Singapore’s gastronomic landscape recently came alive with a landmark celebration of friendship, innovation, and tradition as Si Chuan Dou Hua Restaurant hosted a special dining event highlighting premium Japanese ingredients in classic Chinese cuisine. This event marked the launch of a broader culinary campaign that will see Japanese produce showcased across multiple restaurants in Singapore, blending the bold flavours of Sichuan cooking with the delicate finesse of Japanese seafood.

The event coincided with the SJ60 Yusheng Launch, celebrating 60 years of diplomatic relations between Singapore and Japan under the theme, “Co‑imagine, Co‑create, Co‑evolve.” Guests were treated to an exclusive menu designed to explore how Japanese ingredients can complement Singaporean culinary traditions, particularly Lo Hei (Yu Sheng), the festive raw fish salad that symbolizes prosperity and good fortune.

At the heart of the evening was fugu, or pufferfish, a rare and highly prized ingredient. Si Chuan Dou Hua Restaurant is the only Chinese restaurant in Singapore licensed to serve fugu, and it has been doing so for a decade. Linda Loke, Director of Food and Beverage, shared the restaurant’s journey with fugu, which began in 2015 and blossomed into active promotion from 2016.

“Fugu is often misunderstood as dangerous, but with modern techniques and strict safety protocols, it is as safe as any other seafood,” said Loke. She credited Yukihiro Furugawa, Chairman of the International Fugu Association, for encouraging her to join the association in 2019, making her one of the few female members in Asia.

Loke recounted her visits to Shimonoseki, Japan, witnessing fugu cultivation firsthand, and described the artistry involved in presenting fugu sashimi. “Every year, I collaborate with Japanese chefs to create new designs for the sashimi platter. These are unique to Si Chuan Dou Hua Restaurant and differ from traditional Japanese motifs. Presentation is an essential part of the experience—our diners see, smell, and taste a story on each plate,” she said.

The evening featured a live fugu demonstration led by Furugawa and Chef Tomoe. Media and guests gathered around to witness the precise and methodical preparation of the prized fish. Every cut, every slice, and every arrangement showcased the expertise and care required to serve fugu safely. Photographers captured the intricate artistry, highlighting that fugu dining is not just about taste—it is a visual and cultural experience.

Loke explained the innovation behind some of the dishes: “We reimagined fugu fins in a double-boiled soup infused with Chinese Maotai liquor. In Japan, fugu fins are traditionally paired with sake, but we wanted to reinterpret it for a Chinese palate while preserving the delicate flavours. Timing is key, the alcohol and essence are carefully preserved during the long boil.”

Beyond fugu, the menu featured kabosu buri from Oita, a fish raised on feed supplemented with kabosu citrus, resulting in firm, fatty flesh with a clean and refreshing flavor. While in Japanese cuisine it is usually served as sashimi or grilled, Si Chuan Dou Hua Restaurant adapted it for a Chinese-style preparation: oven-baked with cabbage, onion, and ginger, then finished with Sichuan doubanjiang (spicy bean paste) and fresh green peppers from Sichuan.

“The dish is bold, but balanced,” Loke explained. “We want diners to taste authentic Sichuan heat, but also appreciate the delicate, citrus-infused sweetness of the buri. It’s a careful balance between tradition and accessibility.”

No Sichuan meal is complete without Mapo tofu, and Si Chuan Dou Hua Restaurant took the classic a step further by incorporating Japanese scallops. Traditionally made with minced beef, the restaurant substituted minced pork to accommodate Singapore’s diverse dietary practices, reflecting its philosophy of respecting tradition while thoughtfully adapting to local culture.

“The scallops add a natural sweetness and umami depth to the dish without overshadowing the spicy, numbing flavors that define Mapo tofu,” said Loke. “It’s a perfect example of how Japanese ingredients can enhance, rather than change, the essence of Sichuan cuisine.”

The event was part of a broader celebration of SJ60, marking six decades of friendship and collaboration between Singapore and Japan. Ambassador Hiroshi Shikawa delivered opening remarks, noting his fond memories of celebrating Lo Hei with Singaporean friends.

“Food is a bridge between cultures,” he said. “Through shared meals, we create joy, friendship, and understanding. Tonight’s menu is more than a feast—it is a celebration of our two nations’ shared history and creativity.”

Guests participated in an interactive Lo Hei experience, tossing a specially curated Yusheng that incorporated Japanese seafood and ingredients. The ritual was both festive and symbolic, reflecting how culinary traditions can evolve through collaboration while honoring heritage.

Si Chuan Dou Hua Restaurant demonstrated that food is more than sustenance; it is culture, art, and diplomacy. By integrating premium Japanese ingredients into Sichuan cuisine, the restaurant created a dining experience that transcends borders. Each dish told a story of innovation, respect for tradition, and cross-cultural friendship.

As the SJ60 campaign continues, diners across Singapore will have the opportunity to explore this unique fusion of flavors, celebrating the enduring bond between Singapore and Japan one dish at a time. Si Chuan Dou Hua Restaurant remains a premier destination for those seeking refined Chinese dining with a twist of international collaboration, where every meal is an experience, and every ingredient tells a story.

More information about Si Chuan Dou Hua available here