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Jing - Weekend Brunch (Part 1)
I think by now many people know about Jing's weekend brunch (S$36++ per person, S$18++ per child, see full menu here). It was nearly full when we made our reservations (we got the second last table) on Sunday. It's a really generous menu (inclusive of Chinese green or jasmine tea), and made us wonder how they manage to eke out any profits. Nonetheless, the brunch is a lovely way for the whole family to sample Chef Yong Bing Ngen's culinary prowess without breaking the bank.There are nearly 30 photos, so I will split the posts into two. Today I will focus on appetisers, dim sum and soups. Tomorrow I will feature the mains. Pardon the hastily-taken photos. The kids were extraordinarily naughty.Interestingly, there are a couple of stations serving appetisers and desserts. A chef will carve you some crispy marinated duck at the BBQ meats station.You can help yourself to little plates of deepfried fish skin (possibly of Chilean seabass). These are oddly placed at the dessert station but no matter. They are addict
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