This may be Si Chuan Dou Hua’s fourth year launching its vegetarian-forward menus, but the food is anything but boring. This year, it has roped in guest chefs Minori Yazaki and Takao Inoue from Si Chuan Dou Hua’s Tokyo branch to join forces with Singapore's executive chef Zeng Feng and chef Sean Hsueh from Taipei’s Yang Ming Spring Green Kitchen to create a repertoire of Sichuan, Taiwanese and Japanese inflected meatless dishes.
Highlights include Inoue’s light but no less tasty Poached Japanese Rice simmering in Taiwanese Oolong Tea and Yazaki’s Japanese Turnip with Kombu Broth, the latter slow-braised for 20 minutes. The star, however, goes to Hsueh’s incredibly sweet and crunchy Fresh Bamboo Shoot with Sea Salt, using seasonal green bamboo from Taiwan that blooms during April to July. For those who prefer a hint of heat in their food - this is after all a Sichuan restaurant - Zeng’s spinach and beetroot chilled spicy cold noodles will do the trick. $78 and $98 per person (TOP of UOB Plaza) and $68 and $78 per person (PARKROYAL on Beach Road).