How a Singapore institution and a Michelin Green Star restaurant in Taiwan are turning vegetables into the main event
What happens when one of Singapore’s most established Chinese restaurants joins forces with Taiwan’s Michelin Green Star pioneer in plant-based dining?
Now in its 10th edition, the culinary collaboration between Si Chuan Dou Hua Restaurant and Taiwan’s Yang Ming Spring showcases the diversity and possibilities of plant-based Chinese cuisine.
Building on the long term partnership with Taiwan, Si Chuan Dou Hua Restaurant and Michelin Green Star restaurant, Yang Ming Spring, present a refined showcase of sustainability, seasonality and contemporary gastronomy that demonstrates how plant-based Chinese cuisine can be both innovative and deeply rooted in tradition.
This year’s collaboration is particularly significant as it forms part of the Taiwan International Plant-Based Festival 2026 (臺灣蔬食國際美食節), a landmark initiative celebrating sustainable agriculture, plant-based innovation, cultural exchange and mindful living.
Initiated under the vision of Mr Tung Chen-yuan, Representative of the Taipei Representative Office in Singapore and organised by Yang Ming Spring, the festival brings together leaders from hospitality, agriculture and lifestyle sectors to highlight Taiwan’s diverse and high quality agricultural products through immersive experiences across Singapore and Taiwan.
Available from 1 July to 30 September 2026 exclusively at PARKROYAL on Beach Road, the limited-time menus showcase the continued evolution of the long-standing culinary exchanges between both restaurants.
This year’s collaboration is further supported by Taiwan’s Ministry of Agriculture (台湾农业部), whose efforts in advancing agricultural innovation and promoting Taiwan’s premium produce complement the campaign’s plant-based culinary direction. As Taiwan’s central authority overseeing agriculture, food development and rural sustainability, the Ministry continues to play a key role in strengthening the global appreciation of Taiwan’s agricultural heritage and produce craftsmanship.
The festival launch was attended by Taiwan Ministry of Agriculture Deputy Minister Hu Jong-I, Ministry Counsellor Wu Wen-ling, Pan Pacific Hotels Group Executive Director Ms Wee Wei Ling, and Yang Ming Spring Founder Mr Chen Chien-Hung. During the launch, Deputy Minister Hu highlighted the festival’s role in connecting Singaporean consumers with Taiwan’s premium agricultural products while strengthening Taiwan’s reputation for food quality, safety and sustainability.
As part of Pan Pacific Hotels Group, Si Chuan Dou Hua Restaurant continues to champion sustainability as part of its broader environmental commitments, aligned with the group’s ISO14001-certified environmental management efforts. The restaurant’s yearly plant-based collaboration presents its ongoing commitment towards responsible dining practices while reimagining Chinese cuisine through seasonal vegetables, natural flavours and sustainable ingredients.
Plant-based Set Menu
Jointly curated by Si Chuan Dou Hua Restaurant, PARKROYAL on Beach Road’s Head Chef David Yuan Kui and Yang Ming Spring’s Executive Chef Sean Hsueh, the Sustainable Gastronomy menu demonstrates the versatility and sophistication of modern plant-based Chinese cuisine.
The dining experience begins with the Appetizer Combination of Four (四味拼盘) featuring 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), where Chef David Yuan Kui reimagines traditional appetisers through vibrant plant-based ingredients and delicate craftsmanship.
The mushroom dishes stand out immediately. The Steamed Crystal Mushroom Dumpling has a silky, yielding texture with an earthy depth that is genuinely impressive, while the Deep-fried Potato Fritter with Mushroom is filled umami, each bite richer than the last.
The Garden Fresh Bell Pepper Sushi is a pleasant surprise. As someone who does not usually reach for red peppers, I find this version bright, subtly sweet and nothing like I expected. The Chilled Fresh Bamboo Shoot Jelly offers a refreshing contrast and delivered clean flavours and a delicate elegance that allows the freshness of the bamboo shoots to shine.
Showcasing the beauty of seasonal produce handled with minimal intervention and prized for its crisp texture and natural sweetness, Fresh Bamboo Shoot with Oriental Beauty Tea Salt (东方美人茶盐绿竹笋) by Chef Sean Hsueh, pairs air-flown fresh Taiwanese bamboo shoots with aromatic Oriental Beauty tea salt, allowing the purity and freshness of the ingredient to shine.
Bamboo shoots rarely take the spotlight for me, but this dish changes that entirely. Velvety smooth with a delicate natural sweetness, the bamboo shoots are elevated by the fragrant tea salt without being overpowered by it.
My Taiwanese friends at the table nodded approvingly and remarked that this is the proper way to enjoy bamboo shoots. After tasting it myself, I completely understood why.
Another standout dish, Rice Crackers with Stir-fried Duo Mushroom and Macadamia Nut (夏果杏鲍菇丝米香羊肚菌), layers earthy mushroom aromas with crisp textures and rich umami flavours, reflecting Yang Ming Spring’s refined approach towards plant-based cuisine.
The rice crackers delivers a satisfying crunch before giving way to stir-fried king oyster mushrooms and morels, both deeply earthy and packed with umami. The macadamia nuts add a buttery richness that bring everything together beautifully. It is the kind of dish that makes a compelling case for plant-based dining without needing to say a word.
To end the meal, the Taiwan Mango-Pineapple Sorbet is a fitting finale. Bright, tropical and refreshingly light, it captures the very best of Taiwan’s agricultural produce in a single spoonful, leaving a lasting impression long after the final bite.
Taiwan’s Mango-Pineapple
A key highlight this year, Taiwan’s native “Mango-Pineapple” (台湾芒果凤梨) that is specially shipped to Singapore through the support of Taiwan’s Ministry of Agriculture. Celebrated for its tropical fragrance, lower acidity and delicate sweetness, the fruit is creatively incorporated across the dining journey. From handcrafted marmalade and locally inspired pickled achar to a refreshing dessert sorbet prepared specially for diners, I loved experiencing the fruit in so many different forms. Each dish revealed a new layer of flavour, offering a delicious reminder of the creativity and quality behind Taiwan’s agricultural produce.
The good news for Singaporeans is that the experience does not have to end at the dining table. Taiwan’s Mango-Pineapple is now available in Singapore through Xin Taiwan Galleria (新台灣館), allowing visitors to bring home one of Taiwan’s most sought-after seasonal fruits.
Xin Taiwan Galleria is a Singapore-based retail and cultural platform that showcases premium Taiwanese products, from seasonal fruits and specialty foods to award-winning local brands.
Hung Gung Tea
No meal is complete without the right tea, and the festival menu is thoughtfully complemented by teas from Hwa Gung Tea (華剛茶業), one of Taiwan’s most respected tea producers. Founded in 1918 and now in its fifth generation, Hwa Gung Tea is renowned for its award-winning high mountain teas, grown and produced in Taiwan using a fully integrated farm-to-cup approach. The company operates one of Taiwan’s pioneering ISO 22000 and HACCP-certified tea factories and has earned recognition for both quality and food safety standards.
The carefully selected tea pairings provide a fitting accompaniment to the plant-based menu, enhancing the natural flavours of the dishes while offering diners a deeper appreciation of Taiwan’s rich tea heritage. For those inspired to continue the experience at home, Hwa Gung Tea products are also available through Xin Taiwan Galleria, alongside a curated selection of premium Taiwanese produce and specialty foods.
Yang Ming Spring
For travellers seeking a deeper appreciation of Taiwan’s plant-based culinary movement, Yang Ming Spring (陽明春天) offers a unique intersection of sustainability, gastronomy and culture. Among Taiwan’s most celebrated plant-based restaurants and a recipient of the Michelin Green Star, it has earned international recognition for transforming seasonal ingredients into refined dining experiences while championing environmental responsibility.
After experiencing Si Chuan Dou Hua and Yang Ming Spring’s sustainable gastronomy menu in Singapore, I am so interested to visit the restaurant and discover the full Yang Ming Spring experience in Taiwan.
Nestled amidst the lush landscapes of Yangmingshan, the restaurant offers more than a meal. Guests can immerse themselves in tea appreciation experiences, cultural programmes, seasonal events and wellness activities within a tranquil, nature-inspired setting. Surrounded by greenery and designed with a calming Zen aesthetic, Yang Ming Spring embodies a philosophy that extends beyond the dining table, inviting visitors to experience a more mindful and sustainable way of living.
Taiwan International Plant-Based Festival 2026
The collaboration between Si Chuan Dou Hua Restaurant and Yang Ming Spring is just one component of the broader Taiwan International Plant-Based Festival 2026, a four-month initiative running from May to September that celebrates Taiwan’s agricultural innovation, sustainability, plant-based cuisine and cultural heritage.
Bringing together partners across hospitality, agriculture, tourism and community organisations, the festival has featured a series of events in Singapore designed to showcase the quality and diversity of Taiwanese produce. Earlier highlights included a plant-based culinary exchange and bazaar at Fo Guang Shan Singapore, as well as a vegetarian lifestyle forum hosted in partnership with Yang Ming Spring Tzu Chi Foundation Singapore. These programmes explored themes of mindful living, sustainability and the growing role of plant-based diets in modern society.
There is also a specially curated exhibition hosted at the official residence of the Taipei Representative Office in Singapore. Running throughout the festival period, the exhibition showcases Taiwan’s achievements in sustainable agriculture, rural innovation and eco-tourism through immersive displays, visual storytelling and product showcases. Together, these experiences offer a deeper understanding of how Taiwan is leveraging innovation, sustainability and cultural heritage to shape the future of agriculture while sharing its stories with international audiences.
For those inspired by the flavours of the festival, the dining collaboration serves as an invitation to discover the people, produce and traditions behind Taiwan’s agricultural success story, one thoughtfully crafted dish at a time. More information about the Taiwan International Plant-based Festival 2026 here.
Both the festival and the food left me missing Taiwan a lot more! The experiences remind me how much there is to discover in Taiwan. Looking forward to my next trip back to explore more of the island’s food and culture!
Si Chuan Dou Hua and Yang Ming Spring Sustainable Gastronomy Details
- When: 1 July to 30 September 2026
- Where: Si Chuan Dou Hua Restaurant, PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591
- Price: Tasting menus from $108++ and $128++ per person
- Menu: See Si Chuan Dou Hua Restaurant website
- Reservations: Tel (65) 3138 6711 or email douhua.prsin@parkroyalhotels.com
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