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2013-05-06
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Jia Wei 家味 is a pleasant dining hall for lunch as the tables are spaced further apart than most Chinese restaurants and its clientele comprises mostly adults or families with older rather than noisy young kids. This makes the restaurant conducive to private conservations as the staff were unobtrusive if rather inattentive, in the sense that you've to ASK for serving spoons and for soiled plates to be replaced.We had dim sum and fried carrot cake with XO sauce for lunch. The steamed dim sum fared
We had dim sum and fried carrot cake with XO sauce for lunch. The steamed dim sum fared better than the fried items. Here's what is worth ordering:
* Steamed Shrimp Dumplings 笋尖虾饺
The dumpling skin was thin but resilient, encasing not one but two fresh and succulent prawns. Excellent take on a classic dim sum item.
* Crab Roe Siew Mai 蟹皇烧卖
Unlike your regular siew mai containing mostly pork, this is Jia Wei's unique creation of ultra thin wanton skin encasing shrimp and lots of crab roe with just a teeny bit of pork. Sinful in terms of cholesterol levels from the crab roe but oh so good.
* Four Treasure Siew Mai 四喜烧卖
A work of art, it is almost too pretty to be eaten. Below the colourful diced mushroom, carrot and bell peppers is a tiny minced pork patty with plenty of chopped chives. Another of Jia Wei's signature creations not found elsewhere.
* Scallop Rice Rolls 带子肠粉While the rice flour noodles are a trifle thicker than your usual cheong fun at Canton Paradise or Imperial Treasure, each roll contains two whole scallops. Sublime.
Six types of dim sum, carrot cake and vegetables shared amongst three adults, with the bill at less than $27 nett per head. Not cheap but the quality and nifty handiwork by their dim sum chef made it worth the money. Post
