Si Chuan Dou Hua Restaurant has brought back its annual plant-based dining collaboration with Taiwan’s Yang Ming Spring, a Michelin Green Star restaurant known for vegetarian Chinese cuisine. The limited-time menus are available from 1 July to 30 September 2026 at Si Chuan Dou Hua Restaurant, PARKROYAL on Beach Road. Prices are S$108++ and S$128++ per person.
This year’s menu is supported by Taiwan’s Ministry of Agriculture. It puts the spotlight on Taiwan produce, including the Mango-Pineapple, also known as Tainung No. 23. The fruit is specially shipped to Singapore for the menu. It is known for its tropical aroma, lower acidity and delicate sweetness.
You will taste it in different ways throughout the meal. It appears as marmalade, pickled achar and a refreshing sorbet. That’s quite a bit of pineapple action, but in a good way.
The menu is created by Si Chuan Dou Hua’s Head Chef David Yuan Kui and Yang Ming Spring’s Executive Chef Sean Hsueh. The dishes focus on clean flavours, texture and technique. It is plant-based dining, but not the boring kind where vegetables are treated like punishment.
The meal starts with an Appetiser Medley. This includes Garden Fresh Bell Pepper Sushi, Chilled Fresh Bamboo Shoot Jelly, Deep-fried Wild Mushroom with Bean Paste, Steamed Crystal Mushroom Dumpling and Deep-fried Potato Fritter with Mushroom. Each item is small, neat and carefully put together.
A highlight is the Fresh Bamboo Shoot with Oriental Beauty Tea Salt. Fresh Taiwanese bamboo shoots are paired with aromatic tea salt. It is simple, crisp and refreshing. This is one of those dishes where the ingredient really has to be good, because there is nowhere to hide. I am glad it is always on the collaboration menu.
The Rice Crackers with Stir-fried Duo Mushroom and Macadamia Nut is richer and more savoury. You get crunch from the rice crackers, earthiness from the mushrooms and a bit of richness from the macadamia nuts. It is one of the more satisfying dishes on the menu.
There is also a wider produce showcase during the meal, including Taiwan’s Mango-Pineapple and Moth Orchid. It ties back to the menu’s theme of sustainable agriculture and ingredient provenance.
For diners who know Si Chuan Dou Hua for Sichuan and Cantonese classics, this menu shows a different side of the restaurant. It is quieter, lighter and more produce-focused. Still refined. Still Chinese. Just greener.
The plant-based tasting menus are available till 30 September 2026 at Si Chuan Dou Hua Restaurant, PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591. For reservations, call 3138 6711 or email [email protected].