THE REBIRTH OF MIN JIANG

A new chapter begins for Min Jiang, a long-standing restaurant much-lauded for its award-winning Cantonese and Sichuan cuisines and exceptional service standards since 1982. The restaurant opens its doors with a new look that rejuvenates the attention of its regulars and captures the imagination of new diners.

The mood is light and bright with an elegant chinoiserie aesthetic that does not overwhelm. Warm hues of honey, sophisticated grey and calming teal soften the interior, blending with luscious textiles in the section wall panels and fabric upholstery for a plush look, while the handcrafted pendant lighting fixtures reminiscent of Asian fishing baskets pull the mood together with its relaxing glow. It’s a perfect harmony of modern luxe with Asian refinement, grounded by the natural charm of outdoor greenery providing soothing views through the French doors running parallel to the tables.

While familiar signatures and house specialities will continue to delight loyal diners, Master Chef Chan Hwan Kee has also elevated the menu with new creations. “We recognise the changing palates and preferences of our diners, and this gives us the opportunity to introduce new creations such as renditions of classics or dishes that feature new taste profiles built on familiar flavours.

“Our dim sum range has been refreshed with the addition of a platter showcasing the team’s creativity in intricately handmade dim sum shaped like creatures from the land and sea. We have also chosen to use more Western ingredients that are not commonly used in Chinese cooking; such as Argentinean red prawns, Ibérico pork and sundried tomatoes as they have a distinctive flavour and texture that can enhance a dish,” says Chef Chan.