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Jia Wei Chinese Restaurant (家味)

3.7

Eatability rating

26 reviews

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AsianCantoneseChinese
Address: 2F, Grand Mercure Roxy Hotel, 50 East Coast Road, 428769

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+65 68846884
Featuring contemporary design and decor amidst a fine-dining ambiance, Jia Wei Chinese Restaurant offers modern and exquisite fusion Chinese cuisines created by its award-winning chef, with an extensive list of wine labels to complement each dining experience at this restaurant.

Mon - Sat: 11:30 - 15:00

Sun & PH: 11:00 - 15:00

Daily: 18:00 - 23:00

Yum-Char:
11.00am to 5.00pm (Friday, Saturday and Sunday)

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18:30
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18:45
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19:00
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19:15
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+65 68846884
+65 63405678
$51 based on 25 submissions
Quiet (11 votes), Dinner (10 votes), Business Dining (9 votes)
5

A Good Chinese Restaurant In The East!

My colleagues and I were in the East, around Parkway Parade area and were looking for a place for lunch. We ended up at this Chinese restaurant located at Grand Mercure Roxy Hotel. The restaurant has a new menu and a new head chef.   The restaurant sports a nice modern décor and the staff here are aways around to ensure the teacups are filled and attend to your needs.   Here are the highlights of our meal: House Special Soup: $12 per person. The soup option changes daily. Today’s soup was the double-boiled pork rib and lotus root. Truth be told, I have been having a craving for lotus root soup for the past 2 weeks, so I was so happy to know that they are serving this today. It was chockfull of ingredients, including lotus root, peanut, dried cuttlefish and lean pork. I finished everything in the bowl. Even the lean pork was tender and I dipped it in the cut chilli and soy sauce and ate it all up.   We had some Dim Sum for lunch -- Crystal Prawn Dumpling: $5.20. For 4 pieces. This is made inhouse daily. The skin is not overly thick and the prawn filling is fresh and good. It tastes good.   - Pan-fried Carrot Cake in XO Sauce: $14. The photo in the menu looked interesting, so I had to order it. Usually, XO fried carrot cake is fried loosely, but this was done in an omelette style. The carrot cake pieces are smaller and there was XO sauce which was mildly spicy and bean sprouts fried in the egg omelette. Its good. One portion is good to share amongst at least 4 people.   - Seafood Porridge: $5. I can taste the stock that the porridge was cooked in. The porridge had prawns and scallops in it. Porridge was smooth, similar to the ones you find at Cantonese restaurants. Not bad.     - Sakura chicken in Chef’s Special sauce: $20. Served in a claypot. I liked the way its served, in a claypot with a wooden base. The chicken is tender and flavourful. Its tasty!   -  Braised Home-made Beancurd with Minced Pork and Mushroom: $16. The bean curd is formed in a rectangular shape mould and deep fried. Its soft and smooth. The tofu is topped with a gravy with minced pork and diced mushrooms. Yummy.   - Vermicelli wrapped in Opeh Leaf: $20. Great presentation. The vermicelli (bee hoon) is stewed in a broth that’s made from chicken bones slow-cooked for 6 hours and the yellow brith is from the addition of carrots. There’s prawns and shimeji mushrooms in it too. After cooking, the chef wraps it up in ‘or peh’ leaf and bakes it for a short while, so thenodles take on the added flavour and aroma from ‘or peh’ leaf.  This is easily for 6 pax. Good value. Highly recommended! -  Custard Lava Bun: $4.80. For 3 pieces. What’s unique is that the buns are black, as they use carbon in the dough. Break open the bun, and the molten custard oozes out. Recommended to eat immediately when they serve it. Must-try!   - Red Bean Dessert with Glutionous Rice Ball: The red bean paste is tasty and glutinous rice ball had peanut filling. Try it!   The food quality is good and we enjoyed our meal.   Recommended!
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Latest Community Reviews:
• 17 Jun 2015 • 502 reviews • 4 followers

A Good Chinese Restaurant In The East!

Overall
Food
Coffee
Drinks
Services
Ambience
Value
Quality
Location
My colleagues and I were in the East, around Parkway Parade area and were looking for a place for lunch. We ended up at this Chinese restaurant located at Grand Mercure Roxy Hotel. The restaurant has a new menu and a new head chef.   The restaurant sports a nice modern décor and the staff here are aways around to ensure the teacups are filled and attend to your needs.   Here are the highlights of our meal: House Special Soup: $12 per person. The soup option changes daily. Today’s soup was the double-boiled pork rib and lotus root. Truth be told, I have been having a craving for lotus root soup for the past 2 weeks, so I was so happy to know that they are serving this today. It was chockfull of ingredients, including lotus root, peanut, dried cuttlefish and lean pork. I finished everything in the bowl. Even the lean pork was tender and I dipped it in the cut chilli and soy sauce and ate it all up.   We had some Dim Sum for lunch -- Crystal Prawn Dumpling: $5.20. For 4 pieces. This is made inhouse daily. The skin is not overly thick and the prawn filling is fresh and good. It tastes good.   - Pan-fried Carrot Cake in XO Sauce: $14. The photo in the menu looked interesting, so I had to order it. Usually, XO fried carrot cake is fried loosely, but this was done in an omelette style. The carrot cake pieces are smaller and there was XO sauce which was mildly spicy and bean sprouts fried in the egg omelette. Its good. One portion is good to share amongst at least 4 people.   - Seafood Porridge: $5. I can taste the stock that the porridge was cooked in. The porridge had prawns and scallops in it. Porridge was smooth, similar to the ones you find at Cantonese restaurants. Not bad.     - Sakura chicken in Chef’s Special sauce: $20. Served in a claypot. I liked the way its served, in a claypot with a wooden base. The chicken is tender and flavourful. Its tasty!   -  Braised Home-made Beancurd with Minced Pork and Mushroom: $16. The bean curd is formed in a rectangular shape mould and deep fried. Its soft and smooth. The tofu is topped with a gravy with minced pork and diced mushrooms. Yummy.   - Vermicelli wrapped in Opeh Leaf: $20. Great presentation. The vermicelli (bee hoon) is stewed in a broth that’s made from chicken bones slow-cooked for 6 hours and the yellow brith is from the addition of carrots. There’s prawns and shimeji mushrooms in it too. After cooking, the chef wraps it up in ‘or peh’ leaf and bakes it for a short while, so thenodles take on the added flavour and aroma from ‘or peh’ leaf.  This is easily for 6 pax. Good value. Highly recommended! -  Custard Lava Bun: $4.80. For 3 pieces. What’s unique is that the buns are black, as they use carbon in the dough. Break open the bun, and the molten custard oozes out. Recommended to eat immediately when they serve it. Must-try!   - Red Bean Dessert with Glutionous Rice Ball: The red bean paste is tasty and glutinous rice ball had peanut filling. Try it!   The food quality is good and we enjoyed our meal.   Recommended!
Overall
Food/Drink
Value
Ambience
Service
  • Double-boiled pork rib and lotus root Soup
• 01 Jan 2014 • 1 review • 0 follower

very very slow, super over priced and lousy quality food

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Drinks
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Value
Quality
Location
Very very slow in serving even the most simple food. Lousy quality and very over charge. Took us 1 hour for the first item to be served. And it is tim sum. Portion is pathetic small. Makes you wonder what happened to the kitchen. Every table waited for v v long. Super over charged and the quality is bad. Glutinous rice is stale. Bao is minsted meat. Felt bad for the service staff who could do nothing but get it from unhappy customer due to lousy kitchen.
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Service
• 22 Sep 2013 • 1 review • 0 follower

overpriced ave food

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eking duck smelled gd n oh-i-can-hear crispy.. but destroyed by a trainee server they changed to halfway cutting the duck. Superior was guiding the poor girl obviously struggling to handle the duck. any training shd ve taken plc inside kitchen? orders a $45 shark fins n was charged $58 claiming that that was what was served. xiao long bao skin is thick.
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