15 December, 2008

Jia Wei Chinese Restaurant @ Grand Mecure Roxy Hotel

Tucked behind the bustling bus stop opposite Parkway Parade lays Grand Mercure Roxy Hotel – and located at level two of what used to be a Thai restaurant is now Jia Wei Chinese Restaurant, opened in December 2007.

Honed by Master Chef Lee Tuck Seng, that brings with him wealth of culinary experience, including Gold Award in the FHA International Salon Culinaire, Jia Wei offers a modern and exquisite dining experience with a touché of traditional home-cooked fare. With that in mind, it is hardly surprising that Jia Wei is offering a Special Asian-themed Christmas menu and HFB is pleasantly glad when he received an invite from the hotel to sample their $78++ per pax Christmas Glow Menu and the $98++ per pax Festive Cheers Menu.

The complimentary Roasted Walnut with Sesame was pretty enjoyable – perhaps all of us were hungry due to the late lunch but it was finished up within minutes.

What’s a Christmas meal without Turkey – and thus lunch commenced with the Festive Turkey, Ham and Fresh Fruits Salad for both sets. HFB is not a big fan of turkey having bad experienced with them and Jia Wei’s version is not going to change my opinion any sooner. Now don’t get me wrong here – the turkey was juicier than most I have tried before, but it was the Wasa-mayo that did it this time round. The pairing just didn’t taste right – with the Wasabi too overbearing, but thankfully the fruit salad offered a much-welcomed reprieve.

If turkey is a must during Christmas, then equivalently, Shark’s Fin is a must during all festive Chinese celebration meals. The Christmas Glow menu offers the Superior Shark’s Fin Soup with Conpoy. A generous slab of Shark’s Fin was offered but HFB found the broth to be a little lacklustre from usual – even a dose of vinegar and dash of pepper didn’t help.

However, the Jia Wei Superior Shark’s Fin Soup in Hot Stone Pot was definitely the highlight of the day.

Unlike the former, this version came piping hot when served and the broth was inspiring and robust with flavours. The superior fins also aided to the consequence – and this dish alone is worth half the menu’s price.

While the Pan-fried Fillet of Pork Spare-rib with Special Sauce from the Christmas Glow menu came nicely plated, it tasted just like normal sweet and sour pork. It wasn’t bad – it just didn’t impressed me much.

However, none of that can be said for the Grilled Special Rack of Lamb with Chinese Wine (Festive Cheer Menu). This is the other dish that is worth the other half of the menu price. The essence of the Chinese wine is captured and fused nicely with the lamb, which essentially ridded the meat of the gaminess, piquant smell – that most people gets turn off with. Not forgetting the thick jello of fats that streaked right above the meat – simply OMG divine!!! In fact it was so damn bloody good that when it gets to the bone, HFB, without hesitation, threw all his dinning etiquette aside and started using his fingers to tear the meat off its rib *shy*.

When it came to the vegetables, HFB was slightly mixed when the Braised Dry Scallop With Sea Cucumber And Bamboo Piths (Christmas Glow Menu) was served. On one hand, one should be glad with the generous serving of scallops scattered all over it, on the other, noticed the word “scattered” was used – the presentation was less than ideal – not only the scallop, but the vegetables were disarrayed and no bamboo piths were to be seen. Although it didn’t look appetising, it did taste pretty good – the vegetables were really fresh, even as the starchiness of the gravy began to set in.

The Braised Bai Ling Mushroon With Broccoli from the Festive Cheers Menu had similar gravy, amidst serving portion differs. The Bai Ling mushroom, a rare species of edible mushroom that originates from the desert of China, had a very nice chewy texture with just a hint of woody taste. Once again, due to the cooking method, the flavours were trapped nicely within the mushroom. This is definitely a dish that all mushroom lovers would like!

Both sets happened to share the same noodle dish – Homemade Noodles with Prawn And Conpoy. The trick to really enjoy homemade noodles is plainly to slurp it finish as quickly as possible, like a Japanese to ramen, so that one can fully appreciates the texture of the noodles – any delay and chances are the noodles will turn soggy. The prawns were excellently executed – deep fried over hot boiling oil before having the gravy poured over – it was succulent! Although one might find the gravy blander, HFB thought having a third dish with starchy gravy was a little excessive.

Thankfully, the deserts were good – the Chilled Mango Pudding (Christmas Glow menu) was everyone’s favourite – it tasted good and was captivatingly decorated with dried fruits of many colours traditionally of Christmas.

Although HFB is not one to take to sourish lemon sorbet, he has to commend the Chilled Lemon Jelly from the Festive Cheers Menu. The mild sweetness of the jelly complements really well with the intense sorbet and within spoonfuls, one’s palate is instantaneously cleansed.

So what are you waiting for – both menus are available from now till 4 Jan 2008 and come with a complimentary glass of red/white wine.

And as if that is not good enough, the restaurant is also giving a 30% discount, valid from Monday to Thursday (except eve of PH and PH).

Level 2, 50 East Coast Road, Roxy Square
Singapore 428769
Call 6340 5678 for Reservations

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Keane and Shu Ling for their generous hospitality.

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red fir said...

Why was it "hardly surprising to HFB when he received an invite from the hotel" to sample the Christmas menus?...You expected the invite?

Anonymous said...

nice review. busy with work eh? so long then write. haha. i've link you on my post :)

His Food Blog said...

ice: Pardon me, it must be my bad English, and who else but you to pick on it. Heh!

The hardly surprising refers to the "Special Asian-themed Christmas specials" since Jia Wei is a modern restaurant serving traditional food - East vs West - does that helps?

lic: Haha, yeah work has been pretty hectic. ;)

red fir said...

Your sentence structure is still very wrong...I can't quite figure. Until now, my take is still "you are not surprised that Jia Wei invited you."

His Food Blog said...

Er ok. I cannot help it if you insist - I see no need to explain any further.

But you should learn to read the full sentence next time. Heh :P

red fir said...

I did. That was why I said your sentence structure is wrong and I believe I'm a better position to say this.

His Food Blog said...

Er ok, I hear you.

So how would you suggest the sentence to be re-written as since er you are in a better position?

fuzk said...

With that in mind, it is hardly surprising that Jia Wei is offering a Special Asian-themed Christmas... blah blah and HFB is pleasantly surprised... blah blah


Me likey your friend Ice already. :P :D

His Food Blog said...

Ok boss - edited as suggested!

Thanks for the constructive comments. :)

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