Abalone treasures at Min Jiang

#90_food_Abalone-Trio-Platter

Min Jiang at One-North launches its seasonal abalone menu

If you’ve never had a reason to visit Min Jiang at One-North, located within Rochester Park, now you do with its seasonal Abalone Delights menus.

Master Chef Goh Chee Kong of Min Jiang at One-North has created a menu that befits the season of these molluscs from Australia, available from Jul 15 to Aug 14.

Braised 4-Head Abalone with Millet Broth
Braised 4-Head Abalone with Millet Broth

Abalone Surprises

The Abalone Delights menu ($128 per person, minimum two) features six courses including dessert. The meal opens with an Abalone Trio Platter ($28 a la carte) with an abalone roll with green apple and truffle oil, pan-fried abalone stuffed with prawn paste and a steamed xiao long bao topped with a mini abalone.

I liked the abalone roll best as the green apple provided a refreshing crunch to match the chewy texture of the abalone.

Then, along comes a Double Boiled Abalone with Morel Mushrooms in Shark’s Bone Cartilage ($32 a la carte) and a Braised 4-Head Abalone with Millet Broth ($48 a la carte). Both dishes come with sizeable portions of whole abalone.

Fried Rice Paradise

The main carbohydrate for the meal is Fried Rice with Baby Abalone and Crabmeat ($28 a la carte for one), peppered generously with baby abalone. The fragrant fried rice with eggs and spring onions is given a touch of lux with the abalones and crabmeat.

Also included in the menu is Fried Abalone and Pine Nuts in Spicy Sauce ($14 a la carte for one). Wrapped in a fried filo pastry net, the abalone is stir-fried with pine nuts and capsicums.

This dish is slightly spicy and the pine nuts added a certain sweetness to the dish. The abalones were still juicy despite the high heat used.

Dessert has no abalone in it, just in case you are wondering. A refreshing light pandan jelly with lime sorbet rounded off the meal.

#90_food_Min-Jiang-at-One-NorthMin Jiang at One North, 5 Rochester Park, Singapore 139216, Tel: 6774 0122

By Cheryl Chia

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