Jing stands out from most Chinese restaurants in Gurgaon. Whether it is facility, food or service, it’s a tad difficult to find a fault with Jing. With Chef Wang Li at the helm ever since the restaurant opened three years back, the kitchen team has been rolling out exquisite food. Our recent sojourn to the beautifully designed restaurant found flavours to be intact. Jing impresses with its ambience too. The restaurant separates itself from an outdoor seating with a huge wall of glass panels. It is perfect place to be for a lazy afternoon lunch or a romantic dinner in the evenings. The illuminated bamboo garden at one end contributes healthily to the moderately (not dinghy) lit soothing interiors of the restaurant.
We were received appropriately and seated at a table with well laid out covers. The restaurant manager Bimal Pal spoke with us for a while and familiarised us with the history behind Jing and its fitment in the fine dining circuit of Gurgaon. To kick start the evening and to titillate the palate, peanuts with Chinese five spice mix were presented and followed with refreshing jasmine tea.
Steamed Chicken Sui Mai (steamed chicken dumplings @ Rs. 175) and Steamed Spinach and Corn Dumplings (Rs. 145) was the first round of starters we ordered. While I found both dumplings to be quite flavoursome, my friend Pawan Soni thought in both cases the wrapper was a bit thick. Next on the ramp was a duo of brilliantly done Butter Garlic Prawns (Rs. 515) and crispy Pork Spare Ribs in Chinese BBQ Sauce (Rs. 375). Wang Li – the ‘Chef Artiste’ behind Jing joined us and spoke about his passion of serving high quality food with best and freshest (even imported) available ingredients.
At Chef’s behest we opted to have a soup each. Pawan choose to go with dainty Shark Fin Crab Meat Soup (Rs. 395) while I picked a more robust Tom Yum Goong (Rs. 195). Both soups were excellent though the former had a predominant flavour of Crab Meat without a trace of the Shark’s fin. I would really define it as a good to have Crab Meat Egg Drop Soup.
Moving on the main course, we inquired if lobster and scallops were available. Well! they were not. Jing does not store much of expensive seafood exotica so what you get, if you get, is really fresh. So, if you want to get a bite of that luscious red lobster, please inform Chef Li in advance so that you are not disappointed by stock outs.
Onwards with our tryst, we ordered Baby Corn Bok Choy & Black Mushrooms in Shirraja Sauce (Rs. 265) with Peiking Kei (Half @ Rs. 495), Braised Prawns in Sichuan Chilli Sauce (Rs. 795) and Sauteed Shredded Lamb with Chilli Spring Onion in Sambal Oelek Sauce (Rs. 445). While the Peiking Kei, which is four time roasted and then fried chicken, looked a bit sad and dry to look at, it did not disappoint at all. Rest of the food was quite consummate. This medley of flavours was downed with Bacon and Egg Fried Rice (Rs. 245) and Wok Fried Udon Noodles with Shrimps (Rs. 315) both of which were outstanding.
We had heard that the food quality and service levels at Jing had gone down. We found nothing of the sorts barring the taste snag with the soup and the thick skin on the dumplings. Everything was executed seamlessly and neared perfection. Our 7.30 PM visit was on a Tuesday and by the time we exited, Jing was fairly occupied with equal participation from Indian couples and families and Oriental Corporate Honchos.
For people who are missing on the taste of Chinese fine dining in Gurgaon; fret no more. Hop over to Jing. I am still to come over another fine dine place whose dimsum and other appetisers are so competitively priced.
Ratings out of 5
Food: 3.5 | Ambiance: 4.5 | Service: 4.0 |Overall: 4.0
Meal for Two: Rs 1500 (Without Alcohol) | Alcohol: Yes | Credit Card: Yes| Timing: 10:00 AM – 1:00 AM
Address: Jing, Vatika Towers, DLF Golf Course Road, Gurgaon | Phone: 0124-4313399