Restaurant of the week: Min Jiang

First impressions of Min Jiang are fabulous. Take the lift to the 10th floor of the Royal Garden Hotel where you will be greeted by jaw dropping views of Kensington Gardens.

But while the vistas are superlative, it’s the food that is nonetheless the star attraction – something suggested by the reassuring number of Chinese diners present on our last visit. The menu reads brilliantly – so well in fact that you want to order it all – and lends itself well to people socialising.

Haute Time collected quite a hoard of choices to poke our chopsticks including a Steamed dim sum platter full of flavour and bite and  Crispy tofu with salt, pepper, dried chilli and garlic that was almost evanescent.

Mains could include Sichuan classics such as Double cooked pork belly with Chinese leek and Roasted chicken with fen pi in Sichuan sauce. However the restaurant is renowned for its own version of Peking duck – aka Beijing’s signature dish. Expect a crispy yet succulent skin that’s sliced at your table and guaranteed to tease your tastebuds. Finish with Fresh mango cream with sago pearls and pomelo – a satisfyingly, sweet delight.

Service can be hit and miss but nevertheless Min Jiang retains its appeal: for ample portions of authentic Chinese food in stylish surroundings, head here. Luxurious and discreet, it makes for an elegant escape hatch from the hustle and bustle of High Street Kensington.


Dim sum: starter of small steamed or deep fried dumplings with filling.

Chinese five-spice powder: contains Szechuan pepper, star anise, cinnamon, fennel seeds and cloves. The five ingredients represent the five tastes bitter, sweet, sour, salt and pungent.

Pak choi: Chinese green-leaf vegetable.

Szechuan: typically hot and spicy cooking originating from the Szechuan region of China. Often contains Chilli pepper and Szechuan pepper.

Wontons: small filled parcels often floated in soup. Won Ton means “swallowing a cloud.”