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| Source: Min Jiang at One-North is the only Chinese restaurant housed in a 3,000 sq ft, two-storey colonial-era bungalow. |
From 1 July to 31 August 2017, Min Jiang at One-North (岷江在纬壹), a contemporary Sichuan and Cantonese restaurant in Singapore, will present A Celebration of Heritage Delights（欢庆怀念佳肴), giving guests the opportunity to savour iconic dishes that were popular in the 60s to 80s in Singapore.
Master Chef Goh Chee Kong ( 吴志光), who has been garnering many fans with his elegantly-presented dishes since 2006, has crafted nine dishes inspired by traditional recipes and given them a contemporary makeover. All of the dishes require time-consuming, meticulous preparation and some must be ordered a day in advance.
Master Chef Goh said, “I am happy that my guests will have the opportunity to reminisce about or discover these distinctive creations that made such an impression on the fledgling restaurant scene then, and hopefully have left an indelible impression in Singapore’s unique culinary history.”
Some of the heritage dishes include:
Roasted Boneless Chicken stuffed with Minced Prawns | 金龙百花鸡 S$30 (half), S$60 (whole)
Requiring almost two days to prepare, this seemingly unassuming dish is a result of several detailed steps that begin with thinly filleting the chicken, then air-drying it for eight hours before a home-made minced prawn paste is added. The resultant wafer-thin delicacy is then deep-fried before it is served with a home-made chilli-calamansi-plum sauce-ginger flower dip.
Stir-fried Crabmeat and Egg White served in Yam Ring | 鸟巢芙蓉炒蟹肉 S$24 per order
This dish is a mark of a chef’s wok-handling skill in creating a dish that results in a pristine white colour and silky texture. Freshly-peeled Alaskan crab is used to lend extra sweetness. Master Chef has also updated the look of the yam ring to an elegant latticed bowl.
Stir-fried Shredded Chicken with Stem Lettuce served in Yam Ring | 鸟巢鸡丝炒呙笋 $24 per order
Reminiscent of home-style flavours, this robust dish includes an uncommon vegetable known as ‘stem lettuce’ or ‘asparagus lettuce’ (莴笋) and is topped with deep-fried anchovies.
Banana Toffee | 拔丝香蕉 S$8 per order (eight pieces)
These battered bite-sized morsels are lightly crisp and drizzled with caramelised sugar. Traditionally they are dipped into ice water to harden the toffee shell.
Requiring almost two days to prepare, this seemingly unassuming dish is a result of several detailed steps that begin with thinly filleting the chicken, then air-drying it for eight hours before a home-made minced prawn paste is added. The resultant wafer-thin delicacy is then deep-fried before it is served with a home-made chilli-calamansi-plum sauce-ginger flower dip.
Stir-fried Crabmeat and Egg White served in Yam Ring | 鸟巢芙蓉炒蟹肉 S$24 per order
This dish is a mark of a chef’s wok-handling skill in creating a dish that results in a pristine white colour and silky texture. Freshly-peeled Alaskan crab is used to lend extra sweetness. Master Chef has also updated the look of the yam ring to an elegant latticed bowl.
Stir-fried Shredded Chicken with Stem Lettuce served in Yam Ring | 鸟巢鸡丝炒呙笋 $24 per order
Reminiscent of home-style flavours, this robust dish includes an uncommon vegetable known as ‘stem lettuce’ or ‘asparagus lettuce’ (莴笋) and is topped with deep-fried anchovies.
Banana Toffee | 拔丝香蕉 S$8 per order (eight pieces)
These battered bite-sized morsels are lightly crisp and drizzled with caramelised sugar. Traditionally they are dipped into ice water to harden the toffee shell.
Min Jiang at One-North is the only Chinese restaurant housed in a heritage 3,000 sq ft, two-storey ‘black and white’ colonial bungalow. It was established in this location in 2006 following the success of its first outlet at Goodwood Park Hotel. Complementing the bungalow is an alfresco wooden deck and an adjacent courtyard that serves as a dining area.
Min Jiang at One-North is also an authentic Beijing duck restaurant This signature dish is prepared by chefs from China according to an ancient recipe. The ducks are freshly delivered daily, and skilfully roasted to a golden hue over fragrant apple wood in Singapore’s first custom-made wood-fired oven at the restaurant. The dining experience is further enhanced with the chefs carving the aromatic piping hot duck tableside, before presenting it in two unique servings.
In addition to Beijing Duck, diners can also enjoy other delicacies such as the stewed lobster with eggplant and minced chicken in Sichuan chilli sauce, braised Wagyu beef cheek with papaya paste, and homemade tofu with crabmeat and assorted mushrooms.
Min Jiang at One-North is also an authentic Beijing duck restaurant This signature dish is prepared by chefs from China according to an ancient recipe. The ducks are freshly delivered daily, and skilfully roasted to a golden hue over fragrant apple wood in Singapore’s first custom-made wood-fired oven at the restaurant. The dining experience is further enhanced with the chefs carving the aromatic piping hot duck tableside, before presenting it in two unique servings.
In addition to Beijing Duck, diners can also enjoy other delicacies such as the stewed lobster with eggplant and minced chicken in Sichuan chilli sauce, braised Wagyu beef cheek with papaya paste, and homemade tofu with crabmeat and assorted mushrooms.
The restaurant is part of the Goodwood Park Hotel. An icon on Scotts Road, Goodwood Park Hotel is housed in a building that dates back to 1900. The hotel has five distinctive restaurants, including the original Min Jiang, along with a deli and a bar.
Interested?
Interested?
A Celebration of Heritage Delights at Min Jiang at One-North (欢庆怀念佳肴 )
1 July to 31 August 2017
A la carte only
Min Jiang at One-North
5 Rochester Park, Singapore 139216
11.30am to 2.30pm (lunch) and 6.30pm to 10.30pm (dinner), daily
For reservations, call +65 6774 0122, or visit www.goodwoodparkhotel.com . Senior citizens aged 60 and above will enjoy a 15% discount on the heritage dishes during this period.
Hashtag: #goodwoodparkhotel
