Highlighting the new offerings from dependable hotel restaurants.
MIN JIANG AT GOODWOOD PARK HOTEL
Min Jiang welcomes diners back with a refreshed menu and updated interiors, which result in a revitalized dining experience. Still at the helm is Master Chef Chan Hwan Kee, who flexes his Cantonese and Sichuan culinary know-how in the kitchen that he has looked after for almost a decade.
For the restaurant’s dim sum pushcart lunch service, expect a new range of options like the Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce, and Deep-fried Bacon Roll with Enoki Mushrooms and Prawns. For a more formal affair, opt for the creatively presented Min Jiang Land and Sea Quartet that’s made to look like playful animals and sea creatures.
Meanwhile, new introductions to the main menu will intrigue with their new taste profiles that are built on familiar flavors. There is the Roasted Chicken Skin with Prawn Paste in Sesame Pockets, satisfying our love for textures and savory flavors. Meanwhile, the dependable Braised Noodles with Spring Onions and Ginger features the addition of succulent yabbies. For a sweet finish, the Deep-Fried Purple Sweet Potato Crispy Milk is surprisingly delightful with the combination of a crispy exterior and silky custard filling.
Visit Min Jiang at Goodwood Park Hotel, 22 Scotts Road, Tel: 6730 1704
MANHATTAN
From districts to eras, an award-winning bar, Manhattan, has looked at the different elements that make New York one of the greatest cities in the world. For its third menu concept, New York Personified, it looks to the New Yorkers who have made their mark in various fields, such as music, film, fashion, culinary, and politics.
The six personalities earmarked, which include Anthony Bourdain, Ella Fitzgerald, and Robert Downey Jr, among others, each has three cocktails inspired by them. Standouts include Cigarette Break, which is a smoky concoction comprised of Bowmore 12 Year Whisky cocktail with Luxardo Hazelnut & Espresso Liqueur. Then there is Harlem Nights for easy drinking, which features Widges Gin, Cocchi Americano, Rose Wine, fresh tomato, berries, mint, and London Essence Indian Tonic. Meanwhile, 3000 is comfort in a glass, which combines Flor de Cana 12 Year Rum, Chocolate, and Vanilla Cream.
Accompanying the inspired range of drinks are classic American bar bites that have been given a gourmet twist. There is the Redemption Burger with Angus beef and Taleggio cheese, New York Hot Dogs with pork and beef sausages, bacon, and cornichon relish, and Truffle Mac ‘n’ Cheese.
Visit Manhattan at Regent Singapore, 1 Cuscaden Road, Tel: 6725 3377
MAN FU YUAN
Expect a new menu of exquisitely crafted creations that showcase a balance of spices and flavors at Intercontinental Singapore’s Man Fu Yuan. Conceptualized by Executive Chinese Chef Aaron Tan, the offerings are comprised of appetizers, soups, and mains available for both lunch and dinner. “These new creations focus on innovation without losing tradition, and reinvention while retaining taste,” shares Chef Tan.
In addition to taste, the new dishes also intrigue other senses with their novel presentation. The Kung Fu Soup, which containsdouble-boiled sakura chicken, abalone, maca, and morel mushrooms is served in a teapot and can be slowly sipped and savored when poured into a small teacup. The Chilled Fanny Bay Oysters with hua diao wine, ikura, and bonito is at once elegant and flavorful, where tea-infused smoke gently dances around when the glass dome covering it is lifted.
Mains, such as the new Braised Beef Short Ribs with wild mushrooms and spicy sauce in lotus leaf is rich and comforting and dramatically set ablaze before serving for a last-minute touch of heat. Then there is the Poached Marble Goby Fish with mala green peppercorns, chilli, and salted vegetables broth to wake up the palate with its combination of distinct flavors and addictive spice.
Visit Man Fu Yuan at Level 2, Intercontinental Singapore, Tel: 6825 1008