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Min Jiang at Goodwood Park Hotel marks another milestone in its decades-long history with rejuvenated interiors, refreshed menus & revitalised dining experience.
Housed in the heritage Goodwood Park Hotel, the esteemed Min Jiang brand has been significant in the grand dame’s illustrious history and reputation of pioneering firsts. In 1982, the Hotel opened Min Jiang Sichuan Restaurant alongside Garden Seafood Restaurant, and in 1989 introduced Chang Jiang Shanghai Restaurant, a novel concept to first serve Chinese food, French-style from a side servery. The merger of all three restaurants took place in 2004, transforming them into today’s flagship restaurant, Min Jiang, lauded for its outstanding food, service and resplendent setting.
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Helming the kitchen of Min Jiang for almost 10 years is Master Chef Chan Hwan Kee who honed his skills in Cantonese and Sichuan cuisines, captivating diners with inspired flavour combinations and renditions of classics. Blending time-honoured culinary traditions and an inventive approach with a mindful balance, his dishes please both the palate and the senses.
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The menus are curated with new creations, signatures and house specialities. During lunch, Min Jiang carries on the tradition of featuring a dim sum pushcart service – a classic offering seldom found in Chinese restaurants these days. A new range of hand-made dim sum has been introduced such as the Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce and Deep-fried Bacon Roll with Enoki Mushrooms and Prawns that will be popular with diners of all ages. The creatively presented Min Jiang Land and Sea Quartet features a rabbit-shaped Steamed Prawn and Carrot Dumpling accompanied by Deep-fried Pork ‘Char Siew’ and Pine Nuts in Glutinous Pastry fashioned like a carrot. Alongside are a Steamed Squid and Sea Cucumber Dumpling and Steamed Prawn and Chinese Stem Lettuce with Tobiko Dumpling formed like a sea cucumber and starfish respectively.
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Signatures and house specialities are must-haves with any visit to Min Jiang, especially the barbecued meats starring the Honey-glazed Barbecued Ibérico Pork. Other longstanding dishes include the fortifying Min Jiang Hot and Sour Soup and Spicy Sliced Red Garoupa Soup with Preserved Cabbage; flavoursome Sautéed Prawns with Dried Red Chilli; fragrant Camphor Tea Smoked Duck Fillet; as well as the tantalising Mongolian Chicken with Almond Flakes. Min Jiang also offers a selection of delectable vegetarian options including versions of the restaurant’s popular Peking Duck and Sichuan Hot and Sour Soup with an added variation featuring rice crisps for a textural bite and toasty notes.
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