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Monkeys head mushrooms, Italian black truffles and microscopic single-cell freshwater algae – here a fine dining Chinese restaurant is launching a series of plant-based tasting menus with Yang Ming Spring – a market leader in vegetarian cuisine and Taiwan Winner of the first Michelin Green star. Singapore Today’s Lance Alexander and Melanie Oliviero spoke to Linda Locke, F&B director at Si Chuan Dau Hua restaurant, to find out whether the future of fine dining is sustainable, plant-based gastronomy.
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Monkeys head mushrooms, Italian black truffles and microscopic single-cell freshwater algae – here a fine dining Chinese restaurant is launching a series of plant-based tasting menus with Yang Ming Spring – a market leader in vegetarian cuisine and Taiwan Winner of the first Michelin Green star. Singapore Today’s Lance Alexander and Melanie Oliviero spoke to Linda Locke, F&B director at Si Chuan Dau Hua restaurant, to find out whether the future of fine dining is sustainable, plant-based gastronomy.
