Food Picks: Luxurious vegetarian festive menu at Min Jiang
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Prosperity Vegetarian “Yu Sheng” at Min Jiang at Goodwood Park Hotel.
ST PHOTO: HEDY KHOO
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SINGAPORE – The Prosperity Treasures vegetarian festive menu at Min Jiang at Goodwood Park Hotel is packed with so much flavour that it makes going meat-free for a celebratory meal a joy.
Priced at $138++ a person, with a minimum of two diners, the six-course meal is worth splashing out on.
The colourful Prosperity Vegetarian “Yu Sheng” features springy mock abalone, a medley of mandoline-sliced radish, pickles and a deliciously tangy-sweet dressing of plum sauce, fruit jam, fresh lime juice and vinegar.
Double-boiled Mock Shark’s Fin Soup With Mock Chicken, Matsutake Mushroom In Whole Coconut tastes remarkably similar to chicken broth. The clear vegetarian broth is infused with a nutty and fragrant aroma from being steamed in the young coconut it is served in. Pieces of spongy mock chicken and a slice of matsutake mushroom lend texture to the soup.
Double-boiled Mock Shark’s Fin Soup With Mock Chicken, Matsutake Mushroom In Whole Coconut at Min Jiang at Goodwood Park Hotel.
ST PHOTO: HEDY KHOO
At first glance, the Vegetarian Abalone With Sea Cucumber And Broccoli resembles the real McCoy. The vegetarian sea cucumber comes complete with spikes, a translucent appearance and bouncy texture. It is impressive how closely the ingot-shaped mock abalone looks like the actual mollusc. But in texture, it is far springier.
Vegetarian Abalone With Sea Cucumber And Broccoli at Min Jiang at Goodwood Park Hotel.
ST PHOTO: HEDY KHOO
The most addictively tasty item has to be Fried Rice With Pine Nuts, Assorted Mushrooms In “Xiang Chun” Sauce, expertly saturated with a smoky wok aroma.
Fried Rice With Pine Nuts, Assorted Mushrooms In “Xiang Chun” Sauce at Min Jiang at Goodwood Park Hotel.
ST PHOTO: HEDY KHOO
Round up the meal with Double-boiled Peach Gum With Dried Persimmons And Red Dates and Ingot Nian Gao With Purple Sweet Potato Filling. The not-too-sweet sticky rice cake takes on the minty fragrance of the shiso leaf it sits on.
Double-boiled Peach Gum With Dried Persimmons And Red Dates and Ingot Nian Gao With Purple Sweet Potato Filling at Min Jiang at Goodwood Park Hotel.
ST PHOTO: HEDY KHOO
Where: 22 Scotts Road min_jiang@goodwoodparkhotel.com www.goodwoodparkhotel.com/dining
MRT: Orchard
Open: 11.30am to 2.30pm, 6.30 to 10.30pm (Mondays to Fridays). On weekends and public holidays, there are two seatings for lunch – from 11am to 12.30pm and 1 to 2.30pm – and dinner is from 6.30 to 10.30pm. The festive menu is available till Feb 12
Tel: 6730-1704
Info: E-mail
