The Chinese restaurant’s vegetable-forward dishes are so tasty we wouldn’t mind going meatless for a while.
With more diners in Singapore eschewing meat for a plant based diet, restaurants have also cottoned onto the trend by offering dedicated health-conscious menus. While we wouldn’t quit meat cold turkey ourselves, going meat-free – even if it’s just for one day in a week – can make a significant change to the body, taste buds and flavour receptors.
After two successful runs of introducing vegetable-forward dishes to its guests, Si Chuan Dou Hua restaurant has brought back the same promotion, in collaboration with acclaimed restaurant from Taipei, Yang Ming Spring Green Kitchen. The latter, a serene mountainside restaurant located in Yangmingshan, Taipei, serves kaiseki-style vegetarian meals.
It really isn’t that hard to skip that grain-fed Wagyu steak when there’s an option of tucking into aesthetically pleasing plates like the Appetiser of Bean Curd Noodles with Cheese and Fresh Fruits, where mauve coloured dragon fruit and raspberries purée dot the plate along with swirls of beancurd. The Baked Water Bamboo Shoots with Japanese Miso features sweet and nutty water bamboo shoots from Taiwan paired with carrot purée. For dessert, try the refreshing and tart Alishan Aiyu Jelly with Fresh Lemon.
Si Chuan Dou Hua’s vegetable-forward campaign will end on 5 August, but many of the dishes will be featured permanently at its TOP of UOB Plaza outlet. Mainstays include Double-boiled Bird’s Nest in Pear Vessel, and Taro and Mushrooms served on Hot Stone. Our vote goes to the crowd-pleasing Steak of Mushroom with Black Pepper Sauce, which uses monkey’s head mushroom to closely emulate the texture of meat.
Si Chuan Dou Hua’s vegetable-forward menus are available at TOP of UOB Plaza at $88 and $118 per person, and PARKROYAL on Beach Road at $60 and $78 per person.
Tel: 6535 6006/ 6505 5722