Cantonese fine dining
Kelvin Au Yeung Man-Yin
Kelvin Au Yeung took over when Tam Kwok Fung left for the Wynn Palace. Some people say that JD has been better since then and I can understand why they say this.
The signature dishes like the best suckling pig are still there, expertly executed. Slowly other dishes created by the new team get introduced. The Fish Maw In Rabbitfish Soup is one of them, a great dish, very well calibrated and refined. I am very happy.
Very nice lunch at Jade Dragon, my first visit since Chef Au Yeung took over.
Full account of lunch is here: https://www.diarygrowingboy.com/2019/04/10-days-in-3-cities-day-2-elegant-dragon.html
a celebratory dinner with some of the finest Cantonese cuisine, including great barbecued iberico pluma and a stuffed suckling pig.
Full post on dinner is here:
Part of the multi-day marathon arranged by the marvellous Peter Chang.
Jade Dragon in Macau beat the multi stage & day competition of “who is cooking the best suckling pig”. But not just, by a mile!
The consistency, taste, texture and flavour cannot be bettered. It almost disappears in your mouth leaving only a very happy face.
Overall an exquisite meal which in my view beats hands-down most of the 3 star places in HK.
Rumour has it that the Chef will move, this would be very bad news for the Jade Dragon and excellent for the new place. I am sure to go there as soon as it opens.
An absolutely delicious lunch with a menu set by Chef Tam. Very refined dim sum items, the wonderful iberico collar char siu (barbecued pork), and the best stuffed suckling pig.
Full account of lunch is here:
An eye-opening dinner where char siu (barbecued pork) made with two different cuts of Iberico pork faced off
Full account of dinner is here:
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Estrada do Istmo e da Universidade de Ciencia e Tecnologia de Macau, 2 Andar (L2) e 3 Andar (L2M), Sala F210 do Hotel Crown Towers, COTAI (City of Dreams), Macau
+853 8868 2822