Plant-based Royalty: Celebrating 10 Years of Conscious Cuisine with Yang Ming Spring, in collaboration with Nishikane

Three Chefs' Appetizer Medley

Assorted Vegetables Sumiso Ae (味增蔬菜), Chilled Five Spice Jelly (五味肴冻) , Water Bamboo Shoot (菊花茭白笋), Deep-fried White Radish Pastry (萝卜酥), Fresh Avocado Mousse on Yam Pastry (牛油果香芋酥)

In celebration of a ten-year partnership, Si Chuan Dou Hua Restaurant reunites with Taiwan’s Michelin Green Star restaurant Yang Ming Spring and welcomes back Japanese Kappo restaurant Nishikane for a rare cross-cultural collaboration. Discover exclusive tasting menus that showcase seasonal, plant-forward dishes — including sustainably-grown mushrooms and Taiwan’s prized fresh bamboo shoots.

 Dried Agaricus Brazil Mushroom Soup with Bean Curd (巴西蘑菇菊花豆腐汤)

Fresh Taiwanese Bamboo Shoot in Sweet Basil Sauce (台湾鲜竹笋配罗勒酱)

Grilled Assorted Mushroom with Houba Leaf (野菌菇朴叶烧) 

Nonya ‘Kueh Pie Tee’ with Assorted Sautéed Mushrooms (娘惹小金杯)

Homemade ‘Popiah’ with Assorted Mushrooms and Fresh Taiwanese Bamboo Shoot (古早味薄饼)

Assorted Mushroom Donabe with Japanese Koshihikari Rice (菌菇蔬菜土锅日本大米)

Three Chefs' Dessert Medley

Japanese Daifuku with Fresh Pineapple (日本凤梨大福), Panda-shaped Glutinous Rice Ball in Ginger Soup (像生熊猫汤圆), Chilled Oat Milk Pudding with Matcha (抹茶植物燕麦奶酥)

Available from 14 July to 30 September 2025, exclusively at TOP of UOB Plaza 1. 

Click here to view menu.

From $128++ per person (mininum two to dine).

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