For those who fancy a charming dining environment that serves up authentic Sichuan and Cantonese delights, look no further as Min Jiang is set to offer its patrons a fusion of traditional culinary techniques served in a contemporary Chinese flair.

The owners of Min Jiang are no strangers to providing the finer things in life, having brought forth the reputable Goodwood Park Hotel that exudes elegance and character. It is no wonder that this restaurant follows a similar character. Being housed within a classic Rochester colonial bungalow, Min Jiang is distinctively different from other Chinese restaurants in its décor as well as its uncompromising culinary standards. Designed by renowned interior designer Ernesto Bedmar, the restaurant follows the theme of black and bronze, that features black chinoserie style room dividers and intricate lanterns against a fresh white background.

• Starters
  Our lunch commenced with the Min Jiang Special Combination Platter ($22 per person), which was beautifully crafted and delicately assembled. It consisted of bite-sized portions of the Crispy Diced Chicken with Sichuan Peppercorn, wok tossed Lobster Medallion Crusted in spicy egg yolk crumb, a large Deep fried Scallop stuffed with minced Shrimps in Thai sauce and crispy Eel with Sesame seeds.

  We thoroughly enjoyed the ensemble and highly recommend it for all who dine at Min Jiang. This ensemble held unique tastes for each of the four delights, and were individually delectable. I especially liked the slightly spicy crispy chicken that was contained within a very fine basket made of Vermicelli noodles. Accompanied with other condiments, its taste was simply tantalizing. Another noteworthy dish is the Lobster Medallion that was encased within the Nonya Kueh Pei Tee shell, infused with the fragrance of an egg yolk. The inter-mixing of sweet and sour tastes was indeed palatable and perfect as a start to the meal.

• Soup
  Sufficiently enticed, we were then presented with the Shark’s Fin in Pomegranate Egg White Parcel on a Bed of Spinach Cream ($45 per person) that I found to be outstanding. Those disappointed with the standard of shark’s fin soups in other Chinese restaurants can now be satisfied with the quality that Min Jiang offers. Based in a creamy spinach soup, a generous serving of shark’s fin is enveloped within a smooth skin made of egg white that is known for maintaining good complexion. This dish is also ideal for those who favour greens as the aroma from the spinach is satisfyingly rich.

• Specialty Legendary Wood Fired Crispy and Juicy Beijing Duck ($80 – whole, $40 – half)
  The ducks are freshly delivered daily and marinated with a blend of Chinese herbs. Chefs at Min Jiang were adamant to prepare the duck in an authentic Beijing fashion of wood firing the bird for at least 45 minutes, and serving us in stages. Presented with the first slice of paper thin skin of the duck, we were invited to savour it with sugar, after which the second stage saw the meat being paired with heavier condiments and the classic black sweet sauce.

  Having heard so much about this much acclaimed Beijing duck, we were disappointed to say that the hype raised our expectations higher than it could deliver. Favouring something crispier, the skin of the duck was too moist for our liking, and we failed to taste any hint of herbs in the meat. Nevertheless, we applaud the chefs for having carefully preserved the unique Beijing and Sichuan preparation that is lacking in most Chinese restaurants today.

• Main Courses
  Advancing us into our lunch proper, the Wok Seared Fillet of Sea Perch with Mango and Exotic Ginger Flower ($15 per person) was served, followed by a platter of Lobster noodles ($16 per person), and concluded by a small dish of Fried Rice with Diced Chicken in Chinese Red Wine ($16).

  Being one of its kind, the Sea Perch was finely coated with a special blend of butter and milk powder which gave it a very flakey texture and tasted mouthwateringly good, which contrasted with the tender white flesh within. It definitely outshone the Lobster noodles and fried rice that was served individually after!

• Dessert
  As a closing to our meal, we were first presented with a shot of Calamansi juice each to cleanse our palate, in preparation for the Sichuan Pancake with Vanilla Ice-cream ($15 - small).

  The pancake was slightly warm when served, and we found the skin to be slightly salty, which provided a good contrast to the sweetness of the yam within. The ice-cream gave an interesting twist to this popular Chinese dessert, which will be favoured by those who appreciate a fusion touch.

The SD food advisor’s take on Min Jiang
I would recommend this restaurant for those who desire authenticity when dining in a Chinese restaurant, yet would like a classy alternative to the regular Chinese restaurants that are in abundance in Singapore . Preferring sleek black over oriental red, the clientele of Min Jiang is likely to appeal to the young professionals and expatriates. A Dim Sum High-tea is served on Saturday, Sundays and Public Holidays from 3pm to 5pm.