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Price vs quality
2016-06-26 217 瀏覽
Food was standard. But the price was too steep.. they have 3 set menus but didn't bring out the set menu initially then when they brought out the set menu they gave us the 600+ one and not sure how when the bill came out it was worth 900+!
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Food was standard. But the price was too steep..
they have 3 set menus but didn't bring out the set menu initially then when they brought out the set menu they gave us the 600+ one and not sure how when the bill came out it was worth 900+!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$150
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I'm surprised why it can't be found in food column
2015-09-11 160 瀏覽
 I have been trying to find good and inexpensive Chinese cuisine in Singapore but sometimes you're just running out of choice if you're not going to Imperial Treasure group of restaurants in Orchard.Jia Wei is a new discovery and if we call it a hidden gem it could be fully justified.  We tried some traditional dish like clay pot salted fish with tofu the taste is great and the size and texture of tofu is just right where you could taste the sauce and the silkiness of tofu.  Just that salted fis
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 I have been trying to find good and inexpensive Chinese cuisine in Singapore but sometimes you're just running out of choice if you're not going to Imperial Treasure group of restaurants in Orchard.

Jia Wei is a new discovery and if we call it a hidden gem it could be fully justified.  We tried some traditional dish like clay pot salted fish with tofu the taste is great and the size and texture of tofu is just right where you could taste the sauce and the silkiness of tofu.  Just that salted fish could hardly be found in the clay pot.


梅菜芥蘭 is fantastic as you could see the chewy part of kale have been removed and only the young and tender parts are served.  Sometimes it could not be found even in fine dining Chinese restaurants.  It's just that the 梅菜 is not good enough.  It shouldn't be related to the way how it is cooked but the ingredient is just not good enough as you could taste a little bit more sweetness from it but anyway it's just not very good it's still quite good.

Soup of the day is great and it's of truly Cantonese style.  Personally I don't like very herbal taste but instead the time spent on cooking the soup is more important.  We had the lotus root with pork soup and it's a good surprise.

Service is great and the waitresses really know what you want as I really hate telling them in every detail - as nowadays even robots are with AI and they could learn from experience.  If robots could do it why we need human beings as waitresses?!

In general we're very satisfied with the dishes and we will come again.
Salted fish diced chicken vegetable and tofu clay pot
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Meicai Kale 梅菜芥蘭
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Soup of the day lotus root with pork ribs
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Salted fish diced chicken vegetable and tofu clay pot
Meicai Kale 梅菜芥蘭
Soup of the day lotus root with pork ribs
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Dim Sum Lunch
2013-05-06 124 瀏覽
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
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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 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.
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* 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.
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* 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.
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 * 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.
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 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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-05-05
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Dinner for Four
2013-03-24 59 瀏覽
Jia Wei is an elegant dining room with neoclassical decor located on the first floor (Level 2) of Mercure Roxy Hotel.The restaurant was half full when we dropped by for dinner on Saturday night.We were shown to our table by a China born waitresses who served us after a manager/supervisor had taken our orders.Here's what we had based on the order the dishes were served:§ Cabbage with bamboo pith poached in shark cartilage broth ($22++) - this was a light and wholesome dish but a little too bland
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 Jia Wei is an elegant dining room with neoclassical decor located on the first floor (Level 2) of Mercure Roxy Hotel.

The restaurant was half full when we dropped by for dinner on Saturday night.

We were shown to our table by a China born waitresses who served us after a manager/supervisor had taken our orders.

Here's what we had based on the order the dishes were served:

§ Cabbage with bamboo pith poached in shark cartilage broth ($22++) - this was a light and wholesome dish but a little too bland for our tastes. It would be better if baby cabbage had been used instead of long cabbage (bok choy). Had the broth been simmered longer, it would have been more concentrated and flavorful.

§ Sauteed prawns with pumpkin sauce ($28++) - a small serving but the medium sized prawns were fresh and crunchy. However the taste of the pumpkin could barely be detected. The addition of saffron and thinly sliced birds eye chilli distracted from the fresh and creamy flavour of the prawns and sauce respectively. Too spicy for fine Cantonese cuisine.

§ Roast Duck ($24++) - This was very delicious, succulent crispy skin covering tasty tender meat that was roasted to perfection. The homemade plum sauce complemented the sliced duck very well.

§ Steamed Live Crab with Egg White & Chinese Wine ($38++ for two Indonesian crabs). The highlight of our meal, both crabs were very fresh and their flesh was nice and firm. The crab juices melded well with the egg white custard, with Chinese wine lending the X factor. The custard was smooth and silky, perfect with piping hot rice. Two thumbs up for this dish.

The food was good but apart from the crab, the other three dishes were not exceptional. We would only order the Roast Duck and Steamed Crab again. While we had a waitress assigned to us throughout our dinner, her service was lacklustre and below par. Three of the four dishes were placed on the table without serving spoons and we had to ask for them. The manager/supervisor had to prompt her before she changed our soiled plates. Most of the time she was staring into space and we had to approach her to refill our empty tea cups. A new staff would usually be attentive to diners' needs even if she lacked the experience. And an existing staff at a fine restaurant should not forget the serving spoons.

We will return for the lip-smacking & finger-licking-good crab, but not the half-hearted service.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-03-23
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Dim Sum Part 2
2011-12-30 69 瀏覽
The xiao long bao is very juicy. One bite and the entire soup comes spilling out. Have to eat it while steaming hot. The meat is soft and easy on the throat. ($4.80)Chicken feet has always been my must have dish whenever I visit a dim sum restaurant. I heard that this is the dish to eat if you want more collagen Anyway, I like how soft the chicken feet is being cooked. Just put into the mouth and the bones come out easily. ($4.60)Didn't really like fried bean curd skin because I always tho
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 The xiao long bao is very juicy. One bite and the entire soup comes spilling out. Have to eat it while steaming hot. The meat is soft and easy on the throat. ($4.80)
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 Chicken feet has always been my must have dish whenever I visit a dim sum restaurant. I heard that this is the dish to eat if you want more collagen
Anyway, I like how soft the chicken feet is being cooked. Just put into the mouth and the bones come out easily. ($4.60)
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 Didn't really like fried bean curd skin because I always thought they are normally too salty. However, this dish came to be quite different. Crispy on the outside and soft as well as chewy on the inside. Best part is that the saltiness is not present. ($4.20)
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 Har gao deep fried. Quite different from what I used to have in other dim sum restaurant which normally come steamed. This item is probably deep fried before steaming. Quite a unique way of presenting. ($4.80)
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 Didn't taste the sharks fin at all. I didn't even know that this dish contains sharks fin until the bill came. ($5.00)
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 The total bill for the 6 of us came up to $145 which of course the most expensive dish went to the BBQ meat combination plate which was $40.00. The service was really fantastic. The dishes were served slowly but the waiters would attend to us by topping up our teacups or taking orders in a flash.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2011-12-26
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30日內同一位會員在同一間餐廳提交的食評
Dim Sum Part 1
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Dim Sum Part 1
2011-12-29 28 瀏覽
A friend of my friend recommended this restaurant saying that they have very nice dim sum. Instead of having western food every Christmas, we decided to go for dim sum and this restaurant was selected. Not difficult to find, just take the escalator from the hotel to the second floor and you will be greeted by the entrance. The pickles is quite interesting. It's a little sweet and there's beancurd cube in the dish. Not sure why the peanut is there but the beancurd and long beans taste superb.
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 A friend of my friend recommended this restaurant saying that they have very nice dim sum. Instead of having western food every Christmas, we decided to go for dim sum and this restaurant was selected. Not difficult to find, just take the escalator from the hotel to the second floor and you will be greeted by the entrance.
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 The pickles is quite interesting. It's a little sweet and there's beancurd cube in the dish. Not sure why the peanut is there but the beancurd and long beans taste superb. ($3.00 compulsory dish)
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 The century egg porridge is very thick and quite filling for a small bowl. One bowl actually feeds one but because we wanted to try and eat as many dishes as we can, we decided to order only one bowl to be shared with 3 pax. ($6.00)
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 This is the most expensive of the lot. There's duck, roast pork, char siew. This picture is taken before we started eating so that's basically the entire plate. Cost $40. I don't find anything special about the meat at all except that maybe it's a little too small plate for that price.
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 Too much flour. If I don't remember wrongly, this dish cost $6.80. Not my preference.
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 This is normal. Like what you can find in the hawker centre. Nothing fantastic. ($4.20)
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 Another overpriced item. This dish cost $14.00. When it was served, it looks exactly like the fried carrot cake you find in hawker centre. Taste exactly like that too.

More dishes in Part II.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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慶祝紀念
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相關食評
30日內同一位會員在同一間餐廳提交的食評
Dim Sum Part 2