Dempsey Hill is abuzz with new openings, and we’re reviewing the newly relocated Min Jiang at Dempsey. Does it hit the spot?
Look who’s moved to Dempsey Hill? Joining Culina at Como Dempsey and the listening lounge Maduro at this serene enclave this year is the iconic Chinese restaurant Min Jiang. Not only has it relocated from One-North but this Hot New Table has also unveiled a brand new menu (yes, it does include some signature dishes).
But first… can we just drool over the sprawling new space for a moment? Easily waltzing into our list of beautifully designed restaurants, Min Jiang at Dempsey’s new look by architect Ernesto Bedmar is warm, airy and effortlessly brings the outdoors in with floor-to-ceiling windows. And the hints of matte gold tabletops and accessories with light bamboo wood furniture introduces a quiet luxury.
The camera eats first, of course, with familiar favourites presented in a modern way. Take, for instance, the steamed prawn dumpling shaped like a darling goldfish swimming in an egg white sauce that’s as delightful as it’s pretty. The deluxe dim sum platter is a palate party and includes four unique creations (two of each) – meaty prawns and scallops, a pretty blue pea truffle vegetable, crabmeat, prawn and vegetable one shaped like a manta ray and a sweet deep-fried glutinous rice one crafted to look like the perfect golden pumpkin.
Not a word was said as our table enjoyed every moment of the braised sea treasure Sri Lankan crab meat soup made with a broth that took four hours to make. In it, waiting to be unwrapped, is a parcel made with a thin egg white crepe and stocked with Australian abalone, chopped bamboo pith and dried scallops. Served in a hot plate (this soup ain’t going cold anytime soon) and a long prawn and chicken spring roll. Clearly, on a seafood run, we loved the generous portion of the turbot fish served in two styles. The stir-fried turbot has a hint of truffle but it’s generally infused with nutty shimeji mushrooms flavours. And the deep-fried side of the platter is surprisingly not dripping in oil despite being super crispy and beautifully infused with curry leaves.
Sichuan lovers, we hear the deep-fried pork knuckle is brined in water with Sichuan white and black peppercorns for two whole days. It’s then steam baked for two hours followed by two more hours of roasting – yes that crispy skin and all that tingly Sichuan-ness takes hella effort.
Vegetarians might go loco for the stir-fried three treasure vegetables – Australian baby spinach, nai bai, baby Chinese cabbage – each treated differently and topped with deep fried mushrooms.
Oh and the stewed egg noodles with local lobster is a stunner. The stunning dish is topped with a fragrant oil that’s fried with shallots, chicken broth, oyster sauce and dark soya sauce creating something that’s equal parts fancy-shamsy and comforting.
Oh no, we can’t just leave without peeking at the dessert menu. Nothing spells modern presentation much like a complex dessert complete with steaming dry ice (yes, it’s the top image). Chilled blue pea lemongrass jelly with lime sorbet & Malay cake with salted egg custard is a two-part platter you can see coming from afar. Sweet and sour with bubble tea pearls (that are always fun), this cold jelly dessert is a stark contrast to the warm Malay cake that’s layered with salted egg paste.
Elegant, Asian and entirely impressive, Min Jiang’s new second outlet is already one of our favourite Dempsey haunts.
Min Jiang at Dempsey, 7A &, 7B Dempsey Rd, 249684