All was relatively quiet at this high‑end restaurant by hotelier Loh Lik Peng and chef Yong Bing Ngen when we dropped by one weekend evening for dinner. With somber, dark walls, a gold, origami‑like ceiling and elegant furniture, Jing has an opulent, but oppressive feel to it—save for the lovely waterfront view outside.
After flipping through the menu, we placed our order with the unsmiling and surly wait staff who were more proficient in Mandarin than English. We hoped the food would make up for it, but alas, it was largely a disappointment—in terms of serving size, presentation and taste.
While the appetizer of traditional barbeque duck with plum sauce was crispy and delicious (especially with the sauce); the deep‑fried prawn and oysters stuffed with salted egg yolk was a complete mistake—the salted egg did not complement the oysters and prawns, and the dish was also very dry and unpalatable. The sea bass with crispy bean crumbs steamed with soy sauce was very fresh but rather unexceptional.
The tasty mango pudding redeemed the meal slightly, but overall, we did not have a good experience here.
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