Why do Jing Hua’s Xiao Long
Bao taste so good?
Because each and every one
contains the Han’s family’s blessing
Jing Hua Xiao Chi. A small Chinese restaurant on Neil Road in Singapore’s Chinatown.
Hungry locals start to drop by as soon as the shop opens.
“Xiao Long Bao and pan-fried dumplings!”
“Zha Jiang noodles!”
A neighborhood Chinese restaurant with folding chairs and plastic dishes.
The kind of place where you can just pop by without getting all dressed up.
The customers head out as soon as they have satisfied their hunger.
That’s how it is at the original Jing Hua eating house.
The customers there adore the Han family’s “honest-to-goodness” Jing Hua cuisine
that caters to their own local taste, making it one which they could never tire of.
It was then that Mr. and Mrs. Han opened a small shop in
Neil Road, back when there weren’t many eateries in the
They worked hard to create home-style cooking that appealed
to local Singaporeans,with tastes that they would want to
enjoy every day.
“Xiao Chi” is the Chinese for a “small bites,” and typically
includes hearty snacks like dumplings and other dim sum items.
When word spread about Jing Hua’s “Xiao Chi” and how they
really hit the spot when you are feeling a bit hungry,
the shop became so popular that soon customers were queuing up
outside every day.
The filling is simple: fresh vegetables and pork. A combination of
seasonings created by Mr. and Mrs. Han that produces the flavor accents.
Then wrap that all up in a dough that is rolled out as thinly as possible.
This exquisite balance of ingredients will have you reaching for just one
more to dip in the soy sauce, sesame oil and othervseasonings
first selected by the Hans back when they opened the shop.
“I still enjoy eating our delicious pan-fried dumplings and Xiao
Long Bao every day”
Mrs. Han “The pork filling melts away in the mouth, and the proportion
of pork, soup and skin is what took us years to perfect.”
Around 1,000 Xiao Long Bao are made and consumed
daily at our Chinatown shop in Singapore.
Local customers spread the word about how good they are,
and when business people working in the vicinity passed
the word on,
expats from all over and tourists headed to Jing Hua.
The shop is always bustling,
whatever time of day you drop by.
Now in its third decade, Mr. and Mrs. Han’s small home cooking-style
eatery is a local landmark, famed for its dumplings.
The restaurant has expanded to three branches in Singapore.
And then in 2014,
the authentic flavors of Mr. and Mrs. Han’s recipes arrived in Japan.
Our first Japanese branch opened in the glamorous Ginza district,
off the main drag in a flag-stoned backstreet that feels as if you have
wandered into some rural Chinese village.
This was followed by shops in Hakuba, Tsukuba, Ebisu, Hachioji
and Nagano. So now Jing Hua has as many as six restaurants in Japan.
Each offers their customers the original items created
by Mr. and Mrs. Han in Singapore, along with their own local menus.
And the Jing Hua story continues...
We hope that wherever you go you will enjoy the taste of the Han family’s