Min Jiang at One-North — the only Chinese fine dining restaurant housed in a heritage two-storey black and white colonial bungalow in Rochester Park — introduces six unique dishes featuring Japanese black garlic.
Black garlic is sweet and tangy with jelly-like texture similar to dried fruit. Its black hue is the result of an extended ageing process of raw garlic. Also, black garlic is loaded with twice the amount of antioxidants as compared to raw garlic.
‘The Magic of Black Garlic’ menu will be available for lunch and dinner from 15 March to 14 April 2017.
Black Garlic Duo Platter ($12 per person) — Visually appealing appetiser featuring pan-fried scallop with black garlic and sliced pork with shredded pickled papaya and black garlic. For this appetiser, Chef uses garlic prepared in three ways — sautéed minced garlic, deep-fried minced garlic as well as sautéed cubed black garlic. The fresh Japanese scallop is stuffed with a minced prawn-black garlic-water chestnut paste, then pan-fried. The taste reminds me of seafood fishcake. As for the sliced pork, it is wrapped with crunchy and tangy pickled papaya and black garlic; making it the perfect appetiser that prepares your palate for the main dishes.
Double Boiled Black Chicken Soup with Black Garlic, Dried Scallops and Top Shell ($22 per person) — A nourishing bowl of black chicken soup that has been boiled for four hours together with dried scallops and top shell. A clove of black garlic is added thereafter and the soup is further steamed for another 20 minutes. The result? A rich and flavourful soup with subtle sweetness from the black garlic.
Steamed Lobster with Winter Melon and Black Garlic in Light Soy Sauce ($30 per person) — 150g of live lobster topped with minced black and white garlic, then steamed. Sweet, firm lobster meat with soft winter melon cubes.
Stewed Organic Green Tea Noodles with Black Garlic and Seasonal Vegetables ($16 per person) — Reminiscent of Sichuan-style “zha jiang” noodles, this flavourful plate of green tea noodles is tossed with dried shrimp chilli paste and jazzed up with black garlic, crunchy bean sprouts, minced pork and tiny cubes of firm tofu (tau kwa).
Every meal should end with a dessert, so we had Pandan Jelly with Lime Sorbet ($10 per person). The pandan jelly is fragrant and goes well with the tangy lime sorbet. A light and refreshing dessert! I can see why this dessert is one of the popular desserts from their regular a la carte menu! I love it!
Two other dishes (which we did not try) — Sautéed Beef Cubes with Two Kinds of Garlic ($36 per order) and Pan-fried Sea Perch with Black Garlic and Seasonal Vegetables ($16 per person) — are also available as part of ‘The Magic of Black Garlic’ menu.
Other than the ‘The Magic of Black Garlic’ menu, you should also try the other popular dishes at the restaurant. Min Jiang is well-known for its Beijing Duck, so that’s a must-order if you are here. Other specialities include braised Wagyu beef cheek with papaya paste, pan-fried U.S. Kurobuta pork with malted onions and homemade tofu with crabmeat and assorted mushrooms.
To reiterate, ‘The Magic of Black Garlic’ menu is available exclusively to the One-North outlet till 14 April 2017 only. So, do head down to try the black garlic dishes if you haven’t tried black garlic! Personally, I like it. Black garlic has a sweeter flavour and not as pungent as its raw (white) counterpart.
For reservations and enquiries, please call +65 6774 0122 or email firstname.lastname@example.org.
Min Jiang at One-North
Address: No. 5 Rochester Park, Singapore 139216
Telephone: +65 6774 0122
Opening Hours: Lunch – 11.30am to 2.30pm, Dinner – 6.30pm to 10.30pm daily
* Content by Geraldine, Photography by Alain.