Opened in early 2017, Jia is set to dazzle culinary enthusiasts with traditional Chinese cuisines infused with a modern twist.
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From the remnants of a truly iconic establishment at Shangri-La Hotel, Jakarta, comes a new dining space that embodies modern Chinese eating with twice the charm and thrice the culinary brilliance. Named after the Chinese character meaning “first”, Jia strives to provide, first and foremost, a fresh take on authentic Chinese dining on the side of an appealing modern design that will satisfy any guest’s artistic palate.
Led by Executive Chinese Chef Christopher Chai, Jia serves progressive Chinese cuisines while keeping traditional roots at the core. Chef Chai’s creative mind lends distinct aesthetic values to Jia’s dishes, as is evident in the deep-fried prawn with almond sauce dessert that’s so beautifully presented you almost feel sorry devouring the swans, and his approachable persona gives a breadth of versatility to the menu, allowing just about everyone to enjoy the full offering.
Jia is designed with a keen attention to detail, worthy of a trend-setting modern eatery. Oversized coffee jars filled to the brim with various coffee beans and a collection of colourfully patterned glass and aluminum containers line up one side of the restaurant, right next to a modern Beijing duck brick oven encased in glass. Bridged by washed white ceiling decorated here and there with soft, warm lights giving off a loungy feel, the other side of Jia is dominated by carved solid wood, as well as massive double doors in black and gold leading to private VIP dining areas.
The signature dish at Jia is its Beijing-style Peking duck, which is prepared on demand only, and prepared directly at your table. Note that Jia takes this dish very seriously and you can tell because it is the only restaurant in the country to install a state-of-the-art oven with traditional brick exterior specifically to roast its Peking duck, which is then prepared and served by an expert hand dedicated solely to this dish. The result is a Peking duck you won’t forget – with crispy, rich skin and perfect, juicy, succulent meat when wrapped with cucumber scallion and hoisin sauce, or minced and stir-fried with vegetables.
With meat off the bone drenched in thick honey sauce, the braised US beef short ribs with pear is among the most popular main courses at Jia. Another must-try is the boiled rice in lobster broth with seafood and crispy rice, which is also quite the spectacle as you pour crispy rice into the boiling broth, allowing the rice to absorb the creamy liquid and enhance the familiar aroma of boiling rice.
If you’re keen on trying a signature dish more rooted in tradition, go for the Ipoh special Two Salted Fish Fried Rice. Legend has it that this dish is inspired by Chef Chai’s childhood memory of enjoying his mother’s very own secret fried rice recipe. Proud of his heritage, the chef was more than happy to share this recipe with us!
With a vastly talented leader guiding a skillful culinary team, the new restaurant at Shangri-La Hotel, Jakarta is the latest addition to the hotel’s ample culinary offerings, and as far as Chinese cuisine is concerned, Jia is leading a culinary revolution that will define industry standards in years to come, and it is only just beginning!
www.shangri-la.com/jakarta/shangrila/dining/restaurants/jia
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Ipoh Special Two-Salted-Fish Fried Rice
Ingredients
• 200g cooked rice, chilled
• 50g diced salted fish
• 50g Medan salted fish
• 50g string beans, chopped
• 50g bean sprouts
• 30g shallots, thinly sliced
• 1 chicken egg
• 40g shrimp paste
• 1tsp chicken powder
• 1tsp soya sauce
• Cooking oil
• 30g leek or spring onion, thinly sliced
Method
• Heat oil in a wok until hot, fry salted fish until crispy and golden, set aside.
• Heat new oil and add in shallot. Set aside.
• Sauté string beans and bean sprouts in remaining oil, then set aside.
• Sauté egg until done. Add in rice, shrimp paste, soya sauce and chicken powder.
• Stir-fry well to combine.
• Add in the two types of salted fish, fried shallots, sautéed string beans & bean sprouts.
• Toss and fry rice until well heated through
• Place sliced leek on top to finish.
Serves 4
