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Min Jiang

Rediscover Cantonese classics

Four seasoned Chinese chefs have come together to present Hong Kong-style Cantonese classics at the Goodwood Park Hotel’s Min Jiang restaurant.

For a week-long promotion, they’ve cooked up three menus (starting at $88 per person for a five-course lunch menu for four) featuring rarely-seen dishes that date back at least three decades.

Min Jiang’s chef, Chan Hwan Kee, teams up with retired chefs Chan Kwok (formerly of the Orchard Hotel’s Hua Ting restaurant), Chin Hon Yin (Sheraton Towers’ Li Bai Cantonese restaurant) and Chung Ho Shi ( Golden Peony Restaurant at Conrad Centennial Singapore).

Famous foodie Moses Lim worked with the chefs to curate the menus.

They distribute blow after blow. Chef Chin’s soups, which come after the appetizers, really hit the spot.

One of them is a bird’s nest twice boiled in minced chicken broth with Yunnan ham, diced chicken and crabmeat (from the nine-course menu for $10.168 per person ). Ground chicken is mixed into the soup to achieve a creamy, almost porridge-like texture.

The other is a simple double-boiled winter melon soup (from the seven-course menu for six, $138 per person), which is boiled for five hours in a winter melon and filled with chopped ingredients such as mushrooms, crab meat and shrimp.

I try a variety of dishes from the various menus, such as Chef Chung’s Pan-Seared Shrimp on Toast and Pan-Seared Japanese Peppers Stuffed with Dace and Chopped Jinhua Ham – throwbacks to hand-intensive Chinese banquet dishes -work from the past.


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