It would be hard to ignore the fact that the glammy new Min Jiang restaurant reviewed today in the IOS is a Beijing duck specialist. Hard, but not impossible. The fact strangely eluded the Evening Standard's guest reviewer, Brian Sewell, but then, he "heartily dislikes" rice. Just the sort of person you'd want to send to review a top Cantonese restaurant, I'd suggest.
I spend so much time talking about the duck, in fact, that I had little room to comment on the first-rate lunchtime dim sum service. It reminded me of the chi-chi dim sum presented so elegantly by the top Cantonese restaurants of Hong Kong, Singapore and Guangzhou.
The Shanghai sieu long bau soup dumplings are encased in very fine pastry; har gau are pale and delicate, siu mai are tiny but cute, and woo gok (deep-fried yam dumplings) are golden, dry and perfectly wispy-haired. The high level of service, sophisticated décor, stunning park views and contemporary wine list immediately raise it to the level of the Capital’s best - Pearl Liang, Yauatcha, Royal China and Hakkasan – and make it ideal for special occasion dim sum dining; a world away from the Chinatown scrum.
Min Jiang, Royal Garden Hotel, 2-24 Kensington High Street, London W8. Tel: 020 7361 1988
Upon your recommendation I visited Min Jiang last night. Affable restaurant manager Jason Li is very proud of your review - as he should be.
Truly the most exquisite Peking Duck I've ever tasted. Particularly liked the way the waiters happily make the duck rolls for you right there and then in fresh baked pancakes. Your recommended Kiwi Pinor Noir rounded the meal off perfectly.
Posted by: Chris | Wednesday, 08 October 2008 at 03:15 PM
Your review on Min Jiang. Going back for more rings true if just to be full. What is it with London Oriental restaurants and there miniscule portions. There drunken chicken at Min Jiang, althouth well prepared was just eight tiny pieces. I have eaten in chinese restaurants in Hong Kong, Sydney even Royal China in London and the standard seem superior . You raved about the peking duck but i have eaten better at Golden Century in Sydney. Terry I did eat at the Lun King Heen, at the Four Seasons in Hong kong after your review and that meal was stunning. I had Yum Cha at Min Jian. Why do they only give three pieces with the siu mai and har kor and the rest of the dumplings I am sorry to say that one cannot eat the view. The food was well presented yet the portions from a chinese restaurant where tiny to say the least. I don't mind paying for quality yet I felt short changed after spending £155.I left feeling disappointed.
Posted by: Alain Westbere | Monday, 01 December 2008 at 09:14 PM