Staying at The Fullerton Ocean Park Hotel for a much-needed break, I decide to just have all my meals inside the hotel, to enjoy some quiet time and not going out. After having lunch at Satay Inn, for dinner I have picked Jade, the Cantonese restaurant under the helm of Michelin-starred Chef Lai Ching Shing.
The restaurant enjoys a panoramic view of the beautiful sea and islands, with a glimpse of the Ocean Park rides up the hill. The luxurious comfort and soft lighting, with good distance between tables, offer a relaxing and cozy ambience for enjoying dinner with a scenic, fantastic backdrop.
I order a bottle of Chateau La Nerthe Blanc 2019 ($1,100) to pair with the food on the night, with delicate floral and pear aromas, as well as some sweet spice on the background. A white wine that provides refreshing palate to go well with seafood and chicken, which are the main choices I order on the night.
The appetizer is Chilled Fresh Abalone with Chinese Rose Wine ($138 each). Fantastic in presentation, the abalone is placed on a glass container, with mist seeping out after the staff pours water on the dry ice. The abalone is flavourful, with a touch of the rose wine but not overpowering the taste. The texture of the abalone can be a bit softer for my preference, but still a good starter.
Next is Baked Crab Shell Stuffed with Fresh Crab Meat and Onion ($268 each). Put on a crab-shaped holder, the crab shell is baked to appealing golden brown colour, with generous stuffing of delicate and sweet crab meat. In fact, the amount of onion is far less than most other restaurants, with the creamy sauce and cheese rich and indulgent in taste.
We have each ordered our soup, with me going for Double-Boiled Fish Soup with Fish Maw, Spotted Garoupa Fillet and Scallop ($238). The premium ingredients are obviously appealing, but it is the soup itself I focus more. It is a bit less intense in flavours than I would hope, and I also prefer the soup to be steaming hot. Not bad overall, just I got a higher expectation knowing it is a signature dish.
My wife has the Double-Boiled Sea Whelk Soup with Snow Lotus Seed ($198). A clear broth with nice umami notes from the sea whelk, sweet in taste from apparently a lot of pork loin used to prepare the soup. The snow lotus seeds have a lot of good medicinal benefits too. The better of the two soups in my opinion.
For the main course we have Braised Chicken with Fish Maw in Superior Broth ($888), a twist from a famous dish but replacing Chinese ham with fish maw. The chicken is tender and marinated nicely, unfortunately the fish maw is rather bland in taste. Like the fish soup, this dish has premium ingredients but perhaps combining the lighter flavours of chicken and fish maw is not the best option.
The other main course is Wok-Fried Sustainable Giant Garoupa Fillet with Mushroom in Hot Pot ($498). Served in a sizzling hot clay pot, the fish fillet is meaty and good in taste, with plenty of shallot, scallions, and ginger to bring forth nice aromas and flavours. The mushrooms have absorbed the essences and are tasty as well.
For dessert, I have Deep-Fried Sesame Balls Stuffed with Egg Custard ($68), with the sesame balls having an appealing golden colour. The texture is also great, with a bit crunchiness on the surface but softer inside. The runny fillings of egg custard are of the right sweetness, with delicious flavours. A very nice dim sum in which I end up finishing all the three pieces by myself.
My wife has the Sweetened Red Bean Soup with Mandarin Peel ($68). Another traditional dessert, the red bean soup is appropriate in sweetness, with the mandarin peel highly fragrant and overall, a nice wrap up of the dinner.
Service is very good, with the staff attentive and friendly. Another highlight is that the restaurant has nice assortment of tea, with each diner able to pick their own choice. The quality of the tea is one of the best in my opinion. The bill on the night is $4,407 and while it might look a bit on the high side, we did have quite many dishes with premium ingredients. A good choice if you stay in the hotel.
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