Mashed Potatoes

  • Knorr Potato Flakes 2kg 600.0 g
  • Salt 6.0 g
  • Bamboo Charcoal Powder 4.0 g
  • Water 500.0 g
  • Potato Starch 100.0 g

NoMince Fillings

  • The Vegetarian Butcher NoMince 150.0 g
  • Shitake Mushrooms, dicedsoaked 60.0 g
  • Bamboo Shootsdiced 60.0 g
  • Celery, diced 60.0 g
  • Sugar 6.0 g
  • Salt 3.0 g

Tamarind Pumpkin Sauce

Plating and Assembly

  • Red Shiso 4.0 g

Combining traditional vegetarian dishes and concepts with innovative plant-based meats and seasonings can create more variety in taste and texture, which gives diners a diverse and rich dining experience. 

Chef Wu Hai Feng
Society of Chinese Cuisine Chefs (Singapore)



  1. Mashed Potatoes

    • Mix the bamboo charcoal powder, potato starch and salt together.
    • Bring water to a boil, quickly pour in the mixed flour and mix into a dough.
    • Roll the dough into a dumpling skin. Set aside
  2. NoMince Fillings

    • In a heated wok, add all ingredients and sauté.
    • Spread the dumpling skin on the cooking counter, wrap the filling and make it into sea cucumber shape.
    • Steam for 4 minutes, then place on a plate.     
  3. Tamarind Pumpkin Sauce

    • Bring all ingredients of the sauce to a boil.
  4. Plating and Assembly

    • Pour sauce onto plate.
    • Place sea cucumber dumplings.
    • Garnish with red shiso.