In an effort to support local farms, ingredients such as vegetables and fishes are sourced locally and incorporated into the revamped menu. New highlights include the curly kale soup with braised crab meat and bean curd ($20++), baked local barramundi fillet with honey pineapple sauce ($23++ per serving), wok-fried local pea sprouts with minced garlic ($22++) and many more. Prices start from $18 for a starter to $26 for mains, the items are catered to diverse palates and ideal for the enjoyment of the whole family.

The new menu will also feature a medley of handcrafted dim sum that is perfect for convivial gatherings. Diners can look forward to classic comforts with a modern twist such as tangerine peel infused pork rib ($7.80++ per portion), Jia Wei butterfly pea har gow (3 pcs, $7.80++), wok-fried daikon cake with XO sauce ($10++) with the list goes on.

Our perennial favourites and signature dishes are still available in the menu. Jia Wei ocean gems vermicelli in opeh leaf ($28++), corn-fed har cheong chicken slider, yuzu dressing ($28++), chilled home made coconut pudding, vanilla ice cream ($15++ per serving)…etc just to name a few.
Conceptualised by Chef Victor and his stellar teams of chef, the new revamped menu is catered to suit all occasions – big or small, from business luncheons to joyous celebration and cosy intimate sessions.

For more information on Jia Wei Chinese Restaurant, please call 6340 5678, email H3610-FB7@accor.com or log on to https://jiaweirestaurant.com/.

For media enquiries, please contact:
Genevieve Yap (Ms)
Director of Marketing and Communications
DID: +65 6340 5625
H/P: +65 9023 5835
Email: H3610-MK@accor.com

Hannah Chia (Ms)
Marketing Executive
DID: +65 6340 5626
Email: H3610-SL15@accor.com