To celebrate a decade of conscious culinary innovation, Si Chuan Dou Hua Restaurant at top of UOB Plaza 1 presents a landmark collaboration with Taiwan’s Michelin Green Star-awarded Yang Ming Spring and the return of renowned Japanese Kappo restaurant Nishikane.
Running from now to 30 September, the exclusive tasting menus are available at $128++ or $148++ per person . The menu showcases premium seasonal ingredients, including sustainably grown mushrooms cultivated in-house using recycled coffee grounds and without the use of pesticides.
Spearheading this collaboration are Executive Chef Sean Hsueh of Yang Ming Spring, Chef Nobuhiro Nishi of Nishikane, and Executive Chef Hoo Chee Keong of Si Chuan Dou Hua, each bringing their distinctive culinary heritage to craft a sophisticated plant-based dining journey.
Highlights are appetizers such as Assorted Vegetables in Sumiso Ae, Chilled Five-Spice Jelly, Water Bamboo Shoot, Deep-fried White Radish Pastry, and Fresh Avocado Mousse on Yam Pastry.
Standout mains include the Dried Agaricus Brazil Mushroom Soup with Bean Curd, Fresh Taiwanese Bamboo Shoot in Sweet Basil Sauce, and Grilled Assorted Mushroom with Houba Leaf.
Chef Hoo reimagines local favourites with Homemade Popiah and Nonya Kueh Pie Tee, generously filled with assorted sautéed mushrooms and bamboo shoots. Chef Nishi’s Assorted Mushroom Donabe with Japanese Koshihikari Rice is a soulful dish served warm, with leftovers shaped into onigiri for diners to take home.
Dessert is a harmonious trio — Japanese Daifuku with Fresh Pineapple, Panda-shaped Glutinous Rice Ball in Ginger Soup, and a Chilled Oat Milk Pudding with Matcha presented like a terrarium.
📣 Call 6535 6006, email top@sichuandouhua.com or head to http://www.sichuandouhua.com to find out more.
🏢 80 Raffles Place UOB Plaza 1 60-01 Singapore 048624