Cover Dim sum at Min Jiang Dempsey, which is part of Goodwood Park Hotel’s roster of award-winning Chinese restaurants (Photo: Goodwood Park Hotel)
Dim sum at Min Jiang Dempsey, which is part of Goodwood Park Hotel’s roster of award-winning Chinese restaurants (Photo: Goodwood Park Hotel)
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For more than a century, Goodwood Park Hotel has stood as one of Orchard Road’s most distinguished addresses. Today, the heritage icon continues to evolve—not only as a sanctuary of old-world hospitality, but as one of Singapore’s most enduring culinary destinations
There are few heritage landmarks along Orchard Road as enduring—or as cherished—as Goodwood Park Hotel. With a legacy spanning more than a century, the well-maintained property has long been woven into Singapore’s social and cultural fabric. Built in the early 1900s, it began life as the Teutonia Club, a gathering place for the German expatriate community, before evolving into the fashionable Goodwood Hall restaurant-café, and eventually becoming Goodwood Park Hotel in the 1930s. Over the decades, it has welcomed an illustrious roll call of guests including the Duke of Windsor and the Prince of Wales— securing its place among the city’s most storied addresses.
Today, the grand dame of Orchard Road continues to shine not only as a luxury hotel, but as a distinguished dining destination in its own right. Behind its heritage façade lies a thoughtfully curated collection of restaurants offering refined Western and Chinese cuisine, each underpinned by generations of culinary expertise and an unwavering commitment to excellence.
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Above Signature dim Sum Symphony at Min Jiang
Above Camphor tea smoked duck fillet at Min Jiang
Signature dim Sum Symphony at Min Jiang
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Among them, Min Jiang stands as a cornerstone of the hotel’s gastronomic legacy. Since opening in 1982, the revered Chinese restaurant has drawn generations of gourmands with its elegant Cantonese and Sichuan repertoire. Under the stewardship of master chef Chan Hwan Kee, Min Jiang continues to captivate both loyal patrons and new diners alike, striking a poised balance between time-honoured signatures and contemporary interpretations of classic Chinese fare.
The team’s craftsmanship is especially evident in its handcrafted dim sum, served during lunch. Highlights include delicate steamed scallop dumplings with prawns and dried scallops, crisp deep-fried yam pastry filled with chicken, and the charming Dim Sum Symphony, featuring an endearing hedgehog-shaped chicken bun alongside glutinous carrot pastry stuffed with char siew and pine nuts. By evening, the menu unfolds into a repertoire of nostalgic favourites, from camphor tea-smoked duck fillet and barbecued Ibérico pork to the refined poached salted Silver Hill Irish duck.
The dining experience is further enhanced by interiors designed by acclaimed architect Ernesto Bedmar. In the main dining room, a rich chinoiserie palette of warm honey, silver-grey and teal sets a tone of understated opulence. Meanwhile, the six private dining rooms offer a more intimate ambience, adorned with hand-woven jute carpets, antique artworks and circular mirrors inspired by traditional Chinese residences.
Read more: Min Jiang’s new menus reinterpret classic traditions with luxurious modernity
Above Min Jiang Dempsey’s legendary wood-fired Beijing duck
Min Jiang Dempsey’s legendary wood-fired Beijing duck
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The success of Min Jiang later gave rise to Min Jiang Dempsey, which opened in 2019 and brought the brand’s culinary philosophy beyond Orchard Road. Helmed by veteran master chef Goh Chee Kong, the restaurant is best known for its legendary wood-fired Beijing duck, prepared according to an ancient Chinese recipe. Only Silver Hill duck from Ireland is used, prized for its firm texture and delicate flavour. Roasted slowly over applewood, the duck is carved tableside and served with thin crepes and eight accompanying condiments — a ritual that transforms dinner into theatre.
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Above Weekend roast lunch at Gordon Grill, Goodwood Park Hotel’s continental fine dining restaurant
Weekend roast lunch at Gordon Grill, Goodwood Park Hotel’s continental fine dining restaurant
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Goodwood Park Hotel’s culinary prowess extends well beyond Chinese cuisine. At Gordon Grill, the hotel pays homage to the golden age of European fine dining. This sense of romance is reflected in every detail, from the elegant palette of cream, latte and white chocolate to the classic furnishings that evoke a bygone era of gracious dining.
The menu features more than 50 classic dishes, spanning foie gras, pristine seafood and expertly grilled meats. Premium beef from the United States and Australia is presented on a traditional trolley—a nod to the art of tableside service—while the iconic Crêpe Suzette is flambéed with cognac and Cointreau, offering diners a moment of old-world spectacle. An impressive wine cellar, housing over 200 labels from both Old and New World regions, completes the experience, thoughtfully curated to complement the cuisine.
After more than a century, Goodwood Park Hotel continues to be a living institution that continues to define refined hospitality in Singapore. It is a place where Singaporeans and overseas guests come for luxurious stays and refined dining, elevated with timeless grace.
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Images: Goodwood Park Hotel
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
