Stepping into the opulent setting of Jade at The Fullerton Hotel Singapore is not merely a dining experience; it’s an immersion into the rich tapestry of Cantonese cuisine, artfully crafted by Executive Chef Leong Chee Yeng. As the Year of the Dragon unfolds, Jade beckons discerning diners to partake in a culinary odyssey through their “龙年平安” (Long Nian Ping An) or “Year of the Dragon” Menu – a showcase of culinary finesse, cultural celebration, and artistic flair.
Commencing with Prosperity: 龙腾迎新大捞生
The gastronomic journey begins with a symbolic and grandiose “龙腾迎新大捞生” (Long Teng Ying Xin Da Lou Sheng) – a Prosperity Toss that signifies the ushering in of wealth and abundance. At the heart of this traditional ritual is the Gold Rush Smoked Salmon Yu Sheng, a dazzling creation adorned with Champagne Jelly, Shallot Oil, and Kumquat Dressing. The vibrant flavours and textures encapsulate the festive spirit and set the stage for the culinary symphony that follows.
A Culinary Symphony Unfolds: 云龙贺新春
The first act, “云龙贺新春” (Yun Long He Xin Chun), introduces a Stir-fried Australian Lobster, Silken Egg, and Tomato Sauce – a delicate dance of flavours and textures. Chef Leong’s expertise shines through as the lobster’s succulence meets the silky embrace of the egg, creating a harmonious symphony on the palate.
The Culinary Opulence of Eight: 八珍玉食
“八珍玉食” (Ba Zhen Yu Shi) emerges as the next masterpiece, a richly stewed pot featuring Braised Abalone, Fish Maw, Sea Cucumber, Flower Mushrooms, Dried Scallop, Pork Tendon, Chinese Cabbage, and Yam. This culinary opulence encapsulates the essence of Cantonese cuisine – a sumptuous medley of flavours and textures that tell a tale of heritage and gastronomic mastery.
An Exquisite Union of Flavors: 足足有余
“足足有余” (Zu Zu You Yu) unfolds as a testament to Jade’s culinary prowess, presenting Sautéed Sliced Hybrid Grouper, Foie Gras, and Teochew Black Olive. The dish harmonizes the richness of foie gras with the succulence of grouper, creating an exquisite union that delights the senses.
Regal Indulgence: 凤凰献宝
“凤凰献宝” (Feng Huang Xian Bao) graces the table with Slow-cooked Chicken paired with Minced Ginger Sauce, accompanied by Poached Dried Scallop, Chinese Cabbage, and Pork Dumpling. This regal indulgence pays homage to traditional Chinese flavours, revealing a meticulous balance of textures and tastes.
Noodle Elegance: 喜庆寿面
“喜庆寿面” (Xi Qing Shou Mian) introduces a nod to the past with Dragon Beard Noodles served with Braised Minced Meat Sauce. The dish seamlessly blends tradition with modern culinary finesse, offering a taste of nostalgia with every bite.
Sweet Resplendence to Conclude: 春暖花开暖心窝
The culinary journey culminates with “春暖花开暖心窝” (Chun Nuan Hua Kai Nuan Xin Wo), a trio of desserts. The Hot Cream of Almond, Bird’s Nest, Osmanthus Nian Gao, and Crunchy Chocolate Muah Chee showcase the sweet side of Cantonese cuisine, providing a delightful conclusion to the lavish feast.
Jade’s Year of the Dragon Menu is an intricate dance of flavours and textures, a celebration of culinary finesse, cultural richness, and Chef Leong’s artistic brilliance. With each dish, diners embark on a journey that transcends the ordinary, savouring the flavours of tradition and innovation harmoniously blended at Jade.
For reservations and enquiries, please visit https://www.fullertonhotels.com/fullerton–hotelsingapore/dining/restaurants–and–bars/jade.
CAPACITY
120 seats
Two private rooms and two partitioned areas
OPERATING HOURS
Daily
• 11.30 a.m. to 2.30 p.m. (last order at 2.00 p.m.)
• 6.30 p.m. to 10.30 p.m. (last order at 10.00 p.m.)
Jade Weekend Yum Cha
Saturday, Sunday and Public Holidays
• First seating: 11.30 a.m. to 1.00 p.m. (last order at 12.30 p.m.)
• Second seating: 1.30 p.m. to 3.00 p.m. (last order at 2.30 p.m.)
Click to access weekend-yum-cha-sat-sun.pdf
Click to access a-la-carte-set-menus-till-21-jan-24.pdf
CNY Menu:
Click to access cny-a-la-carte-set-menu-22-jan-24-25-feb-24.pdf
CNY REUNION DINNER MENU
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