Jing'An Restaurant is a place where you will enjoy a memorable meal through a multi-dimensional, emotional and sensorial experience, where the chefs are obsessive about every culinary detail and the fundamental technique that delivers a journey around the best products mother earth has to offer. Jing'An Restaurant will feature a quintessentially Western menu with selected Asian flavours at times, through an unusual modular menu where diners can combine individual components to tailor-make their own dish. Resolutely epicurean.

As we strode through the Puli Hotel’s bamboo-lined entrance, we knew we were in for something special. From the tantalizing menu to the elegant place settings, Jing'an's attention to detail is evident. We took advantage of the prix fixe lunch (¥188 for two courses, ¥220 for three) to try out their gourmet fare. Sliced pink salmon cured pastrami-style were topped with flecks of crunchy beetroot, bread crisps and drizzles of sweet, fresh beetroot purée.

The fish sat alongside a thick slice of duck liver parfait blended topped with a red-wine marinated poached egg. The ingredients came together in a wonderful balance of sweet, savory and fresh. Just when we thought it couldn’t get any better, we sank our teeth into a Tasmanian beef burger on a fluffy brioche bun with Taleggio cheese, velvety foie gras, a tower of crunchy fries and a little pot of homemade ketchup with a hint of lemon juice. The quality extended all the way to dessert. We enjoyed a zesty, creamy lemon curd pie with a hazelnut biscuit crumb crust with browned meringue tips and matching lemon sorbet.

With a perfect mix of seasonal, local and international ingredients combined so creatively, we see exactly why people have been raving about this restaurant.

Cristina Ng