MIN ROOM, the high-end Fujianese dining destination nestled along the Huangpu River, has launched its eagerly anticipated spring menu, blending seasonal ingredients with time-honored Minnan (Southern Fujian) flavors. Rooted in the philosophy of “freshness, fragrance, tenderness, and warmth,” the menu celebrates the vibrant produce of spring while showcasing the culinary diversity of Fujian Province.
Seasonal Highlights: From Land to Sea
The spring menu opens with a refreshing selection of ‘pre-dinner fruits’, including succulent Qingpu milk strawberries and plump Yunnan blueberries. The appetizers set the tone with bold, inventive pairings:
- Bird Clam with Moringa Shoots: Tender moringa leaves tossed with briny bird clams, accented by a spicy-savory dressing.
- Toona Sprouts and Spring Bamboo Shoots: A crisp, aromatic dish highlighting spring’s fleeting treasures.
- Cold Tea Oil-Marinated Horse Mackerel: Silky fish elevated by fragrant camellia oil and a secret chili blend.
- Crispy Fried Dried Eel from Xiapu: A coastal delicacy, air-dried and fried to golden perfection.
For main courses, MIN ROOM reimagines Fujianese classics with contemporary flair:
- Taiwan Strait Dog Shark in Traditional "Ko" Sauce: A Minnan-style braise using aged soy sauce, honoring the region’s maritime heritage.
- Snow Beef with Xiamen Satay and Lemongrass: Thick-cut Wagyu bathed in rich satay sauce, infused with zesty lemongrass.
- Milk Root-Baked Hetian Chicken: A Longyan specialty, slow-cooked with medicinal herbs for tender, fragrant meat.
- Fujianese Seafood Medley: A fiery wok-tossed mix of clams, squid, and sakura shrimp, punctuated by garlic chives.
The menu concludes with desserts like Zhangzhou Narcissus Tea Panna Cotta, a silky fusion of floral tea and cream, and the iconic MIN ROON Spring Roll—a handheld feast of wrapped vegetables and meats, a nostalgic staple during Fujian’s Qingming Festival.
Rooted in Tradition, Refined for Modern Palates
“Our dishes honor Fujian’s ‘soup culture,’ where broths harmonize ingredients,” says Chef Lin Wei, MIN ROOM’s culinary director. While classics like *Buddha Jumps Over the Wall* remain staples, lighter adaptations—such as herbal-infused soups and delicate seafood reductions—reflect contemporary health trends.
*Reservations for MIN ROOM’s spring menu are now open. Private dining and cultural experiences, including tea ceremonies and Fujianese folklore tours, can be tailored upon request.*
[All images courtesy of MIN ROOM]
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