Chefs Sam and Forest Leong have come out of retirement to work alongside Min Jiang's master chefs.
Chefs Goh Chee Kong, Sam Leong, Forest Leong and Chan Hwan Kee have teamed up for a Min Jiang collaboration.Chinese restaurant Min Jiang continues its successful streak of collaborations with guest chefs.
One is a rich pumpkin broth with a spoonful of uni and jamon iberico on the side. I am told to pop the spoon into my mouth before savouring the soup. That umami burst whets my appetite, and I continue to slurp every drop of the soup made with old hen that has been simmered over low heat. It is served with abalone, sea cucumber and wild-caught eel maw.
Chef Forest Leong rounds off both menus with a dessert of crispy crepes, meringue and gold-laced “threads” with assorted berries gelato. Consider this a deconstructed version of khanom bueang, a Thai street snack given a modern spin. Lunch is priced from $58++ for two courses . The six-course Experience dinner menu, which includes three snacks, is priced from $128++.
I pick the Tajima MBS 6-7 Wagyu Picanha , with its rich beefy flavour enhanced with shio koji. It is served with pomme puree and slow-roasted banana shallot.
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