Si Chuan Dou Hua Restaurant champions sustainable gastronomy through plant-based cuisine, in collaboration with Taiwan’s Michelin Green Star, Yang Ming Spring
Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road is renewing its long-running partnership with Taiwan’s Michelin Green Star restaurant Yang Ming Spring, and presenting two plant-based tasting menus from 1 July to 30 September 2026.
Now in its second decade, the annual collaboration explores how seasonal vegetables, natural flavours and refined Chinese techniques can give plant-based dining greater depth and sophistication. This year’s menus are jointly curated by Si Chuan Dou Hua’s Head Chef David Yuan Kui and Yang Ming Spring’s Executive Chef Sean Hsueh, with support from Taiwan’s Ministry of Agriculture.
The partnership places particular emphasis on premium Taiwanese produce and the agricultural communities behind it. Among the featured ingredients is Taiwan’s native mango-pineapple, prized for its tropical fragrance, gentle acidity and delicate sweetness. Specially shipped to Singapore, the fruit appears throughout the meal in several forms, including handcrafted marmalade, a locally inspired achar and a refreshing sorbet.
The tasting experience opens with an Appetizer Combination of Four, bringing together bell pepper sushi, chilled bamboo shoot jelly, a steamed crystal mushroom dumpling and a deep-fried potato fritter filled with mushroom. Familiar Chinese preparations are reworked with vegetables, fungi and textural contrasts rather than meat substitutes.
Another highlight is Fresh Bamboo Shoot with Oriental Beauty Tea Salt. Air-flown Taiwanese bamboo shoots are served with aromatic tea salt, allowing their natural sweetness and crisp texture to remain the focus. The pared-back presentation reflects Yang Ming Spring’s preference for minimal intervention when working with seasonal produce.
For a more robust expression of plant-based cooking, Rice Crackers with Stir-fried Duo Mushroom and Macadamia Nut layers earthy mushroom flavours with crisp puffed rice and the richness of macadamias. The dish demonstrates how careful handling and contrasting textures can produce satisfying umami without relying on animal ingredients.
The plant-based tasting menus are priced at $108++ and $128++ per person and are available exclusively at Si Chuan Dou Hua Restaurant, PARKROYAL on Beach Road, until 30 September 2026. For reservations, call +65 3138 6711.
