JING will serve up the best of contemporary Cantonese cuisine using tip-top internationally sourced seasonal ingredients from award-winning owner chef Yong Bing Ngen and JING's executive chef Yang Lai Fatt, in a rarefied atmosphere that will be a dining experience worth re-visiting repeatedly. JING’s signature dishes includes Jump Over to JING, a four-hour double boiled chicken stock with treasures of the sea such as abalone, fish maw, dried scallops and shark’s fin that is simply rich and luxurious. Not to be missed is the chilean sea perch in champagne sauce that is deep-fried to perfection and presented like a blooming flower which is crispy on the outside and tender inside. The sauce with champagne and fresh fruit citrus puree is both well-balanced and refreshingly light. The stewed lobster egg noodles with a generous portion of Boston lobster could well be one of the best in town.
