jade dragon in the city of dreams for dim sum

Steamed garoupa on egg white and soya custard with huadiao wine has a tension of flavour that is perfectly balanced, the fish cooked à point poached chicken with American ginseng and wolfberry uses the medicinal profile of the root to great effect. A meal here is always a special kind of experience, from the warm hospitality (the tea and wine service is a joy) to the procession of creative, accomplished cuisine that demonstrate a high level of understanding of time-honoured Chinese techniques as well as an affinity for incorporating international ingredients and influences. It’s truly worth a special trip, and better when this time we only needed to walk down from the same building.Despite the departure of chef Tam Kwok-Fung in mid-2018, Jade Dragon has nothing to worry about-the team are solid and well-trained, and it’s business as usual at this exemplary restaurant dedicated to the finer points of Cantonese cuisine. It’s another long story when we faced an unexpected long delay on our journey home after the meal, but at least all of us were well fed and satisfied with such top-class dishes from start to finish. We finished with a platter of Chinese petit fours, including the crispy peanut candies and also small piece of jelly candies made of ginger juice. I also enjoyed the bowl of double-boiled almond cream with egg white for the soothing flavor, and of course, the baked egg tart done the traditional way with the fluffy pastry shell. My favorite was the baked sago pudding topped with white truffles – the aroma from the truffles did work well with the sweet and warm custard. “Just a few desserts to share,” what Chef Kelvin casually mentioned turned out to be an sumptuous spread of desserts which filled the whole table.

Jade dragon in the city of dreams for dim sum