Si Chuan Dou Hua’s 10 Years of Conscious Cuisine with Yang Ming Spring, in collaboration with Nishikane

Si Chuan Dou Hua celebrates its 10th anniversary plant-based partnership with Yang Ming Spring, in collaboration with Nishikane from 14 July to 30 September 2025

A Decade of Purposeful Partnership

Over the past decade, Si Chuan Dou Hua Restaurant and Yang Ming Spring, Taiwan’s renowned Michelin Green Star restaurant, have forged a shared path in conscious dining, shaped by cultural exchange, and a long-standing commitment to sustainability.

This milestone is made even more memorable with the return of Nishikane’s Chef Nobuhiro Nishi, presenting an exceptional culinary trilogy that celebrates the rich cultural and culinary heritage of Taiwan, Japan, and Singapore.

From 14 July to 30 September 2025, guests will be able to enjoy curated menus by Executive Chef Hoo Chee Keong from Si Chuan Dou Hua Restaurant, Executive Chef Sean Hsueh from Yang Ming Spring, and Chef Nobuhiro Nishi from Nishikane. Each of the chefs will present dishes that showcase their country’s culinary heritage, reimagined with sustainable ingredients.

A key highlight of the collaboration is the Three-Chef Appetiser Medley, featuring plant-based dishes that reflect each chef’s cultural background.

Chef Hoo presents his interpretation of a local favourite — a duo of Homemade ‘Popiah’ and Nonya ‘Kueh Pie Tee’ with hearty filling made with fresh Taiwanese bamboo shoots and assorted mushrooms in a tribute to Singapore’s SG60 celebration and inspired by Si Chuan Dou Hua Restaurant Executive Director, Ms Wee Wei Ling’s new book, Food for Thought.

From Taiwan, Chef Sean Hsueh offers a clear dried agaricus blazei mushroom soup, complete with a delicate chrysanthemum-cut bean curd that highlights the chef’s precise knife work and finesse.

Representing Japan, Chef Nobuhiro will prepare a comforting mushroom donabe, made with five varieties of mushrooms, fragrant Niigata Koshihikari rice, and sweet Japanese corn. In a charming nod to Japanese tradition, any remaining rice and ingredients will be shaped into onigiri, and be taken home as a heartfelt memento.

Where Sustainability Takes Shape

Beyond flavour, the entire experience is an exercise in closed-loop thinking. The mushrooms used throughout the menu are locally grown indoors, without pesticides or chemicals. In fact, diners at Si Chuan Dou Hua can witness the cultivation process firsthand, where used coffee grounds are repurposed as compost for growing mushrooms, bringing farm-to-table transparency right into the dining room.

The two thoughtfully composed plant-based set menus priced at $128++ and $148++ per person (with a minimum two to dine) invite guests into this sensory, sustainable journey. View menu here.

To reserve, contact Si Chuan Dou Hua Restaurant at 6535 6006 or email top@sichuandouhua.com.