For those that have been to Jade Restaurant at Fullerton Hotel Singapore, you will know that Master Chef Leong Chee Yeng not only cooks up a delicious menu but also very talented in his Chinese calligraphy, pottery and ceramic arts. Every year I will look forward to his artistic creations.
Eight-Happiness Gold Rush Salmon Yu Sheng 4/5
Poached Seaweed and Abalone Dumpling 3.8/5
Shaped like the coral found underwater, Chef Leong has created a different interpretation of the dumpling with the used Japanese Kelp and abalone. The Poached Seaweed and Abalone Dumpling ($16/3pc, $38/8pc) has an interesting bouncy bite to it from the abalone within, giving an addition layer of texture.
Premium Seafood Treasure Pot 4.2/5
The Premium Seafood Treasure Pot ($58 per pax) at Jade Restaurant comes with Braised Six Head Whole Abalone, Fish Maw, Sea Cucumber, Deep Fried Fish Maw, Chinese Cabbage, Flower Mushrooms, Roasted Garlic and Roasted Pork in Claypot. The premium ingredients are braised for a good 3 to 4 hours in a claypot before being served individually.
Simmered Boston Lobster with Ginger Milk 4/5
A good change from the usual is the Simmered Boston Lobster with Ginger Milk ($88 for whole lobster, 700g). The lobster meat is simmered in milk, ginger, butter and a little lemon zest. It is then served with a drizzle of the ginger milk gravy. Fresh and bouncy texture of the boston lobster complemented with the ginger milk gravy. The crunchy tempura vegetable on the side is also well received by the group.
Roasted Duck in Foie Gras Sauce with Sour Plum Guava Jelly 4.5/5
Roasted Duck in Foie Gras Sauce with Sour Plum Guava Jelly 4.5/5
I love duck meat and when Chef Leong put together the Roasted Duck with Foie Gras Sauce ($23/quarter, $46/half, $92/whole), I knew this is going to be heavenly combination. The roasted duck is marinated with foie gras sauce, allowing the piquant flavour of the foie gras and the crispy skin of the roasted duck to be enjoyed in a bite. The thoughtful chef also specially prepared the Sour Plum Guava Jelly for diners to cleanse their palate after all the richness in the roasted duck dish.
Fragrant Wok Fried Glutinous Rice with Chinese Sausage 4/5
The Fragrant Wok Fried Glutinous Rice with Chinese Sausage ($14/pax, $30/portion), has hint of smokiness with crusted bite in the grain. It is further perfumed by the waxted Chinese sausage. This is a dish commonly eaten to celebrate a year of bountiful harvest and to welcome the arrival of spring.
Almond Cream with Red Sago Red Bean Dumpling 3.5/5
After the heavy meal, it is perfect to end dinner on a light note with the Almond Cream with Red Sago Red Bean Dumpling. The red sago dumpling's chewy texture provided that extra enjoyment on top of the almond cream, finished off with the sweetness of the red bean.
Taking centre stage is Chef Leong's food installation using gelatin to put together this beautiful piece of art. It took him 5 days to do so. Together with the beautiful piece of art, we have the Sweet Potato Pandan Flavoured Nian Gao Tarts ($28/box of 8pc), Honey Peach Pastry ($26/box of 8pc) and Fried Nian Giao. These delightful New Year goodies is not only delicious but also ideal of festive gifts.
Gourmet Lunar New Year feasts at Jade Restaurant will be available from 18 January to 22 February 2016. The sumptuous reunion set menus are priced from priced from $68 per person onwards. The Goodies and takeaway specials will be available from 8 January to 22 February 2016.
Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Website
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]
