Min Jiang's signature dish where tradition meets theatre. The glossy, mahogany-skinned duck is carved table-side into paper-thin slices, the crackling skin preserved in each bite. Served with soft pancakes, fresh scallion batons and sweet plum sauce, allowing diners to compose their own bites.
Tips from diners
Book a table with a view of the carving station — the table-side performance is part of the experience.
The quintessential dim sum, where you can see the translucent shrimp through the thin wrapper. These are traditional har gow where the wrapper's texture is almost silken and the prawn inside remains plump and tender. The dim sum cart still serves these during lunch, a nostalgic touch.
Tips from diners
If the dim sum pushcart is operating during your lunch, flag it down when you see these — they're best eaten immediately while the wrapper is still warm.
A dessert that embraces durian fully. The exterior is fried until golden and crispy, giving way to a silky interior infused with the pungent, creamy flavour of Singapore's favourite durian variety. The contrast between hot, crispy exterior and cool, rich interior is deliberate and satisfying.
Tips from diners
The D24 variety is sweeter and creamier than other types — if you're new to durian, this is a more accessible introduction than raw fruit.
A signature soup that showcases Min Jiang's commitment to soup-based Cantonese cooking. Fresh garoupa fish is sliced thinly and poached in a broth spiked with preserved cabbage (sour and umami-rich) and chilli, creating balance between heat, sourness and the fish's delicate sweetness.
Tips from diners
Arrive when this soup comes to the table hot — the delicate fish slices will continue to cook slightly from the residual heat, reaching perfect doneness as you eat.
A comfort dish that demonstrates sustained cooking technique. Beef brisket and tendon are braised for hours until the collagen melts into the braising liquid, creating a silky sauce that coats white radish. The resulting texture is tender-to-the-point-of-falling-apart.
Tips from diners
The tendon becomes gelatinous and tender when braised properly — this is the main texture draw, so make sure to get pieces with it.
A 40+ year institution, Min Jiang specializes in refined Cantonese and Sichuan cuisine featuring soup-based dishes that have earned praise from food media. Located at the heritage Goodwood Park Hotel, the restaurant combines nostalgic dim sum service (pushcart style) with innovative seasonal dishes and the famous Peking Duck carved table-side.
Visit during lunch (11:30am-2:30pm) for the nostalgic dim sum pushcart service — the carts only roll during this period.
Goodwood Park Hotel is itself a historic treasure built in 1900 — arrive early to explore the building's colonial architecture and grounds.
Set menus offer better value than à la carte — ask the server for recommendations based on seasonal availability.
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