Not many people know that the iconic Fullerton Hotel in Singapore houses a leading Chinese restaurant in Singapore. While I have heard many people raving about Jade, I have not actually been there myself to try it until a couple of weeks ago.
We see so many versions of yu sheng each year but the Eight-happiness Gold Rush Salmon Yu Sheng at Jade is truly innovative with the inclusion of Champagne Jelly - a recurring component of the yu sheng each year (or so I was told). I loved the refreshing flavours of the Peach Dressing and the healthier Olive Oil dressing. After much tossing for good luck, the only thing I wish was for the Champagne Jelly to be evenly distributed - I could hardly find one on my plate after and had to resort to picking from the main dish.
This simple looking Poached Seaweed and Abalone Dumpling may not seem like much but the flavours were well-balanced with a good texture to go with it.
The Braised Six-head Whole Abalone, Fish Maw, Sea Cucumber, Deep-fried Fish Maw, Chinese Cabbage, Flower Mushrooms, Roasted Garlic and Roasted Pork in Claypot has got to be my personal favourite dish during dinner. This wholesome bowl of goodness contains some of the best (and most expensive) ingredients in the Chinese culinary world. I love how rich that sauce is and how component ties in together with the help of that flavoursome sauce.
If I had to pick a (very close) second favourite, the Simmered Boston Lobster with Ginger Milk has to be it. Perfectly cooked Boston Lobster halved and then served with this amazing Ginger Milk is truly ingenious. To be honest, I was initially a little skeptical about the Ginger Milk since I thought that it would overpower the delicate Lobster flesh boy was I wrong. The sauce complemented the firm flesh of the lobster really well and helped to bring out the natural flavours of this prized ingredient.
The next dish sampled was a crowd favourite and since I am not a fan of Foie Gras generally, I did not enjoy the Roasted Duck in Foie Gras Sauce with Sour Plum Guava Jelly as much. With that being said, I loved the Roasted Duck - the skin was crispy and the duck was moist. If only I loved Foie Gras more in general, I would have enjoyed this dish a lot better. I really did enjoy the Sour Plum Guava Jelly which was slightly tart and sour - perfect for clearing your palate after having such a heavy dish.
I think one of the dishes that people generally neglect and do not pay enough homage to is the carbohydrate. This Fragrant Wok-fried Glutinous Rice with Chinese Sausage was delicious with the right balance of sweet and salty.
Finally, no one will be able to forget this amazing display of desserts - a medley of Honey Peach Pastry, Pan-fried Rose-flavoured Water Chestnut Cake and Sweet Potato Pandan-flavoured 'Nian Gao' Tart served under this intricately crafted food art using sugar. I loved the Pan-fried Rose-flavoured Water Chestnut Cake and it has to be the best Chinese New Year dessert I have sampled this year!