The Durian Fiesta at Coffee Lounge, Goodwood Park Hotel brings together a somewhat pricey durian buffet offering. The variety of desserts is good. We paired this with the Taiwan porridge offering which surprisingly balanced out the rich durian dessert buffet. Dishes like the omelette with chye poh, braised pork belly with mui choy, crispy Ngoh Hiang and beancurd with mince pork provide a warm, homely and deeply satisfying counterweight to the richness of the durian spread. D24 Durian taco was a semi-soft shelled taco with durian cream filling. This was somewhat unoriginal and ordinary. Unfortunately the week we were there the D24 Durian Mini Packake and Japanese Souffle Pancake with D24 Durian Ice Cream were not available. The ‘live station” items are offered on a rotational basis. Nitrogen Meringue Cookies and D24 Durian Boba with Condiments - the production and presentation of this dish was elevated with a lot of fanfare. Visually this was a pretty dessert although as a dessert offering none of the components blended together textually or taste wise. D24 Durian Cake - this was probably my favorite. The cake had a nice mix of fluffy and dense elements. The core of the cake had layers of rich durian filling which was especially lovely when it was served slightly frozen. This was layered with sponge cake and topped off with berries and chunky pieces of spong which gave a cake a nice textural contrast. D24 Durian Cream Puff - one of the core staples, light choux pastry filled with creamy durian paste although consistency wise some of the shells were a little thick and some of the puffs lacked sufficient filling. D24 Durian Crepes - this was simple yet delighlightfully satisfying. A generous serving of chilled durian cream is enveloped with a thin layer of crepe. D24 Durian Pandan Coconut Roll was aromatic and mildly balanced. A slightly dense Pandan cake is wrapped around a rich durian cream center and enveloped with a layer of coconut flakes. D24 Durian Chocolate Crémeux gets marks for creativity and presentation however the durian flavor is so mild it is lost in the rich chocolate cream. D24 Durian Raspberry Gem had a raspberry putter shell with a durian cream center. D24 Durian Tiramisu Cup was a creative mix of traditional tiramisu where the mascarpone is replaced with durian cream.

We came for the Taiwan porridge set for 2, comes with appetizers, egg, meat, fish, vegetables and buffet desserts. We visited during a 50% promotion and at that price it felt like gold value. Without the promotion, the food quality might not justify the price. Taste wise, most dishes were quite average. The squid in oyster sauce became tough and chewy after sitting out for a while. The prawn and onion omelette was one of the better items flavorful but a bit too oily. The fish wasn’t the best quality but considering the price, it was acceptable. The French beans with minced meat was a little too salty for our liking. The dessert buffet only had four dessert options along with fruits, ice cream and red bean soup. Similar to the mains, they were decent but nothing memorable.

Been ages since I came to Goodwood for the Taiwan porridge. Disappointed that they no longer serve crispy fried Tamban fish. Decent food but probably not as nostalgic. The parking charges can be very high for a 2 hours lunch with first hour at $5.20

Finding ourselves short of inspiration for our next lunch meeting, my makan kaki and I decided to visit the Coffee Lounge at the Goodwood Park Hotel to sample their Taiwanese Porridge A La Carte Set Lunch. As the restaurant only opens its doors at noon, we spent some time at Ya Kun in Tangs before making our way over. The establishment is notably spacious, boasting a sophisticated, colonial aesthetic. The dining room is appointed with crisp white linens, dark wooden chairs, and olive green banquettes, all set beneath a striking dark wood coffered ceiling grid. Large arched wall openings and a translucent wine display enhance the airy atmosphere, while a large potted palm adds a touch of organic warmth to the refined interior. Given my friend’s familiarity with the menu, I deferred to his judgment. We opted for the Taiwan Porridge Set Menu for Two, which included an array of classics: Salted Fish and Salted Egg (咸蛋咸鱼), Fried Omelette with 'Chye Poh' (菜脯煎蛋), Sautéed Chicken with Dried Chilli (宫保鸡丁), Wok-fried Beef and Black Pepper (黑椒牛肉), Deep-fried Black Promfret with Dark Soya Sauce (香煎黑鲳鱼) and Stir-fried Bean Sprouts with Salted Fish (咸鱼银芽). The service was prompt, though the culinary execution proved inconsistent. The first dishes to arrive were the Wok-fried Black Pepper Beef and the Sautéed Chicken with Dried Chilli. While the meats were well-marinated, both dishes suffered from an overly starchy, cloying sauce that lacked finesse. In contrast, the 'Chye Poh' omelette was a highlight; it possessed a commendable wok hei without being scorched, maintaining a moist, fluffy interior that was quite pleasant. Unfortunately, the subsequent dishes failed to impress. The salted egg and salted fish were entirely unremarkable—functional, but devoid of any standout character. The bean sprouts were a significant letdown, having been woefully overcooked until they lost all semblance of their essential crunch. However, the greatest disappointment was the Black Pomfret. Although the fish itself had been fried to a perfect crisp, it was served in a ‘watery’ dark soya sauce that lacked any depth of flavour or aromatic robustness. This thin liquid quickly compromised the fish’s texture, turning the once-crispy skin into a soggy, unappealing mess. The dessert buffet proved to be equally underwhelming, offering a surprisingly narrow selection that failed to live up to the hotel's prestigious reputation. The pastries were particularly disappointing; rather than demonstrating artisanal finesse, they were aggressively sweet and lacked any semblance of balanced complexity or depth of flavour. Even the traditional Longan and Red Date with White Fungus "Tang Shui" (龙眼红枣白木耳糖水) was cloyingly sugary, overpowering the delicate, natural notes of the fruit. While the fresh fruit platter was perfectly acceptable, the entire sweet course felt more like a hurried afterthought than a carefully curated finale to the meal. Furthermore, considering the premium price point of the set lunch, the absence of inclusive hot beverages felt like a significant oversight; at this level of dining, one would rightfully expect a complementary cafetière of coffee or a pot of tea to be part of the package. On the professional side, the waitstaff moved with quiet efficiency, clearing away our finished plates almost immediately and ensuring our water glasses were consistently replenished before we even had to ask. Ultimately, while the Coffee Lounge at Goodwood Park Hotel offers a pleasant enough environment, it sits only slightly above average. Our meals totalled to $81.55. Considering the price point, the portions are somewhat miserly—sufficient for a light lunch, perhaps, but hardly substantial enough for a hearty appetite. Furthermore, despite the grand architecture, the acoustics are poor; the proximity of the tables meant we were privy to every detail of the neighboring party's business strategy. If you are seeking a quiet, gastronomic sanctuary, you may find this setting a little too boisterous and the kitchen a little too careless.

Quite disappointed with the food quality and service. It’s also a noisy place. The taste of their Taiwan porridge dishes were below average and they couldn’t even make a simple aglio olio spaghetti on their menu tasty. It seemed the restaurant was neither good at Chinese cuisine nor Western cuisine. The restaurant was hardly full but their staff were already couldn’t coped. Running around like headless chicken. The noise level was also too high for any decent conversation. Honestly, even if they half the price, I won’t consider visiting them again or bringing my business partners to this restaurant.