Chinese food is incredibly diverse. There’s classic Cantonese cooking, sensational Sichuan delights, fiery hotpots and banquet-style dishes, to name a few. Here to reinterpret Chinese cuisine is Ching Hai. Unlike others, however, Ching Hai elevates the dining experience without hiking up the prices.
Beyond its striking glamor, the restaurant serves up sublime food that not only embraces sugar, spice and everything nice, but also showcases executive chef Kenny Yong’s knowledge and passion for such a diverse regional cuisine. Made from the finest ingredients, each course is a snazzed up presentation of the familiar classics, and every glorious mouthful of contrasting flavors and textures is bound to induce demands for seconds.
There’s a huge menu full of huge flavors but for appetizers, go to town on the delectable dim sum. The plump squid ink prawn dumpling, abalone siomai and scallop taro puff are particularly palatable. Steamed and fried starters aside, gorge your way through the mains which include roasted duck with plum sauce, wok-fried shredded beef with leeks, Hunan Shao-Zi dried noodles, sweet and sour pork and a satisfying serving of the mapo tofu that comes sizzling merrily in a stone hotpot.
To round off your meal, save room for the deep-fried creamy milk cake, proof that dairy and dessert can successfully be part of a Chinese meal.
While it would be wise to come with a group of fellow Chinese food obsessives, Ching Hai could definitely make converts out of non-believers.
A big restaurant that still feels intimate with some spaces carved into private nooks for groups as small as four, Ching Hai can seat up to 100 guests. Located within Jpark Island Resort and Waterpark Resort—which makes it perfect date territory for two or for the whole family—it is open every day from noon to 2:30 p.m. and from 6 to 10 p.m.
They say all Chinese restaurants should be competent at almost everything and exceptional in some. Ching Hai most certainly ticks both boxes with its promise of decadent dining.