HazelDiary

Goodwood Park Hotel is thrilled to unveil a new chapter in its illustrious culinary journey with “Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters.” Following the success of last year’s “10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics,” this event promises to elevate the gastronomic experience to new heights.

Read more: [SG Food] Min Jiang | Goodwood Park Hotel Reimagined: An Exquisite Showcase by Four Culinary Masters

For one exclusive week from 22 to 28 July 2024, the hotel will unite the culinary talents of renowned celebrity chef couple Sam and Forest Leong with its very own Master Chefs, Chan Hwan Kee of Min Jiang and Goh Chee Kong of Min Jiang at Dempsey.

Sam and Forest Leong, the dynamic duo known for their innovative cuisine, previously helmed the One Michelin Star Forest Restaurant. Their impressive culinary achievements have distinguished them in the gastronomic world, and their participation in this showcase is eagerly anticipated. Diners can look forward to a refined gastronomical experience that promises to tantalize taste buds and intrigue the palate.

Here are the dishes we enjoyed during the dinner session:

A Sea of Treasures -Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamon Iberico by Chef Sam Leong.

The Ocean’s Embrace -King Crabmeat in Light Curry Sauce with Seasonal White Asparagus by Chef Forest Leong. This dish, inspired by the classic Thai crab curry stir fry, or pu pad pong garee, featured plump and juicy crabmeat perfectly balanced with white asparagus.

A Dream So Deep – Slow-braised ‘Live’ South African Abalone in its jus by Chef Chan Hwan Kee.

The Perfect Calm – Typhoon Shelter Turbot Fish Fillet and Soft Shell Crab by Chef Goh Chee Kong. This dish, inspired by a Hong Kong favorite, was crispy and generously coated with garlic.

From the Prairies to Harmony – Slow-braised Wagyu Beef Cheek with Japanese Daikon by Chef Chan Hwan Kee. The wagyu beef cheek was tender, juicy, and perfectly executed.

Smooth as Silk – Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops by Chef Sam Leong. My version was replaced with scallops instead of shrimp balls, and it was equally comforting and flavorful. The combination of barley and congee was surprisingly harmonious.

Playground in My Mind – Crispy Crepes, Meringue, and Gold Laced Threads with Assorted Berries Gelato by Chef Forest Leong. This dessert was inspired by Khanom buang, a Thai street food snack, and featured a modern twist.

This collaborative culinary experience is a true testament to the chefs’ prowess and creativity, offering a unique opportunity to savor the best of their combined talents. Don’t miss this chance to indulge in an exquisite showcase that celebrates the art of fine dining at its best. Reserve your seats now and embark on a culinary journey like no other at Goodwood Park Hotel.

Address: Min Jiang

22 Scotts Rd,

Goodwood Park Hotel

Singapore 228221

Website: https://www.goodwoodparkhotel.com/dining/min-jiang

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