Singapore, September 2014 – The prized Hairy Crab will make a welcome return to Min Jiang and Min Jiang at One-North from 24 September to 23 October 2014, when diners can savour the pristine flavours of these exquisite crustaceans prepared with an expert hand in dishes conceived by Master Chefs Chan Hwan Kee and Goh Chee Kong respectively.
Menu Highlights
Min Jiang 岷江川菜馆, located at Goodwood Park Hotel, will offer delicious a la carte specials such as a duo of Steamed Xiao Long Bao with Chilli Crabmeat and Baked Japanese Fresh Scallop with ‘Mentaiko’ Mayonnaise paired with Chilled Angel Hair Noodles with Truffle Oil and Hairy Crab meat 辣汁蟹肉小龙汤包,明太子焗日本带子拼松露油蟹肉天使冻面 (S$28 per person), Steamed Hairy Crab 清蒸大闸蟹 (S$68 each), Baked Hairy Crab with Ginger Rice Wine wrapped in Lotus Leaf 荷香姜酒焗大闸蟹 (S$68 each), Steamed Hairy Crab with Glutinous Rice served in Bamboo Basket 笼仔蒸糯米大闸蟹 (S$68 each), and Simmered Japanese Noodles with Hairy Crab 京汤泡大闸蟹日本面线 (S$68 each).
Two set menus priced at S$108 and S$128 per person (minimum 2 persons) will feature Steamed Hairy Crab and Steamed Hairy Crab with Glutinous rice served in Bamboo Basket
respectively.
At Min Jiang at One-North 岷江在纬壹 located in Rochester Park, indulge in the luxurious Hairy Crab Trio Platter 大闸蟹拼盘 (S$28 per person); a trinity of intricate delights comprising Baked Hairy Crab Meat in Tomato (番茄焗大闸蟹粉), Soft Shell Crab with Garlic and Shallots (避风塘软壳蟹) and Steamed ‘Xiao Long Bao’ with Hairy Crab Meat (蟹粉小龙包). Another decadent appetiser would be the Steamed ‘Xiao Long Bao’ with Hairy Crab Roe (S$28 for 4 pieces). A la carte dishes such as Steamed Hairy Crab with Ginger Rice Wine 姜米酒蒸大闸蟹 ($68 each) as well as Braised Beancurd with Hairy Crab 蟹粉扒豆腐 (S$38 per person) will best showcase the delicate flavour of the hairy crab.
Two set menus priced at S$108 and S$118 per person (minimum 2 persons) will feature both Steamed ‘Xiao Long Bao’ with Hairy Crab Meat and Steamed Hairy Crab with Ginger Rice Wine.