Min Jiang Dempsey and Min Jiang Master Chefs embarked on a culinary expedition to Hong Kong - the heartbeat of Cantonese gastronomic heritage. Inspired by its rich and storied food scene, the 'Memories of Hong Kong' menu showcases a repertoire of familiar flavours and time-honoured dishes.

14 September - 31 October
At Min Jiang Dempsey, experience Hong Kong-inspired flavours reinterpreted through Master Chef Goh Chee Kong 's latest creations. This menu presents a reimagined collection of the city's most celebrated kitchens and cherished dishes. Highlights include a sweet and tangy Chilled Honey-marinated Passion Fruit Peel, Crispy "Dong Xing" Grouper Roll with Salted Egg Yolk and Celtuce, Pan-seared Crab Claw stuffed with Shrimp Mousse accompanied with Kurobuta Pork Patty and Aged Vinegar Soy Dressing, Claypot Rice with Homemade Preserved Duck Leg & Pork Ribs, and more.

1 October- 30 November
At Min Jiang, this limited time menu artfully infuses heritage aromas into classic comforts, showcasing premium ingredients and refined techniques by Master Chef Chan Hwan Kee. Highlights include Double-boiled Winter Melon Superior Broth with Crabmeat, Slow-Roasted Boneless Spare Ribs with Crushed Pistachios, Pomfret Fillet with Homemade Rice Roll, ‘Sha Cha’ and Puning Bean Paste, Crispy Fragrant ‘Yuan Yang’ Fried Rice with Brunoise Chicken, Seaweed and Sakura Ebi and more.

 

For reservations:

Min Jiang Dempsey and Min Jiang Master Chefs embarked on a culinary expedition to Hong Kong - the heartbeat of Cantonese gastronomic heritage. Inspired by its rich and storied food scene, the 'Memories of Hong Kong' menu showcases a repertoire of familiar flavours and time-honoured dishes.

14 September - 31 October
At Min Jiang Dempsey, experience Hong Kong-inspired flavours reinterpreted through Master Chef Goh Chee Kong 's latest creations. This menu presents a reimagined collection of the city's most celebrated kitchens and cherished dishes. Highlights include a sweet and tangy Chilled Honey-marinated Passion Fruit Peel, Crispy "Dong Xing" Grouper Roll with Salted Egg Yolk and Celtuce, Pan-seared Crab Claw stuffed with Shrimp Mousse accompanied with Kurobuta Pork Patty and Aged Vinegar Soy Dressing, Claypot Rice with Homemade Preserved Duck Leg & Pork Ribs, and more.

1 October- 30 November
At Min Jiang, this limited time menu artfully infuses heritage aromas into classic comforts, showcasing premium ingredients and refined techniques by Master Chef Chan Hwan Kee. Highlights include Double-boiled Winter Melon Superior Broth with Crabmeat, Slow-Roasted Boneless Spare Ribs with Crushed Pistachios, Pomfret Fillet with Homemade Rice Roll, ‘Sha Cha’ and Puning Bean Paste, Crispy Fragrant ‘Yuan Yang’ Fried Rice with Brunoise Chicken, Seaweed and Sakura Ebi and more.

 

For reservations:

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