Si Chuan Dou Hua Restaurant partners with Michelin Green Star Yang Ming Spring from Taiwan to launch a series of plant-based tasting menus

Taiwan’s Yang Ming Spring is no stranger to Singapore, having collaborated with Si Chuan Dou Hua restaurant for three consecutive years from 2017 to 2019. This year, for the first time since the pandemic, the restaurant returns to Singapore with the prestigious Michelin Green Star accolade to launch a series of plant-based tasting menus.

From now to 31 July 2023, Executive Chef Sean Hsueh from Yang Ming Spring will present two vegan tasting menus at $108++ and $128++ per person exclusively at the top of UOB Plaza branch. These menus will be refreshed on 1 July 2023, offering new signature dishes. Si Chuan Dou Hua Executive Chef Hoo Chee Kong will also present some of his exquisite Cantonese plant-based creations in the same menus.

Featured here are the highlights from the 2 menus

Chlorella and Edamame Thick Soup

Combination Platter of Spring Appetisers comprising superfoods Lily Bulb, Beetroot and Burdock, served with Chilled Apple Vinegar which aids digestion

Fresh Bamboo Shoot with Tea Salt

Baked Monkey Head Mushroom and Bai Ling Mushroom

Braised Rice with Truffle Cherry Tomato and Brussel Sprout

Stir-fried Morel Mushroom with Truffle and Rice Cracker

Double-boiled Pear with Peach Gum, Dried Longan Pastry & Matcha Jelly Cake

Diners are served the Cold Brew Mountain Oofong Tea and the palate cleanser of Lemon Sorbet

📣 Call 6535 6006 or email [email protected] to enquire

🏢 80 Raffles Place UOB Plaza 60-01 Singapore 048624