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| Lamb char siew – new dish at the revamped Jade |
After a two week-long hiatus, nine-year-old Jade at Fullerton Hotel re-opened to unveil a brighter and chirpier dining room refitted with wallpaper on curved screens awash in a Chinoiserie light blue and jade theme featuring local birds. The menu by executive chef Leong Chee Yeng, whose ceramic pottery pieces adorn the private dining room, retains its Cantonese candour but with the makeover, the signatures menu now surfaces as “eight treasures”, featuring eight of chef Leong’s best dishes as the restaurant’s headline. Old time classics like the shatteringly crisp roasted pork belly and sauteed diced Japanese wagyu tenderloin in a light black pepper sauce reign supreme on the “eight treasures” menu and these are joined by chef Leong’s new creations likes the lemongrass scented barbecued lamb char siew and steamed red garoupa with luffa gourd.
