Restaurant JIE ushers in 2026 with new maestros, chefs Lee Kook Siong and Ooi Poh Kuan, bringing over 30 combined years of career experience.
JIE's latest sets reimagine everything from Cantonese to Teochew influences, spanning Hong Kong to Hangzhou, now through the end of February.
Congee is slow-cooked with Sarawak heirloom Adan rice, gentle with ginger and a gelatinous braise of sea cucumber to smoothen the chicken broth.
Sabah jellyfish flower springs up with sweet Hokkaido scallops, lightly finished with Sichuan pepper oil, uplifting instead of numbing.
Ham sui gok is reinterpreted as duck beignet, seasoned with five-spice and pine nuts, paired with citrus jelly and XO sauce for bright, savoury accents.
Double-boiled free-range chicken soup is clear and comforting with house-crafted tofu flower, Jinhua ham, morel mushrooms, prawn paste and water chestnuts.
Norwegian halibut evokes Teochew steamed fish, with pickled vegetables and fino sherry for tang with nutty undertones.
Free-range chicken leg is cold-smoked with pu erh tea, briny with caviar, while Australian wagyu beef is enriched with a black bean glaze and truffle-infused jus, buoyed by kale and a garlic emulsion.
Australian broccolini borrows inspiration from Hong Kong chives, stir-fried with sakura ebi, pickled radish and cashews.
Noodles showcase iberico pork with scallion oil on Inaniwa udon, tackling Hangzhou flavours, while slipper lobster pao fan surfaces in prawn broth with three kinds of organic rice, crispy and steamed.
Dessert tempts with a modern take on Teochew taro, soothing with shallots, rum raisins and coconut crumble, while mignardises thrill with Bentong ginger gummies and citron chilli dark chocolate confections.
Restaurant JIE
Jalan Setia Bakti, Bukit Damansara, Kuala Lumpur.
