Vegetables without Borders
This June and July, Vegetables without Borders bring to you all-new meatless menus co-created by Executive Chef Zeng Feng from Singapore's Si Chuan Dou Hua Restaurant with Guest Chef Sean Hsueh from Taipei’s Yang Ming Spring Green Kitchen (阳明春天) and Guest Chefs Minoru Yazaki and Takao Inoue from Tokyo's Si Chuan Dou Hua Restaurant.
Look forward to all-new dishes created from premium ingredients including fresh bamboo shoots and honshimeji mushrooms specially imported from Taiwan.
Enjoy Vegetables without Borders (精进料理) set menus at the following locations:
UOB cardmembers enjoy a 15% discount on promotional menus.