Championing Sustainable Gastronomy Through Plant-Based Cuisine

In Collaboration with Taiwan’s Michelin Green Star

Welcoming back the annual plant-based culinary collaboration with Yang Ming Spring, this year’s edition champions sustainable gastronomy through seasonal Taiwanese produce and contemporary plant-based cuisine, with support from Taiwan’s Ministry of Agriculture. 

To commemorate the 1st Taiwan International Plant-Based Festival, this collaboration also brings together Taiwan’s Ministry of Agriculture and Yang Ming Spring to spotlight Taiwan’s agricultural craftsmanship.

Have a taste of plant-based menus with seasonal produce including the Mango Pineapple, Fresh Bamboo Shoot, Water Lily Steam and more, specially curated menu by Head Chef David Yuan Kui and Yang Ming Spring’s Executive Chef Sean Hsueh.

 Appetizer Combination of Four (四味拼盘) - Garden Fresh Bell Pepper Sushi (灯笼椒寿司), Chilled Fresh Bamboo Shoot Jelly (绿竹笋冻), Steamed Crystal Mushroom Dumpling (黑松露水晶饺) and Deep-fried Potato Fritter with Mushroom (像生梨)

Fresh Bamboo Shoot with Oriental Beauty Tea Salt (东方美人茶盐绿竹笋) 

Rice Crackers with Stir-fried Duo Mushroom and Macadamia Nut (夏果杏鲍菇丝米香羊肚菌)

The plant-based tasting menus are available at $108++ and $128++ per person from 1 July to 30 September 2026 exclusively at Si Chuan Dou Hua Restaurant, PARKROYAL on Beach Road.

View our menus here.