After a hiatus, I recently dined at Jia Wei Chinese Restaurant (嘉味) at Grand Mercure Singapore Roxy, and I was delighted to discover that the restaurant's culinary standards remain consistent. Jia Wei offers a unique blend of homely, traditional dishes infused with a modern touch while staying true to its classic roots.
Crispy Local Soft Shell Crab, Ice Plant Ume infused Tomato, Yuzu Dressing 4.2/5
I had previously enjoyed the Crispy Local Soft Shell Crab with Ice Plant ($23), and I was pleased to find that it still featured the refreshing salad dressed in vibrant yuzu dressing. The use of ice plant, not commonly found in Chinese cuisine, provided a delightful combination of crispiness from the soft shell crab with the crunch and refreshment of the ice plant.
Ah Ma Prawn Hae Chor 4.2/5
The Ah Ma Prawn Hae Chor ($22) was deep-fried to a golden brown. Unlike the usual Hae Chor, which tends to be meaty, this version had a delightful crunchy bite enriched by the sweetness of prawns.
Braised Beetroot Soup, Sweet Corn, Beancurd 4.2/5
Having tried the Kale Soup on a previous visit, I opted for the Braised Beetroot Soup ($14) this time. The sight of the colourful soup was already appetising, and the addition of sweet corn balanced the earthy profile, resulting in a delicious finish. The beancurd added an extra layer of texture contrast.
Wok Fried A4 Wagyu Striploin, Fresh Wasabi 4.8/5
The Wok Fried A4 Wagyu Striploin ($68) was thickly cut into cubes, showcasing impressive marbling. It was cooked to perfection—tender and juicy, complemented by asparagus to cut through the richness of the beef.
Wok Fried Scallop, Japanese Mountain Yam, Edamame, Yuzu Miso Sauce 4.5/5
The Wok Fried Scallop with Japanese Mountain Yam ($40) featured plump and sweet scallops, complemented by fresh and crunchy Japanese mountain yam. Edamame provided extra texture and enhanced the overall enjoyment, all brought together by a delicious yuzu miso sauce.
Jia Wei Ocean Gems Vermicelli in Opeh Leaf 4.2/5
For a taste of nostalgia, the Jia Wei Ocean Gems Vermicelli ($28) was served in an opeh leaf, a tradition that's somewhat uncommon nowadays. The opeh leaf infused the dish with a subtle aroma. Despite its pale appearance, the dish was bursting with robust flavour from a variety of seafood.
Chilled Homemade Coconut Pudding, Vanilla Ice Cream 5/5
A must-try dessert is the Chilled Homemade Coconut Pudding with Vanilla Ice Cream ($16). The coconut pudding is crafted from fresh coconut water, resulting in an extremely light, smooth, and refreshing treat. Served with vanilla ice cream and lychee pops, it's a delightful conclusion to the meal.
Chilled Osmanthus Jello 4.2/5
Another delightful dessert is the Chilled Osmanthus Jello ($7.80), which strikes a perfect balance of sweetness and features the beautiful aroma of osmanthus.
Jia Wei Chinese Restaurant continues to offer a delightful dining experience with its harmonious blend of traditional and contemporary flavours. Whether you're savouring familiar classics or innovative creations, there's a treat for every palate.
Note: This is an invited tasting.
Jia Wei Chinese Restaurant (嘉味)
Grand Mercure Singapore Roxy
50 East Coast Road
Marine Parade Road
Singapore 428769
Tel: +65 6340 5678
Website
Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)
Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 10pm
Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]
2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]
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