Jing Yi Vegetarian
Location: Block 359, Bukit Batok West Avenue 5
Opening Hours: Tue-Sun 2pm-9pm. Closed Monday.
Here is a look at the first portion of the menu…
…Second part of the menu.
One crucial skill in the world of Chinese cuisine is the ability of the chef to control the wok. Not only in terms of temperature management, but the ability to transfer the aroma of the wok into the food that is being cooked inside. This skill is more commonly known as ‘wok hei’. This skill should not be confused with burning or charring the ingredients. The chef at Jing Yi is one of only a handful of individuals in Singapore who have mastered this skill. I still rank the Cantonese auntie at Lin Lin to be the best at this, although she recently retired from the kitchen and now it is a foreign cook (with a vast difference in ability) who is now cooking there. So considering the Lin Lin auntie has retired, the Jing Yi chef by default is probably the best in Singapore now. Just look at all that smoke in the picture.
This time around I was keen to test out the chefs ability for other dishes, besides hor fun. Firstly, we picked out the Xiang Chun Fried Rice. Xiang chun (香椿) is a paste made from the leaves of the toona sinensis deciduous tree, and is one of my all time favourite ingredients in Chinese cooking. This fried rice was very well cooked overall – The xiang chun paste was evenly coating every grain of rice, and the overall wok aroma was above average. The portion size was huge, and there was a generous heap of mock pork floss sprinkled on top.
Price: $4.50. 7/10
On to the famous Fried Dried Hor Fun. I have always been of the belief that if you want to taste wok hei in hor fun at its best, then it must be the dry version. I’ve had many wet hor fun variations before, and never enjoyed it the same as its dry counterpart. The wok hei is excellent in this dish, there is no denying that. Every ingredient on the plate has that amazing smokey aroma, without any of them being charred or burnt. I liked the addition of the lime, which matches nicely with the ingredients. For hor fun, this is really as good as it gets.
Price: $4.00. 9/10
Green leafy vegetables are seldom something I crave, but I decided to give these Stir Fried Sweet Potato Leaves a shot. Once again, it seems like anything coming from this chefs wok have that awesome smokey flavour, and this dish was no exception. The vegetables were cooked to perfection, I particularly love the creamy texture of the leaves of this vegetable.
Price: $6.50. 7/10
Conclusion – If you want some of the best Chinese vegetarian tze char in Singapore, then Jing Yi would rank up there as some of the best. I love the food at Jing Yi, and it is great that we have a good quality vegetarian stall like this in the West of Singapore. It is best to avoid going during common eating times (especially on weekends) when the waiting time can be up to one hour.
Food – 8/10
Service – 8/10
Value – 8/10