My first yusheng of the Monkey Year was at Jade Restaurant where Master Chef Leong and his culinary team prepared a feast for the eyes and tummy!
Eight-Happiness Gold Rush Salmon Yusheng
champagne jelly, olive oil, peach dressing
Jade’s signature yusheng with wobbly handmade champagne jelly, edible gold leaves, salmon, olive oil and peach dressing is always a sight to behold. During this festive period, dine-in orders of yusheng will feature calligraphic drawings complemented with auspicious greetings created by Chef Leong. So spot the two cheeky monkeys on your plate!
Priced at $68++ (5 pax and below), $98++ (6-8 pax), $138++ (9-12 pax), orders should be made one day in advance. I’m going to ask my mum to order for our family gathering yay!
My favourite dish is eight treasures fortune pen cai, a twist from the traditional featuring premium seafood such as abalone (I’m not a fan!) and fish maw (sooo good!) braised in a rich flavourful broth for approximately 3-4 hours in a claypot. I like that it is served individually instead of in a massive pot #portioncontrol
Eight Treasures Fortune Pen Cai ($58++ per pax)
six-head whole abalone, fish maw, sea cucumber, chinese cabbage, flower mushrooms, roasted garlic, roasted pork
Actually, now that I think (or rather, write) about it, my favourite dish may be the simmered boston lobster with ginger milk instead! (Yes, I’m a fussy and fickle-minded eater ha) Imagine fresh lobster meat simmered with milk, ginger, butter and a hint of lemon before being drizzled with a geneous serving of fragrant ginger milk gravy. It sounds a tad heavy but tastes surprisingly light and the sweetness of the lobster comes through.
Boston Lobster ($88++ per whole 700g lobster)
simmered with ginger milk
If you need the daily dose of meat, try out the new roasted duck marinated in foie gras sauce and Chef Leong’s specially created sour plum guava jelly.
Roasted Duck ($23++ for quarter portion; $46++ for half; $92++ for whole)
foie gras sauce, sour plum guava jelly
The best thing about the roasted duck is that it comes shots of refreshing guava granita and tart sour plum jelly!
When Chef Leong wants to impress, he really goes all out. Look at this beautiful and delicate handmade golden bird sculpture crowning the dessert platter! Painstakingly assembled over 5 days using gelatin, wow.
pan-fried rose-flavoured water chestnut cake
honey peach pastry ($26+ per box of 8 pieces)
sweet potato pandan-flavoured ‘nian gao’ tart ($28+ per box of 8 pieces)
Although the sculptures stole the show, we still wiped out the ‘nian gao’ tart, buttery baked honey peach pastry and pan-fried water chestnut cake! These goodies are available as takeaways till 22 February 2016.
My thanks to the Fullerton and Jade teams for their hospitality!
The Fullerton Hotel
1 Fullerton Square