Cuisine: Chinese
Address: 1 Farrer Park Station Rd, #01-14/15/16 One Farrer Hotel Connexion, Singapore 217562
Nearest MRT: Farrer Park station (Northeast line)

Singapore is known as being a haven for authentic Chinese food, but Jia He Chinese Restaurant on Farrer Park Station Road is an eatery that raises the bar even higher. The kitchen’s dim sum and live seafood offerings are excellent, while the restaurant’s welcoming atmosphere and stylish decor make it a perfect spot to celebrate a special occasion. 

One thing to note is that the restaurant is not part of the One Farrer Hotel even though on the address it seems to be stated like this. You have to exit the hotel building and walk along the public access (Connexion) east coast park – underpath pathway before finding this Chinese restaurant located just alongside a taxi stand.

Jia He invites you to savour a medley of time-honoured Chinese delicacies and popular fare reimagined with an artisanal flair.

First course: Jia He Signature Prawn in Two Styles which has a slightly spicy wasabi sauce and the other is a sweet sauce.

Second course: Double-boiled Shark’s Fin with Chicken Broth. I am not a fan of shark’s fin but since I was not the one who selected the menu, we just had to finish this soup.

Third course: Steamed Soon Hock Fish with Minced Ginger. The fish was fresh and the light soya sauce was just right to bring out the flavours. Steamed fish is a standard dish in Chinese restaurants, the only disadvantage is that there’s a lot of bones to remove or someone who knows how to finish up the fish would have to help to clear it.

Fourth course: Jia He Roasted Crispy Chicken with Tangerine Peel. The chicken skin was crispy and the meat was succulent. Even though it was supposedly cooked with tangerine peel, it was too subtle of a taste.

Fifth course: Homemade Bamboo Charcoal Beancurd with Local Spinach. We got our serving of vegetables here, as the portion of local spinach was quite a lot. I think the tofu was fried nicely to have the brown coating, after which the gravy was poured over it.

Sixth course: Wok-fried Spare Ribs with Coffee Sauce. The coffee sauce was quite strong and more on the sweet side. Thankfully the spare ribs did not have too many bones, making it easier to be eaten easily.

Seventh course: Stir-fried Mian Xian with Diced Seafood. We liked the noodles though my grandma complained it was too oily. The oil was needed for frying, if not the noodles would all clump together such as when it has been cooked in soup.

Last course: Sweet Harmony which is nothing exciting. I was hoping for mango sago pudding at least. This dessert was easy to prepare, comes with a lot of canned fruit, tadpole drops and jelly. Not many people appreciated this though. After that, we also had a mango mousse birthday cake for sharing and some longevity buns prepared by the restaurant.

Based on the number of pax, you don’t have to be restricted to certain kinds of food that you order if given the set menu, you can see the menu then mix and match some items.The food here is quite authentic and hope to be back here again with more friends to try out the other dishes.