Min Jiang at Goodwood Park Hotel has reopened after undergoing refurbishment with a rejuvenated interior, refreshed menus and revitalised dining experience. Fans of Min Jiang will be glad to know that the restaurant has brought back the dim sum pushcart service during lunch.
Two types of dim sum pushcarts will be pushed around the restaurant. One for the steamed items while the other for the fried stuff. From the steamed dim sum pushcart, we had the Siew Mai, Steamed Dumpling and Chicken Feet. Old school classic delicately executed.
From the other dim sum pushcart which offers fried items, we had the Pan-fried Carrot Cake and Egg Tart. While we have gone for the more classic items, a new range of handmade dim sum has also been introduced to the new menu such as Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce, Deep-fried Bacon Roll with Enoki Mushrooms and Prawns that will be popular with diners of all ages.
Min Jiang Land and Sea Quartet
The creativity of Master Chef Chan Hwan Kee sees the new Min Jiang Land And Sea Quartet ($16.80 per order). From the land, we have the rabbit-shaped Steamed Prawn and Carrot Dumpling, and Deep-fried Pork Char Siew and Pine Nuts in Glutinous Pastry fashioned like a carrot. Moving to the sea, we have the Steamed Squid and Sea Cucumber Dumpling, and Steamed Prawn and Chinese Stem Lettuce with Tobiko Dumpling formed like a sea cucumber and starfish respectively.
Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss
The Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss ($13.80 per order) is dangerously addictive. I have a similar dish before, using eggplant instead of pumpkin. I feel the sweetness of the pumpkin is a better interpretation of the dish, complementing the savoury salted egg yolk and pork floss.
Spicy Sliced Red Garoupa Soup with Preserved Cabbage
A rather underrated soup in the menu is the Spicy Sliced Red Garoupa Soup with Preserved Cabbage ($18). In the bowl of milk soup, you get slices of red garoupa fillet, preserved cabbage, semi-dried tomato and soft tofu. Each sip of the soup, you get a combination of sweet, sour and peppery kick from the dried Sichuan peppers.
Roasted Chicken Skin with Prawn Paste in Sesame Pockets
One of the new dishes in the new menu is the Roasted Chicken Skin with Prawn Paste in Sesame Pockets ($36 half/ $72 whole). It is a remake of a traditional sesame encrusted baked flatbread or Shao Bing that envelopes a variety of fillings. At Ming Jiang, the chef stuffed the sesame pocket with deep-fried chicken skin with prawn paste, rock melon, Japanese cucumber and sesame beancurd skin. All these components are held together by a hoisin and fermented red beancurd sauce mix. Personally, I like the idea, but I find it a bit hollow and airy for a substantial bite. The rock melon is a great idea, though, it freshened up the whole enjoyment since most of the components are deep-fried.
Slow-braised Beef Brisket, Tendon and Radish
A very hearty dish in the new menu is the Slow-braised Beef Brisket, Tendon and Radish ($36/ $72). The beef brisket and tendon are cooked to tender, absorbing the delicious, savoury brown sauce. What I look most is the radish that best absorbed the essence of the sauce.
Braised Noodle with Spring Onions, Ginger and Yabbies
Wrapping up on the hot dishes, we had the Braised Noodle with Spring Onions, Ginger and Yabbies ($16 per person). A delightful noodle dish with springy noodle tossed in the delicious braising sauce.
Deep-fried Purple Sweet Potato Crispy Milk
Even the dessert gets a transformation. The Deep-fried Purple Sweet Potato Crispy Milk ($20 per portion) is made by simmering condensed milk and coconut milk till gelatinous. Sweet potato paste is rolled into a ball-shaped and stuffed with the gelatine simmered milk into the centre and deep-fried. The result is a crispy exterior with a soft interior. Do be careful as the milk filling may burn your tongue if you are not careful.
Note: This is an invited tasting.
Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
Website
Nearest MRT: Orchard (NS Line)
Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]
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