Dinner at Jade Dragon last night , coincidentally 10 years to the day after my first visit . In 2015 the restaurant held 1 Michelin star under the auspices of Chef Tam and it has to be said that Chef Kelvin Au Yeung has done an amazing job grabbing the torch and propelling Jade Dragon to the world renowned 3 star juggernaut of today . ( My only gripe is that the restaurant’s Xo sauce is no longer for sale as I used to bring it back to Sydney ! )
The killer dish last night was - Scallop with caviar , egg custard glazed with chicken oil and fish maw coloured with beet juice . It’s all about the chicken oil , the custard is perfectly set , the maw and beet combo intriguing , the scallop a lovely side show , but please hook me up to an IV and inject that chicken oil in my veins .
The meal started with the customary trio of appetisers , iberico pork collar is the standout here , alongside a light deep fried oyster and a hairy crab Xiao long bau.
A seasonal healing soup is always on the menu , this featured cordyceps and whelks and for the first time ever I didn’t scald myself with the hot broth, it also reportedly helped me digest and looked after my spleen , bonus !
Abalone with glossy brown sauce and sea cucumber stuffed with prawn paste are a terrific duo . The preparations almost seem western with the use of pumpkin and Dijon mustard , would be curious to know the dish origin , regardless it’s terrific.
A roast goose roll which could also be viewed as a Ballotine , pairs the sweet goose meat with morels , black truffle and excellent Nepalese rock rice .
And to find that Black sesame and matsutake mushroom is an absolutely bang on food pairing was surprising . They took the form of cheesecake and ice cream respectively and were certainly greater than the sum of their parts . Loved the serving plate too , have seen that plate a few times but never had anyone use the “cliff” on the plate as a feature , would love to see it .
A terrific meal and just as importantly snapped up a future reservation for their dim sum lunch which is a hard booking to get these days , looking forward to that day .
