Our Story
THE PASSION FOR QIWEIJIBAO
After learning how to make the dish from a shifu in Chongqing, China, Jenny, the owner of Qi Wei Ji Bao, brought the dish over to Singapore. She then opened Qi Wei Ji Bao in Kovan in June, 2009.Due to the different taste preferences of the locals, Jenny modified the recipe to suit the local palate. A typical chicken hotspot consists of chicken, green capsicums, onions, spring onion, chinese parsley, garlic, garlic, soy sauce, sugar, salt, oil, and chicken essence. Qi Wei Ji Bao only uses broiler chickens in their hotpot. To ensure quality, William, co-owner and Jenny’s husband, told their long-time supplier the specific kind of chickens they are looking for. All of their chickens must be of a certain weight and size. Additionally, the meat has to be tender.