Every year during July and August, we look forward to the annual vegetarian feast collaboration with Taiwan’s Green Michelin-starred Yang Ming Spring at Si Chuan Dou Hua at TOP of UOB Plaza. Last year, the collaboration added a third collaborator, Singapore’s Nishikane and this year, the trio is back with a cross-cultural selection of vegetarian dishes for a limited time t ill 30 September 2025. Tasting menus are available at S$128++ or S$148++ per person exclusively at TOP of UOB Plaza 1.
Si Chuan Dou Hua’s Chef Hoo Chee Keong, Yang Ming Spring’s Chef Sean Hsueh and Nishikane’s Chef Nobuhiro Nishi present a refined appetiser platter, the Combination of Five. This beautifully arranged medley celebrates texture, flavour and seasonal produce. It features Assorted Vegetables Sumiso Ae, delicately dressed in a sweet-savoury miso sauce, alongside the silky Chilled Five Spice Jelly infused with aromatic spices. Tender Water Bamboo Shoot adds a crisp, refreshing bite, while the Deep-fried White Radish Pastry offers a satisfying crunch and a touch of warmth. The White Radish Pastry was a real treat, something we haven’t enjoyed in quite some time.
Completing the line-up is a Fresh Avocado Mousse perched on a crisp yam pastry, a creamy yet light finish to this elegant opening course. This looks just like the nostalgic iced gem cookies many of us grew up with, a fitting nod to Singapore’s 60th independence day celebrations.
The seasonal Taiwanese bamboo shoots return, offering fresh, crisp bites that deliver pure comfort with every chew. Taiwan’s Executive Chef Sean Hsueh showcases the Dried Agaricus Blazei Mushroom Soup, a clear yet flavour-packed broth infused with the earthy umami of premium dried Agaricus Blazei mushrooms. A delicately carved chrysanthemum tofu takes centre stage, while sweet green peas add both texture and a burst of flavour I truly enjoyed.
The Assorted Mushroom with Houba Leaf features a mix of wild mushrooms, expertly grilled and brushed with teriyaki sauce. Its look and texture reminded me of grilled squid, at least in my own playful reimagining of the dish.
Chef Nobuhiro Nishi’s Assorted Mushroom Donabe showcases five types of mushrooms, complemented by the delicate sweetness of Japanese corn and red capsicum, all gently cooked over an open flame in a traditional claypot. As a thoughtful finale, any remaining rice and ingredients are transformed into onigiri for guests to take home as a delightful memento.
Fresh Taiwanese Bamboo Shoot
Inspired by Si Chuan Dou Hua’s Executive Director, Wee Wei Ling, Chef Hoo Chee Keong presents the Homemade ‘Popiah’ and ‘Kueh Pie Tee’, generously filled with assorted mushrooms and tender Taiwanese bamboo shoots. This plant-based creation is a nod to Singapore’s SG60 celebration, inspired by Food for Thought, the recently published book by Ms Wee. In it, she shares her reflections on popiah as a true labour of love. Tedious to make, yet always a hit at the table, cherished by her family, friends, and countless Singaporeans. That sentiment sets the tone for this dish.
After numerous trials, Executive Chef Hoo mastered crafting the Kueh Pie Tee shells in-house without eggs, a challenge since commercially sold shells are typically made with eggs.
Leave room for dessert. They’re easily the most adorable dishes to land on your table. The Japanese Daifuku with Fresh Pineapple hides juicy, sweet pineapple inside soft, chewy mochi skin. The Panda-shaped Glutinous Rice Ball in ginger soup takes tang yuan’s cuteness to another level, while the Chilled Oat Milk Pudding with Matcha arrives looking just like a little pot of succulents.
Seasonal mushrooms that are grown indoor sustainably without any pesticides or chemicals are part of the unique dining experience. Check this out as you enter the restaurant.
From Level 60 of UOB Plaza 1, dining at Si Chuan Dou Hua comes with a sweeping bird’s-eye view of Singapore’s skyline. Floor-to-ceiling windows frame the glittering CBD, the Singapore River snaking below, and Marina Bay’s landmarks in the distance. By day, you get a crisp panorama of the city’s architectural mix, while by night, the twinkling lights set the perfect backdrop for your meal. I’m always captivated, and without fail, my Xiaomi 15 Ultra comes out to capture the moment.
With the Mid-Autumn Festival coming up in October, it’s worth checking out Si Chuan Dou Hua’s elegant packaging for their traditional low-sugar mooncakes. This year’s Gift Box in Floral Tote is a collaboration with Extra•Ordinary People, priced from S$72 for four mooncakes. Part of the proceeds supports programmes that empower individuals with special needs.
For something more indulgent, the Vermilion Gift Box, featuring four mooncakes, Oolong Tie Guan Yin, and a Chinese tea set, is available from S$148.
Check out the Mooncake collection here.