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]

VENUE by Sebastian @ Downtown Gallery - New Menu Additions to Chef Sebastian’s Range of Contemporary European Cuisine with Mediterranean and Asian Influences

VENUE by Sebastian at Downtown Gallery, helmed by Chef-Owner Sebastian Ng, has refreshed the menu with new offerings. The casual restaurant's menu highlights contemporary European cuisine with Mediterranean and Asian influences, with items priced very reasonably for its quality.

In conjunction with its 7th anniversary celebrations, diners can look forward to new menu additions and a newly launched three-course dinner menu available from just $58!

Roasted Cauliflower Salad 4.5/5

The Roasted Cauliflower Salad ($18) provided a delightful medley of textures. Combined with toasted almonds and jewelled salad, it was finished with a dollop of mint yoghurt, lending a fresh and minty brightness. The addition of pomegranate added a clever touch of sweetness.

Crispy Potato 4.2/5

A new dish on the menu, this Crispy Potato ($9) was a quick favourite among my dining companions. The crispy, thin shreds of potatoes were paired with toppings of chorizo, sautéed mushroom and a poached egg. We were recommended to break and mix the egg to allow its yolk to coat the dish evenly. It was both slightly earthy and intensely savoury.

Foie Gras Mousse 4.5/5

For a more luxurious starter, go for the Foie Gras Mousse ($19). I loved how it was very simply presented but tasted otherwise. In fact, all that the creamy and rich foie gras mousse needed to be paired with, was their lightly toasted and soft housemade brioche. I would like more bread to make the most of the spread!

Farro & Mushrooms 4.8/5

Calling out to fellow mushroom lovers to try this new Farro & Mushrooms ($26) dish! It was profoundly earthy yet not at all overwhelming, unlike how some similar risotto dishes may be. The bed of farro had a slight chew, done with a generous amount of mushrooms and kombu butter, topped with parmigiano reggiano and a poached egg.

I loved the combination of textures and flavours here. Even though this was meant to be a starter, it would also work perfectly as a main.

Braised 12 Hours Wagyu Beef Cheek Au Jus

While I couldn't take beef, my dining companions sang praises of the Braised 12-hour Wagyu Beef Cheek Au Jus ($38) for its texture. The beef was served with pomme purée and broccolini.

Chilean Seabass 4.5/5

The Chilean Seabass ($42) was tender and flaky. It was served with mushroom-bacon ragout and sat in truffle yuzu butter sauce. The flavours were well-balanced, but the portion of seabass could be slightly bigger.

Iberico Pork Collar 4/5

Our last meat dish was the grilled Iberico Pork Collar ($38). I appreciated the smoky char on the slices, but I found the cuts slightly too chewy. The mint yoghurt lent a refreshing touch.

Pistachio Financier 4/5

Our first dessert featured the nutty Pistachio Financier ($15) paired with a scoop of grand marnier ice cream and tangy raspberry yoghurt dressing. We heard that the dessert components were all homemade.

Pear Tart 4.5/5

Next was the unassuming Pear Tart ($15). It had an impressively light and thin pastry with sweet pear bits within, topped with crumble and paired with Bailey ice cream. The crisp texture was a lovely surprise.

Classic Peach Melba 4/5

Finally, we sampled the new Classic Peach Melba ($15) with vanilla ice cream, chantilly cream and fresh raspberry sauce. This would be a good choice if you're craving for something more sweet to end the meal, although I would have preferred a bit more crunch for texture.

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.


VENUE by Sebastian
Downtown Gallery
#01-02
6A Shenton Way
Singapore 068815
Tel: +65 6904 9688
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Nearest MRT: Tanjong Pagar MRT (EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

Nest At One Farrer @ One Farrer Hotel - Bespoke Private Dining Experience

Nest at One Farrer Hotel offers an exclusive and unique private dining experience inside their private studios and villas on level 20, the top floor of One Farrer Hotel. Jointly designed by Executive Chef Marcus Tan and Pastry Chef Wee Pai Hau, they invite you to experience their all-new Executive Set menus alongside curated wine recommendations.

The Havens' private dining studios are converted from their hotel rooms, with a staff assigned to serve the customers in these studios. Meaning we had had the entire room to ourselves! The private studios offer two 5-course Executive Dinner menus - Lavender set menu ($98) and Wisteria set menu ($98). Two Executive menus for lunch are available as well.

We started with two warm buns, served with Truffle Butter and Unsalted Butter. The fluffy and buttery soft bun was particularly warming.

Honey Soy Unagi 4/5

Both the starters were excellent. The Honey Soy Unagi (Lavender) is a warm starter that whets my appetite with savoury, unctuous unagi, complemented by a slightly sweet tamago. The al dente kimchi capellini topped with saltish ikura and scallion helped build the dish's texture.

Ceviche Hokkaido Scallop 4.8/5

As for the cold starter, Ceviche Hokkaido Scallop (Wisteria), each slice of the scallop was succulent, offering an almost melt-in-your-mouth texture, complemented by the bright flavours of the Asian citrus-soy dressing and pink ginger. The accompanying savoury kaiso salad added an extra layer of flavour dimension, and texture.

Ginseng Chicken Consommé Wolfberries, Chicken Gyoza 4.8/5

Mushroom Velouté 4/5

For the second course, the Ginseng Chicken Consommé (Lavender) stood out with its elegant consommé carrying a good depth of ginseng flavour. Partially immersed within, a chicken gyoza was a highlight, featuring a juicy, well-seasoned filling encased in a perfectly pan-fried crust. The Mushroom Veloute (Wisteria) boasted a deep, earthy flavour from sautéed forest trumpets, with a touch of truffle oil to further enhance that earthiness.

Hoisin-barbecue pork belly 4.5/5

Both the third courses were well executed, but I found the Hoisin-Barbeque Pork Belly (Wisteria) to have a better balance of flavours, thanks to a yummy house-made Hoisin sauce that elevated the barbecued pork belly. The pork belly itself was succulent and tender, devoid of any strong porky flavour, and the crunchy macadamia sprinkles on top provided a delightful textural contrast. The tangy pineapple compote added a sweet and bright acidity, cutting through the dish's richness.

Mentaiko Mayo Halibut 4/5

The flavour profile of the Mentaiko Mayo Halibut leans more towards the sweeter side, but overall, we still enjoyed the dish. The fish had a tantalizingly buttery texture and flavour, enriched by the mentaiko mayo. The fruity and savoury tomato mousseline, along with the pickled tomato, was a thoughtful touch by the chef.

Braised Beef Cheek Rendang 3.5/5

Both menus feature beef as the fourth course. The Lavender menu presents a visually appealing Braised Beef Cheek Rendang served with Blue pea glutinous rice, pickled pineapple-cauliflower, and crispy parsnip. The beef cheek was incredibly tender, with a melt-in-your-mouth texture, and the pickled cauliflower played a role similar to our Asian achar in a rendang dish. Though the taste of the parsnip was slightly off for some reason, it was a cohesive dish.

Filet mignon 2.8/5

As for the Filet Mignon, while the 'shao xing' wine jus that dressed it was flavourful, alongside thin slices of pancetta, the meat seemed to lack seasoning to bring out its flavours fully.

White Peach Terrine 3.8/5

Apple Tart Tatin 4/5

For desserts, the White Peach Terrine with Red Muscat Granite and Aloe Vera (Wisteria) was refreshing, especially due to the delectable bite of the jelly terrine. The Apple Tart Tatin with vanilla crème anglaise (Lavender) was stunning, striking a good balance between sweetness and acidity. However, a slight, distinct bitterness came through from the apple itself, and I'm not sure if that was intentional.

For dining at The Havens, a minimum of 4 guests is required, up to a maximum of 10 guests. Floral arrangement is upon request.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Nest at One Farrer
One Farrer Hotel
Level 20
1 Farrer Park Station Road
Singapore 217562
Tel: +65 6705 7828
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 12 - 230pm, 6pm - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. Map]

Alice Boulangerie @ Icon Village (Tanjong Pagar) - More Than Just Your Artisan French Bakery with Classic French Patisserie and Viennoiseries

Nestled within Tanjong Pagar Icon Village, artisan cafe Alice Boulangerie offers a variety of bread, cakes, croissants, and French pastries freshly baked in-house on display. They have generated quite a buzz with their bi-coloured croissants since their launch in 2021, and fast forward years later, they have expanded to include a decadent range of breakfast, sides, and dinner mains in a full-fledged modern-euro menu.

Matcha Cream Latte 4.2/5, Ruby Oolong 4/5, Fruity Mojito 4/5

To kickstart the meal, we tried a few of their signature speciality drinks, such as the Matcha Cream Latte ($7.50), which features a smooth unsweetened matcha drink with a dollop of Chantilly cream atop, which added some sweetness to the drink. The result is a smooth and light matcha drink with a nice balance of bittersweetness and not too sweet. The Ruby Oolong ($7.50) consists of a mixture of strawberries, lychee and oolong tea which makes for an enjoyable light fruity tea. At the same time, the Fruity Mojito ($8.50) has a more tangy flavour profile with the addition of orange and lime and is extremely refreshing.

Scallop Ceviche 4/5

The Scallop Ceviche ($19) is paired with fresh Hokkaido scallops and refreshing yuzu gel, finished with a sweet and tangy ponzu sauce, the perfect bright starter to welcome your dinner with.

Charred Broccoli with Tobiko 3.8/5

The Charred Broccoli with Tobiko ($15) is flavoured with yuzu mayo and comes topped with pickled beetroot, bonito flakes and tobiko. However, the broccoli was a tad overly charred which lent a sharp bitterness to the vegetable and masked any other flavours in the dish.

Tiger Prawn Capellini 4.5/5

We tried the Tiger Prawn Capellini ($28), which features capellini topped with baked mentaiko tiger prawns. The pasta is nicely cooked to an al dente texture and has a robust prawn fragrance, having been cooked in a rich prawn broth, prawn oil and garlic. Notably, one of their most popular dishes in the restaurant, it has been a mainstay on their menu since day one.

Wagyu Beef Cheek Risotto 4/5

The Wagyu Beef Cheek Risotto ($36) consists of soft and fork-tender braised wagyu beef cheek in a creamy and fragrant butternut squash risotto. The pumpkin seeds and pistachio added a crunchy texture. However, we prefer it without the nuts for the dish to be more coherent - a soft, creamy, buttery dish that we will most definitely enjoy!

Yuzu Apple Tart 4/5, “Mushroom” 4.5/5, “Acorn” 4.2/5

Finally, we ended the meal on a sweet note with a signature trio of desserts. If you're a sour, fruity desserts fan, you will fall in love with the Apple Yuzu Tart. It features a homemade sweet tart filled with a tangy lemon Madeline, and hazelnut praline. It is topped with a juicy glazed yuzu and Granny Smith compote and finished with a refreshing Swiss meringue.

The "Mushroom" consists of a classic choux puff piped with gula Melaka Chantilly cream and coconut diplomat cream, complemented with chewy gula Melaka caramel. We enjoyed the smooth Gula Melaka cream that is not too sweet, encased in a light, crisp choux puff exterior.

The “Acorn” features a green chocolate shell with 32% white chocolate that reveals a layer of forage mousse, pistachio dacquoise, pistachio crunch with soft pistachio praline, and a homemade red fruit compote finished with pistachio mousse for differing textures and complimenting flavours.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Alice Boulangerie
Icon Village
12 Gopeng Street
#01-05/11
Singapore 078877
Tel: +65 8874 3300
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 8am - 6pm
Fri-Sat: 8am - 9pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Walk to destination. Journey time about 5 minutes. [Map]

YEN Social @ DUO Galleria - Introduces A Full Lunch Service With Set Menus

Helmed by Taiwanese yakiniku master Chef Jones Chen, YEN Social, located at Duo Galleria, is the sister concept of Michelin-rated yakiniku restaurant YEN Yakiniku - one of Singapore's pioneers in dry ageing beef and the premium Yakiniku experience. Known for its whisky dry-aged wagyu ribeye and Wagyu Taiwanese Beef Noodles, the restaurant has now incorporated a full lunch service, available from Tuesdays to Saturdays. The lunch menu also includes YEN Signature Wagyu Burger, which has made quite a reputation when it was first launched during Singapore's 2021 circuit breaker period.

Caesar Salad with Wagyu Bits & Shaved Parmesan 4/5

Under Salads & Appetisers, we started with Caesar Salad with Wagyu Bits & Shaved Parmesan ($16). By swapping the usual bacon for moreish Wagyu Bits, Chef Jones instilled his restaurant's character into this otherwise common dish.

Smoked Scallop Carpaccio with Yuzu Vinaigrette 4.5/5

We were also served this elegant plate of Smoked Scallop Carpaccio with Yuzu Vinaigrette ($14). Sashimi-grade Hokkaido scallops were smoked with cherry wood and then dressed with a citrusy yuzu oil, creating a creamier mouthfeel.

Lemon Thyme Fennel Salad with Apple-flavoured Quinoa 4/5

Lemon Thyme Fennel Salad with Apple-flavoured Quinoa ($16) was equally refreshing. The licorice flavour of the fennel, the sweetness of the raisins and the fruity quinoa built into one another, forming a well-balanced dish.

Chargrilled Seasonal Vegetables 4.5/5

Chargrilled Seasonal Vegetables ($12) were pleasing with beautifully charred seasonal vegetables, all of which are procured from sustainable sources. What's also notable is the pumpkin, which has been dry-aged for 30 days to attain a more intense flavour and tender texture.

Chargrilled Wagyu Burger 4.5/5

Wagyu Fries

Moving on to the mains, Chargrilled Wagyu Burger ($25) topped my list with a juicy and flavourful patty made with fresh minced meat, which is said to be a 100% mix of specially selected wagyu cuts. It is layered with two types of cheese, mushroom and shredded red cabbage, for a refreshing contrast. Even the milk buns to carry these ingredients are done with consideration - brushed with wagyu fat before they are toasted to build on that rich flavour. It is accompanied by Wagyu Fat Fries, which are house-made double-fried house-cut russet potatoes sprinkled with bits of wagyu fat for an extra indulgence. A more premium choice would be YEN Steak & Wagyu Fat Fries, best with a glass of house wine to complete the dining experience.

Braised Wagyu Beef Cheek 3.8/5

Another beef dish is Braised Wagyu Beef Cheek ($34), featuring Australian wagyu beef cheek braised in red wine for 48 hours. It was incredibly tender, but a tad more seasoning would help bring out its flavours more. The mashed potato served at the side was charcoal infused to add a depth of flavour.

Chargrilled Iberico Pork 4/5

Chargrilled Iberico Pork with Japanese Shisho Chimichurri 4/5

For non-beef eaters alternative, there are two other exceptional dishes, one of which is Chargrilled Iberico Pork with Japanese Shisho Chimichurri ($22). The iberico pork jowl is sous vide cooked for two hours before being chargrilled to develop its flavours. A house-made citrusy shiso chimichurri is served as the condiment to provide some zing for the dish. The accompanying fried rice was a star on its own - within the rice, you will find moreish bits of the caramelised fats rendered from the meat, which amp up the flavours in every mouthful.

Chargrilled Seafood Bucatini Pasta 4.8/5

Chargrilled Seafood Bucatini Pasta ($25) was on par with its meat counterparts. All the seafood featured - octopus, jumbo prawn, and scallops- are sashimi-grade and imported directly from Japan. As they were chargrilled before being tossed with pasta, they carried a hint of smoky flavour built into the robust homemade basil-tomato sauce, elevating the entire dish.

2-course set menus start from $25. All Steak items are served with a side of Chargrilled Vegetables and do not include fries. Lunch sharing set for 3-4 pax start from $100. Add on $5 to enjoy a choice of beverage, be it cold-pressed juice, coffee or tea.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


YEN Social
DUO Galleria
7 Fraser Street
#01-25/26
Singapore 189356
Tel: +65 86696788
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Tue-Sat: 1130am - 2pm, 6pm - 11pm
Sun-Mon: 6pm - 11pm

Direction:
1) Alight at Bugis MRT station. Take Exit E and F. Walk to destination. Journey time about 5 minutes. [Map]