Jin Restaurant, located on the B2 level of Regent Square, has introduced a brand-new dinner menu created by Michelin-starred Chef Lin Mingjian. This new series, called “Contemporary Asia,” blends traditional Asian influences with global inspiration in a refined tapas-style format.
Personal Stories Served on Every Plate
The menu reflects Chef Lin’s life journey. It draws on his childhood memories from the busy streets of Hong Kong, his decade-long experience in Taiwan, and his culinary explorations around the world. Each dish is designed to feel personal yet accessible—perfect for casual gatherings or special occasions.
“I want to share my favorite dishes in the most relaxed and direct way, with the most perfect portion,” Chef Lin explained. “No complicated explanation is needed, because the taste itself conveys my intention.”
Small Plates, Big Flavors
The new à la carte selection features small plates that mix bold flavors and delicate textures. A standout example is the Grilled Beef Tongue, which blends elements from multiple cuisines: the smoky finish of Japanese izakayas, the acidity of Mexican salsa, the refinement of French sauces, and the herbal notes of Taiwanese basil and sesame oil.
Another highlight is the Peeled Pepper Chicken Stuffed Morels. This dish reimagines classic Cantonese stuffed mushrooms by combining them with Taiwan’s well-loved Peeled Pepper Chicken. The result is a deeply flavorful plate enhanced by a delicate chicken broth and a hint of Sichuan peppercorns.
Globally Inspired Main Courses
Jin’s main dishes continue to bridge East and West. The Beef Short Rib BBQ Pork mixes Hong Kong-style BBQ pork with Japanese beef donburi, then adds a touch of Southeast Asian flair for a rich, street-food-inspired experience.
The Aged Duck Breast draws from the tradition of Peking duck. It features crispy skin, tender meat, and is served with homemade scallion pancakes, mushroom ketchup, sweet potato mash, and roasted broccoli.
Fresh, Surprising Sides and Starters
Vegetarian and lighter options also shine on the menu. The Peach Salad with Goat Cheese and Hazelnut Vinaigrette brings together seasonal peaches, elderflower syrup, and champagne vinegar. The hazelnut vinaigrette adds a nutty, slightly salty finish to this refreshing dish.
Another creative plate is the Chicken Liver Mousse, a rich French-style mousse made from local chicken livers. It comes with crisp brioche, granola, and a sweet strawberry syrup for a balanced bite.
For something truly unique, diners can try the Glutinous Rice Stuffed Chicken Wings. These are filled with Hong Kong-style Chinese sausage and sticky rice, then fried until crispy and topped with a sweet and sour glaze.
A New Chapter for Jin Restaurant
Chef Lin’s new menu signals a creative evolution for Jin Restaurant. With its blend of Asian comfort food and global technique, served in a relaxed tapas format, the “Contemporary Asia” collection offers a thoughtful yet approachable dining experience for guests of all backgrounds.
Related topics: