Following the success of last year’s trailblazing ‘8 Hands Culinary Showcase’, renowned Cantonese and Sichuan restaurant Min Jiang at Goodwood Park Hotel is raising the bar this year with an impressive ‘10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics’.
Headlined by respected veteran guest Chefs Chan Kwok, Yim Yiu Wing, Cheng Hon Chau and Min Jiang’s Chefs Chan Hwan Kee and Ho Chee Hee – five culinary maestros who each possess an impressive wealth of experience of up to 50 years under their belts, in collaboration with Gourmet Ambassador Moses Lim, who offers a wealth of cuisine knowledge, the gastronomical affair will bring the spotlight back onto rarely-seen traditional Cantonese dishes; some with a history dating back at least three decades.
These classics require hours of elaborate preparation and masterful execution and were acclaimed back in the day for their intricate flavours and unique presentations. Running from 13 to 20 July, the meticulously-crafted repertoire of dishes will be showcased in two exclusive set menus.
Located in the heritage Goodwood Park Hotel, Min Jiang is a multi-award-winning restaurant that presents a dining concept in Cantonese and Sichuan cuisines. Boasting modern chinoiserie interiors throughout its three dining spaces – the main dining hall, private rooms and alfresco terrace, the esteemed dining destination exudes an ambience of contemporary elegance and heartfelt service, providing an idyllic setting to savour these nostalgic dishes of the past.
Joining forces this year are five notable chefs who are well-respected in the dining scene for their distinguished careers.
Originally from Hong Kong, Chef Chan Kwok is best known for helming Hua Ting Restaurant in Orchard Hotel for 16 years; Chef Cheng Hon Chau had spearheaded establishments such as Li Bai Cantonese Restaurant in Sheraton Towers and Cherry Garden in Mandarin Oriental Singapore and Chengdu’s Dynasty Hotel; and Chef Yim Yiu Wing was most recently the Executive Chef of China Club, where he had been at the helm for 20 years.
Leading the brigade at Min Jiang, Master Chef Chan Hwan Kee as well as the restaurant’s expert BBQ Chef Ho Chee Hee with over four decades of experience garnered collectively, fly the flag high for the hotel for this event. Well-known actor, host, comedian, celebrity food critic and food connoisseur Moses Lim lends his invaluable knowledge and expertise, along with a ‘cameo’ dish to contribute to the stellar menu.
Highlights include:
From the 6-Course Menu for min. 4 to 6 persons
Baked Stuffed Crab Shell & Roasted Silver Hill Irish Duck with Sliced Mango in Sweet Plum Sauce | by Chef Chan Kwok and Chef Ho Chee Hee
A popular dish served at wedding banquets in the 60s and 70s, this appetiser epitomises Hong Kong’s East-meets-West culinary culture. Handpicked Sri Lankan crab meat is combined with onions and shiitake mushrooms in a bechamel-like cream sauce and baked in a crab shell till golden brown. This moreish creation is paired with succulent roast Silver Hill Irish Duck complemented with sweet and juicy fresh mango and a tangy homemade plum sauce.
Pan-fried Dace Fish Meat, Liver Sausage and Orange Peel stuffed in whole Dace Fish | by Chef Chan Kwok and Chef Yim Yiu Wing
A time-honoured recipe from Shunde district in Guangdong, China that requires hours of elaborate preparation, the flesh of dace fish; a freshwater fish popular in Hong Kong, is first skilfully removed, meticulously-deboned, then blended into a fish paste, before adding orange peel which imparts a heady citrus note, as well as finely-diced savoury liver sausage. This flavourful fish paste is carefully stuffed back into the dace fish and pan-fried till crisp. An oyster sauce-based dip is served on the side.
Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce | by Moses Lim
The humble dish of deep-fried wontons is one that Moses Lim has fond memories of – he recalls how much he loved them as a child when he first savoured them dipped into sweet and sour sauce at a ‘cha chaan teng’ or teahouse, in Hong Kong. For this menu, he sought to recreate this tasty snack with an elevated touch; traditionally stuffed with ground pork or shrimp, Moses’ version features succulent Ibérico ‘char siew’ wrapped within wonton skin. An appetising sweet and sour sauce chockful of ingredients such as pork slice, pork liver, ‘live’ prawn, Australian scallop, pineapples, red and green pepper is the perfect foil to this crispy bite.
From the 8-Course Menu for min. 8 to 10 persons
Steamed Diced Chicken in Pomegranate Egg White Parcel with Seasonal Greens, Crab Roe and Superior Stock | by Chef Chan Kwok and Chef Yim Yiu Wing
Aptly named for its resemblance to a chrysanthemum and pomegranate, this Cantonese delicacy is a study in refinement. Made from scratch with egg white and flour, each delicate pastry skin envelopes a melange of finely and evenly diced chicken, celery, dried shiitake and carrots. Each parcel is then crowned with luscious crab roe, steamed and served in a robust superior stock.
Boneless Chicken Thigh stuffed with Bird’s Nest and Yunnan Ham in Double-boiled Superior Soup | by Chef Cheng Hon Chau and Chef Yim Yiu Wing
A signature offering in most fine Cantonese restaurants even till this day, double-boiled soups are notoriously laborious to concoct. This nourishing creation takes about 12 hours to prepare – a stock is first rendered after eight hours of simmering with premium ingredients, then fortified with Yunnan ham and deboned chicken thighs stuffed with quality bird’s nest, and double-boiled for an additional three hours. This multi-step process extracts maximum flavour and distils the essence from the ingredients to yield pure unadulterated goodness.
Wok-fried Crispy Silver Hill Irish Duck with Yam Paste accompanied by Mushroom Brown Sauce | by Chef Chan Hwan Kee and Chef Ho Chee Hee
This rendition of crispy duck proffers a symphony of textures. A whole Silver Hill Irish duck is steamed for two hours then padded with a layer of mashed taro accentuated with five-spice and wok-fried till golden brown; every bite is fragrant, fluffy, juicy and crispy all at once.
Whole Hokkaido Conpoy stuffed in 3-Head Abalone
by Chef Cheng Hon Chau
A luxurious addition to the nostalgic feast, this outwardly simple-looking dish showcases the chef’s culinary prowess with its depth of flavours and preparation method. Japanese conpoy, lauded for its rich umami flavour is stuffed within a 3-head abalone and expertly-braised for eight hours till tender for eight hours. This flavoursome dish is completed with an invigorating abalone sauce and crunchy nai bai.
From all set menus
Crispy-fried Water Chestnut with Apricot accompanied by Chilled D24 Pandan Gula Melaka Rice Roll | by Chef Chan Hwan Kee
A duo of sweet treats marks the finale for both set menus. Typically enjoyed during the summer months in Hong Kong for its ‘cooling’ properties, this Cantonese dessert stars fresh water chestnuts – they are finely diced, mixed with water chestnut flour, and steamed to form a delicate translucent ‘cake’ with a springy texture. The steamed water chestnut cake is coupled with dried apricot, coated in a thin batter and fried to perfection. Incorporating the Hotel’s signature creamy D24 durian pulp, each handmade Chilled D24 Pandan Gula Melaka Rice Roll is lusciously soft and slightly chewy; a drizzle of Gula Melaka syrup provides the finishing touch.
Note: Prices stated are subject to 10% service charge and prevailing GST for dine-in.
The Exquisite Set Menus (For Dine-in Only)
Available for dinner on 13 July:
8-course menu for min. 8-10 persons at $168 per person
Available for lunch & dinner from 14 to 20 July:
6-course menu for min 4-6 persons at $138 per person
8-course menu for min. 8-10 persons at $168 per person
Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com or visit here.
a. 22 Scotts Rd, Goodwood Park Hotel, Singapore 228221
e. min_jiang@goodwoodparkhotel.com
w. www.goodwoodparkhotel.com/dining/min-jiang
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