Explore Hokkien inspirations and more on Restaurant JIE’s latest seasonal menu, including Klang-influenced tapioca dumplings and braised rice reimagined with flair.
Surprising takes on Fuzhou kueh, Taiwanese hong shao beef and tang yuen also make their mark, through a bounty of prized produce like Kuala Selangor’s freshest pomfret, squid and Ming prawns to Sri Lankan sea cucumber, Japanese shima-aji and Asian moon scallops.
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