My childhood family gatherings were made of glistening BBQ pork, slivers of ginger over fresh steamed fish, the ever-present saucer of cut green chillies and bowls of fluffy white rice, washed down with the bitter, subtle fragrance of hot Pu Erh tea.
First established in 1982, Min Jiang is undoubtedly one of Singapore’s most recognisable and established Chinese restaurants, its name synonymous with fine Cantonese and Sichuan cuisine. Having just completed its refurbishment, the restaurant is reinvigorated with a refreshed menu.
Some of my fondest memories of childhood are the great round tables of the Chinese banquets: the ones with crimson tablecloths and a “lazy Susan” in the centre on which the steaming hot food is laid in all its glory.
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