For a limited period from 02 August to 13 September 2019, Min Jiang at Goodwood Park Hotel introduces a new "A Hearty Vegetable Harvest" menu. The menu highlights humble vegetables like pumpkin, lotus root and cauliflower. There are seven brand new classic and contemporary Cantonese dishes created for this vegetable-centric menu, showcasing the innovative approach of Master Chef Chan Hwan Kee.
Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss 4.2/5
Our dinner started with the Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss ($12). At first glance, one may mistake it as potato wedge. Crispy on the exterior and soft inside, it has an additional layer of sweetness compared to the potato. The coating of salted egg yolk and pork floss further enhanced the whole flavour. This is dangerously addictive.
Double-boiled Lotus Root Soup with Adzuki Bean and Pork Shoulder Meat 4.2/5
Revitalising your soul with the flavourful and nutritious Double-boiled Lotus Root Soup with Adzuki Bean and Pork Shoulder Meat ($10/portion). It has been simmered over low fire for a good three hours, extracting the essence of the ingredients for the delicious soup.
Deep-fried Sliced Lotus Root and Prawns with Durian Mayo Sauce 4/5
The Deep-fried Sliced Lotus Root and Prawns with Durian Mayo Sauce ($36) is a unique take of incorporating the sweetness from the king of fruit into a savoury dish. Instead of the usual wasabi mayonnaise sauce, it is replaced with durian mayonnaise sauce. The result is a creamy, piquant contrast to the crispy and crunchy prawn.
Stir-fried Iberico Pork with Orange and Purple Cauliflower 4/5
The Stir-fried Iberico Pork with Orange and Purple Cauliflower ($36/$68) is probably one of the most beautiful vegetable dishes I have eaten. The vibrant colours from the orange and purple cauliflower, red and green capsicum simply whetted up the appetite. Not forgetting the tender slices of Iberico pork, completing the visually stunning dish that is packed with antioxidants and beta-carotene.
Pan-seared Wagyu Beef with Ice Plant in Japanese Goma Dressing 4.2/5
Most of us felt that the Pan-seared Wagyu Beef with Ice Plant in Japanese Goma Dressing ($78/$138) should feature permanently on their menu. The used of ice plant and goma dressing in Chinese cuisine is unusual, giving it a fragrant and refreshing finishing.
Slow-braised Duck with Fermented Beancurd, Lotus Root and Peanut 3.5/5
The Slow-braised Duck with Fermented Beancurd, Lotus Root and Peanut ($26/$48) calls for a bowl of porridge to go with it. I can't really taste the fermented beancurd in it, but that is secondary for the rich braising sauce.
Chilled Pumpkin Puree with Red Bean, Coconut Ice Cream and Gula Melaka 4.2/5
Lasted but not least, we wrapped up the dinner on a sweet note with the Chilled Pumpkin Puree with Red Bean, Coconut Ice Cream and Gula Melaka ($16/portion). The chilled pumpkin puree comes with red beans what has been cooked with gula melaka, fresh pumpkin cubes and coconut ice creams.
"A Hearty Vegetable Harvest" dishes are available as a la carte options for lunch and dinner and are priced from $10. I really enjoyed the new creations and its a pity that it is only available for a limited period.
Note: This is an invited tasting.
Goodwood Park Hotel
22 Scotts Road
Tel: +65 67301704
Nearest MRT: Orchard (NS Line)
Daily: 12pm - 230pm, 6pm - 1030pm
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]