Mon - Sat: 11:30 - 15:00
Sun & PH: 11:00 - 15:00
Daily: 18:00 - 23:00
11.00am to 5.00pm (Friday, Saturday and Sunday)
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.
I went down during Hairy Crab season early November.
Originating in Shanghai, hairy crabs are seasonal offerings during the months of October and November. Compared to more commonly known crabs such as Sri Lankan Crabs, they are smaller and are renowned for their creamy crab roe. To preserve the original flavours of both the meat and crab roe, Jia Wei Chinese Restaurant only provides Steamed Hairy Crabs. This is done up by Jia Wei Chinese Restaurant’s new Head Chef, Chef Victor Lee Appu.
Nothing beats having the bright orange, creamy, rich crab roe on its own to savour its freshness. So steaming is in my opinion the best way to have hairy crabs. Just to clarify expectations, hairy crabs are rather small, almost palm-sized so don’t expect any of that meaty goodness you get from the other crabs we’re used to. But as the focus really is on the fantastic roe, you get what you pay for when it comes to quality.
Of course those crabs aren’t going to fill you up, unless you’re heading in with deep pockets. So we gave the other dishes a try as well. The food is simple, wholesome and reminiscent of home-cooked flavours without the MSG and crazy amounts of salt as you get with a lot of zhi char you get outside.
We tried the Beef Tenderloin Cubes with Black Pepper and Garlic ($28) which was really tasty and had an interesting tangy twist to its peppery goodness, although this came in slices rather than cubes.
The Crystal Prawn and Scallop in XO Sauce ($26) was well-excecuted with really fresh prawns and scallops cooked just right and coated in a subtle XO-flavoured sauce.
This Cantonese-style beehoon is cooked in a smooth thick broth with mixed seafood, mushrooms and vegetables after being fried for that wonderful wok-hei. Definitely try this if you head down.
Those of you who love your desserts hot and heavy, go with the Deep Fried Durian/Cempedak Ice Cream ($8). It’s a crispy golden fritter filled with cold durian paste resting in a pool of creamy mango milk.
Overall, I reckon this is a good place to come for some good old comfort food with the family. Nothing particularly exceptional, but you can be assured of quality and comforting Cantonese-style dishes on top of their seasonal hairy crabs.
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.
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.
peking 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.