Jing Hua Opens New Outlet at Palais Renaissance
Jing Hua opens their third branch at Palais Renaissance in November. Established in 1989, Jing Hua first opened doors at “Qun Zhong Eating House”. Started by Singaporean couple, the flagship was one of the first occupants at the shophouses along Neil Road. They opened their second outlet along Rochor Road 2 years ago. Today, the reins have been passed on to the han’s eldest son, Guo Guang. In its bid to evolve with the times while honouring its humble heritage and roots, Jing Hua’s new outlet continue to offer signature Jing Hua creations but in a modern dining ambience.
To start off the meal, the menu features a variety of homemade dumplings to share. Their Little Juicy Steamed Meat Dumplings ($5++ for 4 pieces, $8.80++ for 8 pieces) is served in very delectable pockets stuffed with minced pork and flavourful broth in super delicate skin.
No matter if you are eating it piping hot or waited for it to cool, the skin sticks to your chopsticks and any huge movement will easily break the very delicate skin and cause your xiao long bao to be soupless (considering I am pretty good with my chopstick skills). I would prefer the skin to be just a tiny bit more tender and the soup within the xiao long bao to be more tasty. We also ordered Black Pepper Beef Soup Dumplings ($5.50++ for 4 pieces) which needs more strength and kick.
Another signature dish includes Noodle with Minced Pork & Soya Bean Sauce ($6.80++). The restaurant’s version of Beijing specialty zha jiang mian takes on a lighter note with soybean sauce. For someone like me who loves to a stronger flavour, this is too bland.
However, I enjoyed their Chinese Pizza ($10.80++), pan-fried dough filled with seafood, minced pork and chives, inspired by the traditional Chinese-style pancake he zi. The thickness of the skin is acceptable, and the fillings make it a really tasty pancake.
Ordering a plate of Chinese Pizza makes my satisfaction level reach the peak. But when we tried Boiled Mixed Seafood and Pork Dumplings ($9++ for 10 pieces) and Pan Fried Mixed Seafood & Pork Dumplings ($9.50++ for 10 pieces), the diminishing returns start to come in. Using the same fillings but with different skin and cooking methods, I am having a bit of dumplings overload.
For dessert, have a comforting bowl of Sweet Osmanthus Flower Rice Ball Soup ($4++), which comes with a refreshing Osmanthus-infused soup with glutinous rice balls filled with peanuts, red bean paste, lotus and walnut paste, and black sesame.
Also don’t missed out the Crispy Red Bean Pancake ($10.50++), a pan-fried snack prepared ala-minute with fragrant notes from sweet red bean filling. Wished it was more crispy and thin.
The bar stocks a broad variety of beverages selected to complement Jing Hua’s signature chinese treats, from premium Pu’er tea (try their 1999 Chen Nian Da Ye Ripe Pu’er tea at $18++ a pot) to Chinese Shao Hsing wine and Baijiu, world-class German beers to international whiskies and cognacs.
Jing Hua probably have a great fan base as it offers home-style dishes where Chinese families would cook at home. But I really can’t help but to compare their xiao long bao with bigger brands in the market. For such a huge space they have in Palais Renaissance, I was hoping to see a greater variety of dishes being offered in the menu.
Jing Hua Restaurant
Address: Palais Renaissance #B1-04/05
390 Orchard Road Singapore 238871
Tel: +65 6733 8231
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