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Posts Tagged ‘Fullerton Hotel’

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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From today till 8 September 2014, The Fullerton Hotel’s signature Jade Restaurant (玉楼) is offering a specially crafted 6-course Mid-Autumn Reunion Dinner Feast (中秋之夜宴) at $88++ per person. Each item on the menu has a meaning, e.g. the trio of starters features 嫦娥奔月 (the legend of Chang Er flying to the moon) which honestly requires a healthy dash of imagination haha. Still, I must applaud Master Chef Leong for his creativity and effort in creating such a thoughtful menu. Of all the dishes, I love the nourishing boiled sea grouper soup most! I remember that I was also very taken with the fish maw soup on my previous visit to Jade; it’s definitely not a coincidence and I’m convinced that Jade serves excellent soups! Since it’s the Mid-Autumn Festival, it’s not surprisingly that dinner ends with a pair of petit mooncakes, plus superb shaved almond ice (almost like almond jelly ice cream!) and the cutest mini white rabbit meringue coated with coconut flakes! I had a good laugh while beheading it oops.

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Clockwise from top left:

团圆汤黄酒海斑
Boiled Sea Grouper Soup with Black Fungus and Chinese Wine served with Steamed Quail Egg

嫦娥奔月三品味
灯笼彩椒凤尾虾, 麻香蜜餞手撕鸡, 茶薰斎鹅
Trio of Mid-Autumn Combination
Steamed Sea Prawn Roll with Capsicum and Mushroom, Shredded Chicken with Preserved Fruit in Honey Mustard Dressing, Tea-smoked Bean Curd Carrot Roll

甜蜜赏月乐
桂花冻杏仁雪,玉兔软糕,金冰两月饼
Classic Trio Desserts
Shaved Almond Ice with Osmanthus Jelly, Chilled Rabbit Shaped Egg White Cake, Petit Traditional Oven Baked and Snow Skin Mooncakes

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Clockwise from top:

麒麟塘藕芋泥鸭
Fragrant Crispy Duck Stuffed with Yam Paste

平安鲍贝毛豆豆付
Stewed Whole Abalone with Dried Scallop and Homemade Edamame Bean Curd

鮮蟹肉五穀炒飯
Fragrant Wok-fried Five Grain Rice with Crab Meat

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MID-AUTUMN TREASURES & DIVINE CREATIONS

A time for joyous reunions, celebrate this Mid-Autumn Festival with The Fullerton Hotel’s collection of mooncakes in traditional and delectable local flavours made with a touch of finesse. A contemporary assortment of the classic, The Fullerton Snow Skin Treasures includes White Lotus Seed Paste with Single Yolk and Pandan Gula Melaka Snow Skin Mooncakes using premium palm sugar for a comforting taste of home with a dose of indulgence.

Returning this year is the popular The Fullerton Golden Custard Mini Mooncake, a divine blend of salted egg yolk and custard encased in a light butter pastry that melts in the mouth. Emanating sophistication and style is The Fullerton 15 Treasures Premium Gift Set featuring a large baked mooncake filled with eight egg yolks filled with velvety white lotus seed paste and 14 miniature baked mooncakes symbolising vivacity, prosperity and bliss.

Available from 25 July to 8 September. Click here for the order form and more information.

Special thanks to Joyce for the kind invitation!

Jade Restaurant
Ground Floor, Fullerton Hotel
1 Fullerton Square
6877 8188

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