Story and photos by Dr. Michael Lim The Traveling Gourmet TM
Copyright all rights reserved
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!
22 Scotts Rd,
Goodwood Park Hotel,
Tel: 67301704 Reservations recommended