. Two impressions. First one, it's really stretchy. I thought I was gonna like pull like a mozzarella cheese or something because it doesn't really feel very mochi-esque on the outside. But when you take a bite, that's when you taste the mochi. And all that mochi is infused with the salted egg. Second impression. This thing is just as dense as a regular mooncake. This thing is absolutely salted exceptional. I love this mooncake so much. Wow. So it tastes like a traditional mooncake on the outside. From the shell to that traditional lotus paste that's inside, which I really like. And you taste the pandan on that layer. Then inside, delicious salted egg. That's also a mochi. I mean, I've had plenty of mooncakes in my day. Never have I ever had one where they turned the salted egg into a mochi before. And it's so good. Usually, I don't love the texture of the salted egg inside a mooncake. Now I do. The texture is chewy. Well, it's a mochi. And it still retains that delicious sweet and savory flavor of the salted egg. I love this so much. I mean, it's so good. I had to take a little nibbles. I already ate half of it. So I don't just eat this whole thing in one bite. Because if you don't know anything about mooncakes, one mooncake is probably about two days worth of food. Let's try the coffee with caramel and hazelnut. This is really good too. First bite, right away. You know you're eating a coffee flavored mooncake. It tastes so much like coffee. Again, that great lotus paste is mixed with the coffee. And when you bite more into the center, you get nice bits of hazelnut, which adds a different fattier crunch. I still like the mochi salted egg better. But this flavor is fantastic. So this is the salted caramel dark chocolate. Dark chocolate is mixed in with the lotus paste, with a salted caramel center and bits of almonds. This I really like because I really like dark chocolate. I do feel the flavor itself is not as good as the coffee. The salted caramel is nice. I like the little bits of almonds. I mean, it's still good. I just think a bigger chocolate flavor make this even better. Last one, black sesame with a pure mochi center. Awesome. Obviously, I think I'm a little biased. I really like the mochi center better than any other center. Delicious black sesame flavor. The mochi center is just incredible. I know like in the past years, a lot of people have been making mochi skin mooncakes and I tried those too. But mochi center and with the lotus paste mixed in with the sesame, huge sesame flavor. This might be one of the best mooncake experiences I think I've had in my life. I think mooncakes are okay. I enjoy eating them once a year. But these are just exquisite. My favorite is definitely the pandan salted egg mochi. I mean, transforming that salted egg into a mochi. What an amazing move. That's definitely the most I've ever enjoyed a salted egg in a cinnamon cake. If you guys don't know, there's two like different factions. The salted egg faction and the no egg faction. I was kind of teetering on the no egg faction. But this completely changed my mind. I want a salted egg mochi instead of just a salted egg. The texture is so important and this works perfectly. I do kind of wish I was able to try the traditional mooncake flavors from Starbucks. So if you are in Asia and you plan on getting a set of these, make sure to get the variety pack, not the assorted pack. Look on the bottom. But Starbucks, great job on your mooncakes. Unlike Haagen-Dazs. And they're cheaper. All right, I'm gonna go boil a pot of tea and really get into this. And as always, thank you guys so much for watching. Until we eat again, see you later.