Culinary Jewels
Meet Goodwood Park’s triumvirate of extraordinary restaurants—min Jiang, Min Jiang at Dempsey and Gordon Grill
Beyond its grand architecture, Goodwood Park Hotel boasts a culinary empire where Chinese artistry, sizzling steaks, and woodfired duck masterpieces compete for your palate’s applause.
Min Jiang’s Cantonese and Sichuan flair dances with Gordon Grill’s continental charm within the 124-year-old hotel’s storied walls, while Min Jiang at Dempsey’s wood-fired Beijing duck delights amidst the verdant greens of Dempsey Hill, proving excellence knows no boundaries.
Tried, tested and highly recommended by the Tatler Dining Guide, each of Goodwood Park Hotel’s stunning trio of culinary gems is a testament to the hotel’s unwavering dedication to excellence.
Enter the enchanting realm of Min Jiang, where a lavish ambience sets the stage for a dining adventure, of which culinary finesse is the destination. Prepare to surrender to an array of tantalising signature dishes from handcrafted dim sum to sizzling barbecued specialities, each bite a revelation that delights the senses. The private rooms offer a haven of refined culinary indulgence, allowing you to savour Min Jiang’s unique medley of treasures in elegance and tranquility.
Venture to Min Jiang at Dempsey, its sister restaurant nestled within the equally historic Dempsey Hill. The legendary woodfired Beijing duck (prepared according to an ancient Chinese recipe), with its perfect and irresistible crackling skin, takes centre stage in this picturesque colonial building. Contemporary, minimalistic and glamorous, it provides the most idyllic background for elegant Cantonese and Sichuan delicacies such as artfully sculpted dim sum and prized delicate turbot prepared in two styles.
For those seeking a timeless refuge, step into the embrace of Gordon Grill, where classic continental cuisine has been perfected since 1963, when it established itself as Singapore’s first grill room. Its famed meat wagon is wheeled from table to table during weekends, presenting a selection of the finest cuts from prime black Angus to Sher Wagyu. Each slice is expertly carved and weighed in front of diners before it is grilled to tender, succulent perfection in the kitchen. Seal the deal with the classic crêpe suzette, doused with brandy and Cointreau then dramatically flambéed tableside.