Min Jiang at Dempsey @ Dempsey Hill - Celebrates 6th Anniversary with a Six-Hands Collaboration

In celebration of its sixth anniversary, Min Jiang at Dempsey presents the 'Six-Hands Anniversary Showcase' from 7 to 12 April 2025. This exclusive collaboration brings together the exceptional artistry of three renowned chefs — Master Chef Goh Chee Kong, Chef Pung Lu Tin, and Chef Daniel Koh. Three specially curated set menus will be featured, culminating in a one-night-only 7-course dinner on 12 April.

Foie Gras Terrine Monaka 4/5

The 7-course dinner begins with an Amuse Bouche: Foie Gras Terrine Monaka by Chef Daniel. Drawing from his classical Western training, preparing this terrine involves a meticulous two-day process, including steaming, baking, and an ice bath. Encased between crisp monaka (Japanese-style wafer) and a delicate slice of orange, it offered a unique and delightful way to enjoy terrine — its luscious, buttery texture reminiscent of an ice cream filling or the indulgent richness of a cold butter slab. A subtle hint of brandy aroma also came through and intertwined beautifully with the bright citrus notes from the orange.

Min Jiang Appetiser Platter 3.8/5

Next was the Min Jiang Appetiser Platter, featuring Pan-Seared Hokkaido Scallop with Pineapple Lime Sauce by Chef Pung and Typhoon Shelter Crab Claws by Master Chef Goh. The premium Hokkaido scallop was perfectly seared, boasting a succulent interior and a beautifully caramelized exterior. Its flavours were elevated by the tangy, refreshing sauce and an unexpected depth of umami from a final touch of fermented shrimp paste. The crab claw was equally delightful — a harmonious blend of crispy garlic, dried chilli, curry leaves, and aromatic spices, with a subtle sweetness from honey used in the frying process.

Double-Boiled Morels, Agaricus Mushrooms, Abalone, and Dried Scallops 4.5/5

The soup course was wholesome and nourishing — Double-Boiled Morels, Agaricus Mushrooms, Abalone, and Dried Scallops in a Whole Mini Pumpkin by Chef Pung. The broth had a light yet slightly gelatinous consistency, offering a beautiful depth of savouriness and sweetness with comforting herbaceous notes coming through.

Yin Yang Fish Rolls 4/5

Next was Chef Daniel's Yin Yang Fish Rolls with Salmon, Sea Perch, and Tianjin Cabbage. Resembling delicate maki, the salmon and sea perch were wrapped in tender Tianjin cabbage, which offered a refreshing contrast to the richness of the oily fish. The savoury soy sauce blend elevated the dish beautifully, adding a perfect touch of umami. While the slice of truffle nestled between the fish layers was subtle and not particularly pronounced, the overall dish was well-executed and thoroughly enjoyable.

Baked Pork Rib with Hawthorn Sauce 5/5

Chef Pung's Baked Pork Rib with Hawthorn Sauce details the laborious preparation process involving overnight marination, deep frying, and steaming. The pork was tender with a slight chew. The hawthorn sauce glazing the meat, alongside diced seasonal fruits, provided a gentle acidity to cut through the richness of the meat.

Stewed Lobster in Superior Stock with Deep-Fried Glutinous Rice 5/5

The final main course was Chef Goh's highly anticipated Stewed Lobster in Superior Stock with Deep-Fried Glutinous Rice. The lobster was expertly stewed in a rich, flavorful broth, resulting in tender, succulent meat. Complementing it was a crisp, golden deep-fried glutinous rice ball, offering a delightful contrast with its crunchy exterior and satisfyingly chewy center. The luxurious broth tied both elements together beautifully, enhancing each bite with its depth of flavour.

Deep-Fried Yam Pastry with Custard and Pistachio Gelato 4/5

Dessert featured a warm and cold pairing of Deep-Fried Yam Pastry with Custard and Pistachio Gelato by Chef Goh. Cutting through the delicate, flaky yam puff revealed a luscious, savoury custard centre that oozed with each bite. The pistachio gelato was velvety and nutty, providing a lovely contrast in both temperature and texture. While the flavours were enjoyable, the overall sweetness of the dessert could have been toned down slightly for better balance.

The Set Menus 7 to 12 April 2025
5-course lunch menu for min. 2 persons at $126++ per person
6-course dinner menu for min. 2 persons at $146++ per person
7-course dinner menu for min. 2 persons at $186++ per person (available for one night only on 12 April)

Dine-in reservations may be made via phone: 6774 0122, email: mjdempsey@goodwoodparkhotel.com and https://www.tablecheck.com/en/goodwood-park-hotel-min-jiang-dempsey/reserve/.

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.


Min Jiang At Dempsey
7A & 7B Dempsey Road
Singapore 249684
Tel: +65 67740122
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Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes. [Map]

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - Celebrate the Year of the Snake with Culinary Indulgence

Usher in the Year of the Snake at Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium with a delightful selection of festive takeaways, available from 1 December 2024, and opulent set menus for dining in, starting 3 January 2025.

Sliced 2-Head Abalone Yu Sheng 4.5/5

The festive takeaways include the luxurious Sliced 2-Head Abalone Yu Sheng, which pairs tender, premium two-head abalone with a vibrant medley of shredded vegetables. Served with their signature zesty plum sauce, the yu sheng delivers a delectable balance of flavours and textures, offering a refreshing and auspicious start to the meal.

Radish Cake with Preserved Meat 3.5/5

The Radish Cake with Preserved Meat ($62) exuded a sense of homely comfort, offering a nostalgic and satisfying bite. It makes an ideal addition to any reunion meal enjoyed in the warmth of your home.

Roast Suckling Pig Stuffed with Glutinous Rice and Preserved Meat 3/5

The roast meat offerings include Roast Suckling Pig Stuffed with Glutinous Rice and Preserved Meat, which requires a one-day advance order. The skin was beautifully caramelised, and crispy, but the meat leaned slightly towards the tougher side. The glutinous rice with preserved meat was flavourful and had a hearty bite.

Treasure Duck Whole 5/5

The Treasure Duck Whole is another festive highlight. It features a glistening, well-stuffed duck complemented with premium ingredients like sea cucumber, tendons, mushrooms, and dried oysters. The duck itself is fork-tender and light on the palate, ideal for such a celebratory feast.

Sautéed Prawn, Sliced Conch, and Mushroom in X.O. Sauce 4/5

For those dining in, the banquet menu starts at $768++ for six and includes an array of sumptuous dishes. The Sautéed Prawn, Sliced Conch, and Mushroom in X.O. Sauce stood out with its combination of succulent prawns, tender conch, and mushrooms, enhanced by the crunch of sliced asparagus.

Double-Boiled Sea Whelk Chicken Soup 4/5

The Double-Boiled Sea Whelk Chicken Soup with Morel Mushrooms and Bird's Nest added a luxurious and nourishing touch to the meal, with the bird's nest enhancing its indulgent appeal.

Xin Cuisine's Chinese New Year takeaways are available for order from 1 December 2024 to 9 February 2025 through our e-shop (holidayinnatrium.oddle.me), with collection or delivery from 3 January to 12 February 2025. Order by 31 December 2024 to enjoy an exclusive 15% early bird discount.

IHG One Rewards Dining Privileges IHG One Rewards members dining at Xin Cuisine Chinese Restaurant or ordering from the takeaway menu will receive a 25% off return voucher.

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.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
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Nearest MRT: Havelock Road (TE Line)

Opening Hours:
Mon: 1130am - 3pm, 530pm - 930pm
Tue: 1130am - 3pm
Wed-Fri: 1130am - 3pm, 530pm - 930pm
Sat-Sun: 1130am - 1pm, 115pm - 3pm, 530pm - 930pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk to destination. Journey time about 3 minutes. [Map]

Racines @ Sofitel Singapore City Centre - Feasts Of Fortune to Usher in Year of the Snake

This Lunar New Year, Sofitel Singapore City Centre celebrates the season of prosperity and reunion with thoughtfully curated culinary experiences, blending traditional flavours with modern touches. Over at Racines, the Fortune Set Lunches and Dinners curated are 4-course set lunch and 5-course set dinner, perfect for gatherings with loved ones or even business lunches.

Bountiful 8-Grain Yu Sheng (Tasting portion) 4/5

Begin the feast with an auspicious toss of Yu Sheng. The Bountiful 8-Grain Yu Sheng (Vegetarian) ($48/$88/$138), a new creation for the season, symbolizes an abundant harvest. Designed with health-conscious diners in mind, it features a wholesome mix of grains and seeds, including black-eyed beans, quinoa, pumpkin seeds, and millet, offering delightful textures.

Double-boiled Chicken Soup 5/5

The next course, a Double-boiled Chicken Soup with Dried Scallop and Cordycep Blossoms, impressed with its comforting sweetness and deep flavours, making it a crowd favourite.

Pen Cai 4.5/5

Another quintessential dish, Chef Andrew's Pen Cai, combines an opulent array of ingredients, such as abalone, scallops, prawns, pork belly, duck, pork tendon, fish maw, braised sea cucumber, fatt choy, and truffle. The sauce had a nice, savoury depth of flavour without being overly rich.

Deep-fried Tiger Prawn in Curry Garlic Aioli 3/5

The Deep-fried Tiger Prawn in Curry Garlic Aioli added a modern flair to the menu. While the batter was slightly greasy, the prawn itself was succulent, with a satisfying texture.

Hakka-style Pork Belly with Taro 4.5/5

The Hakka-style Pork Belly with Taro, a nostalgic recipe passed down in Chef Andrew's family since the 1970s, exuded a sense of homely comfort. Its richness was best enjoyed with a warm bowl of white rice.

Cod Fish with Yuzu Butter Sauce 4/5

Another dish that offered a contemporary twist to a Lunar New Year staple was the Cod Fish with Yuzu Butter Sauce. The fish was perfectly moist and flaky, while the yuzu butter sauce added a delightful balance of richness and citrusy brightness.

Hor Yip Fan 5/5

The highlight was the most aesthetically pleasing Hor Yip Fan (Steamed Waxed Meat Rice and Chinese Sausage in Lotus Leaf). This classic, traditionally made with glutinous rice, was reimagined with a lighter blend of fragrant rice and glutinous rice. Steamed with three waxed meats — pork, pork belly, and liver — for two hours, the dish was flavourful, texturally delightful, and certainly moreish!

Duo of Osmanthus Jelly with Bergamot Sorbet & Fried Nian Gao 3.5/5

Dessert was a Duo of Osmanthus Jelly with Bergamot Sorbet & Fried Nian Gao, delivering a delightful hot-and-cold contrast. While the crust of the Nian Gao was slightly thicker than expected, its chewy, sweet interior was satisfying. The refreshing bergamot sorbet rounded off the dessert beautifully. Osmanthus Jelly with Bergamot Sorbet

4-Course Fortune Set Lunch 13 January to 12 February 2025 12pm to 3pm $68++ per person
5-Course Fortune Set Dinner 13 January to 12 February 2025 6pm to 10pm $88++ per person

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.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Ya Ge (雅阁) @ Orchid Hotel Singapore - A Springtime Feast of Togetherness For Chinese New Year

Ya Ge (雅阁), nestled within the Orchid Hotel, welcomes the Year of the Snake with its Chinese New Year 2025 Menu, a vibrant celebration of togetherness and abundance. The menu features nine festive dine-in options, ranging from $98++ per person to $2488++ for groups of ten, ensuring every intimate or grand gathering is imbued with culinary excellence. For those celebrating at home, Ya Ge also offers a takeaway menu with a variety of festive delights.

Crispy Golden Eel and Yellowtail Yu Sheng 4.2/5

No Chinese New Year celebration is complete without a Lo Hei, and Ya Ge takes it to the next level with its Crispy Golden Eel and Yellowtail Yu Sheng. Designed in the shape of a snake to honour the Year of the Snake, the dish combines vibrant yellowtail, crispy eel skin, and finely shredded vegetables. The highlight is the house-made passionfruit kumquat dressing, which adds a fruity zest to the traditional dish. The presentation is elevated with koi fish-shaped mango puddings, providing a delightful, sweet finishing touch.

Double-boiled Superior Soup with Whole Chicken and Shark's Fin stuffed in Pig's Maw 5/5

The Double-boiled Superior Soup is a showstopper. A deboned An Xin chicken and premium shark's fin are carefully stuffed inside a pig's maw, then slow-simmered in a broth brimming with flavours from old hen, chicken feet, chicken bones, lean meat, and white pepper. The result? A deeply comforting and indulgent bowl of soup with tender chicken and luscious shark's fin, perfect for savouring every last drop.

Stir-fried Australian Lobster with Truffle Oil, Pine Nuts, Hokkaido Milk and Asparagus 4/5

This luxurious dish features Stir-fried Australian Lobster paired with tender white asparagus, enveloped in a rich Hokkaido milk and egg white sauce. A touch of truffle oil adds an earthy aroma, while pine nuts and caviar lend textural contrast and umami richness. Every bite feels decadently smooth and flavourful — a true highlight of the meal.

Smoked Herb-infused Irish 'Pipa' Duck 5/5

The Smoked Herb-infused Irish 'Pipa' Duck is a crowd favourite. This masterpiece is dry-aged for 168 hours, marinated for 24 hours, and roasted to perfection. Smoked with a blend of Western and Chinese herbs, the duck's crispy, golden skin encases tender, flavourful meat, making it a sensory delight and a must-try dish for all diners.

Braised 5-head Abalone and Pork Trotter with White Shiitake Mushroom 4.5/5

Slow-braised for over four hours, the Braised Pork Trotter is fork-tender, with its gelatinous skin melting in the mouth. Paired with premium 5-head abalone and white shiitake mushrooms, the dish offers a harmonious blend of textures and flavours, complemented by a rich, aromatic sauce.

Claypot Chicken Rice with Chinese Sausage and Grilled Eel 4.2/5

The Claypot Chicken Rice is a comforting and elevated take on a classic. The rice, infused with the smoky essence of preserved meats like Chinese sausage, is fragrant and fluffy. Adding grilled eel as a topping enhances the dish with a layer of richness, creating a luxurious, flavourful finish.

Yoghurt Raspberry Pudding 4/5

Chilled Plum Jelly with Fresh Berries 4/5

The meal concludes on a refreshing note with two exquisite desserts. The Yoghurt Raspberry Pudding balances creamy sweetness with the tang of raspberry, while the Chilled Plum Jelly with Fresh Berries provides a sweet-and-sour symphony that is both light and invigorating, making it the perfect finale to a festive feast.

Ya Ge's CNY 2025 menu will be available for dine-in from 13 January to 12 February 2025, with reservations highly recommended due to limited seating and high demand. The takeaway sets and goodies can be made online 3 days in advance at https://eshop-yage.myshopify.com or the restaurant. Guests can enjoy a 15% discount on pre-orders made between 1 and 31 January. For more information on all Chinese New Year menus and takeaway festive goodies, please log on to www.orchidhotel.com.sg/offers/yage-2025-chinese-new-year

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel Singapore
1 Tras Link
Singapore 078867
Tel: +65 6818 6831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]

Asia Grand (亚洲金阁) @ Fairmont Hotel Singapore - Experience the Passion and Heritage of Cantonese Cuisine

Located at Fairmont Hotel Singapore, Asia Grand (亚洲金阁) is a celebrated dining destination renowned for its exquisite Cantonese cuisine, notably its legendary Peking Duck. With glowing recommendations from food enthusiasts, I finally made my way there for a weekday dinner with fellow foodie friends.

Double Boiled Apple Soup with Fish 4.5/5

The meal began on a heartwarming note with the Double Boiled Apple Soup with Fish ($75). This comforting broth was a revelation — it was my first time experiencing such a unique combination. While the solid ingredients tasted mild, their essence had been beautifully infused into the soup, resulting in a rich and flavourful dish. It was so delightful that I couldn't resist having three bowls.

Roasted Australia Quail 4.5/5

Finding quail on the menu of a Chinese restaurant is a rarity, which made the Roasted Australia Quail a delightful surprise. The quail was roasted to perfection, with its skin crisp and golden, while the meat retained a juicy tenderness. The execution was spot on, making it a standout dish.

Crispy Peking Duck 4.8/5

Asia Grand’s Crispy Peking Duck ($108) lived up to its stellar reputation. The duck was expertly roasted, delivering a thin, crackling skin that was a delight to wrap in soft egg crepes with hoisin sauce. The presentation and precision in slicing the duck elevated the entire experience.

Peking Duck 2nd Serving - Stir Fried Diced Duck with Lettuce 4.8/5

For the second serving of the Peking Duck (an additional $20), we opted for the Stir-Fried Diced Duck with Lettuce, a refreshing take on enjoying the leftover duck meat. Served as a wrap, this dish provided a lighter, herbaceous contrast to the richness of the first course.

Portuguese Style Baked Scallop with Prawn 4.2/5

The Portuguese Style Baked Scallop with Prawn ($18/pc) was a showstopper among the contemporary offerings. The sweetness of the scallop and prawn paired harmoniously with the creamy, cheesy sauce, delivering an indulgent and satisfying finish.

Homemade Mushroom Beancurd with Sesame & Crab Meat 4.5/5

Another highlight was the Homemade Mushroom Beancurd with Sesame & Crab Meat ($20). Topped with a sesame crust, the silky tofu offered a delightful crunch and nutty aroma. Coupled with sweet, succulent crab meat, the dish exuded elegance and finesse.

Steamed Fresh Pa Ting with Minced Ginger 4.5/5

A must-try for seafood lovers, the Steamed Fresh Pa Ting with Minced Ginger (market price) showcased the fish’s natural fattiness and richness. The minced ginger and light soy sauce complemented the tender fish, enhancing its flavour profile without overpowering it.

Slow Cooked Claypot Rice with Preserved Meat 4.5/5

Ending the savoury courses was the comforting Slow Cooked Claypot Rice with Preserved Meat ($18/pax). Fragrant and well-tossed in superior soy sauce, the rice itself was a treat. However, the preserved meats — Lap Cheong, Cured Duck, Yun Chang, and La Rou — took the dish to new heights, adding layers of umami and savoury richness.

Sweeten Almond Cream with Peach Gum in Young Coconut 4.8/5

For dessert, we enjoyed the Sweetened Almond Cream with Peach Gum in Young Coconut ($16). This warm, velvety treat was infused with subtle coconut notes, creating a harmonious blend of nutty and tropical flavours. The peach gum added a luxurious touch, making it a perfect ending to the meal.

Asia Grand offers a sophisticated dining experience with its masterful execution of Cantonese classics and innovative touches. Whether it's their famed Peking Duck or the indulgent Portuguese Baked Scallops, each dish is crafted with precision and care. Asia Grand is a must-visit for anyone seeking authentic Cantonese cuisine in Singapore.

Note: This is an invited tasting.


Asia Grand Restaurant (亚洲金阁)
Fairmont Singapore
252 North Bridge Road
#03-22B
Singapore 179103
Tel: +65 6887 0010
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at City Hall MRT station.