From 13-20 July, Min Jiang celebrates the 10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics headlined by acclaimed guest chefs and Min Jiang chefs with two exquisite 6-course and 8-course menus. This showcase is also in collaboration with celebrity food critic Moses Lim. Diners can look forward to rarely-seen traditional Cantonese dishes, some dating back to the 60s.

Highlights include the Baked Stuffed Crab Shell & Roasted Silver Hill Irish Duck with Sliced Mango in Sweet Plum Sauce which has a surf & turf concept with handpicked Sri Lankan crab meat baked in a crab shell and roast duck served with the sweetest of mangoes, and the Boneless Chicken Thigh stuffed with Bird’s Nest and Yunnan Ham in Double-boiled Superior Soup.