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Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.

The chicken is cooked to perfection. It is tender and comes with a layer of gelatin skin. Maybe I am used to the way of eating samsui chicken with a lettuce wrap, I felt that it is missing something to bring the chicken and ginger paste together.
Find out more at https://www.sgfoodonfoot.com/2019/05/min-jiang-dempsey-hill-relocating-from.html
Min Jiang At Dempsey
7A and 7B Dempsey Road
Singapore 249684
Tel: +65 67740122
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Boasting an interior of contemporary chinoiserie, Min Jiang at Dempsey aims to deliver an elevated experience of award-winning Chinese dining in a chic and sophisticated ambience.

This is comfort food at its finest - with this hot collagen-rich soup served in a VERY HOT stone pot. The soup itself was a delicious concoction with fresh Sri Lankan crabmeat and superior stock that was simmered with chicken bones, chicken feet, and pork. Flavoursome yet not overly intense, complementing the egg white parcel filled with Australian abalone, chopped bamboo pith and dried scallop - poached in the superior stock before wrapping into a parcel with an egg white crepe. The soup is kept piping hot throughout in the hot stone pot, so that you can slowly enjoy the warm sweetness of the soup.

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Experience old Hollywood glamour at its finest at this highly anticipated opening— think oil pantings, dim lighting and brass and gold accents. Helmed by Chef Rishi Naleendra (of Cheek by Jowl fame), you can expect you and your belly to have a stellar experience (5-Course: $168++, 7-course: $198++). Burppler Veronica Phua started on a high with their lush and flavourful oysters "swaddled in betel leaf and grilled... luxuriating in a bath of coconut milk and basil oil, and finished with pops of refreshing finger lime". Chef Rishi pays homage to his Sri Lankan heritage in this dish of sweet Australian Marron with Millet cooked two ways.
Photo by Burppler Veronica Phua

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Season after season, Group Pastry Chef of Les Amis, Cheryl Koh, never fails to impress everyone with her desserts. This is one of her latest creations showcasing a white peach from Rousillon since summer is when stone fruits have their moment in the sun.
Hidden within the sliced fruit (probably done by a ninja seeing how insanely perfectly those cuts are) is a core of light peach cream. The granité beneath is a lemon verbena in flavour, which explains the plant on the table (it is the verbena itself). The sweet and juicy peach becomes all the lovelier with the aromatic refreshing note and iciness it brings.


Passion fruit milkshake, passion fruit purée, jelly

Just what you’ll expect of the combination of chocolate and passion fruit. Felt restrained. Played it a little too safe here

Confit Pineapple, espuma made with pineapple juice and star anise, green sorrel leaf sorbet, garnished with butterfly sorrel leaf, oxalis.

Refreshing and light! Great palate cleanser to prepare for the dessert


Served right before the lamb to cleanse the palette and whet the appetite for the main course to come.


Lemon paste, lemon sorbet made with lime juice and pine tree, dehydrated lemon slice. Served with trou normand (a french food tradition, where you are served a shot of liquor in the middle of a long meal, to restore appetite)

Fresh Sardine fillet, variations of carrot, including shaven yellow carrot, purple carrot mash, baby carrot braised in Melisse, sea lettuce (seaweed)
Watercress coulis, lemon balm then finished with carrot juice with Mirin.

Refreshing dish that is light on the palate. Enjoyed exploring the different textures of carrots!

1 Like