To commemorate Singapore’s 55th Birthday, they are offering a 30% discount for their Lunch and Dinner a la carte menu for both dine-in and takeaway/delivery (with free delivery for orders above S$50).
On top of that, dine-in customers with a spending above S$100 per table (after the 30% discount, so approximately a S$150 spend) will get a free Signature Peking Duck (priced at S$55++ on their menu). Takeaway/delivery customers with a similar minimum spending of $100 (after discount) will get a the Signature Roasted Duck (priced at S$68++) instead of Peking duck, because it travels better than the Peking duck which really needs to be a dine-in experience.
On top of that, dine-in customers with a spending above S$100 per table (after the 30% discount, so approximately a S$150 spend) will get a free Signature Peking Duck (priced at S$55++ on their menu). Takeaway/delivery customers with a similar minimum spending of $100 (after discount) will get a the Signature Roasted Duck (priced at S$68++) instead of Peking duck, because it travels better than the Peking duck which really needs to be a dine-in experience.
We got to try the Roast Duck (above): crispy skin, juicy meat and good marination. Excellent sauce. I'm tempted to come back and try the Peking duck.
Apart from this, Jia He is also offering a Dim Sum Brunch Cum Hi-Tea every weekend that all customers can enjoy a variety of dishes ranging from handmade Dim Sum, desserts and even Roasted Peking Duck for just from just $20.80++ (Min 4 Pax). There are three sessions in total: 10.45am to 12.45pm, 1.00pm to 3.00pm and 3.15pm to 5.15pm.
Again...tempting!
Let's take a look at some of their a la carte dishes.
Among the appetisers, we tried a sample portion of the following:
Foreground: Sautéed Stuffed Button
Mushroom with Truffle Sauce (S$14 for six pieces) - everybody loves these and not surprisingly. This marvellous meatball is such an umami bomb and has a gently bouncy texture.
Middle: Sautéed Crab Legs with Spices (S$14 per order) encrusted with a beautifully spiced batter that's so airy and crispy. I think this would work even better with soft shell crab or something you can just simply crunch right through without meeting inedible shell.
Background: Steamed Bak Kut Teh Xiao Long Bao is one of those creations that make you think, "Why didn't someone do this before?" It makes sense. The broth in these dumplings is enhanced with herbal notes that we love so much from bak kut teh. The auspiciously bright red skin is dyed naturally using beetroot juice.
One of the highlights here is the Double-boiled Chicken Soup Stuffed with Pig Maw, and Sarawak Pepper (S$138++ with Shark's Fin; S$118++ without). This has been double-boiled for hours, and the texture of the pig maw is perfect (not too chewy, not too soft). The thick, rich broth screams collagen and tastes almost like shark cartilage soup; it's so enjoyable to the very last drop.
One of the highlights here is the Double-boiled Chicken Soup Stuffed with Pig Maw, and Sarawak Pepper (S$138++ with Shark's Fin; S$118++ without). This has been double-boiled for hours, and the texture of the pig maw is perfect (not too chewy, not too soft). The thick, rich broth screams collagen and tastes almost like shark cartilage soup; it's so enjoyable to the very last drop.
Wok-fried Live Prawn with Garlic and Shallot (S$28++, small)
This was the other dish we really liked. It's not doused with a syrupy sweet sauce, as is common in many Chinese restaurants. The chef tosses these prawns in a premium oyster sauce that is extracted from fresh oysters, and infuses the dish with wok hei that you can almost see from these shiny, crispy shells. Oh, and the prawns are semi-butterflied from the head to belly, so it absorbs more of that savoury sauce.
Deep-fried Sea Perch with Lemongrass and Pepper (seasonal price)
You can choose different kinds of fish and match it with a preferred cooking style. The sea perch is nicely fried but we wished there was more of the sauce. The fruit garnish may differ from day to day; we suggested pineapple as a consideration.
The other dish that piqued my curiosity is the Crispy Hor Fun with Seafood and Egg Sauce (S$28, small). This is usually a communal dish, but served in an individual portion here.
Watch it sink!
Crispy Hor Fun now coddling in delicious sauce. More warm sauce is always good, and would make the hor fun sink faster. Add a dash of black vinegar and change the whole sensation!
Chilled Black Glutinous
Rice with Ice-cream (S$7 per order)
Ringed by a circular wall of firm coconut jelly, the pool of pulut hitam (black glutinous rice) pairs well with the vanilla ice cream.
Their mooncakes (handmade by the chefs) are on sale too, until 1 Oct 2020. The "wu ren" (mixed nuts and ham) has macadamia! See https://shop.jiahe.com.sg/
1 Farrer Park Station Rd,
#01-14/15/16 One Farrer Hotel Connexion,
Singapore 217562
Contact Number: +65 6694 8988 / +65 6694 9466 / +65 8870 8988
Email: info@jiahe.com.sg
Instagram: https://www.instagram.com/jiaherestaurant/
Operating Hours
Lunch Daily
Daily: 11am – 3pm daily (a-la-carte)
Dinner Daily
Daily: 5.30pm – 10pm
(a-la-carte)
Weekend & Public Holiday [Buffet]
3 Seating: 10.45am / 1pm / 3.15pm
Many thanks to Jia He for the invitation and hospitality
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