Restaurant JIE brings the bold flavours of summer to its latest sets, innovating inspirations that span the taro puffs of Hong Kong to the Xinjiang-style spiced lamb of the Silk Road.
This is the restaurant's third menu of the year: Shaoxing chicken congee with abalone; ling zhi soup with a bounty of herbs and Ipoh-cultivated Chinese violets; almond panna cotta with in-season lychees, and much more.
Seafood enthusiasts, swoon over Hokkaido scallops with caviar and coconut milk, market-fresh white pomfret fish jus rice, and lobster with cauliflower flan and blue swimmer crab crustacean sauce.
Precise wine pairings beckon for this borderless Chinese culinary voyage, from the Boris Champy Bourgogne Hautes-Côtes de Beaune Elévation 382 to the JJ Prüm Bernkasteler Lay Riesling Auslese.
Reimagining everything from dim sum to choy sum, this menu is available through 27 September 2025. Reservations are required at least two days in advance.
