影片
Arriving by bus #74, 91, 92, 95, 191, 196, 198, 200. Busstop no. 18141. Busstop name; Aftr Anglo Chinese JC. Nearest Train Station; Buono Vista
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電話號碼
6774 0122
開飯介紹
在美麗芬芳的綠色園林中，路面呈波狀起伏，蜿蜒的道路兩旁植滿樹木，一棟時尚而寬敞的兩層黑白殖民風格小樓佇立於其中。位於新加坡羅里斯德園 5 號 的岷江在緯壹是這棟小樓的唯一一家中餐廳。中餐廳佔地 279 平米，擁有現代中國藝術風格的內部裝潢及時尚的家具與飾品，為顧客營造出獨特的用餐環境和宜人的氛圍。寬敞的露台舖有木質地板，是您享受室外用餐體驗或啜飲餐後佳飲的絕佳場所。如此優美的佈置與浪漫的氛圍，對於渴望在一個私密而獨特的場所舉辦婚禮的新人來說，這裡絕對是不二之選。中餐廳主打現代風格的川菜和粵菜，招牌菜品為輔以 8 道不同佐料的地道的北京烤鴨。該菜品由中國主廚依據一道中國古方，將鴨子放入定制的炭火爐中烘烤而成，口感極佳。中餐廳自 2006 年開始營業以來屢次獲得殊榮與讚譽。
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營業時間
星期一至日
11:00 - 14:30
18:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
食家推介
招牌菜
相關文章
Made a reservation for grandma's birthday celebration at Min Jiang. Min Jiang's restaurant at GoodWood Park left a really good impression when we went for their dim sum some time back. So we decided to go there for birthday dinner. We ordered a few dishes and all tasted really nice. The chilli crab was towards the sweet side. The spinach was really delicious! I really enjoyed the desserts black glutanious rice with ice cream and mango sago. The overall service was good but do take note that reservation for certain food like crabs may be needed on occasions so do make a reservation for big groups.
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This was the second time we came here. We thought we were lucky when we saw empty lots outside the restaurant. After we parked the car, a guy at the entrance told us that the parking lots was meant for the valet parking. Not feeling like swifting the car, we paid him the $3 parking fee to park there.This was another of those restaurant converted from old bungalow. Very nicely decorated. Quite and peaceful. The set lunch menu looked good except for the pork. We requested to exchange the dish for either a chicken or fish dish, but they suggested the beef steak.The soup was served first. It was lovely. I have always loved this Sichuan soup. It was spicy but not too sour. It has lots of ingredients in it. The chicken slices gave it an additional texture. The fried beancurd with prawn fillings was very crispy with a generous portion of prawns. The siew mai was tender without the scent of pork. The pasty of the Cha Siew Sou was soft, tasty but not salty.This beef was really a good recommendation. It was so tender and juicy. A layer of crispy fried pastry (not very sure what was it) was set below the steak. It taste like deep-fried flour coated cod fish. The sauce on the steak seemed to be made of something citrus. The combination was awfully delicious.The seasonal vegetable was spinach. The bean gluten was very soft. Not my usual type of food but it was good. Overall taste delicious and rich. Definitely didn't taste the presence of MSG.Just one word, 'Yummy'This was good too. A deviation from the usual Pulut Hitam. Much nicer.All these fantastic dishes for only $38. Definitely worth it.
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Nestled in the posh enclave of Rochester Park, Min Jiang is housed in a colonial bungalow at the end of Rochester Park. For those who didn't know, Min Jiang actually has 2 branches, with the main one situated at Goodwood Park Hotel. However, the main branch serves fine Cantonese cuisine, whereas the branch at Rochester specialises in Sichuan cuisine, with its Peking duck being the most noteworthy. Opting for black chic over traditional red unlike most Chinese restaurants, Min Jiang @ One North oozes solemn appeal and pure sophistication. First up was the Chef's appetizer platter, consisting of Crispy Diced Chicken with Sichuan Peppercorn, Wok Tossed Lobster Medallion Crusted in Spicy Egg Yolk Crumb, Cripsy Eel coated with Vinegar Sauce and Sesame Seeds and Deep Fried Scallops stuffed with Minced Shrimps in Thai Sauce. The Crispy Diced Chicken was pretty normal and tasted a little like Twisties (Chicken Flavour). But to give it credit, it was nicely battered and fried. The Lobster Medallion was, if I may say, truly wonderful. The egg yolk provided a slightly salty taste which blended well with the sweetness from the lobster. I would have liked more of this, but unfortunately its madly expensive!I've always shunned from eels, but this eel had me wanting for more. It was crunchy, a little sweet with no traces of that eel taste which I absolutely abhor. A very nice snack! The Deep Fried Scallops were nicely done, though they didn't seem deep fried to me. The minced shrimps were embedded within the scallop and I liked the whole package. Pity about the slightly overpowering Thai sauce though.Next up was of course the Peking Duck. I was terribly excited by this dish as I had been having cravings for it the last couple of weeks. The chef personally carved the duck up for us and recommended that we tried it with sugar and then with sweet sauce, cucumber, sliced leek and radish and lastly, with garlic paste. All 3 combinations were so good that I don't know where to begin. The crispy duck skin was carved from the neck and there were no fats whatsoever, leaving just the crackling skin which went extremely went with the sugar. This is the first time I'm eating the skin with sugar and I must say its really good. The second option with the cucumber, sliced leek and radish was just as good, with the paper thin crepes wrapped around. This time round, the skin had quite a substantial amount of meat attached to it, unlike the ducks at most places. The third option was pretty appetising as well, with the mild garlic taste complementing with the crepe and the delicious duck. I honestly never knew there were so many ways to eat Peking Duck!We were recommended the Spicy Minced Duck with Lettuce Wrap for the remainder of our duck and we duly complied. It was commendable, though not entirely fantastic. The whole dish tasted like Char Siew wrapped in lettuce, which I do like, but nothing out of the blue or mind blowing.The Spare Ribs in Lemon Grass Infused Honey Sauce was plain terrible. The lemon grass taste was way too strong and left me and my gf revolting at the taste of it. The Spare Ribs were also a little too tough for my liking. The Lobster Noodles which came shortly after was much better. The noodle was springy, but a little lacklustre as compared to the one I had at Li Bai. Although one whole lobster was given, it was pretty small in size. However, taste wise, it would be hard to beat. The lobster was very fresh and perfectly done. Not undercooked nor overcooked. I eagerly awaited the desserts to round up the whole meal. The Sichuan Pancake with Vanilla Ice Cream was pretty unique in the sense that unlike most restaurants, its pancake is wafer thin and doesn't have the secondary layer of smooth pastry. So its basically just the crust and the red bean filling in it. Some might like it, some might not. I personally like the ones with the secondary layer. However, Min Jiang's rendition is quite good also. The Durian Pudding has always been a legend in Min Jiang and rightly so. The pudding is pure smoothness and creamy with pulps of D24 durian. Once you start, you can't stop! I was crazy enough to want to order a few more bowls of it, but (un)fortunately, my gf kept me in check. The accompanying Mango Spring Roll tasted weird though. The mango was hot and sour, presumably because they chose to use unripe mangoes. Service generally was faultless except for a small blip where I had to ask the waiter to refill my ice water. Ambience is also tops here which makes it a very ideal place to bring your date.
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