Food always tastes better when eating with family and this cannot be more true during Lunar New Year, which starts in February, but at Jia He Chinese Restaurant and sister establishment, Jia He Grand, you can tuck into a feast over 35 days, starting from 21 January 2024.
There are a range of Lunar New Year sets starting from $1,088++ (for 10 persons) at Jia He Chinese Restaurant, as well as shorter menus available for lunch. Both restaurants pride themselves in serving up classic Cantonese dishes together with new innovative creations.
Geek Fact #1: The Lunar New Year is strongly associated with the Chinese, but there are also celebrations in various other parts of Asia on the same day. In Vietnam, Tết, short for Tết Nguyên Đán (‘Festival of the first day), is the most important celebration in Vietnamese culture as it celebrates the arrival of spring. Seollal, a traditional festival and national holiday in Korea, marks the first day of the Korean Lunar Calendar. Meaning “Year of Age”, it is one of the most important traditional holidays for ethnic Koreans and also the date when Koreans grow a year older.
Looking to impress your family, or score a business deal? Or even if you simply want to feast like the Dragon King, the Jia He Exquisite Star ($2,688++ for 10 persons), available at both Jia He Chinese Restaurant and Jia He Grand is one to consider because some of the dishes here are not the common ones found in almost every other Chinese restaurant in town.
Start off with a customary yu sheng via the Jia He Prosperity Five Auspicious Blessings “Yu Sheng”, which is bound to toss prosperity your way (and towards your belly) with its premium ingredients – roast duck, abalone, fish maw, sea cucumber and fresh salmon belly. Unlike other yu shengs in the market, this variation is packed with a little heat and not overly sweet. The secret sauce used is an in-house secret concoction, and the hint of pretty mild heat and citrus flavour notes make this dish the perfect “appetite opener” (开胃). A non-spicy version can be requested.
A heavyweight in the menu would definitely be the Double-boiled Buddha Jump Over the Wall with Red Ginseng. Simmered for six to eight hours, there is richness to the soup in contrast to a broth or consomme. The Korean Red Ginseng gives the soup an added dimension and a very pleasant mouthfeel, unlike the strong herbal notes we generally associate American or Chinese ginseng with. Together with premium ingredients like sea cucumber, fish maw, dried scallop and unbleached shark’s fin, the soup is served three ways – the first serving consists of shark’s fin and fish maw, where you would be served a solid piece of the fin instead of a scoop of loose strands of shark’s fin to relish in. The next serving comes with the sea cucumber and a big, fat, juicy mushroom. As for the third and final serving, it actually appears later in the meal!
Geek Fact #2: Consumption of shark’s fin remains contentious and some hotels and restaurants in Singapore have removed it from their menus. Still, there are consumers who believe that it is a delicious delicacy, an aphrodisiac, and/or has medicinal or nutritional value, which means it is still in demand in some F&B establishments. While demand for shark’s fin has led to the death sharks globally, it is important to note, and statistics have also shown, that accidental bycatch is also a key contributing factor as well. In Southeast Asia, 72% of assessed shark and ray populations are in decline, with fisheries as the primary threat. There are other species that need our protection as well.
Because this is the Year of the Dragon, the “underwater dragon” aka lobster is included in this menu. The Steamed Australian lobster with Sea Urchin in Egg White and Chinese Wine looks as good as it tastes. Before it’s dished out, whisky in a ladle is lit and poured over the dish. The flambe is not just there for tableside flair as it adds some smokiness to the dish, without the lingering flavour of alcohol.
By now, your palate would be on overdrive, savouring all the strong flavours. The next dish, Poached Sliced Spotted Garoupa with Wild Mushroom and Superior Lobster Soup, is a great re-set for the tastebuds. The fish is filleted into chunky slices (no bones, no fighting over who gets which part), and the dish is cooked tableside. The spotted garoupa is fresh, so the slices are tender and tasty. The lobster broth ties the dish together with flavours of the ocean, and the wild mushroom compliments with its earthy notes. The lobster shell from the previous dish is used to make the broth, minimising waste in the kitchen.
Remember how the soup dish is intended to be served in a third way? The prized contents of the soup makes a grand appearance in the Roasted Suckling Pig with Australia Three Head Abalone Fried Rice with Yam and Sakura Shrimp and it’s a mouthful in more ways than one. The roasted suckling pig is cut open tableside where it reveals the abalone, with the rice, neatly arranged underneath. There are 10 whole abalones, packed full of flavours from simmering in the soup – one for each guests – so no need for knives to come out. Long grain rice, not glutinous rice, is used, which makes the rice light and fluffy, to be paired with the “heavier” sauce and meat. To help cut through some of the oil and strong flavours of this dish, a tomato, which has been soaked with dried plums is served alongside as well, providing a mid-meal refresh. Pro tip: Remove the skin from the meat first and enjoy it while it is still hot and crispy!
Geek Fact #3: Three Head Abalone does not mean the abalone has three heads! In fact, head count refers to the number of abalone that make up one catty or 600g. Hence, the larger the number, the smaller the abalone. However, as it is believed that consuming abalone will bring forth good fortune and a year of abundance, there are some who would opt for more “heads” of the abalone to signify an (even more) abundant year ahead.
Ever find yourself experiencing an internal struggle when it comes to ordering dessert? If you should get a hot or cold dessert. Fret not. This Jia He Exquisite Star set comes with both a hot and cold dessert! Don’t hesitate and pop the Daifuku Filled with Mandarin Orange and Cream in your mouth to avoid a messy situation as the juices of the mandarin orange will burst out. For the hot dessert, the Bird’s Nest Ginseng Xiao Long Bao, is best enjoyed with alternating bites of the “xiao long bao” filled with bird’s nest and the Ginseng shot. It’s a match made in palate paradise.
Both restaurants will also offer Lunar New Year a la carte options and a specially curated dim sum menu during this period. If you prefer to enjoy these delights at home, Jia He also offers takeaway set menus for self-collection or delivery.
Summary: The food at Jia He delivers the flavours of classic dishes and at the same time reimagined to incorporate modern, innovative notes. With a no-added MSG policy and dedication to using the freshest ingredients, each dish has also been carefully developed to bring a myriad of flavours and textures. The menu/dishes highlighted here provide a glimpse of the standards, quality ingredients and masterchef-esque cooking that Jia He wants to achieve across its entire menu, so if you’re looking for a Lunar New Year feast or a dim sum party, check out Jia He!
Linette lives by the philosophy “You are what you eat”, and loves finding out about the ingredients that go into a dish. Needless to say, she builds her trips around food, and is always on the hunt for that food cart, hole-in-the-wall joint or Michelin-worthy restaurant.
Si Jia
Natalie
