Guest Chef Sean Hsueh from Taipei’s Yang Ming Spring Green Kitchen returns to launch new vegetable-forward dishes jointly designed with Si Chuan Dou Hua Restaurant’s culinary team.
(Singapore, 25 June 2018) – Si Chuan Dou Hua Restaurant’s vegetable-forward promotion returns for the third consecutive year, with new creations designed by Guest Chef Sean Hsueh from Taipei’s reputed Yang Ming Spring Green Kitchen, in collaboration with Si Chuan Dou Hua’s culinary team, including Executive Sichuan Chef Zeng Feng (执行四川主厨曾锋师傅), Consultant Chef Peter Tsang (厨师顾问曾镜雄师傅) and Master Dim Sum Chef Peng Yi Chun ( 点心主厨彭以春师傅). Other than the use of fresh and nutritious ingredients in the dishes, diners will be delighted to know that many of the vegetable-forward dishes presented over the three years will feature permanently on Si Chuan Dou Hua’s regular menu at TOP of UOB Plaza after this year’s promotion concludes.
“Over the years, we have seen a significant shift in our guests’ preferences. Many of them want to eat well and opt for healthier options. We have collaborated with Yang Ming Spring Green Kitchen for three years, combining Sichuan and Cantonese flavours with the healthfulness of vegetarian creations, and we are now ready to introduce some of our joint creations in our regular menu,” says Ms Wee Wei Ling, Executive Director of Si Chuan Dou Hua Restaurant.
Si Chuan Dou Hua’s vegetable-forward campaign runs from 25 June to 5 August 2018, and promotional menus are available at both its TOP of UOB Plaza (set menus at
$88 and $118 per person) and PARKROYAL on Beach Road outlets (set menus at $60 and $78 per person).