Min Jiang @ Goodwood Park Hotel - Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters

For a limited time from 22 July to 28 July 2024, Min Jiang Goodwood Park presents an exclusive collaboration featuring Michelin-starred chef couple Sam and Forest Leong alongside Min Jiang and Min Jiang at Dempsey's very own Master Chefs. Themed "Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters", this collaboration offers two exclusive set menus for dine-in only at Min Jiang at Goodwood Park Hotel. Here's a closer look at the culinary masterpieces we had the pleasure of experiencing.

Abalone, Sea Cucumber, Wild-caught Eel Maw in Golden Organic Pumpkin Broth 4.8/5

Uni & Jamón Ibérico 4.8/5

We kicked off the dinner with a bowl of golden soup, A Sea of Treasures, by Chef Sam Leong. This dish, featuring Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamón Ibérico, was a luxurious delight. The pumpkin broth's collagen-rich consistency, with its natural sweetness, complemented the delicacies excellently. A dollop of red vinegar enhanced the overall experience, adding a tangy depth to the broth.

King Crabmeat in Light Curry Sauce with Seasonal White Asparagus 4/5

Chef Forest Leong brought a touch of Thai influence with The Ocean's Embrace, a dish comprising King Crabmeat in Light Curry Sauce with Seasonal White Asparagus. This dish skillfully merged her Thai heritage with contemporary French elements. The depth and savoury, spicy kick of the king crabmeat curry complemented the springy white asparagus perfectly, making this dish a standout.

Slow-braised ‘Live’ South African Abalone 4/5

Simply executed to highlight the prized ingredient, A Dream So Deep featured South African Abalone slow-braised for two hours in a full-bodied concoction of abalone jus. Paired with lightly fried okra for extra textural contrast, this dish was a sublime testament to the beauty of simplicity in showcasing premium ingredients.

Typhoon Shelter Turbot Fish Fillet and Soft-shell Crab 4.2/5

The Perfect Calm featured Turbot Fish and Soft-shell Crab done in typhoon shelter-style. A fragrant medley of breadcrumbs, scallions, garlic, curry leaf, dried chillies, and dried shrimp, expertly stir-fried to bring out the aromas, added depth and complexity to the dish. Each bite promised a satisfying explosion of textures and flavours, with a hint of spice that left us craving more.

Slow-braised Wagyu Beef Cheek with Japanese Daikon 4.5/5

From the Prairies to Harmony showcased an innovative creation that seamlessly combined traditional Chinese culinary techniques with subtle Japanese flair. The tender Beef Cheek, slow-braised and paired with juicy Japanese Daikon, soaked up the delicate beef broth beautifully, making for a harmonious and flavourful dish.

Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops 4.2/5

Chef Sam Leong's Smooth as Silk was a silky smooth Congee with celtuce, barley, and handmade shrimp balls cooked in a heady, opaque chicken broth. Topped with crispy dried scallops and served with salted egg salmon skin, this dish offered an irresistible crunch and was a comforting, umami-rich delight.

Crispy Crepes, Meringue and Gold Laced Threads with Assorted Berries Gelato 4/5

We wrapped up the dinner with Chef Forest Leong's dessert creation, Playground in My Mind. This deconstructed version of Khanom Bueang, a traditional Thai street snack, was a visual and culinary treat. Topped with a sprinkle of crumble, fresh strawberries, and blueberries and finished with a scoop of assorted berries ice cream, this dessert was a delightful end to a remarkable dining experience.

"Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters" at Min Jiang Goodwood Park is not to be missed. Each dish, crafted with meticulous attention to detail, brings together the best of East and West, traditional and modern. Whether you are a fan of classic flavours or innovative creations, this limited-time collaboration promises an unforgettable dining experience.

THE SET MENUS (FOR DINE-IN ONLY)
22 to 28 July 2024
6-course lunch menu for min. 2 persons at $148++ per person
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 and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

IPPUDO with BAR IPPUDO @ Shaw Centre - Refreshed Hakata Dining Experience with IPPUDO’s 2024 Grand Menu, Featuring Bar Snacks and 5 New Ramen

Starting 1 June, Hakata ramen chain IPPUDO is launching a refreshed grand menu featuring 5 brand new ramen options, rice dishes, sides and desserts. This includes the brand's first plant-based ramen. BAR IPPUDO at Mohamad Sultan, One Holland Village, i12 Katong and Shaw Centre will also introduce a new range of bar snacks.

IPPUDO x Umeshuya

From 20 to 21 June 2024, diners can enjoy a special IPPUDO x Umeshuya collaboration featuring a curated selection of over 15 types of umeshu exclusively at IPPUDO One Holland Village.

Special deals for the collaboration include:
- Order 1 bar snack and top up $22 for 30-mins free-flow umeshu
- Order 1 bar snack and top up $15 for 3 glasses of your choice
- Ala Carte $7 per glass

My favourite among the 3 glasses I tried was the TOROTORO NO UMESHU, a sweet green plum and shochu-based umeshu.

Mentaiko Mac N’ Cheese 3/5

Our first choice of bar snack was served sizzling hot on a teppan plate. The Mentaiko Mac N’ Cheese ($10) featured a buttery bed of macaroni with melted cheese and a dollop of mentaiko. While its taste was decent, we were definitely expecting more at this price.

Fried Brussel Sprout Typhoon Shelter 4.2/5

We loved our second bar snack, the Fried Brussel Sprout Typhoon Shelter ($6). These addictive mouthfuls of crunchy fried brussel sprouts were dressed in a savoury anchovy sauce and garlic panko.

Yokohama Shoyu 4/5

For a heartier ramen with more meat, we heard that the new Chikara Tonkotsu Ramen is the one to go for. The tonkatsu-based ramen is a new spin on the classic IPPUDO Shiromaru Ramen and comes with slices of the same chashu and half a ramen egg. We decided on the Yokohama Shoyu ($19) instead, which marries the Hakata-style pork bone broth and shoyu, topped with spinach, bamboo shoot and seaweed. There was also a huge rectangular slice of pork belly chashu with a lower fat-to-meat ratio.

Nirvana NY 4.2/5

We couldn’t leave without checking out the intriguing plant-based ramen, Nirvana NY ($18). We were more than surprised by the robust plant-based broth, which was both creamy and nutty, enhanced by the fragrance of onion oil.

Here, you will be served hand-pressed wavy noodles, a slice of grilled eggplant chasu, enoki tempura, grated carrots, and spring onion. While I wished there were a few more ingredients to justify the price tag better, it was a delightful bowl to enjoy.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


IPPUDO with BAR IPPUDO
Shaw Centre
#04-22/23
1 Scotts Road
Singapore 228208
Tel: +65 6235 2547
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Nearest MRT: Orchard MRT (TE, NS Line)

Opening Hours:
Mon-Fri; 11.30am - 9.20pm
Sat-Sun: 11am - 9.20pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time about 5 minutes. [Map]

FYSH @ The Singapore EDITION - New Communal Seafood-focused Sunday Brunch by Australian Award-winning Chef Josh Niland

FYSH at EDITION is unlike your traditional steakhouses and Sunday Brunches. Led by Australian Award-winning Chef Josh Niland, the restaurant adopts an ethical and sustainable approach to seafood, with a menu focused on "whole fish cooking." This approach also means that at FYSH, every part of the fish is creatively incorporated into the menu as much as possible.

The FYSH Roast experience, available exclusively for Sunday lunch from 12pm to 2.30pm, offers a communal dining experience priced from $108 per person. Diners can also opt for Flowing Champagne packages, along with complimentary free flow coffee, tea, juices, and soft drinks.

Diners can choose between two distinct dining areas. The corridor seating offers a serene ambience surrounded by greenery and bathed in natural sunlight. In contrast, the main dining hall features dimmer lighting, creating a warmer and cosier yet elegant atmosphere.

Our knowledgeable servers rolled the FYSH Trolley to our table, introducing the various fish and cuts that will be served during our meal. Depending on your group size, you can choose your preferred main dish, with options available for individual portions or group servings for two or four people. For a wider variety, I definitely recommend dining with a larger group.

Charcoal Grilled Slipper Lobster 4.5/5

The brunch begins with five seafood starters. The Charcoal-Grilled Slipper Lobster stands out as a favourite for many of my dining companions and me. It's succulent and lightly seasoned, allowing its natural sweetness to shine through.

FYSH Egg Tart 4/5

The vibrant FYSH Egg Tart was another popular starter. The burst of briny trout roe in a crisp tart shell was delightful.

Raw Amberjack in Royal Kombu 3.8/5

The Raw Amberjack in Royal Kombu might look ordinary, but it had a surprising slice of amberjack wrapped within crunchy and thick kombu.

Abrolhos Island Scallop 4.2/5

Accompanied the fresh Abrolhos Island Scallop was an addictive housemade XO sauce.

Swordfish Empanadas 4/5

The curry puff-lookalike Swordfish Empanadas had an appetising swordfish filling with a bit of spiciness. Make sure to pair this with the roasted garlic yoghurt.

Selection of Dry-Aged Wooloolaba Yellowfin Tuna 4.5/5

Next came a showstopper: the Selection of Dry-Aged Wooloolaba Yellowfin Tuna. This dish featured a dry-aged yellowfin tuna ribeye steak, merguez sausage, and glazed skirt steak, accompanied by various condiments such as parsley and shallot salad, Café de Paris butter, harissa, chimichurri, and tuna bone sauce. Not only was it a visual feast, but it also showcased FYSH's expertise in seafood and grilling. It was fun pairing it with a variety of condiments for different flavours.

Sides of Selection of Dry-Aged Wooloolaba Yellowfin Tuna

Alongside the yellowfin tuna, we were served a refreshing Salad of Ox Heart Tomato and Stone Fruit, as well as perfectly fried and seasoned Salt & Vinegar Onion Rings and Kombu Fries.

Butterflied Aquna Murray Cod 4.2/5

Roasted in the Josper grill, the smoky Butterflied Aquna Murray Cod was presented with a golden brown finish and surrounded with pressed roast potatoes, BBQ padron peppers, and BBQ tomato chimichurri. Recommended condiments here were herbs & shallot vinaigrette, and garlic aioli.

Roasted & Glazed Free-Range Duck 4.2/5

If you are less into fish, the Roasted & Glazed Free-Range Duck would be the one to consider. The succulent slices of duck complemented sweet barbecued white peaches, chickpea & fennel seed panisse, sweet & sour radicchio and hazelnut & duck sauce.

Line Caught Flounder on the Bone 4.5/5

The last of our mains was the Line Caught Flounder on the Bone with java brown clams, creamy celeriac purée and BBQ apple purée. The tender fish meat is finished with a buttery flounder bone sauce.

Side of Line Caught Flounder on the Bone

On the side is a selection of mushrooms, black funghi and tangerine spinach.

Apple Tarte Tatin 4/5

We moved on to desserts, starting with the Apple Tarte Tatin. This thin-crusted tart was served with celeriac custard.

Chocolate & Murray Cod Fat Caramel 4.2/5

The Chocolate & Murray Cod Fat Caramel is a unique chocolate tart because it includes Murray cod fat caramel, which imparts a slight hint of fishiness. It may not be for everyone, but it definitely surprised us.

Tart Trifle of Red Fruits 4/5

Put together with rose cream, rose jelly and coconut, the Tart Trifle of Red Fruits should be your choice of dessert if you have a sweet tooth and are a fan of floral flavours. It was sweet and tangy and made an excellent conclusion to our meal.

Despite the mixed reviews online, we had a lovely dining experience that showcased an emphasis on sustainability. Guests can make reservations directly at www.sevenrooms.com/reservations/fyshsingapore, and it's best to come in a group to try more dishes.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


FYSH at EDITION
The Singapore Edition
38 Cuscaden Road
Singapore 249731
Tel: +65 6329 5000
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Breakfast: 6.30am to 10.30am
Lunch: 12pm to 2.30pm
Dinner (Monday to Thursday): 6pm to 10pm
Dinner (Friday to Sunday): 6pm to 10.30pm

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard Road towards Four Seasons Hotel. Take the walking path beside Four Seasons Hotel to the back of the hotel toward Forum Shopping Mall. Turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

Yan Ting @ St. Regis Singapore - Rediscover a New Inimitable Dining Experience

With the reopening of Yan Ting at The St. Regis, the restaurant now boasts a refreshed modern look that exudes a lush, rich, and moody ambience. Alongside this aesthetic transformation, Yan Ting has welcomed newly appointed Executive Chinese Chef Chan Chung Shing, who masterfully pays homage to authentic Cantonese cuisine while infusing it with diverse modern flavours.

Appetiers 4.5/5

We began our meal with a quartet of appetisers featuring Yan Ting's signature dishes: Honey-glazed Barbecued Iberico Pork, Fried 'Pik Fong Tong' Radish Cake, Pan-seared Hokkaido Scallop with Caviar, and Chilled Abalone. Among these, the 'Pik Fong Tong' Radish Cake stood out with its unique execution, incorporating a distinct Hong Kong flavour into a dim sum classic.

Braised Superior Bird's Nest, Crabmeat, Pumpkin Broth 4.8/5

Following the appetisers, I savoured a bowl of Braised Superior Bird's Nest with Crabmeat and Pumpkin Broth. The naturally bland bird's nest was elevated by the sweetness of the crab meat and pumpkin, resulting in a comforting and nourishing finish.

Steamed Leopard Coral Grouper, Dough Stick, Garlic 4.2/5

The next dish was Steamed Leopard Coral Grouper with Dough Stick and Garlic. The sweet and flaky grouper flesh was beautifully infused with a garlicky aroma and paired with the crispness of dough sticks. While I'm accustomed to pairing steamed fish with soft tofu, the dough stick provided a refreshing and unique dimension to the dish.

Crispy Beef Short Ribs 4.2/5

Another savoury delight was the Crispy Beef Short Ribs. The dish featured a delightful contrast of tender meat enveloped in a satisfying crunchy coating, complemented by a medley of spices and aromatics.

Wok-fried Lobster Angel Hair Pasta, Truffle 4.2/5

An unusual yet innovative take on Cantonese cuisine, the Wok-fried Lobster Angel Hair Pasta with Truffle was a standout dish. The incorporation of pasta added a bold modern twist, resulting in an indulgent and harmonious combination of textures. Each mouthful was infused with the rich, sweet flavour of lobster, accented by the light, earthy notes of truffle.

Chilled Panna Cotta 4.2/5

To conclude our meal, we enjoyed the Chilled Panna Cotta. This dessert struck the perfect balance between firmness and creaminess, offering a smooth, silky, and light experience that was both elegant and comforting.

Yan Ting's reopening under the guidance of Chef Chan Chung Shing promises an exceptional dining experience. It blends the rich traditions of Cantonese cuisine with contemporary flair, and the combination of innovative dishes and classic flavours ensures that every visit is memorable.

Note: This is an invited tasting.


Yan Ting
The St. Regis Singapore
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 6506 6887
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
Weekend Dim Sum Brunch: 1030am - 1230pm (1st seating), 1pm - 3pm (2nd seating)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]