Since its opening in April 2019, diners have been enamoured with Min Jiang at Dempsey’s refined repertoire of Cantonese and Sichuan creations as well as its sophisticated ambience amidst lush greenery. Signatures alongside new contemporary dishes have become perennial mainstays, and with a new menu of specialities available from now till 31 December in addition to the regular a la carte and set menus, there are now more reasons to indulge at the award-winning restaurant.
Curated by Master Chef Goh Chee Kong, the eight dishes bear nostalgia with familiar flavours enhanced with a contemporary touch – an eloquent display of Chef Goh’s years of experience and skills in elevating traditional favourites.
A light and tasty dish to start with is the Steamed Scallop with XO Sauce, Shredded Ginger and Spring Onions in Superior Soya Sauce ($32 ++ per person). Freshly caught from the deep sea, the Japanese scallops are simply steamed to retain its freshness and natural sweetness. The succulent scallop is finished off with shredded ginger and spring onions, crowned with a house-special XO sauce.
Another delicious dish is the Wok-fried Sliced Iberico Pork with Stem Lettuce ($38++ per order). With a taste of home, the tender and juicy pluma or front loin of the Iberico pork is marinated with soy sauce and oyster sauce, then skilfully wok-fried with onion and ginger slices to bring out its aroma. Finishing off the dish, the pork is topped on a base of refreshingly crunchy stem lettuce.
The Stir-fried Giant Chives with Bean Sprouts and Crispy Silverfish ($24++ per order) is a delicate dish cooked with precise technique. The vegetables are stir-fried perfectly to retain its texture and vibrant colours, a showcase of Master Chef Goh’s deft culinary skills.
The Braised ‘Yuan Yang’ Vermicelli with Fresh Prawns and Scallops ($36++ per order) combines two different types of noodles for added texture – glass noodles and rice vermicelli. Braised in rich chicken stock, broad bean paste and dark soy sauce, the ‘yuan yang’ vermicelli is divinely imbued with layers of flavours.
The Fragrant Rice Wine and Soy Sauce Chicken in Stone Pot ($28++ per order) is a beloved classic served piping hot and lavished in a flavoursome sauce. The tender chicken is infused with aromatics such as garlic and basil through a stir-fry before braising with rice wine, soy sauce and black vinegar, giving the dish its bold colour and abundance of flavour.
The Deep-fried Phoenix Prawns in Beancurd Skin with Salted Egg Yolk and Plum Sauce ($28++ per order) is deliciously scrumptious. De-shelled whole prawns are topped with savoury salted egg yolk sauce, encased in a paste of freshly minced prawns, then wrapped with beancurd skin and deep-fried. The crisp and golden-brown parcels are accompanied with a tangy house-made plum sauce.
The Sliced Red Garoupa Soup with Preserved Cabbage ($18++ per person) is a warm bowl of goodness. Using deep-fried fish bones and chicken stock, the soup is simmered with preserved cabbage, rice wine and pickled green chillies, resulting in a nourishing broth.
For a sweet treat to complete the meal, indulge in the Sweet Potato and Yam Pudding with Palm Sugar ($10++ per person) – an innovative take on an Asian classic, the ‘Bobo Char Char’. A luscious pudding made from fresh yam, sweet potatoes and coconut milk, it is drizzled with gula melaka syrup and topped with cubes of nata de coco.
The new specialities are available as a la carte options for lunch and dinner in addition to the restaurant’s regular a la carte and set menus. Dishes are priced from $10++.