Min Jiang at Dempsey Turbot

Seldom have there been places that manage to arrest my attention the same way it did with Min Jiang at Dempsey. If I had a home, I want it to look exactly like this. Lots of rattan screens, wood aesthetics but not overpoweringly so, soft, warm lights that glow and guide the eyes to a sense of space, and I wouldn't mind a large patch of green outside either. Architect and interior designer, Ernesto Bedmar has done right by this charming, British-era building—and it shows.

Set in the very beautiful Dempsey hills, the colonial vibes (the entire hill was filled wirh British army barracks during the heyday days pre WW2) shines through. I’m in most ways, a sucker for good architecture (my last gallivant was Lobster Club in NYC by another very famous architect).

Min Jiang’s original locale is actually another historical landmark: Goodwoode Park Hotel at Orchard. They have 2 gems - Min Jiang and another teppanyaki grill called Shima. That’s definitely another submission for teppanyaki lovers.

Surprisingly having had the HQ Min Jiang at Goodwoode Park - I wasn’t impressed. Yes, an upscale Chinoiserie with Orchard prices, but nothing to shout about. Imperial Treasure and even Crystal Jade does better pound for pound: dollar for dollar.

Things changed, when my wife brought me to Min Jiang at Dempsey in 2021. We gave it a try because of
1) the architecture/ place was inviting
2) there isn’t a Chinese fine-dine except Jumbo & Long Beach Seafood (famous for inventing the white pepper crab) in the area. I’m talking about pure Cantonese cuisine.

Just like what I had written about the Imperial and Crystal Jade groups - I tend to go the same place and exhaust the menu - until I’ve found their ‘best’ offerings.

For Min Jiang - it’s rather simple. Their crispy ‘peipa’ duck and for me, their fish (Turbot) done two ways, fried and sautéed with truffle, resting on a bed of garlic spinach.

Perfection. But it doesn’t come cheap. The turbot is flown in fresh - albeit now swimming by in a live tank - from South Korea (it’s a flat, sole looking fish). About $200 for the fish (Turbot) alone. You can have it with white rice alone.

Their dim sum especially the Xiao Long Bao is above average. This time around - we didn’t do their crispy peipa duck. Suffice to say it’s one of the best (Top 3) in Singapore. And that’s saying a lot as the competition is stiff. A lot of China and HK chefs have set up shop over the decades here.

Today, we opted for the pork slices in spicy (kimchi) sauce & leek instead. My wife wanted me try this dish as she had it (without me!!!) with my daughter during a dinner many moons past. It has to be their stand-out offering; tender pork slices and fragrant kimchi flavours with clear leek flavours bursting through. Definitely a ‘rice killer’ in my definition. The cabbage & leek just laps up - like a canvas - all the flavours. Crunchy and refreshing.

Because I’m a regular - I asked for a baijiu inspired cocktail. That washed everything down well.