Several highlights in the ala carte menu include the Curly Kale Soup ($20) which is made from blending the superfood, kale, into a soup and then paired with braised crab meat and bean curd. As for the new dim sum menu, it includes a variety of handcrafted innovative dim sum such as the aesthetically pleasing Jia Wei Butterfly Pea Har Gow ($7.80 for 3 pcs) with prawn filling, Australian Scallop Pea Flower Rice Roll ($8.80) and Wok-fried Daikon Cake with XO Sauce ($10), another classic dim sum dish that has the umami-ness from the XO sauce. One of the highlights of the evening has got to be the Crispy Local Soft-Shell Crab with Ice Plant ($22), a dish that was wiped clean due to its refreshing flavours from the yuzu dressing and burst of sweetness from the ume infused tomato.

Other favourites and signature dishes that are available in the menu include the Wok-fried Wagyu Beef Cubes ($48) in black garlic sauce and asparagus, Wok-fried Celtuce Stem ($24) with Szechuan dried chilli for that tinge of spice and to round up the savouries, the Crispy Egg Noodle with ocean gems such as sliced fish and prawns cooked in a chicken broth gravy ($26). What better way to end the meal than with the Chilled Homemade Coconut Pudding ($15) that contains a scoop of vanilla ice cream.
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✨ Jia Wei Chinese Restaurant
📍 50 East Coast Road, Grand Mercure Singapore Roxy, Level 2, Singapore 428769
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