A Se­quel That Works

Epicure - - EPICURE NEWS -

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). #60-01, UOB Plaza 1, 80 Raf­fles Place. Tel: 6535 6006. 7500 Beach Road. Tel: 6505 5722

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