Min Jiang

The story

Min Jiang London: Refined Chinese Dining Above Kensington

A Legacy Elevated Above Kensington

Since opening its London doors in 2008, Min Jiang occupies the tenth floor of the Royal Garden Hotel, serving refined Chinese cuisine with panoramic views across Hyde Park. The venue traces its roots to a 1982 founding at Singapore’s Goodwood Park Hotel, bringing that established Cantonese and Sichuan heritage to west London. This elevated setting aligns with the kitchen’s meticulous standards, earning recognition on The Good Food Guide’s Readers Recommend list for 2026.

The Kitchen and Its Craftsmen

Master Chef Han Wong arrived from Kuala Lumpur in 2006, eventually taking the helm here after training in Michelin-starred kitchens. He commands the signature wood-fired Beijing Duck, which roasts in a custom-built oven before being sliced tableside to reveal exceptionally crisp skin and tender meat. Supporting this precision is Dim Sum Master Chef Chiu Wong, who brings over four decades of experience from Hong Kong and Shanghai to craft delicate hand-finished dumplings like the steamed pork and prawns siew mai.

Seasonal Flavours and Pairings

The menu balances traditional techniques with contemporary presentations, showcasing distinct styles of Chinese cooking through dishes such as sautéed sirloin of beef in mongolian sauce and stir-fried gong bao chicken with cashew nuts. Guests can order set menus designed for sharing, or navigate the a la carte selection alongside a curated wine list highlighting organic whites and robust reds. The adjacent bar serves handcrafted cocktails and premium spirits, offering a relaxed space for pre-dinner drinks while overlooking the gardens below.