I first know about Jia Wei through reading other people's food blogs. From my memory, I remembered a lot of good things were mentioned about their Dim Sum.
So this afternoon, we are here to try out their Dim Sum before visiting 112 Katong mall. Ordered the Chinese Tea (S$6 for 2 people).
We were served Candied Walnuts (S$3). Even though they are located in the mid range Mercure Hotel, but the plates they used were still a respectable Narumi plate.
We ordered the Baked Mini Egg Tarts (S$4.20 for 3) last but it came before everything. We were very pleased with how buttery the crust were. The eggs were smooth and not too sweet, and it was still warm as it just came out fresh from the oven.
The same could not be said about their Steamed Prawn Dumplings (S$4.80 for 4). The skin on the Haw Gow were too thick, but they were generous with the prawns.
The service staff recommended to us the Jia Wei Boiling Super Sharks Fins Soup (S$56 for 1 serving). It was a big boiling pot, and I think it should be shared among 2 diners. Taste okay, but pity that the sharks fins used here is not of the best quality.
We also ordered the Old Cucumber Soup (S$12 for Soup of the Day). Find it quite ordinary, and given the price I don't think I will be ordering their Soup of the Day anytime soon.
The Siew Mai (S$4.80 for 4) was quite good. Chunks of pork and shrimps without too much flour.
The service staff also tried to push the Steam Xiao Long Bao (S$4.80 for 3) to us. We listened to her and it was a good choice. The Xiao Long Bao here was much better than those at Ding Tai Fung.
Another of their signatures is the Deef Fried Beancurd Skin with Pork and Crab Meat (S$4.20). Jia Wei's version was chokeful of ingredients. Crispy on the outside and juicy in the inside.
The Lor Mai Gai (S$4 for 2 small servings) are really tiny. Found some dried scallops inside the rice. Pretty good, but wished they were bigger.
50 East Coast Road,
Grand Mercure Roxy Hotel