First time having a set menu at Jade Dragon rather than Dim Sum or ALC , and it was my favourite meal here so far .

Nuanced flavours that felt a little European at times and were somehow subtle but robust .

A trio of apps start the meal , suckling pig with caviar is probably a little over done these days but it’s a winning combo , but the deep fried Cristal blue prawn absolutely popped and the toasted sea cucumber and jelly fish with balsamic was a nice palate reset .

Braised imperial birds nest soup in brown sauce is a dish I would never order and I may have to rethink that . The texture was great and the soup/ sauce tasted like a rich roasted consommé, incredibly pleasurable to eat .

Steamed garoupa sat atop a Hokkaido milk custard , chicken oil and aged Hua Diao wine sauce , the chicken oil absolutely sung here and the flavours of the dish were profound .

Australian abalone was deliciously tender and served with a glossy liver sauce that shone on the plate , sea cucumber was deep fried and and stuffed with shrimp paste and a duo of mustard . Didn’t really think the mustard worked but the tempura pumpkin was textbook .

Live lobster poached to order and paired with udon noodles and a spicy yellow pepper broth, this one had surprising acid heat , but as the palate adjusted it became extremely enjoyable .

To end things ,the ubiquitous mango, coconut, sago pudding was reimagined into a modern plated dessert and no less delicious .