A restaurant for all seasons, Min Jiang at Dempsey has been favoured for special occasions and everyday indulgences since its opening in April 2019. Into its second year residing within the lush Dempsey Hill, the restaurant commemorates its 2nd anniversary with a special celebratory menu.
Available from 1 April to 31 May 2021, the Anniversary Menu is a thoughtful ensemble curated by Master Chef Goh Chee Kong who has been captivating diners of Min Jiang with his eloquent showcase of Cantonese and Sichuan cuisines for almost 19 years. Reflecting Chef Goh’s creative flair and profound understanding of diners’ changing preferences, the menu features a special selection of a la carte creations imbued with inspired flavours and presented with a contemporary touch.
Start with the Barbecued ‘Anxin’ Chicken Neck with Sesame Teriyaki Sauce 烧烤安 心鸡颈柳 ($16++ per order of four pieces), a nod to the quintessential Japanese skewered meat. Dipped in an umami shacha sauce, soya sauce and sesame oil marinade, morsels of cartilage-rich chicken neck are steam-baked and finished with a quick torch for a smoky char. The flavoursome chicken neck is crowned with flying fish roe and paired with refreshing shreds of celtuce stem.
Chef Goh’s rendition of the traditional Cantonese barbecued pork is the Crispy Ibérico ‘Char Siew’ 脆皮西班牙义烧伴 ($38++ per order). Ibérico pork collar is marinated for at least six hours in a base of red fermented bean curd and steam-baked before roasting at high heat. Thereafter, a section of the meat is coated with a thin layer of white sugar and torched to form a beautiful, crispy glaze that adds texture and balance to the flavours. A house pickle of cabbage and pineapple makes the perfect accompaniment to the lusciously marbled, sweet and savoury ‘char siew’.
he Appetiser Trio 巧制三小品 ($18++ per person) is a delicious petite platter featuring an Ibérico ‘Char Siew’ Slider, Minced Beef with Pine Nuts in Crispy Puff, and Chilled Cherry Tomato Marinated with Plum. The first in the trio is a slice of succulent Crispy Ibérico ‘Char Siew’ and Japanese cucumber drizzled over with a Chinese barbecue sauce
and sandwiched in a fried ‘man tou’ bun. A surprise waiting to be unveiled, minced beef stir-fried with pine nuts, turnip, onions and capsicum fills an airy, deep-fried dough ball. Lastly, baby tomatoes are steeped in water and preserved plums to serve as a tangy palate cleanser.
Delectably fragrant, the Baked Squid with Minced Garlic 金银蒜香烤花枝 ($28++ per order) entices with springy steamed whole squid that is topped with stir-fried and deep- fried minced garlic, as well as chilli padi before roasting in the oven to meld all the flavours together.
The Pan-seared Boston Lobster with Himalayan Pink Salt accompanied with White Asparagus 喜马拉雅山盐烧龙虾伴白露笋 ($58++ per order) showcases Chef Goh’s deft culinary skills in bringing out the delicate flavours of seasonal white asparagus to well complement the Boston lobster’s natural sweetness.
A warming dish brimming with aromatics, the Braised ‘Ma Po’ Tofu and Irish Duck topped with Puff Pastry 酥皮焗麻 婆豆腐愛尔兰鸭 ($18++ per order) is a moreish combination. Min Jiang at Dempsey’s popular ‘ma po’ tofu is laden into a bowl and elevated with slices of Irish duck. Marinated with a medley of spices, the duck is steamed and pan-fried to enjoy its smooth texture, tender meat and subtle flavour. Puff pastry covers the bowl and baked for diners to dip into the spicy and addictive ‘ma po’ tofu sauce.
The Chilled Dragon Fruit and Lemongrass Jelly with Lime Sorbet 香茅冻龙珠果青柠雪 葩 ($16++ per person) is a dessert of choice to round off the meal on a refreshing note. Presented in a halved yellow dragon fruit that nestles cubes of the in-season fruit, lemongrass jelly and a scoop of tart lime sorbet.
On Min Jiang at Dempsey’s anniversary day, 23 April 2021, each diner will also receive an exclusive modern Chinese teacup in an elegant red hue as a memento.
DETAILS AT A GLANCE
Min Jiang at Dempsey’s Anniversary Menu 1 April to 31 May 2021, daily lunch & dinner A la carte dishes starting from $16++
The following dishes are also available for takeaway/delivery:
- Barbecued ‘Anxin’ Chicken Neck with Sesame Teriyaki Sauce
- Crispy Ibérico ‘Char Siew’
- Pan-seared Boston Lobster with Himalayan Pink Salt accompanied with WhiteAsparagus
To place an order, please visit the online ordering platform athttps://minjiangdempsey.oddle.me