First opened in 1982 at Goodwood Park Hotel, Min Jiang has long been a stalwart of Chinese cuisine in Singapore. And after 12 years at Rochester Park, the brand's second outlet has moved to bigger space on Dempsey Hill decked out in rustic touches made modern like weaved wooden panels, rattan chairs and large drop lanterns that emit a warm glow over the dining room.
Helming the restaurant is chef Goh Chee Kong, who's spent the past 32 years cooking at Min Jiang. He specialises in both Cantonese and Sichuan cuisine, producing beautiful plates of dim sum – the steamed Goldfish prawn dumpling ($4.80) is extremely Instagrammable, as is the pretty deluxe platter ($38) of blue pea truffle vegetable dumpling, steamed crabmeat, prawn and vegetable dumpling, fried glutinous rice golden pumpkin, and scallop dumpling.
Other highlights on the menu include the braised sea treasure soup in pomegranate egg white parcel ($48), where Australian abalone, bamboo pith and dried scallops are poached and wrapped in an egg white skin. There's also the legendary wood-fired Beijing Duck ($118/ordering one day in advance is recommended) carved tableside with eight different condiments. The remaining duck is then cooked to your preference and served as a second dish.