Min Jiang @ Goodwood Park Hotel - 10 Hands Culinary Showcasing A Rediscovery Of Cantonese Classics (十手连环，美味无限)

Building upon the success of last year's highly acclaimed 8 Hands Culinary Showcase at Min Jiang, Goodwood Park, the renowned restaurant has once again raised the bar with its latest culinary extravaganza, the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics". This anticipated event, taking place from 13 to 20 July 2023, brings together five distinguished chefs, including veteran guest chefs Chan Kwok, Yim Yiu Wing and Cheng Hon Chau, alongside Min Jiang's own esteemed chefs Chan Hwan Kee and Ho Chee Hee. With their combined expertise and illustrious careers, this exceptional lineup promises to deliver an unforgettable dining experience steeped in Cantonese traditions.

The showcase offers two meticulously curated set menus. The 6-course lunch menu ($138 per person) and the 8-course lunch and dinner menu ($168 per person) both promise to take diners on a journey of Cantonese flavours and traditions.

Steamed Diced Chicken in Pomegranate Egg White Parcel 4/5

Kicking off the feast is the visually stunning Steamed Diced Chicken in Pomegranate Egg White Parcel. Resembling a chrysanthemum and pomegranate, this dish features a delicate pastry made from scratch using egg white and flour. Inside, a medley of finely diced chicken, celery, dried shiitake, and carrots is bathed in superior stock and crowned with luscious crab roe, creating a harmonious blend of flavours.

Baked Stuffed Crab Shell & Roasted Silver Hill Irish Duck 4.2/5

Next, the Baked Stuffed Crab Shell takes centre stage, paying homage to Hong Kong's fusion of Eastern and Western cuisines. Handpicked Sri Lankan crab meat is combined with onions and shiitake mushrooms in a cream sauce reminiscent of bechamel. The mixture is then baked in a crab shell to golden perfection. Accompanying this delicacy is the succulent Roasted Silver Hill Irish Duck, complemented by sweet and juicy fresh mango and a tangy homemade plum sauce.

Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham Double-boiled Superior Soup 4.5/5

A standout dish, the Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham in Double-boiled Superior Soup, showcases hours of laborious cooking. The chicken is deboned and filled with premium bird's nest before being double-boiled for three additional hours. The result is a dish bursting with rich and pure flavours derived from the carefully selected ingredients.

Pan-fried Dace Fish Meat, Liver Sausage and Orange Peel stuffed in whole Dace Fish 4/5

Delving into a traditional recipe from the Shunde district in Guangdong, China, the Pan-fried Dace Fish Meat, Liver Sausage, and Orange Peel stuffed in a whole Dace Fish offers a delightful combination of textures and flavours. The dace fish flesh is expertly removed and blended into a fish paste, which is then combined with orange peel for a citrus note and finely diced liver sausage for added depth. The fish paste is stuffed back into the dace fish and pan-fried to crispy perfection.

Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce 4/5

For those seeking a familiar yet elevated snack, the Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce delivers. These wontons feature iberico char siew as a filling, elevating the dish's succulent flavour. Accompanied by a tantalizing sweet and sour sauce brimming with pork slices, pork liver, prawns, and scallops, this dish is a true delight when dipped into the sauce.

Wok-fried Crispy Silver Hill Irish Duck with Yam Paste 4.2/5

Prepare for a symphony of textures and flavours with the Wok-fried Crispy Silver Hill Irish Duck with Yam Paste. The duck is wok-fried to a golden brown, creating a layer of crispy goodness atop a bed of mashed taro. Each bite offers a delightful combination of fragrant, fluffy, juicy, and crispy elements.

Stewed White Jade Noodles with Wild Mushrooms and Mustard Green 4/5

As a light yet flavoursome finale to the savoury courses, the Stewed White Jade Noodles with Wild Mushrooms and Mustard Green provides a comforting and homely experience. This bowl of goodness brings together tender noodles, earthy wild mushrooms, and mustard greens in a flavoursome broth.

Crispy-fried Water Chestnut with Apricot, Chilled D24 Pandan Gula Melaka Rice Roll 4/5

To conclude this remarkable culinary journey, we are treated to a duo of delectable sweet treats. The Crispy-fried Water Chestnut with Apricot is a delightful creation where steamed water chestnut and apricot are enveloped in a thin, crispy batter, offering a delightful contrast of textures. Meanwhile, the Chilled D24 Pandan Gula Melaka Rice Roll steals the show with its soft and slightly chewy exterior, filled with creamy D24 durian pulp and enhanced by a drizzle of fragrant gula melaka. This harmonious combination leaves a lingering sweetness on the palate, providing a satisfying conclusion to the gastronomic adventure at the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics."

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]

Restaurant Espoir @ Amoy Street: Experience Modern European Cuisine With A Malayan Twist

Restaurant Espoir, the sister establishment of The White Label at North Bridge Road, offers a captivating culinary experience with its modern European cuisine infused with a delightful touch of Malayan influence. As a Muslim-owned restaurant, it provides a warm and inclusive atmosphere where diners can savour the flavours of European dishes enhanced by local inspirations.

Compressed Watermelon 3/5

The Compressed Watermelon Salad ($14) presents a delightful combination of flavours and textures. The soy-glazed compressed watermelon is accompanied by creamy feta cheese, fresh mesclun salad, tangy yuzu vinaigrette, and bursts of sweetness from the pomegranate. The yuzu vinaigrette adds a harmonious touch, bringing all the ingredients together in a tantalizing medley. While the dish is enjoyable, some diners might desire a greater quantity of watermelon and a chunkier cut to enhance the refreshing aspect of the salad.

Crab Croquette 3/5

The Crab Croquette ($24) presents a delightful combination of blue swimmer crab and cream filling encased in a light batter shell. Served with kaffir lime mayo, the croquette could benefit from a lighter cream filling to allow the natural sweetness of the blue swimmer crab to shine through.

Fish Consomme Heritage Style 4/5

For a taste of local inspiration, the Fish Consommé Heritage Style ($15) showcases a fish soup made from fish bone stock and dried flounder. Topped with chunky sous vide halibut and tomato caviar, this dish offers a unique fusion of European and local flavours.

Mushroom Veloute 4.5/5

Mushroom lovers will appreciate the Mushroom Veloute ($13), a rich and flavorful soup packed with sautéed mushrooms, black summer truffle, porcini tapenade, and mushroom emulsion. The earthy mushroom flavours create a comforting and satisfying dish.

Slow Cooked Breast of Lamb 3.5/5

Experience a unique take on the classic lamb dish with the Slow Cooked Breast of Lamb ($44). This rendition deviates from the conventional lamb rack. Tender and aromatic, the lamb breast is accompanied by garlic herb, pearl onions, baby carrots, tomato confit, salsa verde, and spiced lamb jus. While the dish is well-executed, the presence of the lamb skin might not be to everyone's taste.

Sea Urchin Tagliatelle 3/5

The Sea Urchin Tagliatelle ($39) offers a delicate and flavorful pasta dish for seafood enthusiasts. Although the tagliatelle is cooked to al dente perfection, the sea urchin flavour in the sauce could be more pronounced for a stronger umami experience.

Sticky Date Pudding 4/5

To conclude the dining experience, indulge in the Sticky Date Pudding ($13), featuring orange-infused sticky date pudding, almond crumble, orange caramel sauce, and a scoop of French vanilla gelato. The harmonious combination of sweetness and textures provides a satisfying and memorable ending to the meal.

Restaurant Espoir invites diners to explore modern European cuisine with a delightful twist of Malayan influence. With its unique flavour profiles and thoughtful presentations, it promises a dining experience that blends tradition and innovation in every dish.

Note: This is an invited tasting.


Restaurant Espoir
70 Amoy Street
Singapore 069889
Tel: +65 88605935
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat: 830am - 10pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Humpback @ Bukit Pasoh - A Refreshed Space With A New Menu

After two months of renovation, Humpback, the modern seafood restaurant and wine bar at Bukit Pasoh, has reopened with a refreshed space and a new menu. In line with the restaurant's commitment to transparency in its food sourcing chain, the menu is ingredient-focused, with the country of origin informed. Dishes are executed using European culinary techniques with Japanese influences, showcasing the best seafood of the season.

Humpback's signature oyster bar has remained the star of the restaurant ever since its opening in 2015. You can find a seasonal roster of oysters from the Pacific Northwest that is shucked upon order. It showcases seasonal oysters sourced from the Pacific Northwest - Hama Hama Oyster Company, a sixth-generation family-run oyster farm in Washington State in the US. We tried all three varieties, each with its distinctiveness - clean and crisp Hama Hama, briny and sweet Summerstone, as well as an earthy sweet Blue Pool. All oysters ($8/pc, minimum six per order) are served on the half shell on ice with Humpback's house sweet-tangy mignonette, lemon and seasonal citrus.

Hamachi Pastrami 4/5

The menu is organised into Snacks and Bites, Small Plates, Large Plates and Desserts. From Snacks and Bites, we had Chef Alynna Tan's elegant portrayal of fish charcuterie - House-cured Hamachi Pastrami ($18) that is smoked with apple wood, served with thinly sliced pickled Japanese cucumber and sourdough baguette crisps. They were savoury with pastrami spices laced with a hint of smoky aroma. Each slice had a delectable meaty texture, further enriched with dots of smoked sour cream.

Buckwheat Bread with Yuzu Butter 3.5/5

While they were great with the crunchy baguette crisps, I took the liberty to have it together with the Buckwheat Bread with Yuzu Butter ($13), and the combination of the toasty bread with the luscious pastrami was equally delicious. The accompanying citrusy yuzu butter is salted with smoked salt, which works well with the deep nuttiness of the bread.

Mussel Toast 4.8/5

My favourite snack would be this Mussel Toast with Spicy Nduja ($16, two pieces). I love its mouth-filling texture accompanied by a hefty punch of flavours, which will whet your appetite too. The buttery toasted brioche fingers were airy with a crusty exterior, slathered with rich, sweet-spicy nduja that allowed it to bind with the plump Australian mussels atop. Bringing the toast close to my nose teased my senses, an elusive layer of smokey notes imparted from the mussels that had been tossed in a smoked oil.

White Asparagus with Blue Crab and White Miso 4/5

Red Prawn Tartare 4.5/5

From Small Plates, we had two cold dishes that celebrate the fresh flavours of Spring. Humpback's rendition of a cold crab salad, White Asparagus with Blue Crab and White Miso ($25), features chunks of lump blue crab from Indonesia alongside shaved white asparagus, dressed lightly with a contrasting miso-mustard dressing, followed by fresh horseradish and olive oil. While the execution brought out both ingredients' delicate and subtle flavours, it didn't excite me as much when placed amongst others on the menu. On the other hand, Red Prawn Tartare with Tosazu jelly and Pomelo ($26) stood out with Argentinian scampi that was succulent and sweet with a meaty bite. Marinated in dashi and rice wine vinegar, their sweetness came through even more.

Purple Clams with Toasted Koji and Green Asparagus 4.8/5

Among the hot selections, Purple Clams with Toasted Koji and Green Asparagus ($31) is a winner. Inspired by local milky fish soup, sweet purple clams from Hama Hama Oyster Company are simmered in sake, mirin and toasted koji cream, enlivened with Dill oil and chilli oil. The broth was milky sweet, aromatic with a whiff, liven up the dish, while asparagus chunks lend texture.

Ricotta Cavatelli 4.5/5

Ricotta Cavatelli with Swordfish Bacon and Chitose Corn ($28) is Humpback's sole pasta offering, and it is a solid one. Handmade cavatelli is tossed in corn stock with oyster mushrooms and Chitose corn from Malaysia. And what brought out the sweetness of the corn, besides the sharp cheese, were the chunks of swordfish belly bacon cured in juniper, thyme, star anise and bay leaf. These smoky fish bacon not only impart that mouthwatering savoury flavour to the pasta akin to typical bacon, but they also add little nuggets of creaminess into the dish.

Marble Goby 4.5/5

Of the Large Plates, what's highly recommend is the Marble Goby ($52). Wild-caught marble goby from Tembilahan River in Sumatra, Indonesia, is filleted and pan-seared with thyme and brown butter, served with a reduction of mussel jus and butter, as well as a dollop of sweet-tangy black garlic and shallot puree. I love the idea of blending black garlic into black garlic and shallot puree, as that mellows the intensity of it, allowing it to complement the fish without overpowering the dish. The accompanying juicy Australian mussels cooked in sake gave the dish an additional bite and flavour.

Toasted Castella Cake 4.5/5

Our dessert was a very comforting Toasted Castella Cake with Crème Fraîche Ice Cream and Soy Caramel ($14), conceived by Chef Alynna out of her food memory of a toasted angel food cake dessert in San Francisco. It's a very well-considered plate of dessert with balanced flavours. Evident in the chosen ingredients - you have the warm and indulging sweetness from the light and airy toasted Japanese-style castella cake, contrasted with a scoop of cold, mildly acidic crème fraîche ice cream, finished with a drizzle of umami soy caramel and a layer of saltish snow salt flakes that counterbalanced the overall sweetness of the dish.

Promotions/Special Nights - Oyster Happy Hour: Enjoy oysters at half price all day every Monday at Humpback Oysters at $4++ per piece (minimum 6 pieces per order) on Mondays and public holidays From opening to 6.30pm on other days of the week

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.


Humpback
20 Bukit Pasoh Road
Singapore 089834
Tel: +65 97729896
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon - Fri: 5pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 9pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn right and walk down Teo Hong Road. Continue left onto Bukit Pasoh  Road. Walk to destination. Journey time about 5 minutes. [Map]

No Burn No Taste (NBNT) Private Dining By Chef Sam Chablani

No Burn No Taste by Chef Sam Chablani is one of the most sought-after private dining destinations. Unfortunately, getting a booking at No Burn No Taste (NBNT) is not easy. The last I checked, the waitlist was already full for 2023/2024. I have followed Sam's cooking philosophy of marrying fire-driven barbecue with a distinctly Asian perspective, combining premium produce with traditional, time-honoured techniques since his days at the now-defunct Fat Lulu.

Steamed Clams

Our dinner started with sweet Steamed Clams in an umami cream. I love the accompanying burnt garlic toast that is not only delicious but also allows me to soak up the delicious broth.

Tomatoes and Burrata

Not everything on the menu is barbecue items such as the light and refreshing Tomatos and Burrata Salad helps freshen the palate and whet the appetite.

Burnt Wings, Spicy Iberico Pork Satay

How can we not have chicken wings and satay when having a barbecue? It is torture to be seated just before the barbecue pit while the Burnt Wings and Spicy Iberico Pork Satay got kissed by the charcoal's heat.

"Porn" Corn

Corn may be a common ingredient, but I remembered how Chef Sam had transformed it into a delicacy at Fat Fuku. The "Porn" Corn grilled to a nice charred on its external was extremely sweet.

Charred Wagyu Skirt Steak MBS9

Moving to the mains, we had the Charred Wagyu Skirt MBS9 paired with Burnt Potatoes. Perfectly grilled to medium with beautiful pink tenderness and crispy charred edges, showcasing the intense marbling and rich beefy flavour.

Lychee-smoked Umami Crab, Lemon Garlic Butter

Besides the grilled chicken wings, pork satay and wagyu, our dinner includes seafood. The crowd's favourite for the night goes to the Crab, smoked with lychee wood paired with lemon garlic butter. The grilling and smoking enhanced the natural sweetness and brininess of the crustaceans while adding a hint of charred savoury notes.

Spencer Gulf King Prawns

As delicious as the crab was the Spencer Gulf King Prawns in an intoxicating burnt sambal cream sauce, topped with coriander. I was screaming for some toasted bread to dredge them in that splendour sauce.

We paid $185 per person for the 10-course Umami BBQ Omakase. It is one of the more expensive private dining I have visited. However, it differs from your usual barbecue as every dish is thoughtfully executed to elevate the appreciation of the premium ingredients as good as any restaurant's standard.


No Burn No Taste (NBNT) Private Dining
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Full Circle by J-man @ Thye Hong Centre - Semi-Fine Dining Restaurant Hidden Within A Business Centre

Full Circle by J.man at Thye Hong Centre is a semi-fine dining restaurant serving progressive Asian cuisine, helmed by Chef Jay Teo. Its circular logo, with a stray end, symbolise the start of a new journey for Chef Jay - from culinary school as a trainee to a fully-fledged Chef, then back to being an instructor, completing a full circle with him back being a chef once again. Weekdays dinner and Saturday lunch feature a $168 Tasting Menu, alongside an option for Full Wine Pairing $128 and Abridged Pairing $88.

‘Lap Cheong’ Croquette

Cured Mackerel

The Tasting Menu is really interesting. I experienced five unique 'snacks', followed by a 'bread' item with a wine pairing. We started with a rose to complement the savoury snacks.

Smoked Chicken Cigar

‘Char Siew’ Tartlet

Cured Mackerel and 'Lap Cheong' Croquette were served together, followed by Smoked Chicken Cigar and 'Char Siew' Tartlet. Though dainty in size, each was packed with flavours. The Char Siew tartlet came loaded with caramelised fatty goodness and was rich and mouth-filling.

Blue Swimmer Crab Broth

Oyster Bread

The items that made a statement for me were the Blue Swimmer Crab Broth and Teochew oyster puff-inspired Oyster Bread. 2kg of blue swimmer crab to produce a litre of broth; hence each bowl is a full-bodied broth with depths of flavours. Sandwiched between each fluffy bread is a plump oyster, complementing each other perfectly.

Hokkaido Scallop 4.5/5

Hokkaido Scallop features a refreshing mix of Hokkaido scallop and water chestnut. Green apple slices and ginger flower sorbet served with pickled jicama jus added to that lightness and crunch. After all the savoury snacks, this refreshed my tastebuds with its citrus-forward flavour profile.

Obsiblue Prawn 3.8/5

The next course was Obsiblue Prawn, served with piquant pineapple, bamboo shoot and tamarind chutney, and coconut cream spiced with kaffir lime leaves and tamarind oil. I love how the tropical flavours played out in this dish and the mingling of the cold and warm elements, producing a very cohesive dish.

Quail 2.5/5

One of the mains featured was Quail served in 2 ways - one with angelica root infused jus and the other deep-fried with a tempura batter. Either way didn't quite work for me.

Duroc Pork Belly 4.8/5

On the other hand, the Spanish Duroc Pork Belly was deeply satisfying. Each laced with perfectly crisped skin amazed me with its clean flavour and optimal lean meat and fats ratio. Drawing ideas from Korean BBQ, diners are given lettuce to wrap each piece of pork belly, with coriander pesto and fish sauce caramel on the side to slather them with. Similar to kimchi, there are also some pickles to help cut the meat's richness. I was surprised that I was able to finish all of it without feeling of being overloaded. Thumbs up for this dish!

Red Snapper 4.5/5

You can choose to add on a Red Snapper course (+$28). Reminiscent of otah, the snapper was aromatic with the warm notes of banana leaf. Slathered with laksa rempah and coconut, the snapper was delicious with punchy spices. The juicy pomelo salad served on the side was an equally thoughtful touch to the dish.

Pre-dessert

There's also a pre-dessert course - Chrysanthemum Jelly with Goji Berry Sorbet. The chrysanthemum scent was uplifting, and I enjoyed how the sorbet sweetened the jelly, which carries a slightly bitter note.

Porcini Parfait 4.5/5

Dessert was a Porcini Parfait with Miso Sorbet paired with sesame crumbles and poached pear. Savoury ice creams are common, but I rarely get to try a plated dessert that is so well executed. The porcini had a distinctive taste but melded harmoniously with the miso sorbet, with added textures and nuances from the sweet pear and nutty sesame crumble.

Sweet Endings 4.5/5

Summing up our meal was Sweet Endings, featuring 9-spice Madeline and adorable Kaya Toast Macarons. The latter had a crust creatively done by mixing real toast with meringue to create the bread-meringue crust. The kaya custard had just the right amount of sweetness for the pandan flavour to come through.

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.


Full Circle by J-man
Thye Hong Centre
2 Leng Kee Road
#01-05
Singapore 159086
Tel: +65 80310141
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat:12pm - 230pm, 6pm - 1030pm
(closed on Sun & Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]