Jing Restaurant – Asian Chic at Constance Halaveli

Anyone travelling to Constance Halaveli is in for a treat when they visit our Asian inspired restaurant, Jing.

Inside Jing restaurant, Constance Halaveli

The beautiful interior of Jing restaurant

Beautifully positioned half way along the 854m jetty, Jing is the place to head if you’re looking for atmosphere, stunning location, top knotch food and a wine cellar that would be the envy of any European metropolitan eaterie.

Our wine collection features 18,000 bottles of old and new world wine from 920 different varieties.

Start your evening at the Jing Bar, where you can sample one of our signature cocktails on a warm Maldivian night before heading into the restaurant.

The blue lights under the restaurant attract an abundance of marine life, including sting rays and reef sharks, providing some unique entertainment.

What’s on the menu?

The à la carte menu features freshly caught seafood such as Yellow Fin Tuna, Seabass and Calamari. Other signature dishes include Red Thai Curry Cappucino, Angus Beef Tenderloin, Coffee and Anise Spiced Duck, Warm Chocolate Fondant with Thai Curry Ice Cream and the delectable award-winning Mango Sticky Rice.

Top table to request

The best tables in the house are on Jing Deck, the long curved balcony, where you’ll find 5 tables each seating 2 – perfect for an intimate dinner with your loved one.

Have you dined at Jing?

We’d love to hear about your experience of eating at Jing, Constance Halaveli. You can post your comments below or visit our Facebook page.

Recipe: Naan Bread

The perfect accompaniment to a curry, this Naan Bread recipe from the kitchens of Constance Halaveli is quick and easy to make.

Jing restaurant at Constance Halaveli Resort

Jing restaurant

  • 300g flour
  • 5g baking powder
  • 10g salt
  • 200ml milk
  • 100ml water
  • 2 tsp sugar
  • 50ml oil
  • 1 egg

1. Sift the salt and baking powder into a bowl and make a well in the middle.
2. Mix the sugar, milk, eggs, and oil in a bowl.
3. Pour this into the centre of the flour and knead adding water if necessary to form a soft dough.
4. Add the remaining oil and knead again then cover with a damp cloth, leave for 2-3 hours.
5. About half an hour before the naan is required, turn on the oven to 200°C.
6. Divide the naan into 8 balls and allow to rest for 3-4 minutes.
7. Shape each ball of dough with the palms of your hands to make an oval shape.
8. Bake the naan bread until they are puffed up and golden brown.

Try this naan bread with our delicious Constance Chicken and Prawn Curry in coconut milk

Weekly round up: 3-9 October 2011

Bar at Lodge Tsarabanjina

Bar at Lodge Tsarabanjina

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Split into categories, it’s another way for you to easily find the posts of value to you.

Competition

Special offers

Inspiration

Culinary

Behind the scenes

Exciting new menu at Jing, Constance Halaveli

Jing restaurant

Fabulous setting at Jing

Awaken the senses with a tantalising new menu at Jing, our South East Asian restaurant at Constance Halaveli.

The new menu has been inspired by the fresh flavours from South East Asia coupled with modern day cooking techniques. Our chef will take you on an intrepid culinary journey of discovery.

Here’s a sneak peek at what’s on offer:

  • Waldoff Made Over –  a modern twist on a classic salad
  • Lobster Bisque – rock lobster croquette & warm artichoke salad
  • Asian Mushroom Soup – summer truffles with Shimeji & Pencil Asparagus
  • Red Thai Curry Cappuncino – a Jing signature red thai curry soup with coconut air
  • Seared Diver Scallops – with Teriyaki Risotto and Hijiki & Kaffir Lime Cloud
  • Soya Raviolli Alaskan King Crab & Sevruga Caviar
  • Roasted Kumera & Ginger Gnocchi – kumera is a native New Zealand sweet potato
  • Garlic & Curry Leaf Spiced Chicken Sous Vide – this dish requires a special cooking method called Sous Vide. It cooks in a warm water bath for approximately 1 hour to deliver succulent tender meat.
  • Textures of Apple, 5 different ways to have an apple – apple as gelée, apple sorbet, apple espuma, apple compote and apple crumble.

Jing - the perfect venue for a taste discovery.