Jing Hua Xiao Chi @ Palais Renaissance: The Classics Still SO Good!


Jing Hua Restaurant has been around for 26 years(!) and specializes in variations of Chinese Dumplings and an uncommonly-seen Chinese Pizza. A deep-fried Pastry in the shape of a pizza and stuffed with minced pork and chives – which were effectively fillings of the dumplings. It was also the first place when I tried and swiftly fell in love with Crispy Red Bean Pancake.

I have not been to Jing Hua in the longest time. On my last trip to the main-Neil Road branch years back, right after it went through a makeover, I found the dumplings a little lacklustre and uninspirational. Fast forward to the past Sunday afternoon, my family hit up the Palais Reinanssance branch and I am DELIGHTED to tell you all that their famed dumplings were BETTER THAN EVER.

That afternoon we ordered our collective weight’s worth of food as our love for Chinese dumplings were reinforced and strong! Not every dish on the menu was excellent but the stalwarts were stellar: Pan Fried Mixed Seafood & Pork Dumplings 三鲜锅贴 (addictive little nuggets. It was hard to stop at one or three!), Chinese Pizza 三鲜盒子 (solid pastry), and Mixed Seafood & Pork Dumplings 三鲜饺子 (healthier steamed dumplings but STUFFED with meat and so delectable). My one true love, Crispy Red Bean Pancake, went straight to my heart with the generous thick and sweet red bean paste contained by a doughy fried pancake.






They were in short, quite splendid.

New dishes (I never saw in the Neil Road branch pre-makover): long sticks of minced pork and green bean-stuff Fried Spring Rolls will see us return for more. Crispy Mixed Seafood & Pork Dumplings 三鲜饺子, fried version of the Mixed Seafood & Pork Dumplings 三鲜饺子 was equally as appetizing. Especially when the hot pork-broth bursts out when bit into. The little Rice Dumplings Balls filled with an assortment of Red Bean, Peanut and Sesame, made most of us happy campers.





There were some dishes we definitely won’t be ordering again: Noodle with Minced Pork & Soya Bean Sauce 炸酱面, Noodle with Sliced Pork & Sichuan Vegetable 搾菜肉丝面, and Green Vegetables. Them three were terribly under-seasoned and lacked “oomph”; we collectively agreed these dishes could be better. If I had to douse the noodles with the complimentary black vinegar, there is no point isn’t it? Still this ONLY meant the next time, we will skip them and have more room for the sublime stalwarts.



One of the best part of the Palais branch is the modern and fine decor. Located in Orchard Road but surprisingly quiet on a Sunday afternoon, I foresee being loads of visiting-friends to Jing Hua. It makes for the perfect respite from the hear outside and delicious grub, yeah can’t wait to plan my return trip!



And that Crispy Lotus Seed Pancake is next on my Jing Hua-bucket list! 🙂


Dim Sum Lunch at Peach Garden, OCBC Centre

A delicious and luxurious traditional Chinese-Cantonese lunch at Peach Garden Fine Dining this afternoon.

We started off with cubes of Roast Pork Belly with Mustard sauce on the side.


Steamed Creamy Custard Bun


Hot salted egg yolk custard oozed out of the bun


Long Deep-fried Spring Roll with Crabmeat and Salted Egg Yolk and Deep-fried Bean Skin Roll with Seaweed
Deep-fried (Bo Lo) Roll with Pineapple, Cheese and Prawn
Steamed Shanghai “Xiao Long Bao”
Steamed Siew Mai with Phoenix Prawn. Divine.
Deep-fried Wasabi Prawns with Salad Cream from the À la carte menu
Then we ended the delicious meal with a simple but fragrant Stewed Ee-fu Noodle with Chinese Straw Mushrooms