Every dish tells a story. At Min Jiang, that story is steeped in personal memories, culinary craftsmanship, and a deep respect for tradition.
From 5 September to 31 October 2025, Min Jiang at Goodwood Park Hotel invites diners on an evocative journey through the bustling alleys and elegant teahouses of 1980s Shanghai. This is not your typical seasonal menu. This is a heartfelt tribute from Master Chef Chan Hwan Kee, who spent two years honing his skills in Shanghai during a formative chapter of his career. What he brings to the table isn’t just technique, but nostalgia plated with precision.
The nine à la carte dishes are deeply personal, yet universally appealing. They highlight Shanghai’s iconic sweet and savoury profile, but with a fresh, elevated touch that Min Jiang is known for. Think red yeast rice, rich soy, fermented bean curd, and the indulgent sweetness of aged vinegar and rock sugar.
Start with the appetiser trio: Chilled Sliced Pork Terrine with Mustard Bean Sauce, Steamed Chicken in Yellow Wine, and Braised Wheat Gluten with Black Fungus. It’s an introduction to textures and temperature that awaken the palate without overpowering.
For mains, the Braised Lion’s Head Meatballs are a standout. These hand-shaped meatballs sit in a luscious brown sauce that’s sweet, savoury, and velvety. You won’t find shortcuts here. Only time, flavour, and depth. Another must-try? The Sautéed River Shrimps with Longjing Tea Leaves. Light, aromatic, and balanced, this dish plays on subtlety rather than showmanship.
Then there’s the Braised Duck with Sea Cucumber and Chestnuts. It is opulent, layered, and undeniably comforting. Chef Chan recalls this dish as a staple of celebration in his early years in Shanghai, and now it anchors the menu with quiet gravitas.
Vegetarians aren’t left out. The Braised Fresh Beancurd Skin with Pea Shoots and Mushrooms surprises with complexity. Silken textures meet earthy mushrooms, finished with a superior stock that feels both homely and refined.
For a dramatic finish, the Eight Treasures Glutinous Rice with Sweet Osmanthus and Lotus Seeds delivers warmth, nostalgia, and richness in every bite.
This is the kind of menu that reminds you of what Chinese fine dining can be when it chooses memory over gimmick. Min Jiang has always been a stalwart of Cantonese and Sichuan excellence, but this new chapter carves out emotional depth.
Located in a heritage building within the historic Goodwood Park Hotel, Min Jiang already feels like a portal to another era. This limited-time menu, priced from $18++ to $88++ per dish, completes the experience with flavour and feeling.
Bookings are essential. To reserve your table, visit goodwoodparkhotel.com/dining/min-jiang or call (65) 6730 1704.
