Min Jiang 岷江川菜馆 | 8 Hands Culinary Showcase: A Rediscovery of Cantonese Classics

This is a once-in-a-lifetime opportunity where four veteran Chinese chefs – Chan Kwok (best known for helming Hua Ting Restaurant), Chin Hon Yin (Li Bai in the mid-80s to 90s), Chung Ho Shi (notably the Chinese Executive Chef of Golden Peony) and Min Jiang’s very own Chan Hwan Kee collaborates to showcase rarely seen traditional Hong Kong-style Cantonese dishes that date back at least three decades. Gourmet Ambassador Moses Lim, also a well-known actor, host, comedian, celebrity food critic and food connoisseur brings his invaluable knowledge to this event.

The week-long promotion from 18 to 25 May 2022 will showcase three exquisite set menus for four, six and ten persons:

 

Available for dinner on 18 May: 9-course menu for 10 persons at $168 per person

Available for lunch from 19 to 25 May: 5-course menu for 4 persons at $88 per person

Available for lunch and dinner from 19 to 25 May: 7-course menu for 6 persons at $138 per person

9-course menu for 10 persons at $168 per person

 

Highlights from the 5-Course Menu for four

Black Angus Beef Rolls stuffed with Enoki Mushrooms; Deep Fried Shredded Yam and Prawn Spring Rolls 金菇肥牛肉卷拼洋腿芋絲炸春卷 by Chef Chan Kwok and Chef Chan Hwan Kee

Steamed Rice Vermicelli with Tiger Prawn and Ikura on Egg White 泛舟悠游 (蒸米线卷老虎虾) recipe by Moses Lim, prepared by Chef Chung Ho Shi

Deep-fried Boneless Chicken Wings stuffed with Hon Shimeji Mushrooms and Truffle Sauce 松露野菌酿凤翼 by Chef Chan Kwok (also available in the 9-course menu)

 

Highlights from the 7-Course Menu for six

Crispy-fried Milk Custard; Pan-fried Australian Scallops stuffed with Minced Shrimps 炸脆鮮奶拼煎百花帶子 by Chef Chan Kwok

 

Highlights from the 9-Course Menu for ten

Double-boiled Bird’s Nest in Minced Chicken Broth with Yunnan Ham, Diced Chicken and Crabmeat 云腿鸡茸燕窝羹 by Chef Chin Hon Yin

Classic Pan-fried Prawn on Toast; Pan-Seared Japanese Bell Peppers stuffed with Dace Fish and Minced Jinhua Ham 怀旧窝贴明虾夹拼鲮鱼肉煎 酿日本迷你灯笼椒 by Chef Chung Ho Shi

Yuan Yang Rolls; Deep-fried Spare Ribs in ‘Zheng Jiang’ Style 福寿鸳鸯卷拼镇江香骨 by Chef Chan Hwan Kee

 

Sweet Ending with Baked Peony Flower Red Bean Pastry; Durian Glutinous Rice Ball 宫廷牡丹酥拼榴梿糯米糍 by Chef Chan Hwan Kee

 

Location: Min Jiang 岷江川菜馆, Goodwood Park Hotel, 22 Scotts Road Singapore 228221