Min Jiang at Dempsey is celebrating its sixth anniversary, and to mark the occasion, they are bringing together three exceptional chefs for an exclusive six-hands showcase.
Diners will be treated to a collaborative menu by Master Chef Goh Chee Kong, Chef Pung Lu Tin, and Chef Daniel Koh.
There will be a total of three specially curated set menus available from 7 to 12 April.
Min Jiang at Dempsey Six-Hands Anniversary Showcase
There will be a 5-course lunch menu ($126++ per person) and a 6 & 7-course dinner menu ($146++ & $186++ per person), all available for dine-in only.
A sake pairing, in collaboration with Sake Taberu is also available (additional $36++ per person).
You can look at the full menu here.
Here are some highlights from the 5 & 6-course menus:
The Trio Anniversary Platter features an appetizer dish from all three chefs. There’s the Buttery Morel Mushroom, Deep-Fried Prawn with Salted Egg Yolk and a Braised Iberico Meat Ball stuffed with Crabmeat, Quail Egg and Caviar.
Not a competition, but we absolutely loved the Buttery Morel Mushroom by Chef Daniel, which was earthy and buttery, paired with a crisp golden base of kataifi.
The Double-Boiled Dried Conch Meat with Dried Scallop and Fish Maw by Chef Pung Lu Tin is a bowl of goodness slow-cooked for 6 to 8 hours. The soup is delicate yet robust, and you won’t even want to miss a drop.
Some other items include a really unique Pan-Fried Sea Perch with Black Garlic Sauce and Steamed Handmade Noodles with King Prawn that showcase Shanghai la mian.
From the 6-course menu, the Isoyaki Abalone with Golden Egg Sauce by Chef Daniel really stood out to us, with the abalone cooked to perfection, served on top of a bed of spinach and golden egg sauce.
There’s a touch of truffle oil in the golden egg sauce that just elevates the whole dish, super delicious!
Dine-in reservations can be made via phone or email, or via this link.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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