Jade Restaurant (玉楼) @ Fullerton Hotel

The popular Peking Duck Feast at Jade Restaurant, Fullerton Hotel returns from now to 31 March 2014. The culinary team lead by Master Chef Leong Chee Yeng presents a 6 course set dinner ($58++) featuring the roasted delicacy in creative ways. For a limited period this month, patron can also order the whole Peking Duck, served with zesty marinated orange peel and housemade pancakes at a special price of $48++ (usual price $76++).

Roasted Peking Duck 4.5/5

The Roasted Peking Duck is enjoyed together with marinated orange peel, yellow bean sauce and cucumber wrapped in pancake. The tangy flavour from the orange peel gave the crispy and crackling duck skin a fruity lift accentuating the enjoyment.

Pumpkin Soup with Duck and Shrimp Wonton 4/5

Pumpkin Soup may be more known in western cuisine but the interpretation at Jade Restaurant was as good. The filling of the wonton with duck and shrimp was very flavourful but the wonton skin was a bit thick. I am not sure whether it was because of the need to hold the generous filling.

Steamed Chawanmushi 4.5/5

The luxurious bowl of Steamed Chawanmushi comes with crab meat and mushrooms and perfumed with sliced black truffles. Each mouthful of the silky egg custard is filled with delightful flavours that is hard to resist going back for more.

Sauteed Duck Meat with Pan Seared Foie Gras 4.5/5

The meat from the Peking Duck is not wasted. The Duck Meat was sauteed and paired with pan seared Foie Gras, accompanied by roasted garlic and green asparagus. The tender duck meat paired with flavourful foie gras was a marriage made in heaven.

Fried Fragrant Rice with Diced Duck Meat and Scallop in XO Sauce 4/5

The Fried Fragrant Rice with diced duck meat and scallop in XO sauce was an all time favourite at Jade Restaurant. It had a hint of spiciness due to the used of XO sauce.

Shaved Rose Coconut Ice with Fresh Strawberry 4/5

The 6 course feast ends on sweet note with the Shaved Rose Coconut Ice with fresh strawberry. A light and refreshing dessert to cleanse off the oiliness of the Peking Duck Feast.

Peking Duck Feast
Date: now to 31 March 2014
Time: 630pm - 1030pm
Price: $58++ Adult, $38++ Child (6-11 yrs old)


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Azur @ Crowne Plaza Changi Airport

Buffet lover, do note down in your calendar the date 29 March 2014 to 6 April 2014. Azur at Crowne Plaza Hotel will be having an all you can eat black angus dining experience,  The Tremendous Black Angus Buffet priced at $68++ per pax. Using premium beef imported from the United States, Chef Andrew uses a variety of cooking styles to showcase the beautiful beef. The dinner feast will also include the finest seafood and a multitude of desserts.

Along with the other finest seafood on ice is the Alaskan Snow Crab Leg. Accompanied with lemon wedges, cocktail and hot sauce, I could not resist digging my fingers into these freshness before the black angus feast.

Sesame Black Angus Beef Salad with Red Radish 4.2/5

Whet up the appetite with the Sesame Black Angus Beef Salad with Red Radish. Chef Andrew took effort to pan seared the sirloin and trimmed off the fats. The sirloin is then thinly sliced and tossed in sesame sauce with red radish, lotus root and edamame. A clean but yet flavourful salad with layers after layers of textures.

Wok Fried Black Angus Beef Short Ribs with Black Pepper 3.8/5

The sliced black angus short rib is wok fried to fragrant with Azur's homemade black pepper sauce. The Wok Fried Black Angus Beef Short Ribs was tender and succulent but I felt that it was lacking the heat and spicy punch.

Braised Beef Cheek with Root Vegetables 4/5

The Braised Beef Cheek with Root Vegetables was cooked until fork tender and delectable baby carrot, turnip, parsnip and celeriac.

Grilled Black Angus Beef Steak with Forest Mushroom Ragout 4/5

The Grilled Black Angus Beef Steak with Forest Mushroom Ragout was bursting with lovely flavours. A trio of forest mushroom consisting of portobello, champignon and trumpet mushrooms worked harmoniously with the black angus beef.

The Paella 4/5

Other delectable items at the buffet spread is The Paellla with Mussels and Prawns cooked with Bahia Rice.

Truffle Gnocchi with Parmesan Cheese 3/5

The Gnocchi is tossed in black truffle paste sauce and topped with shaved parmesan cheese. Filled with beautiful earthy aroma of the truffle it was lacked down by the slightly tough texture.

Dessert 4/5

Every buffet spread is not complete without dessert. A selection of pastries and sweet dessert will satisfy the sweet tooth and bringing down the curtain of the black angus feast in a sweetness avalanches.

Diners can stand a chance to win an Azur return dining voucher worth $200 by just posting a photo posing with the Tremendous Black Angus Instagram Challenge sign which will be available in-restaurant throughout The Tremendous Black Angus Buffet promotion. Challenge participants will need to hashtag their photos with #tremendousblackangus and tag @cpchangiairport. The winner will be revealed on the Crowne Plaza Changi Airport Instagram account @cpchangiairport on 1 April 2014.

The Tremendous Black Angus Buffet 
Daily: 630pm - 1030pm
Date: 29 March 2014 to 6 April 2014


Crowne Plaza Changi Airport
75 Airport Boulevard
Singapore 819664
Tel: +65 68235354
Facebook: https://www.facebook.com/cpchangi
Website: http://www.singapore.crownplaza.com
Nearest MRT: Changi Airport (EW Line)

Direction:
1) Alight at Changi Airport MRT station. Take Exit to Terminal 3. Take lift to level 2. Walk to Crowne Plaza Hotel. Journey time about 3 minutes. [Map]