Sustainable Dishes from MICHELIN Green Star Restaurants in Asia

"Evoking a calm, Prague‑like mood, “Spring in Prague” builds on vegetables grown by a local plant factory that treats effluent and eschews chemical fertilisers and pesticides. Seasonal Taiwanese fruits—strawberries, tomatoes, or April pineapples—join water bamboo shoots roasted with miso, while the sauce blends the restaurant’s cold‑pressed linseed or pumpkin seed oil with balsamico. Waste is thoughtfully repurposed, from dragon fruit used for plate decoration to dried pineapple leftovers transformed into elements for chia seed drinks by executive chef Sean Hsueh." - MICHELIN Guide Asia