Min Jiang’s Makeover Goodwood Park Hotel

Story and photos by Dr. Michael Lim The Traveling Gourmet TM

The indomitable and irrepressible Travelling Gourmet TM goes to…

MARVELLOUS Min Jiang restaurant in the 120 year old iconic 5 Star Goodwood Park Hotel. Min Jiang is named after the Min River in the Sichuan province of China. This much loved fine dining Cantonese and Sichuan restaurant is 38 years old! A fine record in Singapore where some restaurants do not even last one year. In fact, due to the horrid china virus, over 1,200 restaurants have closed in Singapore. The good news is that after an extensive renovation, Min Jiang has reopened on 8 October, 2020. It has a new decor and an exciting new Menu. The cheery decor features polished marble tables, huge round lamps that reminded me of scallops. I liked the eye-catching discreetly lighted Onyx wall panels. Dine with ninja-black chopsticks on black Senggala porcelain ware.

Master Chef Chan Hwan Kee has helmed Min Jiang for almost 10 years. Originally from Sarawak, Chef Chan has created some innovative and delicious dishes. I tried the signature Camphor Tea Smoked Duck with steaming hot Pancakes and Hoi Sin Sauce. The Pancakes came in a bamboo dim sum basket with fresh chunky batons of cucumber. Simply wrap the lean pieces of yummie succulent duck in the pancake with the cucumber and Hoi Sin Sauce…then enjoy!

Camphor Tea Smoked Duck with Pancakes

The Claypot with healthy Tofu, Fish, Prawns, Egg, Carrots, Mushrooms, Scallops and French Beans is excellent. Savour it with crispy skinned Fried ManTou Buns which you can dip in to the sauce.

Try too good ol’ Sichuan Style Big Prawns with Dried Red Chillies in a SAS – sweet and savoury gooey sauce. The luscious prawns are stir-fried with ginger, garlic and scallions. The food is very well crafted with premium ingredients.

Sichuan Style Big Prawns with Dried Chillies

Accompany your delectable dishes with premium Snow White Dragon Well Tea that has lots of polyphenols and vitamins. There are other unique teas to choose from too.

Chilled Avocado Cream in Young Coconut with Gula Melaka!

For dessert, arguably the best part of any meal…I tried Chilled Avocado Cream with Coffee Ice Cream drizzled with Gula Melaka served in a young Coconut. The velvety Avocado Cream is so lovely and delicious while the Gula Melaka or Coconut Palm Sugar adds sweetness plus the sexy fragrance of coconut. The harmonious symphony of yummie flavours is very memorable, and the best part is scooping out the coconut flesh inside to enjoy.

The Travelling Gourmet TM always says: Keep calm and carry on eating! Guten Appetit!

Min Jiang

22 Scotts Rd,

Goodwood Park Hotel,

Singapore 228221

Tel: 67301704 Reservations recommended

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.

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