Specialising in classic Sichuan and Cantonese cuisine, Min - Min Jiang Singapore - Buy Reservations
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😍 5/5 - Specialising in classic Sichuan and Cantonese cuisine, Min
By 👻 @Bern T., 02/24/2016 3:00 am
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Specialising in classic Sichuan and Cantonese cuisine, Min Jiang's food is conservative but not tedious. It's an oldie but evergreen goodie, where you'd go to for comforting familiar fare.We ate:1) Prosperity Abalone Lo Hei ($78 for small): nuanced and balanced. Not too sweet, just the way I like it. We supplemented with Crispy Salmon Skin ($22)2) Crabmeat Tofu ($44): Min Jiang uses fresh crabmeat, thankfully, instead of frozen meat. Loved the gravy. 4) Roasted Peking Duck ($38 for small): Paper-crisp skin, with nary a trace of fat, swaddled in soft egg rolls and burnished with sweet hoisin and fresh chives. The prawn crackers was a nice touch, I hardly see that served alongside peking duck anymore. 5) Deep Fried Sea Grouper with Sweet & Sour Sauce ($105 at $15/100gm): sparkling fresh, lightly battered and fried to a delectable crisp, served swimming in a pool of sweetly piquant gravy dotted with peppers.6) Mango Pomelo ($8): smooth, creamy and refreshing7) Ingot Flower Tea ($8.80 per glass): kitschily served as a tight coil, which unwinds with the introduction of hot water. Expensive but really lovely tea.
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