“Every gathering between people is a page worth celebrating.” The newly opened “聚聚樓” (Jù Jù Lóu) in the Xinyi District, hidden on the third floor of the Eslite Spectrum Songyan Store, embodies the concept of “a city garden that brings together good food, tea fragrance, and warm human connections.”
Chef Liu Jianfeng, with over 40 years of experience, leads the kitchen. He brings together the essence of Jiangsu, Zhejiang, Cantonese, Sichuan, and Taiwanese cuisines. Innovatively preserving and passing down Eastern culinary culture, every aspect—from ingredient selection to cooking techniques—reflects the meticulousness and skill inherent in Chinese cuisine.
“聚聚樓” on the 3rd floor of the Eslite Spectrum Songyan Store combines delicious food, tea fragrance, and warm hospitality, resembling an urban garden. This marks Eslite’s first venture into Chinese cuisine, and the dining area is completely full during meal times.
The cuisine bridges the gap between past and present, wholeheartedly satisfying the discerning taste buds of food enthusiasts.
Natural light is the best form of illumination. Today, sitting at the window by the round table, the abundant light makes everything look tempting—whether it’s capturing photos or admiring the dishes.
Luzerne, a high-end porcelain tableware used by Michelin-starred restaurants in Singapore, features a Luzern rice white color.
This dish is an elevated version of the classic “Mouthwatering Chicken.” It retains the spiciness, fragrance, and tenderness while introducing a richer sauce. Boneless chicken thighs are slow-cooked at 68°C for 2 hours, resulting in a tender texture. When you taste it, the chicken is coated with the chef’s homemade sesame sauce—a blend of XO sauce’s spiced red oil and fresh, spicy sea flavors. The combination creates a delightful balance of numbing and savory sensations!
Let’s get creative with the beloved “Crispy Char Siu”. In this innovative twist, we’ll elevate the humble lemon slices to the spotlight. We’ll start by selecting premium American beef short ribs with natural marbling, akin to the intricate patterns of marble. These ribs have been meticulously trimmed to remove any tough connective tissue, leaving behind only the perfect, thin layer of flavorful fat.
It is a delightful dish where tender pork strips are stir-fried with fresh orange juice, sugar, vinegar, and a drizzle of juniper berry-infused gin. The crispy outer layer contrasts with the juicy, fragrant meat, creating a unique and elegant flavor.
This innovative dish combines the classic flavors of “宮保雞丁” (Kung Pao Chicken) with the refreshing twist of lychee. Enjoy the delightful balance of spiciness and fruity aroma!
The mushroom’s tender and crisp texture, combined with its refreshing taste, makes it an ideal ingredient for a beloved Taiwanese home-cooked dish. When stir-fried, it pairs wonderfully with tree ear fungus, enhancing the overall flavor with a touch of sweetness and saltiness. Add some ginger shreds, chili threads, and cilantro to complete the dish. It’s a treat suitable for all ages!
For this upgraded version, The chief uses abalone (九孔鮑) cultivated in the pristine waters of Taiwan’s Northeast Coast. Abalone has a firm and chewy texture, with a sweet and briny taste. The abalone is then marinated with a blend of soy sauce, soy sauce paste, plum powder, and sugar. This combination creates a harmonious balance of mild sweetness and savory richness.
This delectable creation draws inspiration from Shanghai-style fried rice. The chef replaces traditional Jinhua ham with Parma ham, and after stir-frying the rice until each grain is distinct, they mix in truffle sauce for a dry and even coating. Finally, the dish is garnished with roasted Parma ham bits, releasing a rich truffle aroma even before you take your first bite.
Hong Kongers love their daily soup, and one special delicacy is the “Fish Maw and Chicken Soup”. It’s packed with collagen for nourishment. The sweet conch slices enhance the flavor. And here’s the twist: the soup gets a splash of aged bourbon whiskey. Imagine the dance of flavors between the alcohol and the ingredients! This innovative soup combines the best of both Eastern and Western cuisines. It all starts with simmering an old mother hen.
Angelica Honey Jujube Beef Clear Soup
The inspiration comes from the warm Southern European dessert “Red Wine Poached Pears,” with its interwoven fruit aromas and rich wine fragrance creating a gentle and warm flavor. This concept is cleverly transformed into a Cantonese-style sweet soup, incorporating Spanish sherry that carries a rich aroma of dried fruits and walnuts.
It’s a traditional Chinese dessert soup that typically includes lime, peach gum (a natural resin), and white fungus (a type of edible mushroom), known for its refreshing taste and health benefits.
The texture of peach gum is hard, it must be carefully soaked for several hours before consumption to remove impurities.
