Jade restaurant review: Former Yuè chef continues to shine at Fullerton Ocean Park Hotel Hong Kong’s spacious new eatery where you go for the seafood and stay for the views
- Lai Ching-shing’s steamed minced pork with foie gras and scallops may have won awards, but it’s his classics like stuffed crab shell and double-boiled fish soup that shine brightest
Even the city’s most esteemed restaurants have suffered deeply during the trials of recent years, and many of us are still mourning once-beloved Covid casualties. One of the most popular restaurants to go on an indefinite hiatus was Yuè at the City Garden Hotel in North Point. The Michelin-recommended restaurant was a favourite for its many innovative twists on traditional Cantonese cuisine.
For those who miss this popular haunt, fret not. Yuè chef Lai Ching-shing has taken the reins at Jade, in Aberdeen’s brand-spanking new Fullerton Ocean Park Hotel Hong Kong, and promises more creative takes on local dishes.
Unsurprisingly, jade green motifs are dotted throughout the wonderfully spacious 230-seat establishment. Pretty though the adornments are though, nothing beats the stunning floor-to-ceiling panoramic view of the South China Sea.
We start our meal with a bak kut teh xiao long bao (four pieces for HK$88). It’s a treat for those who like the herbal Southeast Asian soup and if that be the case, one dumpling will not be enough.
Next up we sampled the prize-winning steamed minced pork with foie gras and scallops, served in a hot stone pot (HK$168). An elevated version of the humble steamed pork patty on rice, the flavours are balanced, with a vinegar jelly on top to cut through the richness of the foie gras.
