Jing Hua still offers Mr. and Mrs. Han’s original menu,
a long-time favorite in Singapore,
along with a range of more dishes and drinks.
We hope you will enjoy them.
The filling is simple: fresh vegetables and pork.
It is perfectly balanced with the very thinly-rolled dough
and a combination of seasonings that produces the flavor
accents. Jing Hua’s Xiao Long Bao, perfected after lengthy
effort, are still the most popular item on the menu,
even after 30 years.
While our Xiao Long Bao are our stars, it’s Jing Hua’s pan-fried
dumplings that customers have been coming back for year after year.
They have a slightly thicker crust than the average pan-fried
dumpling and are folded to leave both ends open.
Their bottoms are crisp fried to perfection and the juicy filling
gushes into your mouth when you bite into them.
They also taste great dipped into vinegar, soy sauce, chili sauce or
shredded ginger. The choice is yours!
A Han family original. The crispy crust is stuffed
with a juicy filling made from vegetables and pork.
A perfect combination of two different textures.
This dish also goes really well with shredded ginger.
Please try adding some ginger in between the crust and
the filling. We think you’ll like it!
A piping hot, rich minced pork and soya bean sauce
poured lavishly over noodles.
The crispy cucumber and bean sprouts add a refreshing
contrast to the umami-flavored sauce.
If you prefer a slightly spicier sauce, try adding some
chili and grated garlic miso or some black vinegar.
This crispy pancake has a crunchy outer crust and a moist,
mochi-like inner layer that is stuffed with piping-hot sweet
red bean paste. The red bean paste has a rich flavor that
makes it a perfect match for Chinese tea.
Served with red wine,
this dish becomes an excellent entremet.