Showing posts with label Celtuce Stem. Show all posts
Showing posts with label Celtuce Stem. Show all posts

Wednesday, June 1, 2022

Jia Wei Chinese Restaurant @ Grand Mercure Singapore Roxy - All New A La Carte & Dim Sum Menu In Support Of Local Produce

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Jia Wei Chinese Restaurant, located at Grand Mercure Singapore Roxy, introduces new a la carte and dim sum items to support our local produce and reduce the reliance on food imports. Chinese Executive Chef Victor Lee has curated a mouth-watering menu sourcing vegetables and fish from the local farms, incorporating them into the revamped menu.

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Wok-fried Daikon Cake with XO Sauce 4.5/5

A must-try is the Wok-fried Daikon Cake ($10) from the dim sum menu with XO sauce. Coated in umami XO sauce, the wok-fried daikon is crispy on the exterior and soft inside. Topped with shredded egg and beansprouts, they give the daikon cake a lift in flavour and texture.

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Jia Wei Butterfly Pea Har Gow 4.2/5

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Butterfly Pea Rice Roll with Australian Scallop 3.8/5

Giving the classic Har Gow and Rice Roll a modern take is the Jia Wei Butterfly Pea Har Gow ($7.80 for 3pc) and Butterfly Pea Rice Roll with Australian Scallop ($8.80). The Har Gow was plump with crunchy prawns. As for the rice roll, I find the scallop stuffing an unusual choice as the ingredient itself is rather bland in taste. Thanks to delicious soy sauce that lifted the flavour profile.

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Crispy Local Soft Shell Crab with Ice Plant 4/5

Moving to the a la carte menu, we started with the Crispy Local Soft Shell with Ice Plant ($22 per serving). A refreshing combination of crispy soft shell crab paired with crunchy ice plant. The whole enjoyment is brightened with the addition of ume infused tomato and yuzu dressing.

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Curly Kale Soup 4/5

I am not a fan of kale, but that does not deter me from finishing the Curly Kale Soup ($20 per serving) cooked with braised crab meat and beancurd. It doesn't have the earthy Kale taste, which I dislike. Instead, it felt more like having a bowl of chicken soup with the braised crab meat and beancurd giving it a substantial mouthfeel.

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Corn-fed Har Cheong Chicken Slider 4.2/5

One of my favourite dishes for the night is the Corn-fed Har Cheong Chicken Slider ($28) drizzled with yuzu dressing, giving it a tangy kick. A crispy and tender chicken fillet is sandwiched between a soft and fluffy bun. I enjoy the textural combination of soft, fluffy, tender and crisp, all coming together in a delicious bite.

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Wok-fried Celtuce Stem 4.5/5

It is my first time trying celtuce stem, and I was surprised by how much I like it. The Wok-fried Celtuce Stem ($24) cooked in Szechuan dried chilli has a delectable sweetness and a delightful crunchy texture.

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Crispy Egg Noodle 4.2/5

Regulars can still look forward to perennial favourites and signature dishes on the menu. One of them is the Crispy Egg Noodle ($26) in chicken broth gravy. It even comes with fresh seafood such as prawns and fish slices.

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Chilled Homemade Coconut Pudding 4.8/5

Wrapping up our dinner is the Chilled Homemade Coconut Pudding ($15 per serving) with a scoop of vanilla ice cream. The pudding made from fresh coconut water is light and refreshing. It is just a perfect dessert to end the night. 

Note: This is an invited tasting.


Jia Wei Chinese Restaurant
Grand Mercure Singapore Roxy
50 East Coast Road
Level 2
Singapore 428769
Tel: +65 63405678
Facebook
Website
Nearest MRT: Dakota (CC Line), Paya Lebar (EW Line, CC Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

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]