To ring in the new year, Goodwood Park Hotel has a line-up of Lunar New Year delights and confections.  We had the opportunity to preview a couple of dishes. 

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Min Jiang’s rendition of Lo Hei this year shines the spotlight on fresh lobster.  Together with plump slices of salmon sashimi, tobiko and abalone, get ready to receive the new year’s blessings with a bed of vegetables and dragon fruit balls and osmanthus jelly ingots (also filled with mini orbs of red dragon fruit).  Just before mixing, pine nuts, sesame, deep-fried sweet potato and yam strips will be added.  The dressing is a fruit-based plum sauce to add some zesty flavours. 
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As a restaurant serving Cantonese fare, you know you will have quality boiled soups.  This time, we had their Double-boiled Chicken soup with 6-head abalone, dragon claw fungus and dried scallops in a claypot. 
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Although the soup is clear, the flavours are rich.  In this nourishing soup, you can find fresh chicken, pork, dried scallops and abalone, balls of Chinese yam and dragon claw fungus.  The dragon claw fungus got its name because of its resemblance to a “claw” – and we were told that this was soaked in water for two days then stewed for an additional six hours resulting in a tender and crunchy mouthfeel.  
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Another dish that makes its appearance every lunar new year is the pen cai.  Min Jiang has a braised whole spring chicken, whole dace fish stuffed with liver sausage and black moss as well as other delectable sea treasures in a pot this year.  It is available for takeaway too at $422.90 nett.
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The preparation of the dace fish is laborious because the flesh of the fish has to be removed, deboned, minced and seasoned before being stuffed back into its original form with a blend of fish paste, finely diced liver sausage and black moss.  The fish is then steamed and deep-fried till crisp.  I liked the cabbage because of its natural sweetness and how it soaked up the robust sauce. 
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Dessert was the Fortune Koi Fish Nian Gao filled with black glutinous rice.  The black glutinous rice adds texture to the otherwise chewy nian gao.  This is definitely a feast for the eyes, and is available for takeaway at $52.80nett for 8 pieces.  Otherwise, you can order a pair if you’re dining in at Min Jiang.
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Among their offerings, we liked the Traditional Charcoal-Grilled Love Letters that are handmade and slow-cooked over charcoal fire for hours.  You’ll be able to smell the subtle coconut fragrance and it is difficult to stop at one for this crispy moreish treat. 
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Goodwood Park’s pineapple tarts stood out because of its addition of pandan flavoured almond cream.  We did not expect the zesty pineapple chutney to pair well with the aromatic pandan flavours, all nestled within a crumbly tart crust.  This would make for a good gift too, with its aesthetic lattice design topped with either a gold white chocolate “發” topper or a wealth pot. 
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And of course, the highlight for Goodwood Park would be its “Mao Shan Wang” Durian.  It comes in the form of an auspicious firecracker durian roll cake.  Luscious mao shan wang puree is enveloped within a soft chiffon cake.  It is in an eye-catching festive red to resemble a firecracker.  A centerpiece that would  certainly spark conversations!  

We understand that there are certain card privileges for early orders, so check out what they have if you’re interested.  

Budget per person: $138++ to $238++ per person for CNY set menus
  • Min Jiang at Goodwood Park Hotel

  • Phone
    +65 6730 1704
  • Address
    22 Scotts Rd, Goodwood Park Hotel, Singapore 228221
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