JING

The entrance of JING at 50 Eu Tong Sen Street was almost unnoticeable and easily camouflaged by the white-washed walls on either side. Upon stepping over the threshold of the entrance, however, I was immediately transported into another era, resplendent with plush red cushions, dark wood furniture and samfoo-clad waitresses.

JING is cosily situated at the Old Tong Chai Medical Institution, rich with cultural heritage and old world charm. In recently refurbishing the place (previously ASIAN Restaurant and Bar), JING has managed to preserve the historic nature of its surroundings and yet infuse it with a touch of modernity, manifested in the cushions printed with the portrait of Lady Ching (the wife of Chairman Mao Tze Tung), the majestic fountain in the middle of the Courtyard and the quaint wooden platform that leads one into the restaurant.

JING serves signature Chinese cuisine, inspired by the best of classical Chinese epicurean delights, focussing attention to detail and refinement in food. The prologue in the menu promises that ‘every dish is a symbol of refinement’. My dining companion and I savoured a number of these signature dishes, and were overwhelmed by the experience.

The appetisers that we sampled were Fried Prawns and Macadamia Nuts Coated With Wasabi Mayo and Crisp Fried Beancurd Topped With Spicy Scallop Floss. The prawns were fresh and succulent and went extremely well with the specially created wasabi mayonnaise sauce. The macadamia nuts were a surprising and innovative inclusion, as one would usually expect to find cashew nuts in oriental cooking.

The beancurd sounded like an ordinary dish, but it was perfectly done. The beancurd was golden brown and crisp on the outside, yet creamy and silky on the inside. The delicate flavour of the beancurd was lifted and complemented by the scallop floss sprinkled liberally over the dish.

The next dish that arrived completely bowled over my dining companion and I. The Double Boiled Shark’s Bone Soup with Conpoy and Wintermelon arrived in a pretty ceramic bowl amid stones set alight in a sea of lilac flames. The effect was stunning. The creamy soup was rich and flavourful, and had no hint of fishiness that one would expect of a soup made with fish bones. It was wholesome and delicious to the last drop.

The main dish was Beef Tenderloin with Black Pepper Sauce and Dough Fritters, which was fragrant and very tasty. It was a typical dish that one would find in any Chinese restaurant, but re-invented by award-winning Chef Sam Leong by the addition of thinly-sliced garlic and dough fritters. I found the portion substantial and rather filling. The accompanying fried Dough Lattice which the beef was served on lent an added dimension and subtly enhanced varying textures found in the dish. This dish particularly impressed my dining companion, who is fond of neither black pepper nor beef!

The dessert of the evening, Tai Chi Cream of Pumpkin with Coconut Sorbet and Cream of Avocado with Latte Ice Cream, was remarkably interesting. The ‘Tai Chi’ in the name of the dessert was probably inspired by the way it was presented. The two contrasting coloured creams (one yellow and one green) were placed side by side in a wide dish and the small round scoop of sorbet/ice cream was placed in the centre of each flavoured cream, creating the illusion of a yin-yang symbol. There were other desserts of the house that were more familiar, such as cream of almond with papaya and tang yuan and double boiled hashima with American ginseng and red dates.

The dining experience left an indelible impression on both my dining companion and I, as it is rare to find a restaurant that combines both authentic Chinese fine-dining and modern western-style presentation, all in a setting that is charming and cosy. The soft lighting and dark lacquered wood furniture in JING cast a warm glow that created an intimate ambience, conducive to quiet conversation. Plans have already been made to return to JING, to sample more of its signature dishes!

Vivien Teng
Rajah & Tann

JING Restaurant
50 Eu Tong Sen Street
Singapore 059803
Tel: 6532 6006