Renowned for its multi award-winning Sichuan and Cantonese cuisines, Min Jiang has
garnered the loyal patronage of guests who have followed its journey since its beginnings in 1982 as Min Jiang Sichuan Restaurant alongside Garden Seafood Restaurant, and Chang Jiang Shanghai Restaurant in 1989. Following its success, the turn of the decade signified new beginnings as Min Jiang at Goodwood Park Hotel undergoes refurbishments, and will start a new chapter with a revitalised dining experience by October 2020.
In line with the hotel’s celebration of its anniversary every 10 years, Min Jiang presents ‘The Best of Chef Chan’s Signatures’ from now till 20 September 2020. The a la carte menu by Master Chef Chan Hwan Kee showcases 10 Cantonese and Sichuan specialities that have been highly popular in the past decade, along with new creations poised to become dishes of choice in a growing repertoire of favourites.
As Min Jiang undergoes refurbishment to re-open with rejuvenated interiors, new menus and a revitalised dining experience by October 2020, this special menu is available for dine-in at Goodwood Park Hotel’s Tudor Courtyard in addition to takeaway and delivery.
2010 was the start of another astounding decade when Chef Chan joined the renowned stalwart and has since helmed the kitchen for almost 10 years. Upon his arrival, Chef Chan introduced a collection of dishes including his rendition of classics for increasingly discerning diners who sought familiar flavours that have been reinterpreted to surprise and excite the palate.
The Mongolian Chicken with Almond Flakes 蒙古杏片鸡 (SGD44 for whole chicken) was reinvented with Chef’s astute understanding of enhancing a dish by using alternative cooking techniques like deftly deep frying the chicken and almond flakes till fragrant and crisp – a method he favours over roasting, which does not retain the desired crispiness. The flavours are further elevated with sautéed aromatics of chilli oil, dried chilli, garlic, black bean and spring onions.
Delightfully indulgent is the Chilled Avocado Cream with Coffee Ice Cream served in Whole Coconut* 椰盅牛油果咖啡雪糕 *(SGD14 per portion), a marriage of rich creaminess with refreshing young coconut flesh scooped from the shell.
*Not available for delivery or takeaway via the online ordering platform.
Also back by popular demand are creations from previous promotions such as the Stir-fried Ibérico Pork with Duo of Onions and Hon Shimeji Mushrooms 双葱松菇炒西班牙黑豚 (SGD32 for small portion & SGD64 for large portion) from 2017’s ‘Hot Stone Pot’ menu. This crowd pleaser piques the senses with its theatrical presentation, from a lively sizzle once the ingredients are poured into the hot stone pot to the toasty fragrance and alluring savouriness.
The Pan-seared Wagyu Beef with Mixed Vegetable Salad and Goma Sauce 胡麻酱香煎和牛伴沙律菜 (SGD68 per portion) from 2019’s ‘Vegetable Harvest’ selection is another well-received dish with its lightly tossed western salad varieties, decadent Wagyu beef and umami Japanese sesame dressing. New dishes have also been created to mark special occasions over the years such as Min Jiang’s launch of its Homemade Dried Shrimp XO Sauce in 2018 where the Pan-seared Hokkaido Scallop with XO Sauce XO 酱香煎北海道带子 (SGD16 per portion) perfectly exemplified the versatility of this all-natural, full-flavoured condiment in a simple pairing of premium quality ingredients.
As Min Jiang traverses into a new era with the completion of its refurbishment, ‘The Best of Chef Chan’s Signatures’ also features hand-picked dishes from the new menu like the sweet and sour Deep-fried Sea Perch Fillet with Spicy Lychee Kumquat Sauce 荔枝金桔酱炸鲈鱼扒 (SGD18 per portion) and delectable Slow-braised African 5-Head Abalone with Black Truffle Sauce 黑松露汁焖南非5 头鲍 (SGD48 per portion) finished with shavings of fresh black truffle.
Prices are subject to 10% service charge and prevailing government taxes for dine-in, and only prevailing government taxes for takeaway and delivery. Prices and menus may vary on different online ordering platforms.
The Best Of Chef Chan’s Signatures
6 July to 20 September 2020 | Daily lunch & dinner
Goodwood Park Hotel’s Tudor Courtyard
A la carte dishes starting from SGD14
Order Online
Terms & Conditions:
Subject to prevailing government tax.
Minimum order of $50 for deliveries | Delivery fee of SGD15 nett.
Free delivery to one location for orders of SGD120 nett and above.
*Prices and menus may vary on different online ordering platforms.
Self Pick-Up & Delivery Hours：
12pm – 3pm | 7pm – 10pm
