The Place We checked out the recently revamped Jade Restaurant at Fullerton Hotel lately and left impressed with the whole ambience and food generally. Unlike its slightly sleepy decor previously, the refreshed look of Jade Restaurant is much more inviting with the use of predominantly light pastel hues of blue and white. The ambience is elegant, where you get a nice dash of natural light through the high ceiling side windows in the day, and a cosy and soothing dining ambience in the evening. The exterior revamp to the interior of the restaurant is not all. The menu boasts a more focused culinary theme this time, which takes inspiration from a Tang Dynasty poem where the concept of Eight Treasures takes centrestage.
The Food Some of the Eight Signature Dishes reflecting the theme of Eight Treasures include the Crispy Roasted Pork Belly, Deep-fried Prawn with Wasabi Mayonnaise and Sautéed Diced Beef Tenderloin. Other than the usual lunch and dinner offerings, Jade Restaurant also has an ala carte Weekend Dim Sum Buffet.
The Crispy Roasted Pork Belly (S$14 per person/S$29 per portion) is one of the signature items at Jade. It is marinated with Dove-spice powder, salt and sugar overnight, then roasted twice the next day for that additional crisp. The meat was very tender, while the best part of it is the skin which was crackling.
I’m usually not a big fan of lamb but this Baked Lemongrass Char Siew Lamb Rib Loin (S$23 per person) gets my nod of approval. If you are concerned about the gaminess of the lamb, this delectable version is well-marinated with its in-house Char Siew sauce, then topped with lemongrass before being barbecued and glazed with honey. I also enjoyed the slices of honey pineapples and cucumber which provided a nice and refreshing balance on the palate after having a few bites of the lamb.
The Soup of the Day (S$13 per person) is something I always look forward to in a Cantonese restaurant. We were lucky to have have the daily soup boiled with chicken and pork bone, served with a very pretty crysantamum look alike Tofu. It takes more than three hours to prepare the soup, and we could all feel the richness and nourishment from it.
I usually won’t harbour high expectations for beef dishes in Chinese restaurant as it usually fails to bring out the tenderness and juiciness of the beef. However, I was very much pleasantly surprised by this Sautéed Beef Tenderloin with Crispy Garlic in Black Pepper Sauce (S$23 per person/ S$47 per portion). The Japanese Wagyu beef is succulent and I really enjoyed the black pepper and soy sauce seasoning. My usual preference is medium rare for beef as that is probably the most ideal doneness to appreciate the juiciness of the meat, and I’m really surprised that this medium well version managed to bring out the juiciness of the beef so well.
We also tried two dim sum dishes, the Steamed Osmanthus Char Siew Pau (S$5.80 for 2 pieces) and the Crab meat, chilli, local spices (S$7.20/piece).
The Char Siew Pau is unique in flavour and nothing like what I had before. As you bite into the bun and meat, you can’t miss the nice fragrance of the honey and osmanthus flower.
The Chilli Crab Mantou (S$7.20/piece) is probably the laziest and most effective way to enjoy this classic Singaporean dish. The fried bun is stuffed with generous fillings of Sri Lankan crab meat and chilli sauce, served alongside with a refreshing palate cleanser of cold lemongrass tea with calamansi jelly.
For mains, we highly recommend the Simmered Egg Noodle with Boston Lobster and XO Chilli Sauce (S$39 per person). This dish is inspired from Hokkien-noodle where there is extensive use of pork lard and dark soya sauce in preparing the lobster and noodles. The egg noodles overshadowed the Boston lobster in my opinion, and it is in fact a class on its own. The Hong Kong imported wanton noodles are first deep fried then simmered with prawn head oil, pork lard and garlic to give the delicious flavour. Have it along with the XO chilli sauce and life’s complete, I kid you not.
To cap off the wonderful meal, we had the Hot almond cream with egg white pistachio “Muah Chee” (S$8 for 2 pieces). What’s unique about the almond cream paste is that it has got bits of egg white in it, which is cooked separately and poached in water. As for the Muah Chee, the pistachio flavour is very distinct and will definitely impress even the pickiest pistachio lover like myself.
Rants You got to be ready to splurge if you are heading to Jade, not for the budget conscious. Having said, we found out that their weekend dim sum lunch buffet is only at S$39++ per pax for unlimited enjoyment of some of their exquisite dim sum selections – perhaps the most shiok way to enjoy the food at Jade!
Will I Return Again? The food at Jade Restaurant is consistently good across the dishes we had, complete with its new look and ambience which we have fallen in love with. The weekend dim sum buffet is right on top of our list next. And yes, the newly revamped space is gorgeous.
Make your reservation instantly at Jade here.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
Ranted by The Ranter