Photo credits: Si Chuan Dou Hua Restaurant
Fogo Fungi mushrooms featured in Si Chuan Dou Hua Restaurant's Plant-Based Royalty menu.
Marking ten years of a meaningful culinary alliance, Si Chuan Dou Hua Restaurant (TOP of UOB Plaza 1) commemorates its partnership with Yang Ming Spring, Taiwan’s renowned Michelin Green Star restaurant. This cross-cultural collaboration unites Sichuan and Cantonese traditions with Yang Ming Spring’s seasonal, plant-forward philosophy — a shared vision grounded in sustainability, wellness, and heritage. This milestone also welcomes the return of Nishikane, an esteemed Japanese Kappo restaurant, to complete an exceptional culinary trilogy blending Taiwanese, Japanese, Sichuan, and Cantonese finesse.
About Si Chuan Dou Hua Restaurant
Si Chuan Dou Hua Restaurant brings together the four streams of cuisine, culture, tea, and tradition, to present a multi-dimensional dining experience that is second to none.
Features
"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." as featured in Epicure Asia
