京华小吃 (jing hua xiao chi)

I usually don't post about restaurants which I have had eaten before, but this institution (yes, institution; I've been eating here for almost 15+ years!!) has finally re-opened after being closed for more than 8 months, so I thought I'd give it a quick shout out. First thing, name change (never a good sign!), now it's simply known as 京华小吃 instead of 群众. They have expanded to the shophouse next door, renovated and cleaned up. There's still a crowd, more new service staff, the grouchy uncle is still here but less grouchy and, importantly, not standing at the cashier anymore!!! Food does not come out in bulk anymore. It seems to be per order. Maybe fairer? But the main thing I have to criticise is that the pork taste different. I suspect they are using frozen pre-made 小笼包 and 锅贴 instead of freshly made ones. Even the 炸酱面 had a different taste to it. So sad.

UPDATE (25 Feb 2012): much improved. Texture of noodles is still not up to par as before, but at least taste is better than last week. The 饺子 was a bit blander but the 小笼包 and 锅贴 is almost as good as before. However, the skin is still too thick. Similarly, the 豆沙锅饼 taste and crispness was great, but the skin is thicker than before. Spoke to the uncle today, so apparently the name change was so that he can employ "foreign workers" as a restaurant now that he has expanded. Also, the first week he had a bad employee shortage. Therefore, that could explain the poorer quality last week.

UPDATE (02 June 2012): It's confirmed. Standard has dropped since before renovation/re-naming. Both in terms of food quality and service. Patrons are obliged to share tables even when there are many empty tables (yes, there are empty (!) tables now). Wait staffs have uniforms but poor understanding of food. The 炸酱面 portion shrank; the 酱 is more viscous and salty, spinach was undercooked. The 饺子 was still great! Unfortunately the fame 小笼包 has gotten a thicker skin, such that there is no fear of accidental spillage before hitting the mouth. But no big waste, the broth is boring now: too sweet. The same fate has befallen the 锅贴. The good news is that the filling still taste great, but the skin has also gotten thicker. Ah...the 豆沙锅饼...still good. But just as thick the rest. At least still crispy, hot and sweet! (if you eat in within 10 minutes of serving.)

(Final) Verdict: Better than most places and still one of the best in Singapore (though no more world-worthy). Ultimately, sadly, not as good as before.

Jing Hua Xiao Chi (formerly known as Qun Zhong Eating House)
21 Neil Road
Singapore

tel: 6221 3060

Opening hours: closed on wednesdays