Consumed: JING at One Fullerton

We attend a good number of wedding dinners – which as everyone knows, come at a price. So you can’t really blame me for wondering what else I could be eating for the price of an angpao.

This was at the back of my mind when we took James’ mum to JING at One Fullerton for her birthday. We chose one of the six-course set menus, which had a number of interesting-sounding dishes.

But first, the view from JING:

It would've been a prettier view if I'd remembered to bring the camera. Blackberry photos just don't quite cut it.

The cold dish was called a Trio Deluxe Combination: pan-fried scallops with citrus cream sauce, steamed baby abalone dumpling, and thai style soft shell crab. The scallop – singular, not plural – was my favourite. But then I’m a sucker for scallops under most circumstances.

Not to say the soft shell crab wasn't also excellent. The abalone dumpling was a little meh, though.

My photo of the next course is a perfect illustration of why food stylists have jobs:

I know, right?

It’s a very blah and misleading photo of a very lovely Supreme Seafood Soup. There were all kinds of seafood in there: a mussel, a prawn, fish, some squid… and it was delicious, and also had a faintly sweet flavour from the coconut. Who knew that tropical fruit could go well with soup?

The sun began to set soon after, so that was it for the photos. Which is a shame, because the next dish was all kinds of awesome. I love crab, and the Signature Chili Crab Claw was crab perfection. Each of us had a de-shelled crab claw, smothered generously in an incredible chili crab sauce, with a 馒头 (mantou; fried bun) on the side. The juicy, sweet crab meat was made tastier by the fact that we didn’t have to fight to extract it from the shell.

The next two dishes were… okay. The somewhat generically-named Fish Fillet steamed with preserved vegetable was alright – fresh, as it should have rightly been, but not overly wow. Partly because I’m not the biggest fan of 梅菜 in the first place. And the Grilled Black Pepper Steak accompanied with Japanese handmade noodle was a complete letdown. The beef tasted of tenderiser and the noodles were just regular mee sua.

The meal was saved by dessert: JING Sweet, which was chilled aloe vera and lemongrass jelly topped with homemade lime sorbet. Very fusion, very yummy. It also served as a palate cleanser, which was very timely after the disappointing beef.

I’m starting to suspect that all multi-course Chinese set menus, wedding dinner or no, have their hits and misses. Perhaps, if the crab had come just before the dessert, the entire meal might have seemed even more outstanding. But all things considered we had a great meal and a great dining experience – for a little less than the price of a wedding dinner angpao, too.

Share This Post

Leave a Reply