Established in 1982, Min Jiang at Goodwood Park Hotel is synonymous with excellent Szechuan and Cantonese food. Appointed in warm mahogany tones, polished wooden floors and elegant furnishings, it offers six dining rooms for private events and an al fresco terrace in addition to its main dining room.

From the expansive menu, try the duo of chilled bean curd with sakura ebi and century egg, paired with chunks of sake-infused crab meat and elegantly presented in a martini glass. In contrast to this innovative dish is the double-boiled minced pork ball soup, traditional comfort food done truly well. Other chef’s recommendations include the Mongolian chicken with almond flakes and the baked lamb rack with red wine sauce, that interestingly, is accompanied by chunks of Min Jiang’s fried carrot cake. Another highlight is the stewed noodles with minced meat and eggplant, which presents a lovely melange of flavours and textures. The chilled mango sago in a young coconut is a deliciously refreshing way to end a meal here.