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5 Reviews
50 East Coast Road
Level 2, Roxy Square, Grand Mecure Roxy Hotel
Singapore
Postal code: Show postal code
Telephone: (65) 6340-5678
Category:
Restaurants » Chinese
Photos of Jia Wei Chinese Restaurant - RestaurantsPhotos of Jia Wei Chinese Restaurant - RestaurantsPhotos of Jia Wei Chinese Restaurant - RestaurantsPhotos of Jia Wei Chinese Restaurant - RestaurantsPhotos of Jia Wei Chinese Restaurant - Restaurants

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    » 5 Reviews for “Jia Wei Chinese Restaurant ” - Restaurants


  1. Lucardia
     234
          
     24 Dec 2008 at 12:45 pm
       Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants

    Christmas is just around the corner and i was fortunate enough to be invited for a food tasting session at Jia Wei restaurant for their Christmas set menu. Jia wei, literally means a taste from home and is championed by acclaimed chef Lee Tuck Seng, who has forty years of culinary experience under his belt and is no stranger to multiple culinary awards. Special thanks to Keane and Grand Mecure for this wonderful experience.

    The interior is a portrait of soft lighting and simple chinese furniture with thankfully rounded tables and surprisingly comfortable chairs. Minimalistic but comfortable, the rounded tables make conversation easy and brings people together much better then the normal rectangular ones found elsewhere. To me, thats a plus.

    Roasted Walnut with sesame - This is worth a mention because its made in house, is very fragrant, crispy and pleasing to eat.

    The dim sum appetiser reminded me of similar offerings in taste paradise and the hai tien lo trio albeit of a totally different category. The siew mai is rather big and came with a suitably decadent decor of gold foil. It doesn't add to the taste but it sure is nice to look at. The pork taste is rather strong in this but otherwise, it was a nice and regular offering. The second item is a prawn and scallop dumpling which is generally well received by all at the table. I found the crunchy prawn sweet and fresh while the scallop complimented and enhanced the taste further. Definitely something to try. Next up is the prawn and mango roll which had too much mango for my liking since it covered the taste of the prawn and finally, the last item is the deep fried prawn dumpling. Bascially, its good but rather oily. Not a bad start and this gave me high hopes on the restaurants dim sum lunch offers.

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    Rating given:4 stars
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    1. Lucardia
       234
            
       23 Dec 2008 at 10:37 pm

      Christmas is just around the corner and i was fortunate enough to be invited for a food tasting session at Jia Wei restaurant for their Christmas set menu. Jia wei, literally means a taste from home and is championed by acclaimed chef Lee Tuck Seng, who has forty years of culinary experience under his belt and is no stranger to multiple culinary awards. Special thanks to Keane and Grand Mecure for this wonderful experience.

      The interior is a portrait of soft lighting and simple chinese furniture with thankfully rounded tables and surprisingly comfortable chairs. Minimalistic but comfortable, the rounded tables make conversation easy and brings people together much better then the normal rectangular ones found elsewhere. To me, thats a plus.

      Roasted Walnut with sesame - This is worth a mention because its made in house, is very fragrant, crispy and pleasing to eat.

      The dim sum appetiser reminded me of similar offerings in taste paradise and the hai tien lo trio albeit of a totally different category. The siew mai is rather big and came with a suitably decadent decor of gold foil. It doesn't add to the taste but it sure is nice to look at. The pork taste is rather strong in this but otherwise, it was a nice and regular offering. The second item is a prawn and scallop dumpling which is generally well received by all at the table. I found the crunchy prawn sweet and fresh while the scallop complimented and enhanced the taste further. Definitely something to try. Next up is the prawn and mango roll which had too much mango for my liking since it covered the taste of the prawn and finally, the last item is the deep fried prawn dumpling. Bascially, its good but rather oily. Not a bad start and this gave me high hopes on the restaurants dim sum lunch offers.

      Turkey Ham Salad with fresh fruit and wasabi mayonaise - Being a christmas set dinner, our course began proper with a turkey ham salad. The meat itself was rather dry but is nicely counteracted by the tasteful wasabi mayonnaise and the sweet fruits it came with.Rather surprising was how well the entire concoction complimented each ingredient used for a pleasing and appetising effect.

      Jia Wei Superior Sharks Fin - Slowly becoming a norm and a trend, the sharks fin is served in a hot stone pot to help keep the broth warm. Definitely one of the better items that day, the sharks fin is generous in big pieces and comes complete with crab roe, beansprouts and crab meat. The broth is thick and more starchy then regular sharks fin. In fact, it was good enough to have without pepper nor vinegar, this is a gauge of how good the sharks fin is . Our host also shared that executives nearby will come for the sharks fin for lunch and leave. So yeah, it was pretty good.

      Pan Fried Fillet of Pork Spare Rib with Special Sauce - My friends had this so i only had the luxury of a short taste, to be honest, it was way too sweet for my liking and the special sauce tasted just like honey to me. Not bad, but not something i'd order enthusiastically.

      Grilled Special Rack of Lamb with Chinese Wine - I wasn't given much of a choice since the menu was decided for me but i ain't complaining. Compared to the pork, i find this done pretty darn well. Medium rare and done with perfection, with a nice hint of chinese wine in the sauce. The meat was tender without the overwhelming lamb taste. In other words, this was a clear winner of a choice for the set menu.

      Braised Bai Ling Mushroom with Broccoli - Finally, something lighter to wash the palate. The broccoli is crunchy and tasty while the mushrooms took a lesser stage while still maintaining a nice soft and spongy presence. I liked the generous quantities of dried scallop within but it was quite salty as a whole.

      Homemade Noodles with Prawn and Conpoy - The final main dish for the day, the homemade noodles were soft and springy but failed to absorb much of the sauce. The prawn, though huge, was hit or miss in terms of quality since it was not springy nor sweet on one side but salvaged on the other half. Overall, this was the one dish that didn't impress.

      Chilled Lemon Jelly with Lime Sorbet - Personally, i liked this dessert quite a bit. Even though the lime sorbet is terribly sour, it came with dried fruits and enough lemon jelly to compliment the overall taste.Simply have the entire combination altogether and you'll have a more pleasant experience. I especially like the way it cleans the palate after such a heavy meal.

      In terms of costs, this meal would set you back by $98 per head.

      All in all, the meal was pleasant and our host, Keane filled us in quite abit on the history of the hotel. The food is above average on some and average on others but the overall experience is a good one. If you're looking for a place to spend Christmas away from the crowds, in a nice quiet Chinese setting with loved ones, this is not a bad place to visit. Do note the steep prices however.

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      Rating given:4 stars
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      Comments on this review:
      1. feizhu
        feizhu said:
        You forgot to thank me for the dinner LOL. Just kidding :P
        24 Dec 2008 at 11:53 am
      2. Lucardia
        Lucardia said:
        Oh yeah, Thanks FZ.
        24 Dec 2008 at 1:07 pm
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    2. ladyironchef
       301
           
       23 Dec 2008 at 11:07 am
         Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants   Jia Wei Chinese Restaurant - Restaurants

      They have been away for a long time now; the feel, touch, sight, smell were always in their mind, but its gradually fading away with each day passed. How they wished they could be back, but reality often gets the better of man. He missed the food, while she yearned for the familiar environment.

      It struck them after entering the place, the comfortable and cozy environment, just like home. Jia Wei restaurant. How apt.

      To have Christmas without the festive turkey and ham (both sets), it’ll be like to have the Mid-autumn festival without the mooncakes, or going through Halloween without pumpkins. He found the meat was too tough and dry, while there was the wasabi sauce, it was insufficient and wasabi didn’t exactly compliment the turkey meat well. Luckily there was the fresh fruits salad to save the day.

      The highlight of the menu will definitely be Jia Wei Superior Shark’s Fin soup (Festive cheers menu) in hot stone pot. Thick and generous portions are discovered, the excitement just like discovering a treasure cove. The hot stone pot played a vital role in keeping the rich stock base warm and nice, a notable fact after they tried the other shark’s fin soup which wasn’t served in the stone pot. This bowl of treasure will most likely cost you a bomb if you have it elsewhere, but at Jia Wei, they do it cheap and good, its available on their a la carte menu too. Eating a Chinese delicacy for a frosty Christmas, the thought of home seem so far away.

      While the superior shark’s fin soup with Conpoy (Christmas glow menu) offered the same ingredients as the previous one in hotpot, but the differential in price obviously meant that the higher priced festive cheers menu had slightly more shark’s fin. This one was lukewarm by the time they started eating, while the hot stone pot one remained piping hot. The dumpling-wannabe actually had water chestnut, vegetarian mushrooms and crab rob.

      The layer of fats aroused her inner feelings. There was a struggle to ignore the calories and enjoyed the bliss. The grilled special rack of lamb (Festive cheers menu) made her succumb to temptation. If they were not to mention anything, you’ll never know the use of Chinese wine, together with a bit of Japanese Sake created a wonderful sauce which covered the usual strong lamb/mutton smell. Without the fats, the rack of lamb wouldn’t be as good, since they largely contributed the tenderness to the overall taste. And, the sweetness of the meat was actually extracted by chewing and sucking the bones. Sinful, yet so good!

      One of the dish which he missed a lot from home was pork. The pan-fried fillet of pork spare-rib (Christmas glow menu) was exactly what he needed to satisfy his needs and homesickness. The special seasoning was very peculiar, the inital guess of fruits were proven wrong. Done in Japanese style, the sauce was slightly sweet and sour, which provided a tangy robust taste. The pork was pan-fried that the crispy layer was just right for the meat. It was very delicious. The downside? Portions were dainty considering it’s the main course.

      While the braised bai ling mushroom with broccoli (Festive cheers menu) was what his mother used to prepare, he didn’t quite enjoyed the dish since the overall taste was a tad too subtle for his liking. Yes, although this vegetables dish was supposed to be light since the previous few dishes were rather strong in flavour, so i guess its more of different taste buds.

      The similar dish on the Christmas glow menu, braised dry scallop with sea cucumber and bamboo piths. The vegetables were fresh, but being neither a fan of scallop nor sea cucumber, they didn’t know how to appreciate it.

      There’s reasons for relatives to look alike. Was it baby lobster? Or is it crayfish? Gosh, wait a minute, it does rather looks like a big prawn instead! The home-made noodles were springy and smooth to the palate. The big prawns were fresh and succulent. But, there’s always the big BUT to look out for. Having used stock base for the Shark’s fin, the vegetables dish, and now the noodles. They couldn’t finish the home-made noodles with prawn (both sets) because the excess usage of stock base did seem a bit too much.

      The simple, yet refreshing chilled lemon jelly (Festive cheers menu) was definitely a welcoming dessert. With the robust lemon sorbet, and the light lemon jelly, the all-lemon combination provided a sweet ending to the Christmas feast.

      On the other hand, there’s the chilled mango pudding (Christmas glow menu) which wasn’t as good as it lacked the bouncy and chewy texture that a good pudding should have.The whole mango flavour was also not very strong, but you’ve to give credits to them for making the mango pudding so pretty.

      The oriental Christmas feast at Jia Wei brought them closer to home, and the whole meal took 3 half hours to complete.

      Christmas Glow ($78 ) Festive turkey, ham and fresh fruits salad Superior Shark’s fins soup with conpoy Pan-fried fillet of pork spare-rib with special sauce Braised dry scallop with sea cucumber and bamboo piths Homemade noodles with prawn and conpoy Chilled mango pudding

      Festive Cheers ($98 ) Festive turkey, ham and fresh fruits salad Jia Wei superior Shark’s fin soup in hot stone pot Grilled special rack of lamb with Chinese wine Braised bai ling mushroom with broccoli Homemade noodles with prawn and conpoy Chilled lemon jelly

      Enjoy a 30% discount on the Christmas feast from Monday to Thursday, except on 24, 25, 31 Dec 2008 & 1 Jan 2009. This was an invited food tasting session, I’ll like to thank Keane and Shu Ling representing Grand Mercure Roxy hotel for being a wonderful host. I’ll also like to take the chance to praise Jia Wei’s assistance manager, Jessica who was very professional and knowledgeable about the cuisines. And also to my dining companion for being a good company (you know who you are).

      You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

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      Rating given:4 stars
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