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Posts Tagged ‘chinese new year’

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

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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!

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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!

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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

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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

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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

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The best thing about the roasted duck is that it comes shots of refreshing guava granita and tart sour plum jelly!

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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.

Desserts
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)

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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.

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My thanks to the Fullerton and Jade teams for their hospitality!

Jade Restaurant
The Fullerton Hotel
1 Fullerton Square
6877 8188

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