Soothing strains of Chinese orchestral music usher us into the brightly lit Jade. The restaurant’s palette of pastel blues and gold, accented with garden motifs featuring flora and birds, is a modern and refreshing backdrop for the traditionally executed cuisine. Service here is swift, earnest and efficient, as one would expect at a Cantonese establishment. Menus are brought to the table immediately, and we order jasmine tea. Unfortunately, the waitress returns to say they’ve run out of jasmine tea and offers tieguanyin instead. This fragrant blend turns out to be one that complements our food well, but it is a surprise that a Chinese restaurant can run out of a popular tea. Meanwhile, the recommendation of a house pour red, the Joseph Faiveley Pinot Noir Burgundy 2014, is a good one for the heavier flavours of the dishes ahead.
After a sweet-savoury amuse bouche of crispy fish skin with honeyed glaze, we start our meal with the signature roast pork belly. This has a thinner crispy layer than usual – which means a delicious fatty layer, rendering a softer mouthfeel overall. Upon our request for a savoury broth, the soup of the day is suggested, and the hot and soothing lotus root, peanut and pork concoction has just the right balance of flavour.
Undoubtedly, the highlight of our meal is the wagyu beef with crispy garlic in black pepper sauce. The beef cubes are well tossed to yield a pink-centred medium-rare doneness. With every bite, the juicy wagyu fat oozes out and complements the black pepper sauce and crispy garlic beautifully. Our next dish of crispy fried soon hock fish is also expertly handled, its skin providing crunch in contrast to the rest of the tender fish flavoured in superior light soya broth, with deep-fried ginger strips brightening the taste.
Overall, an enjoyable dining experience and an above-average establishment to bring overseas guests and business clients to.