Min Jiang at Goodwood Park Hotel has been a reliable favourite for decades, serving up its unique brand of Cantonese and Sichuan cuisine since 1982. This month, it’s switching things up a little in celebration of the hotel’s 125th anniversary. Expect new a la carte additions on the menu inspired by Master Chef Chan Hwan Kee’s recent travels to Shanghai, available for a limited time only until October 31.
Start with a cold appetiser of fresh beancurd skin with scallions ($16). Silky smooth sheets of beancurd are doused in a light scallion sauce, with crunchy Chinese long beans underneath waiting to be unearthed. The marinated shrimp with rice wine-preserved plum ($38) is excellent, with prawns so fresh the shells slip off effortlessly. This cold dish is a unique spin on drunken prawns, using rice wine infused with preserved plum for a tangier, sweeter flavour.
Chef Chan’s crab roe bisque ($28 per person) is a nod to the xie huang (crab roe) trend currently taking over Shanghai’s food scene. His version is a hearty alternative, featuring the same Shanghainese hairy crab roe with generous shreds of crabmeat and potato cubes. It might be tempting to add vinegar, but the soup is best enjoyed on its own to taste the freshness of the crab.
The Shanghainese smoked pomfret fish ($148) is our favourite from this special menu, with chunks of smoked pomfret fried to a light crisp. The nuggets are tender, though not melty, and tossed in an addictive soy-based glaze – great for pairing with rice. There’s also the sizzling Iberico pork belly in claypot for meat lovers ($48).
Meanwhile, the stewed bee hoon with lobster and crispy conpoy ($148) will be a familiar taste for those who’ve grown up on homestyle beehoon, minus the luxe addition of lobster and scallops, of course. It’s more comforting than mindblowing, admittedly, and we much prefer it with a good douse of chilli.
Book a table at Min Jiang Goodwood Park Hotel here.
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