Daily Cuts - Vegan Fine Dining

Monkey’s Head mushrooms, Italian black truffles and microscopic single-cell freshwater algae - a fine dining Chinese restaurant here is launching a series of plant-based tasting menus with Yang Ming Spring - a market leader in vegan cuisine and a winner of Taiwan’s first Michelin Green Star. Singapore Today’s Lance Alexander and Melanie Oliveiro speak to Linda Loke, F&B Director at Si Chuan Dou Hua Restaurant, to find out if the future of fine dining is sustainable, plant based gastronomy.