Jade Restaurant (玉楼) @ Fullerton Hotel - A Refreshed Autumn to Spring Interior

Jade Restaurant at Fullerton Hotel has been given a refreshed look with a brighter and softer interior, as per how Chef Leong has put it, the interior was like the seasons, from Autumn, skipping Fall and we are now in Spring.

Crispy Roasted Pork Belly 4.2/5

Back to the new look Jade Restaurant, we started with one of their classic dish - Crispy Roasted Pork Belly. Unlike most roasted pork belly, this is roasted in five spice, salt and sugar. The charred bits of the skin was trimmed off and twice roasted for a thinner and crispier enjoyment of the crackling skin on top of the succulent meat.

Baked Lemongrass Char Siew Lamb Rib Loin 4/5

You simply need to pick up the Baked Lemongrass Char Siew Lamb Rib Loin with your hands to enjoy the caramelised sweetness of the lamb rib. The piece of meat is well marinated and you don't get the gaminess of the lamb. This tasted exactly like a piece of char siew.

Soup of The Day 4.5/5

At Jade Restaurant, you will get different type of soup each day. Our Soup of The Day is Crab and Tofu Soup.  The first thing that caught my eyes is the tofu that has been cut into shape to look like a coral floating in the soup accompanied with pieces of crab meat. The soup which has been boiled for hours, was light but yet flavourful. It has a complex flavour that was pleasing to the palate.

Sauteed Beef Tenderloin 4/5

Chef Leong definitely does justify to a good piece of beef in his execution of the Sauteed Beef Tenderloin with Crispy Garlic in Black Pepper Sauce. The beef was tender and juicy coated in black pepper sauce for a subtle fiery finish, complemented by the crispy garlic.

Barbecued Osmanthus Flavoured Char Siew Bun 4.5/5

Chilli Crab Bun 4/5

If you do not know, Jade Restaurant also offers weekend dim sum for brunch from 11am to 3pm with around 55 items. We get to try the Barbecued Osmanthus Flavoured Char Siew Bun and Chilli Crab Bun during our visit. I enjoyed the char siew bun a lot for the fact that the char siew filling encased in the soft and fluffy dough is not too sweet and comes with a subtle hint of floral flavour from the osmanthus.

Simmered Egg Noodles with Boston Lobster and XO Chilli Sauce 4.2/5

Not to be missed at Jade Restaurant is the Simmered Egg Noodles with Boston Lobster and XO Chilli Sauce. The egg noodles used is those wanton mee type, which has a springy texture fried with pork lard. The boston lobster is dressed in a savoury brown sauce complementing the firm and bouncy flesh.

Hot Almond Cream with Egg White 4/5. Pistachio Muah Chee 4.5/5

Wrapping up the dinner, we had the Hot Almond Cream with Egg White and Pistachio Muah Chee. The hot almond cream with egg white is warm and comforting to wash down all the richness I have eaten. The real star on the plate goes to the soft and chewy pistachio muah chee, with its nutty stuffing.

Noted: This is an invited tasting.


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
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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]

Guenpin @ Maxwell Chambers - Japan's Largest Fugu Restaurant Chain Opens in Singapore

The first time I tried fugu or also known as pufferfish was back in 2015 when Fuku Fine Kaiseki Restaurant first opened in Singapore. The restaurant since has closed its door and you can't find this exotic fish until the recent opening of Guenpin at Maxwell Chambers, Japan's largest Fugu restaurant chain.This is their first oversea venture offering a delightful range of torafugu (tiger puffer fish) and snow crab cuisines.

We tried the Zeitaku Set Course Menu ($168/pax, min 2 pax) which comprises of 9 dishes. The set allows us to try both their specialty - Torafugu and Snow Crab. I have also indicated its ala carte pricing for those that do not want to go for their set course meal.

Parboiled Puffer Fish Skin Sashimi 3/5

Dinner at the new restaurant started with the Parboiled Puffer Fish Skin Sashimi ($14) with ponzu sauce. The fish skin has an interesting crunchy texture which is rather bland. You will need to dig into the ponzu for an elevated taste.

I still think the best way to appreciate the torafugu is to go for the sashimi. There is two ways you can enjoy the torafugu sashimi, either thin sliced or thick sliced.

Thin Sliced Puffer Fish Sashimi 4.2/5

I personally preferred the Thin Sliced Puffer Fish Sashimi ($28) which is paired with special ponzu soy sauce from Japan. The delicate cut allows me to taste the clean and sweetness of the torafugu on top of its chewy texture.

Thick Sliced Puffer Fish Sashimi 4/5

On the other hand, the Thick Sliced Puffer Fish Sashimi ($32) allows you to enjoy the texture of the torafugu more. This is possible because of the special aging process used by Guepin. If not the meat will be too hard and chewy. It is then topped with radish, ponzu soy sauce and spring onion to be eaten together. I felt the flavours were a bit complex for the appreciation of the puffer fish sashimi.

Deep Fried Snow Crab 4.5/5

The other highlight for me at Guenpin is their Deep Fried Snow Crab ($28). The crab karaage is marinated in a very delicious sauce that lifted the sweetness of the snow crab. I was told that they even got an award for the sauce.

Snow Crab Sashimi 3.8/5

This is probably my first time having Snow Crab Sashimi ($32). I thought it did not quite showcase the sweetness and texture of the crustacean. I still prefer it to be cooked.

Grill Snow Crab 4.5/5

It was a torturing 5 minutes wait for the Grill Snow Crab ($48) to be cooked. As it gets cooked, the aroma of the fire heating up the crustacean filled the air, making me salivate as it gets cooked. The sweetness of the snow crab seems more prominent when it is grilled.

Puffer Fish Hotpot 4/5

The other way to enjoy the torafugu is to have it with hotpot. The Puffer Fish Hotpot ($55/pax) comes with a platter of vegetables, mushroom, tofu and torafugu. Unlike the puffer fish sashimi, the meat used for the hotput comes with the bone. All the ingredients are cooked in a light bonito and seaweed broth, which the server will help you.

Porridge 4.2/5

After finishing the hotpot ingredients, rice is added into the leftover broth to cook the porridge. Sea salt and egg is added for flavours. This is a comforting ending using the essence of the hotpot to cook the porridge. You can also add some ponzu sauce if you prefer it to be  more salty.

Wrapping up the 9 courses Zeitaku Set is ice cream for dessert. diners have a choice of vanilla, yuzu, green tea or black sesame.

Ice Cream 3/5

You may ask whether it is safe to eat puffer fish, isn't it poisonous? Well, Torafugu, or also known as tiger puffer fish is one of the 22 kinds of puffer fish that are permitted for consumption by law in Japan. It is also recognised as one of the highest grade of fugu. Furthermore with AVA as the gatekeeper, I am sure it is safe or it will not be allowed to set foot into Singapore.

Note: This is an invited tasting.


Guenpin
Maxwell Chambers
32 Maxwell Road
#01-06
Singapore 069115
Nearest MRT: Tanjong Pagar

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 12midnight
Sat-Sun, Eve of PH & PH: 5pm - 12midnight

Direction: 
1) Alight at Tanjong Pagar MRT station: Take Exit B. Turn left and walk to Maxwell Road. Walk down Maxwell Road. Walk to destination. Journey time 3 minutes. [Map]