Situated in one of London’s smartest districts, Min Jiang serves authentic Chinese cuisine from some of China’s most famous gastronomic provinces, and is renowned for its signature dish, the Legendary Beijing Duck, which is cooked to perfection in a wood-fired oven following ancient Chinese traditions. It is also much loved for its desirable location on the tenth floor of the Royal Garden Hotel, overlooking Kensington Gardens. The restaurant launched in 2008 to excellent reviews and was awarded three AA Rosettes in 2009.
Master Chef Ben Sing Kiew (formerly of Hakkasan), oversees the kitchen. Stand out dishes include Alaskan black cod fillet with cloud ear mushrooms and sliced jade bamboo; Bi Feng Tang Soft Shell Crab with Garlic and Chili; and Clay Pot venison in spicy Sichuan sauce. An extensive range of dim sum complements the à la carte menu.
Min Jiang’s contemporary Chinese inspired interior complements the city views perfectly, incorporating a 20 cover private dining room and a separate bar area. In the latter, guests can enjoy classic drinks such as a Negroni or Manhattan as well as Eastern-inspired house cocktails such as a Canton Ginger (vodka, amaretto, fresh lime, ginger, apple juice and ginger ale) or an opulent Oriental Mojito, made with the addition of watermelon. It also offers dim sum platters and small plates including crispy fried squid with salt, pepper, dried chilli and garlic, and a selection of the finest teas. Open for lunch and dinner seven days a week, Min Jiang is one of the top choices for high end Chinese dining in London and one of the capital’s most successful restaurants.
