By: Alyssa Chung
Tucked away in one of Dempsey’s quieter colonial-era blocks surrounded by greenery is the new Min Jiang. After 12 years at One-North, the restaurant relocated to this bigger, brighter dining destination, more reminiscent of a modern resort than a traditional Chinese dining hall.
Master Chef Goh Chee Kong who has been with Min Jiang for 17 years showcases classic Cantonese and Sichuan cuisines woven with finesse. The dim sum creations for instance are a feast for the eyes and palate. The delicate Steamed ‘Goldfish’ Prawn Dumpling, “floats” in a light egg white sauce and Deluxe Dim Sum Platter is like a work of art. The latter comprises four items: steamed blue pea truffle vegetable crystal dumpling; steamed crabmeat, prawn and vegetable dumpling shaped like a cute sting ray; deep-fried glutinous rice ‘golden pumpkin’ filled with diced shrimps and Chinese sausage; and steamed dumpling with both fresh and dried scallop.
Warm the belly with braised sea treasure soup partnered with an egg white parcel brimming with crabmeat, abalone, bamboo pith and dried scallop. The rich superior broth is given textural contrast with a crispy prawn spring roll. Next, perk up your meal with the Typhoon Shelter Squid and Soft Shell Crab, comprising squid and soft shell crab deep-fried, and then stir-fried with dried chilli, curry leaves and garlic.
A Min Jiang speciality is the wood-fired Beijing Duck roasted over fragrant apple wood, carved tableside, and wrapped in flour crepes. You can also opt for the juicy Silver Hill Duck from Ireland, deep-fried till crispy, shredded and wrapped in thin crepes. Complete your meal with Iberico pork fried rice spiked with XO sauce.
Min Jiang at Dempsey, 7A & 7B Dempsey Road, Singapore 249684
Tel: 6774 0122
Zui Yu Xuan Teochew Cuisine
Jumbo Group of Restaurants has just launched two new Teochew Dining Concepts at Far East Square: Zui Yu Xuan Teochew Cuisine and the more casual Chao Ting next door. The former is nestled in a two-storey heritage complete with an old world courtyard (part of the former Chui Eng Free School founded in 1854). The restaurant’s elegantly refurbished dining space is adorned with chic oriental accents and Teochew art pieces. On the second floor are six private rooms.
Zui Yu Xuan Teochew Cuisine focuses on authentic Teochew fare prepared with the finest ingredients. You’ll get to savour signatures such as cold crab (S$12 per 100g), deep-fried ngoh hiang’ ($S13), deep-fried liver rolls (S$15), Teochew steamed pomfret (S$10.80 per 100g), and Teochew oyster omelette (S$13). Load up on carbs such as wok fried kway teow with diced kai lan and preserved radish (S$18) before finishing off with a bowl of yam paste with pumpkin and gingko nuts (S$5.20). For those seeking simpler flavours, order the Teochew ‘Muay’ (Teochew-style porridge) menu, available during weekday lunch. It comes with a selection of more than 30 dishes including deep-fried mackerel fillet (S$10) and deep-fried homemade ‘Puning’ beancurd (S$12).
130/131 Amoy Street, Singapore 049959 (located within Far East Square)
Tel: 6788 3637
Located just around the corner from Zui Yu Xuan Teochew Cuisine, Chao Ting is the casual dining concept specialising in Teochew ‘Pao Fan’. Grab one of the al fresco seats and slurp up one of the hearty rice bowls bathed in flavourful broth.
Chao Ting’s rendition of the Teochew ‘Pao Fan’ comprises fragrant Jasmine rice, slowly simmered in a flavourful broth made with prawns, pork, chicken and fish bones. The bowl of goodness is then topped with crispy rice, fried egg floss, fried shallots and an assortment of choice ingredients. Three types of pao fan are available for a quick and ultra satisfying lunch: King Prawn ‘Pao Fan’ ($11), Sliced Fish ‘Pao Fan’ ($9) and Fried Fish ‘Pao Fan’ ($9).
132 Amoy Street, Singapore 049961 (located within Far East Square)
Tel: 6732 3637
L'entrecote at Custom House
L’Entrecôte The Steak & Fries Bistro has been brought over to Customs House, a bright and breezy space overlooking Marina Bay. Staying true to the original Parisian L’Entrecôte experience at Duxton Hill, this bistro will serve its signature French fare. One of which is the Trimmed L’Entrecôte Steak (S$36.80 / S$58.80) paired a serving of salad with French vinaigrette and walnuts, and unlimited fries.
There’s also a range of classic appetisers such as house-made duck foie gras terrine (S$26), served with sweet caramelised onions and grilled buttered sourdough; Escargot de Bourgogne (S$18), directly imported from Burgundy and prepared with parsley butter and garlic; and oven-baked beef marrow (S$22), served with crisp sourdough and Guérande sea salt. You can’t have a French repast without desserts such as Crêpes Suzette (S$16), livened up with citrus butter and Grand Marnier, and the luscious Coulant Caramel au Beurre Salé ($18) or Salted Butter Caramel Lava Cake.
To accompany your meal, enjoy a glass or bottle of wine from the L’Entrecôte’s own wineries. Over at the Ricard Bar, you’ll not only get to sip affordable wine and beers, but also Ricard, a pastis or anise-flavoured aperitif. The perfect accompaniments to the drinks are the sharing boards filled with French cheeses and charcuteries (S$22 to 38), as well as tarte flambée with porcini, wild mushrooms and comté (S$26).
#01-01, 70 Collyer Quay, Customs House, Singapore 049323
Tel: 6690 7565
Chuan Hung or ‘Sichuan Alley’ specialises in a Sichuan ingredient known as Mian Yang rice noodles. These noodles are served with a choice of broths, and a variety of toppings such as braised beef, braised chicken and mushroom or the signature braised pig intestines (if you are feeling adventurous). Alternatively, slurp up a bowl of soupy noodles topped with king prawns.
Chuan Hung’s rice noodles are painstakingly sourced from an artisan from a village in Sichuan, and the version served here has been specially customised. Their team of expert chefs from Sichuan also hand-grind glutinous rice for the housemade liang gao dessert, a smooth curd laced with black sugar syrup.
The noodles may be ordered with the clear or red soups, or the unique Sichuan mix of red and clear. You may also try the clear soup infused with punchy Sichuan vine pepper, or a dry-tossed version. Those with bigger appetites can order “add-on” toppings such as minced meat and fried egg. Enjoy your noodles with side dishes such as braised eggplant, ox tongue, pickled radish as well as liang fen, a cold jelly made from green peas and served with a housemade Sichuan chilli sauce.
51 Telok Ayer St #01-01, Singapore 048441 (Behind 51 Soho)
Tel: 9755 1058
If you’re looking for a nutritious breakfast or lunch, or a chill-out dinner spot, 51 Soho, an all-day dining venue at the crossroads of Telok Ayer is the place for you. Breakfast is bound to satisfy whether it’s a simple croissant with ham, cheese and scrambled eggs ($10.90) or the Big Breakfast, ($14.90) comprising the full works of sausage, hash browns, pan-fried tomatoes, sunny side-up and an English muffin with marmalade.
For lunch, grab a quick one-bowl meal, which comes in the form of pan-seared chicken breast ($15.90), pan-seared Chinese braised pork cheek ($18.90) or smoked duck breast ($18.90). These meats are accompanied by baked curry cauliflower, brown butter French beans, and maple miso sweet potatoes with mesclun salad. Depending on what you like, build your own custom meal with a choice of protein, healthy carbs, and toppings such as pumpkin seed, bonito, raisin cashew nuts and more. After work, you can unwind with a fancy cocktail or two paired with charcoal grilled skewers spiked with original mala spice blends, followed by more hearty offerings such as ‘Lobster Rice Stew’ ($38). The pan roasted half lobster finished with rich butter is served with a lightly spicy stew of barley, oat groats and black rice.
51 Telok Ayer St #01-01, Singapore 048441
Tel: 9755 1058