Restaurant JIE's new menu reimagines bak chor mee, paofan & haw flake flavours

Bak chor mee, paofan, haw flake flavours, freshly reimagined at JIE: Chefs Lee Kook Siong and Ooi Poh Kuan infuse inventiveness in JIE's new seasonal menu, bringing boldness to Bukit Damansara's borderless Chinese restaurant.

Meticulously prepared with thoughtful sourcing and committed craftsmanship, highlights include:

Sashimi-grade Japanese amaebi, hand-wrapped with sliced winter melon, lightly cured with Teochew garlic soy brine, coupled with Japanese cucumber and jicama

Hokkaido scallop in delicate butterfly pea flower-hued skin with black truffles and caviar

Double-boiled broth of maca, the Peruvian ginseng, slow-simmered with silkie black chicken and Japanese dried scallop, warmly nourishing with stuffed chicken wing

Fried and braised sea cucumber in superior seafood sauce, subtly aromatic with saffron

14-day-aged roast duck breast on hawthorn berry sauce, Sichuan pepper and pear for a nostalgically sweet tang

Australian wagyu beef with soy-smoked aubergine on deeply rich beef jus

Maitake mushrooms with Chinese yam, seasonal greens and honey-glazed serrano ham for a crisp finish

JIE's modern take on Singapore's bak chor mee: Capellini with iberico pork and Zhejiang vinegar sauce, enhanced with abalone, crispy flounder, house-made XO sauce and VSOP Cognac

Slipper lobster paofan with three types of organic rice, a steamed and crispy heritage grain blend with prawn broth

Panna cotta infused with tieguanyin, served with berries, miso caramel and light jasmine oil for a soft balance of floral savouriness

Mignardises of 70% dark chocolate with mango and rum, alongside a playful gummy of calamansi, lemongrass and mint leaves