Min Jiang at One-North is the only Chinese eatery located within a 3,000-square-foot, two-story colonial bungalow.
From July 1 to August 31, 2017, Min Jiang at One-North (岷江在纬壹), a Singaporean restaurant specializing in modern Sichuan and Cantonese cuisine, will host “A Celebration of Heritage Delights (欢庆怀念佳肴).” This event offers patrons a chance to enjoy classic dishes popular in Singapore during the 1960s, 70s, and 80s.
Since 2006, Master Chef Goh Chee Kong (吴志光) has captivated diners with his exquisitely plated dishes. For this event, he has crafted nine dishes, drawing inspiration from traditional recipes and adding a modern twist. Each dish demands meticulous preparation and some require a day’s advance notice.
“I’m thrilled to give my guests a chance to reminisce or discover these unique creations that significantly impacted the developing restaurant landscape,” Chef Goh remarked. “Hopefully, they left a lasting mark on Singapore’s distinctive culinary heritage.”
Here are a few of the heritage dishes being featured:
Roasted Boneless Chicken stuffed with Minced Prawns | 金龙百花鸡 S$30 (half), S$60 (whole)
This deceptively simple dish requires nearly two days to prepare. It begins with carefully filleting the chicken and air-drying it for eight hours. The chicken is then filled with a homemade minced prawn paste. The resulting thin delicacy is deep-fried and served with a homemade chili-calamansi-plum sauce-ginger flower dipping sauce.
Stir-fried Crabmeat and Egg White served in Yam Ring | 鸟巢芙蓉炒蟹肉 S$24 per order
A testament to the chef’s wok skills, this dish boasts a pristine white color and smooth texture. Freshly-shelled Alaskan crab adds a touch of sweetness, and Chef Goh has updated the yam ring’s appearance, presenting it in an elegant latticed bowl.
Stir-fried Shredded Chicken with Stem Lettuce served in Yam Ring | 鸟巢鸡丝炒呙笋 $24 per order
This hearty dish evokes home-style flavors, incorporating an unusual ingredient called “stem lettuce” or “asparagus lettuce” (莴笋). It’s topped with deep-fried anchovies for added flavor.
Banana Toffee | 拔丝香蕉 S$8 per order (eight pieces)
These bite-sized, battered treats are lightly crispy and coated with caramelized sugar. Traditionally, they’re dipped in ice water, which hardens the toffee shell.
Min Jiang at One-North is the sole Chinese restaurant residing in a historic 3,000-square-foot, two-story black-and-white colonial bungalow. Established in 2006, this location followed the success of the original Min Jiang at Goodwood Park Hotel. An alfresco wooden deck and an adjacent courtyard dining area complement the bungalow’s charm.
Min Jiang at One-North is also known for its authentic Beijing duck. Prepared by chefs from China using a time-honored recipe, the ducks are delivered fresh daily. They’re expertly roasted in Singapore’s first custom-made wood-fired oven until they reach a golden brown. Chefs carve the aromatic duck tableside, presenting it in two unique ways, adding to the dining experience.
Beyond Beijing Duck, guests can savor other specialties such as stewed lobster with eggplant and minced chicken in Sichuan chili sauce, braised Wagyu beef cheek with papaya paste, and homemade tofu with crabmeat and assorted mushrooms.
This restaurant is part of the Goodwood Park Hotel, an iconic establishment on Scotts Road dating back to 1900. The hotel houses five distinctive restaurants, including the original Min Jiang, a deli, and a bar.
Interested?
View the full list of delights
A Celebration of Heritage Delights at Min Jiang at One-North (欢庆怀念佳肴 )
July 1 to August 31, 2017
A la carte only
Min Jiang at One-North
5 Rochester Park, Singapore 139216
11:30 a.m. to 2:30 p.m. (lunch) and 6:30 p.m. to 10:30 p.m. (dinner), daily
For reservations, call +65 6774 0122 or visit www.goodwoodparkhotel.com. Senior citizens aged 60 and above receive a 15% discount on heritage dishes.
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