Another revamped hotel restaurant, Jade is now managed by the hotel instead of Tung Lok Group—with Chef de Cuisine Leong Chee Yeng at the helm. A classy, earth-toned restaurant with high ceilings and graceful bamboo plants, Jade has a sophisticated vibe.
During a weekend dinner, the polite wait staff told us we could opt for a la carte or a buffet. We chose the former, but were slightly dismayed at how 90 percent of the menu’s dishes were charged per person.
Still, we ordered the crispy duck with five-spiced foie gras pancake, green apple salad and plum dressing —a fabulous mix of crispiness, and sweet, tart flavors. The wok-fried beef fillet diced with eggplant and yellow capsicum in black pepper sauce was average and did not knock our socks off. But the sautéed ocean trout fillet with foie gras, chili and spring onions did. It had fantastic, melt-in-the-mouth pieces of foie gras (the best we’d eaten so far) and firm, fresh pieces of trout that complemented the foie gras. The excellent hot walnut cream with black sesame dumpling rounded off our lovely meal.
Aside from the way the menu was priced, this was a great dining experience.
