This culinary experience sees the union of four veteran Chinese chefs and gourmet ambassador Moses Lim to present a lineup of time-honored nostalgic Hong Kong-style Cantonese dishes that date back at least three decades. Not to be missed out on, these unique dishes will only be available from 18 May to 25 May for a limited time only. Gather your friends and family for a taste of nostalgia and decadence with the lunch and dinner set menus (starting at $88 per pax for lunch and $138 per pax for dinner).

We were honored to sample several of the dishes from the set menus, starting with the Crispy-fried Milk Custard with Pan-fried Australian Scallops stuffed with Minced Shrimps from Chef Chan Kwok. This is a popular dish back in the 70s and 80s, and you enjoy the milk custard with a sugar dip while contrasting the flavours with the savoury pan-fried scallops with minced shrimp. The second dish was perhaps the highlight of the night for us, the Double-boiled Bird’s Nest in Minced Chicken Broth with Yunnan Ham, Diced Chicken and Crabmeat by Chef Chin Hon Yin, a hearty soup that warms the soul and heart. Our next course from Chef Chung Ho Shi is the Classic Pan-fried Prawn on Toast, a classic Chinese banquet dish in the past served alongside pan-seared Japanese bell peppers stuffed with dace fish and minced Jinhua ham.

A dish from Chef Chan Hwan Kee is the Black Angus Beef Rolls stuffed with Enoki Mushrooms and topped with crisp shredded carrot, paired with deep-fried spring rolls that contains shredded yam, ham and prawn. One of the crowd pleasers was the Deep-fried Boneless Chicken Wings that is stuffed with hon shimeji mushrooms and served with a truffle sauce. A unique dish that is not commonly found nowadays are the Yuan Yang Rolls of deep-fried spare ribs in Zheng Jiang style with roasted silver hill Irish duck wrapped with cucumber, roasted chicken and rock melon for a nice balance of flavours. The last savoury dish was from Moses Lim of Steamed Rice Vermicelli with Tiger Prawn and Ikura on Egg White that features a steamed egg white custard base before we ended the meal with a sweet treat of an intricate creation of Baked Peony Flower Red Bean Pastry and Durian Glutinous Rice Ball.
✨ Min Jiang
📍 22 Scotts Road, Goodwood Park Hotel, Singapore 228221
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