Ms Skinnyfat

Min Jiang at Goodwood Park Hotel marks another milestone in its decades-long history with a fresh contemporary look, together with refreshed menus and experiences for its patrons. Chef Chan Hwan Kee, who has been helming the kitchen for more than 10 years, continues to excite diners with his brand of signature Cantonese and Sichuan dishes. 

A new range of hand-made dim sum has been introduced and you could order them off the menu. The creatively presented Min Jiang Land and Sea Quartet ($16.80/order) 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. This is perfect for the single diner who wants a variety of dimsum. 

I could not help and also ordered the char siew sor (roasted bbq pork pastry) which was amazing to say the least. How can anyone resist the combination of crisp and flaky buttery pastry with the juicy bbq pork?! 

Also highly recommended is the Deep fried chicken parcel ($6.20/3pcs) which has a juicy filling of minced chicken and a variety of mushrooms and root vegetables with roux. 

The Roasted Chicken Skin with Prawn Paste in Sesame Pockets ($36/72) is definitely a crowd favorite. Chef Chan married 2 traditional items, the Shao Bing, with the chicken skin with prawn paste and it's a match made in heaven. 

While you bite into the pockets, take a moment to appreciate the amount of work that goes into yielding that crisp chicken skin (it takes at least 7-8 hours to prep). Loved the layered textures from the puff pastry, the juicy prawn paste, crunch from the cucumber and sweet melon strips. Together with the house-made hoi sin and fermented red beancurd paste sauce, this dish is almost bibimbap-like. Needless to say, this was my favorite.

I also cannot resist anything braised, such as the Slow-braised Beef Brisket, Tendon and Radish ($36/72). The tendon and brisket, plus that radish were braised in a 'zhu hou jiang' until fragrant and tender. Such comforting food are best paired with fragrant white rice.

Noodle dishes are also taken to the next level with premium ingredients. Sweet Argentinian red prawns are used in Chef's Stewed Wanton Noodles. ($18). Expensive wanton mee? Yea, but is it worth it? Quite! 

We ended the meal with a Purple Sweet Potato Crispy Milk ($20/8pcs). Think a light sweet potato ball with web-like crisp and a milk filling made from condensed and coconut milk. Each ball is drizzled with gula melaka syrup for that extra sweetness. 

Absolutely love the revamped space at Min Jiang Goodwood Park Hotel (and the food of course)! It's such a breath of fresh air now. Will be back for those sesame pockets soon!

22 Scotts Road, Singapore 228221 

Tel: +65 6730 1704

Mon - Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm 

Sun: 11am – 2.30pm, 6.30pm – 10.30pm