After a quarter century of serving "honest-to-goodness", home-style dumplings, noodles and Chinese desserts that have been passed on through two generations, Jing Hua Xiao Chi is proud to announce the opening of its third branch at Palais Renaissance.
"The snazzy red-and-black decor, comfortable booths and gentrified surroundings make it a no-brainer choice for those unfamiliar with its hole-in-the-wall Neil Road flagship and Bugis Village branch. If you're averse to Din Tai Fung's pervasiveness or the big two's - Imperial Treasure and Crystal Jade - dominance of the Chinese food scene - Jing Hua has a charming, unpolished appeal to it"
–The Business Times, "Homestyle cuisine in hipster haunts" by Jaime Ee
"What I love best about this restaurant is how it effortlessly combines its sophisticated surroundings with its no-frills, classic menu. All but two items cost $10 or less, and I spied young children in high chairs at about half the tables during lunchtime. So whether you’re running errands with the munchkins in tow, or taking a break from a power shopping session with friends, I can enthusiastically recommend Jing Hua Restaurant to satisfy your dumpling craving"
– Sassy Mama, "Dumpling delights at Jing Hua restaurant on Orchard" by Kate McFarlane
"Do not miss the Little Juicy Steamed Meat Dumplings (小笼汤包) ($5,4pcs, $8.80,8pcs). The first thing I noticed was the delicate skin. It was thin, smooth and slightly chewy. … The skin is made from a special recipe and used in most of their flour products. I cannot stop raving about that texture!"
"I quite like the decor at the latest Jing Hua restaurant. The 95-seater exhibits a bold and graphic take on a Straits Chinese tea room design with hints of Art Deco elements while retaining its welcoming communal essence."
Jing Hua is proud to annouce its third location in Japan, the ski town of Hakuba:
Jing Hua Hakuba
2551-1 Kitashiro (Olympic Road)
Hakuba Village, Kitaazumi, Nagano
＋81 261 85-2655
5:00 pm to 9:00 pm
More info to come soon!
Please come and try our new and enriched menu. We are now also open for dinner till 10 p.m. and on Sundays as well.
|In Chinese, Xiao Chi – 小吃 – literally means “small bites”. These are typically hearty snacks like dumplings and other dim sum items.||With a menu of noodles and dumplings, Jing Hua is proud to be a specialist in xiao chi and invites you to come try our selection!|
|In 1989, Jing Hua was founded by native Singaporeans Mr. and Mrs. Han. Now in their 70s, the couple recalls Jing Hua as one of the first occupants of the shophouses along Singapore’s Neil Road that were refurbished in the late 1980s.||“We started Jing Hua as a means to make ends meet for the family,” says Mr. Han. “We got some ideas from my mother who lived in Shanghai, and my wife makes good dumplings. That is how it all began”|
|Jing Hua’s menu, which has remained unchanged at Neil Road since the beginning, is a true testament of how consistent quality can withstand the test of time. Prepared with ingredients sourced from Chinatown’s wet markets, Jing Hua has built a strong reputation for serving up delicious homemade dumplings over the years. Despite its success, Mr. and Mrs. Han never ceased to listen to feedback from customers in order to refine the quality of the dumplings. The result is an original Jing Hua||recipe, customised to suit local tastes.
The most famous of the Jing Hua dumplings is the “Little Juicy Steamed Meat Dumplings” 小笼汤包, a plump parcel of minced pork, flavourful soup and thin, but firm skin. “I eat these dumplings every day and I still enjoy them each time,” says Mrs. Han “The pork filling melts away in the mouth, and the proportion of pork, soup and skin is what took us years to perfect.”
|The original, old-school Jing Hua continues to operate in the place first known as the “Qun Zhong Eating House”. Since 2013, two new locations have opened in Singapore, as well as outposts in Japan and Italy.
In the third Singapore location, Jing Hua has gone uptown in the boutique Palais Renaissance mall on Orchard Road and features a bar with a wide selection of Chinese liquors, whiskies and Japanese shochu, each an intriguing possible match for the restaurant’s bite-sized dumplings,
|all depending on your tastes of course. The second Singapore restaurant is nestled amidst a row of restored shophouses in the popular Bugis Village area, serving up delicious Jing Hua cuisine to a younger audience.
The Japanese outlets for Jing Hua started in Tokyo, hidden in a shop house on a off-the-tracks Ginza alley. The second location is a family style restaurant in the rural town of Tsukuba.