Multiple award winning MinJiang Chinese restaurant at Singapore Goodwood Park Hotel will be presenting Min Jiang Reimagined – an exquisite showcase by four Culinary Masters collaborating with celebrity Michelin-starred chef couple Sam and Forest Leong with Min Jiang Master Chef Chan Hwan Kee and Min Jiang at Dempsey’s Master Chef Goh Chee Kong from 22 to 28 July.
The exceptional showcase will see the four maestros from Singapore culinary scene presenting stellar dishes with creativity from traditional Cantonese and Sichuan cuisines with the best premium ingredients for two exclusive set menus (for dine-in only).
View this post on Instagram
Here are the highlights for the menu :
The course begins with a amuse-bouche – Creamy sea urchin paired with Jamón Ibérico for a blend of umami flavours.
The rich golden extremely flavoursome and nourishing Cantonese-style pumpkin broth is served with a trio of sea treasures of abalone, sea cucumber and premium eel maw. Laboriously prepared, it was simmered on low heat for six hours then on high heat to achieve a milky, collagen-rich consistency with sweetness of pumpkin. A red vinegar is optional to create more depth.
The fresh succulent crab meat is paired with the spring delicacy of white asparagus on a bed of aromatic yellow curry sauce, made from shallots, garlic, Thai curry powder and chili paste, simmered in a homemade seafood stock for an hour.
The beautiful South African abalone is known as one of the most lavish ingredients in Cantonese cuisine. It was slow-braised for two hours in a concoction of abalone sauce, old hen, pork, chicken feet, Jinhua ham and pork lard, served with lightly fried okra for a textural contrast, enhancing the essence of abalone.
Fleshly pieces of turbot fish are marinated in a blend of egg white and spices for four hours and pair with half a soft-shell crab, coated in light batter and fried to perfection. A fragrant mix of breadcrumbs, scallions, garlic, curry leaf, dried chillies, and dried shrimp on the base add delightful aroma, flavours and textures.
Combining traditional Chinese culinary techniques with Japanese flair, the melt in the mouth tender beef cheek was slow-braised in an aromatic blend of peppercorn, star anise and cinnamon with Japanese condiments of miso, shoyu, sake, Japanese chilli oil and a dash of mirin. The daikon cooked in beef broth adds freshness to the palate.
Cooked with chicken broth, the comforting porridge ingredients includes handmade shrimp balls with chestnuts, celtuce and barley and topped with crispy dried scallops, served with salted egg salmon skin.
The dessert is an interpretation of Khanom Bueang, a traditional Thai snack, served with a scoop of assorted berries ice cream with fruits.
The pretty ensemble is a burst of plethora of colours and flavours. Two mini buttery crispy crepes propped up by dollops of salted caramel meringue buttercream, ‘threads’ of sweetened egg yolk flavoured with pandan and meringue kisses with dainty pink and white swirls.
The 6-course lunch menu for minimum 2 persons at $148++ per person while the 7-course dinner menu for min. 2 persons at $188++ per person.
Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com
