Home to Chinese & Nyonya Cuisine
While
we were having our weekend staycation at Kings
Green Hotel City Centre Melaka recently, we also dined at their Chinese
eatery, Jia Restaurant. Quite the
hidden gem in the historical city, Jia
is translated as ‘Home’. On the evening that we dine there, the restaurant was
packed with locals enjoying their dinner there as well as guests.
The
restaurant is elegantly designed with a simple classic Oriental theme with
splashes of auspicious red contrasting with white and wood elements. While the
main dining room is rather spacious and filled with big tables as well as banquette
seating, there is also a large private dining room available.
The
menu boasted of classic Chinese dishes along with another menu of Nyonya dishes
as well as some Thai dishes. Since we dined at Jia on the evening, we savored
their Chinese dishes by Chef Lam Yee Voon. The restaurant offers a solid choice
of dishes from simple classics to banquet style Chinese dishes, both available
a la carte or set menus for small to large parties.
Chef
Lam, a humble and rather shy one, surprised us by whipping up some really
scrumptious Chinese dishes. Not only were the dishes yummy, the presentation
was simply elegant and quite grandeur with his skillful carvings and sugar
works to enhance the dishes.
First
dish up, a Thai classic of Steamed
Seabass in Spicy Lime Juice (RM49 onwards). Beautiful balance of sweet,
savory, sour and spicy makes the dish a very appetizing one to go with steamed
rice. One may even find the soup so irresistible like me who kept going back
for spoonful after spoonful of the flavourful soup. The presentation was an added
bonus to the dish.
The
Braised Chicken with Salted Fish in
Claypot (RM28) was one of my favorite dish that evening. The moreish notes
of salted fish with dark sweet soy sauce has soaked into the tender dark meat
of the chicken so well along with spring onions, ginger and dried chilies.
Aromatic and quite sinful, the dish beckons one to enjoy more rice as it has
such an addictiveness of flavours. Super yum…
The
next dish of Baked Prawn with Cheese
& Butter Garlic Sauce (RM42) made an impressive appearance from its
presentation of colors. The crusteaceans were deliciously succulent with a
lovely garlicky and cheesy note. Enjoy these piping hot for the best flavours!
Chef
Lam went all out and serve his Deep
Fried Squid with Butter (RM31) in an intricately carved watermelon bowl.
Talk about the whole works, the dish looked so regal that we almost didn’t want
to touch it as it was simply too pretty. One gets fluffy, crispy golden strands
of buttery egg floss studded with crispy light battered squid pieces and curry
leaves for aroma.
We
also tucked into Braised Asparagus with
Assorted Mushroom (RM25). Simple classic stir fry vegetables with earthy
mushrooms and crunchy black and white fungus.
Another
humble dish took form in Homemade
Beancurd (RM20). House made egg bean curd, it was deliciously soft, eggy
and cream, topped with minced chicken and special sauce. The dish was so yummy,
it was polished off soon after it was served.
Besides
dishes to go with rice, we also tried their Braised Longevity Noodle (RM38) and Braised Seafood Noodle (RM42). The Braised Longevity Noodles has
silky thin rice noodles braised in thick gravy filled with shredded vegetables
and mushrooms. Flavours were delicate and pleasant. The Braised Seafood Noodle had egg noodle braised in a rich brown sauce
and served generously with lots of fresh seafood and greens.
We
finished our dinner with a classic crispy Pancake
(RM12) filled with lotus paste as well as a Fruit Platter (RM12). The presentation of the fruit platter was
really impressive as Chef Lam showed off his carving skills again on this
simple dish. When asked if he presents all his fruit platter like this, he said
he tries when the restaurant is not overly crowded.
Daily
set menus available from 2 to 10 pax with prices starting from RM109 to RM360,
featuring four to six courses with complimentary soup, steamed rice and Chinese
tea.
The
next day before we checked out, we also dined at Jia Restaurant again but this time for their Nyonya dishes by Chef
Jeffrey Khoo. Having worked in other prestigious hotels like Shangrila in Penang
previously Chef Khoo’s repertoire of Nyonya cuisine is a mix from Northern and
Southern states.
Tuck
into this beautifully presented Deep
Fried Jenak Fish Chili Garam (RM88 onwards). A whole fish battered and
fried till crispy and finished with a piquant chili spiced sauce. It’s a decent
dish that works well with steamed rice as most other Nyonya dishes usually do.
The sugar work that defies gravity on the plate gave this dish a wow factor
when it was served at our table.
Chef
Khoo’s Buah Keluak Chicken (RM45)
was marvelous in flavours. Deep and complex flavours from buah keluak gave the
curry its unusual flavour of aniseed note. Not a dish to win everyone’s palate,
the dish was generous with chicken and buah keluak. A lot of effort goes into
making this dish and chef did justice to the dish with a good balance of spice
flavours.
Another
crowd pleaser during that lunch was this creamy and rich Udang Masak Lemak Nenas (RM55). Beautifully tinted with turmeric,
the curry was luscious and sublime. Prawns and pieces of pineapple was cooked
well too.
Otak Otak (RM22) was passable but nothing to
shout about. There was also some Acar
served that was yummy.
The
Nyonya Chap Chai (RM25) is also
good. Lots of vegetables cooked with vermicelli and prawns, the vegetables had
a nice sweet savory note.
We
also enjoyed the Bendi Kerabu (RM16),
a classic Nyonya dish that many would order. Steamed lady fingers topped with a
pungent sambal belachan sauce is my kind of a vegetable dish.
Though
the Cincaluk Omelette (RM12) was a
tad salty, it goes to show that chef was generous with the cincalok. Simple
dish but one can really enjoy a whole plate of steamed rice just as an excuse
to eat this!
Somehow,
we had a Thai dish of Pineapple Fried
Rice (RM25) included in this meal. At sight, the dish is very colorful. A
decent one as well, the pineapple rice was well-seasoned with light spices and
generously studded with chicken, prawn, pineapple and served with crunchy
finely shredded cabbage.
For
extra condiments on the side, we try the essential Sambal Belachan, Cincaluk and Pickled
Chilies.
Prices
listed are portions for 4 to 5 person while our dishes are larger and catered
for 10 person.
For
those in Malacca, this is one Chinese restaurant that is worthy of a visit.
Food is excellent and decently priced for a hotel restaurant. Ambiance is also
pleasant and perfect for some indulgence or celebrations with family and
friends. Now, let’s go ‘home’ for a taste of Chinese and Nyonya flavours at Jia Restaurant…
For
reservations and enquiries, please call 06 288 1091 ext. 7
JIA
RESTAURANT
Kings Green Hotel
No 28, Jalan Tun Perak
(127.66 km)
75300 Melaka
Tel: 06-288 1091
Website:
www.kingsgreenhotel.com.my
Facebook:
www.facebook.com/Kings-Green-Hotel-City-Centre-Melaka-701633139862812/
Business hours:
Lunch 12noon
to 3pm
Dinner 6pm to 10.30pm
Closed on Mondays
