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]

Ajoomma Korean Charcoal BBQ Restaurant @ Gemmill Lane - Celebrates June Holidays with Moo-ve & Tail Campaign, and A Revamped Menu Featuring Seafood Barbecue and Traditional Korean Dishes

Ajoomma Korean Charcoal BBQ Restaurant at Gemmill Lane is celebrating the June holidays with a new "Moo-ve & Tail" campaign. The campaign offers diners a chance to win various prizes, such as a free steamed egg, complimentary side dishes, free plates of pork/beef, and more. The grand prize is 30% off the total dining bill. Along with this exciting campaign, the restaurant has revamped its menu, featuring seafood barbecue delights and traditional Korean dishes.

Black Trumpette Angus Beef Tataki 4/5

We began our meal with the Black Trumpette Angus Beef Tataki ($32) and Truffle Steamed Egg ($16) to whet our appetites before diving into the barbecue. The Angus Beef Tataki was a standout, with its beefy richness beautifully complemented by the accompanying components.

Truffle Steamed Egg 4/5

The Truffle Steamed Egg, resembling a soufflé, was extremely fluffy and pillowy. The truffle's earthy note elevated its flavour profile.

Korean BBQ 4.2/5

Marinated Chicken Thigh 150gm

US Prime 2MM Beef Short Plate 150gm

2MM  Pork Belly 150gm

Moving on to the highlight of the night, the Korean Charcoal BBQ, I appreciated the use of charcoal fire, which imparted a wonderful smokiness to the grilled ingredients. For our BBQ selection, we had:

- Marinated Chicken Thigh (150gm)
- US Prime 2MM Beef Short Plate (150gm, $31)
- 2MM Pork Belly (150gm, $28)

Marinated US Scallops with Dill

South Africa Live Abalone

Besides the meats, the restaurant also offers a variety of seafood for grilling. We tried the Marinated US Scallops with Dill ($36 for 5pcs) and the South Africa Live Abalone ($18/pc). Watching the live abalone being grilled over the charcoal fire was a unique experience, as this is not commonly seen in most Korean BBQ restaurants.

Spicy Kimchi Tuna Soup 3/5

Apart from the BBQ, the restaurant offers several mains. We started with the Spicy Kimchi Tuna Soup ($20), a hearty and flavorful stew that showcased the bold and tangy flavours of the kimchi, making it a comforting choice.

Korean Beef Tartare Bibimap 4/5

The Korean Beef Tartare Bibimbap ($25) is an innovative two-in-one dish where traditional Korean bibimbap is topped with beef tartare. The beef tartare added a textural contrast and an extra layer of flavour, enhancing the overall enjoyment of the dish.

Japchae 4/5

The Japchae ($23) featured glass noodles stir-fried with a variety of vegetables in a sweet-savoury soy-based sauce. The delightful mix of flavours and textures, along with the fragrance of sesame oil, made this dish a joy to eat.

Coconut Jelly with Coconut Ice Cream 4.2/5

We ended our meal with the Coconut Jelly with Coconut Ice Cream ($12.50). The coconut jelly, made with coconut water, was very refreshing, and the coconut ice cream added an extra touch of sweetness, rounding off the dinner perfectly.

Ajoomma Korean Charcoal BBQ Restaurant at Gemmill Lane offers an exciting dining experience with its "Moo-ve & Tail" campaign and revamped menu. The use of charcoal fire for grilling imparts a delicious smokiness to the dishes, while the inclusion of seafood and traditional Korean mains adds variety. Whether you're there for the BBQ or the mains, Ajoomma promises a delightful meal.

Note: This is an invited tasting.


Ajoomma Korean Charcoal BBQ Restaurant
No 2 & 4 Gemmill Lane
Singapore 069247
Tel: +65 8789 8650
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

CURE @ Keong Saik Road - Celebrates 9th Anniversary With A Limited-time Menu From Past & Present CURE Chefs

One Michelin-starred CURE celebrates its 9th anniversary with an exceptional limited-time-only menu. This ‘Past & Present’ menu is an all-star collaboration between three current CURE chefs and six ex-CURE chefs who now each helm excellent restaurants of their own.

The stellar line-up of chefs includes CURE’s Chef-Owner Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Alongside them are Chef Stefan Liau from Hevel, Chef Ryan Newman from Le Bon Funk, Chef Maksym Chukanov from Qīn, Chef Kevin Wong from Seroja, Chef Melvin Chou from Terra and Chef Lewis Barker from Sommer.

Fermented Cashew Cream, Kelp & Banana Tart

Chef Stefan Liau from Hevel presents the first appetiser, a Fermented Cashew Cream, Kelp, and Banana Tart. Chef Stefan learned the kelp fermentation technique at CURE six years ago, and whilst I would never have guessed that this combination works, it is somehow a harmonious, creamy bite. It is also a little nutty, and the banana also lends some sweetness.

Irish Gallagher Oyster, Cider Granita & Caviar

The Irish Gallagher Oyster, Cider Granita & Caviar is a signature dish of CURE's Chef Andrew Walsh. The freshness of the chopped oyster is enhanced with horseradish cream, chopped shallots and celery. Cider granita adds a little icy texture and refreshing acidity, and it is finished with some briny caviar for the taste of the sea.

Salmon, Beetroot & Kampot Pepper

From his time at CURE, Chef Ryan Newman from Le Bon Funk used two favourite ingredients — cured salmon and beetroot marinate — to create this bright and cheerful (both in colour and taste) Salmon, Beetroot, and Kampot Pepper. It is an enjoyable appetiser that whets the palate before the more substantial dishes.

Abalone, Mushroom Broth & Sticky Rice

Chef Kevin Wong from Seroja is next with an auspicious dish of Abalone, Mushroom Broth & Sticky Rice. The abalone signifies continued longevity, prosperity and best wishes for CURE. The abalone was perfectly cooked and served in a wild mushroom stock and sticky rice with collagen. I really loved this dish, it's so warm and comforting and just hits the right spot.

Danish Langoustine, Tom Yum & Calamansi

Another hot evening favourite was the Danish Langoustine, Tom Yum & Calamansi by Chef Maksym Chukanov from QĪN. This pretty and tasty dish uses a whole langoustine. The juicy meat is grilled over binchotan charcoal, and the head is used to add sweetness to the Tom Yum soup. The soup is neither too tart nor too spicy; it's very balanced, and you can sip it slowly to fully enjoy the flavours.

Aged Silver Duck

As a surprise, Chef Andrew brought out his signature Aged Silver Duck, Fermented Summer Berries & Spiced Seven Tails Brandy Broth. The duck had rich, deep flavours, and the ageing process enhanced it for a very satisfying taste experience. There was also much buzz and excitement about the glass of liquid gold being served with the duck. It turned out to be a warm glass of duck consommé made with a reduction of duck bones, celery, carrots, onions, an infusion of thyme, rosemary and orange peel, and the addition of some spiced 7 tails brandy for depth of flavour just before serving.

Kyoho Grape, Fruit Tomato & Shiso

Chef Melvin Chou from Terra blends Italian and Japanese influences in this pre-dessert of Kyoho Grape, Fruit Tomato & Shiso. The base is made with fruit tomato gelee, with a refreshing topping of shiso sorbet, as well as peeled Kyoho grapes and Fruit tomato. This dish has some sweetness, with a touch of savoury and tartness. It is unique and quite refreshing.

Valrhona chocolate, Roasted hay, and White Miso

Last but not least, Chef Lewis Barker from Sommer ingeniously recreates the flavours of salted caramel using Valrhona chocolate, Roasted hay, and White Miso. Without salt or caramel, the dish achieves a unique depth with smoky notes from roasted hay and a subtle saltiness from white miso, creating a luxurious and inventive chocolate dessert.

This special menu is available from 11 June till 31 July 2024, and is priced at $188 for three courses, $218 for five courses or $238 for 9 courses.

Overall, I enjoyed the limited-time menu by the past and present chefs. Some dishes have more classic flavour combinations, while others feel more exploratory and innovative. Regardless, it is undoubtedly a golden opportunity to taste these esteemed chefs' signature dishes and craft.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


CURE
21 Keong Saik Road
Singapore 089128
Tel: +65 9338 4207
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu-Sat: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]

Pura Brasa @ Tanjong Pagar - New Fiery and Smoky Menu Featuring Charcoal-grilled Creations

Pura Brasa, located directly above Tanjong Pagar MRT in Guoco Tower, is a well-known Spanish restaurant chain with its seventh outlet in Singapore. Known for serving quality Spanish comfort food, Pura Brasa is launching a new fiery and smoky menu at the end of May, featuring items made with its Josper charcoal oven. Despite being a Tuesday night, the restaurant was bustling with diners happily chatting over food and drinks.

Hand-Cut 72-Month-Aged 100% Acorn Fed Bellota Jamón Ham 4.5/5

We started with a classic appetiser: Pura Brasa's Hand-Cut 72-month-aged 100% Acorn-Fed Bellota Jamón Ham ($65/60g, $35/30g) from award-winning producer Monte Nevado. The jamón had a lovely and delicate saltiness that didn't overwhelm, making it perfect to pair with the provided slices of bruschetta.

Josper-Grilled House Smoked Wild Tasmanian Abalone 4.2/5

Presented in its shell, the tender Josper-Grilled House Smoked Wild Tasmanian Abalone ($48) carried a waft of smokiness. The portion is suitable for sharing.

Pancetta and Kale Pizza with Sour Cream 3.8/5

Pura Brasa's pizzas feature a much chewier crust. We tried the Pancetta and Kale Pizza with Sour Cream ($33). While we enjoyed the combination of roasted kale, slices of cured pork belly, and tangy sour cream, we found it a tad too salty overall.

Josper-Grilled Crispy Pork Belly with Porcini Mushroom Sauce 4.2/5

Fans of fattier cuts of pork belly must check out the Josper-Grilled Crispy Pork Belly with Porcini Mushroom Sauce ($29). Each piece of sous vide pork belly boasts a crunchy skin, while the high fat-to-meat ratio ensures the rest melts in your mouth.

Josper-Grilled Red Snapper with Panaderas Patatas and Umami Crab Sauce 4.2/5

Next on the menu was the Josper-Grilled Red Snapper with Panaderas Patatas and Umami Crab Sauce ($34). Enjoy the fish with its skin for a distinct smokiness. I thoroughly enjoyed the flaky fish meat, complemented by the crab sauce, which added bits of umami and crustacean sweetness.

30 Days Dry-Aged Australian Wagyu Ribeye

While I couldn't try the 30 Days Dry-Aged Australian Wagyu Ribeye ($33), my dining companions found it flavourful and tender. They quickly polished it off the plate.

Injeolmi Iceballs with Chocolate Comb by Sobok 3.8/5

I was surprised to see that the dessert we were having was Korean. The Injeolmi Iceballs with Chocolate Comb by Sobok ($16) featured chewy rice cake iceballs in assorted flavours, covered in ice cream and rolled in bean powder. They were topped with a sweet comb-shaped chocolate.

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.


Pura Brasa Singapore
Guoco Tower
#01-16
5 Wallich Street
Singapore 078883
Tel: +65 6386 9678
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 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]