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]

Nobu @ Four Seasons Hotel Singapore - Unveil a Luxurious Teppanyaki Omakase Experience

Located within the Four Seasons Hotel Singapore, Nobu Singapore has unveiled a luxurious, private Teppanyaki Omakase experience, perfect for a special dinner date. From 10th March to 11th April 2025, guests can indulge in one of two exquisite Teppanyaki Omakase menus, each priced at $235++ per person, with an optional beverage pairing for $98++ per person.

This dining experience ensures utmost exclusivity, with Nobu accepting only one booking per day. It can accommodate a party of minimally two guests up to a maximum of six guests. Guests will be seated in the private Teppanyaki room, where they can fully enjoy Nobu's culinary artistry, which showcases traditional Japanese cooking techniques with Japanese Peruvian flavours. There is the option to close the room's screens for even more privacy.

We had the Teppanyaki Omakase B menu and were honoured to be served by the esteemed Chef Hideki Maeda, an accomplished protégé of Nobu Matsuhisa.

Upon arrival, we were served a refreshing welcome drink (both alcoholic and non-alcoholic options available) featuring sudachi, a Japanese citrus known for its high vitamin C and antioxidant content.

Amuse Bouche: Mini Sashimi Tacos

This was accompanied by an amuse-bouche of two Mini Tacos - very light and crunchy taco skins filled with marinated chopped sashimi and tomatoes for a tasty burst of flavour.

Nobu Style Cold Starters 4.2/5

The first course was a trio of Nobu-style Cold Starters, the selection of which varies according to availability. We were treated to a spoonful of salmon with guacamole and crispy tofu skin, a dish of toro tartare topped with Uni and caviar in a wasabi dressing, and kanpachi (amberjack) drizzled with a chilli ponzu sauce. Each bite was cold and refreshing, with very punchy flavours, especially that chilli ponzu sauce!

Baby Abalone with Butter Soy 4.8/5

The first teppanyaki dish was Baby Abalone with Butter Soy Sauce, and it exceeded my expectations. The baby abalone, sourced from South Africa, was expertly cooked by Chef Hideki for a tender and delicate bite. Chef Hideki also paired the abalone with an absolutely delicious butter soy sauce and garnished the dish with a fragrant ginger flower.

Asparagus Dry Miso 4/5

The next dish was Asparagus with Dry Miso, served with a sous vide egg, ikura, bonito flakes, and drizzled with yuzu and olive oil. Conceptualised as a salad, diners are encouraged to mix all the ingredients together for a hearty bite. While the dish was tasty, the difference in temperature between the various ingredients didn't work so well for me.

Shrimp and Lobster in Spicy Lemon Garlic 4.5/5

The Shrimp and Lobster in Spicy Lemon Garlic featured local Black Tiger shrimp and Canadian lobster. Each piece was plump and juicy, cooked until it turned a beautiful, vibrant red. The lemon garlic sauce elevated the seafood's flavours and added a welcome measure of spice to the dish.

A5 Japanese Wagyu Steak 5/5

We eagerly anticipated the A5 Japanese Wagyu Steak and were thrilled when Chef Hideki cooked a whole piece of steak for each of us. We requested our steaks to be medium rare, and they arrived delightfully juicy and tender. It was so tender that no knife was needed; we enjoyed the melt-in-your-mouth cubes of steak using only chopsticks — such was the softness of the beef. Accompanying the steak was a selection of flavourful condiments: jalapeño salt (which is a special recipe of Chef Hideki and intriguingly has a subtle heat), teriyaki sauce, garlic chips, wasabi and fresh lime.

Sushi Selections with Miso Soup 4.2/5

To conclude the savoury courses, we were served an Assortment of Sushi with Miso Soup, where the lineup also varies depending on availability. We had Tuna, Nodoguro, Hotaru Ika (seasonal firefly squid), and Tamago, together with a warm and comforting miso soup. This was nice on its own, but I must admit that accustomed to having fried rice at the end of a teppanyaki course meal, I would have preferred a warm rice dish to finish rather than sushi.

Chef’s Dessert 4.2/5

For dessert, the pastry chef presented an elegant confection featuring a sesame parfait base topped with cinnamon ice cream, olive oil crumble, and a crisp vanilla tuile. The dessert was not overly sweet, and the flavours came together well, making it a nice conclusion to the meal.

Petit Fours

As a thoughtful gesture, guests are presented with a charming gift box containing petit fours. Inside, we found a rich hazelnut dark chocolate, a delicate raspberry macaron, and a raspberry Sakura white chocolate bonbon. This was a sweet ending to the dining experience, and you can bring it home to enjoy the next day.

This private Teppanyaki Omakase at Nobu is undoubtedly a wonderful experience. After all, how often do you get the privilege of having a private chef cook exclusively for you? The food is also delicious, and the portions satisfyingly substantial. It is a memorable experience that would be wonderful to treat your loved ones to.

The alternative Teppanyaki Omakase A menu features Chilean sea bass in place of baby abalone, lobster on hoba instead of shrimp and lobster, and egg fried rice instead of sushi.

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.


Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Tel: +65 6831 7653
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Nearest MRT: Orchard (NS Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight to destination. Journey time about 6 minutes. [Map]