Min Jiang at Dempsey
Featuring contemporary Sichuan and Cantonese fare, the house specialities include the authentic Beijing Duck prepared according to an ancient Chinese recipe, the exquisitely prepared dim sums as well as roast meats.
'We rounded up our lunch at Min Jiang Dempsey with the braised mee pok with eggplant and minced pork with XO sauce ($22). This was a simple but very well prepared mee pok. It was served in a large portion, enough to be shared among three or four people.'
the ordinary patrons
'If you're looking to try the signature Peking (S$108) or crispy (S$118) duck, come in a group as the restaurant doesn't do half portions. But the pan-fried kurobuta pork with melted onions (S$18 per person) acquits itself well as a fork-tender steak (although boosted with a bit of baking soda) with a light fruity glaze rather than the heavy-handed gluey sauces that invariably prove why Chinese restaurant chefs shouldn't mimic Western chefs and vice versa. In this case, veteran Min Jiang chef Goh Chee Kong takes a Goldilocks approach and makes it just right.'
Jaimee Ee (Thebusinesstimes)
'It would be blasphemous for Chef Goh to do away with the Min Jiang classics, so he doesn’t. The Legendary Wood-Fired Beijing Duck (S$118++ for a whole duck) is a mainstay and an age-old recipe made with top quality ducks from Silver Hill farm in Ireland, roasted to crisp perfection over applewood. It’s then carved tableside to showcase it crackling golden skin and succulent meat – it’s transcendent.'
Erica Ho (Citynomads)