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Do you know that recently, a Cantonese restaurant opened up at The Chervons Club?  You must be wondering, what’s so special about it when there are already so many Chinese restaurants out there.  Over at Jade Garden, the 300 over Cantonese dishes on the menu have no pork or lard and it is certainly great news for those who has a special diet or for health reasons.

The kitchen at this modern, warm and cosy casual restaurant, is helm by Executive Chef, Chris Eng, who has about 21 years of experience in the food and beverage industry.  He started at a young age of 12 years old and have picked up skills of Western cuisines to incorporate into his authentic Cantonese dishes along his career.  At Jade Gaarden, you can find dishes that are reinvented to bring back the old flavours of yesteryears yet given a fusion twist.

Like this Chef Special Combination Platter ($12/pax), you can see how the 3 individual dishes are being presented on a single dish.  It has a Western setting but the flavours are kept to the Cantonese flavour.  The all time favourite wasabi prawn was my pick here with a delightful bite with the tangy wasabi sauce and mango cubes.

For a Cantonese restaurant, how can there not be dim sum such as this Siew Mai with Caviar ($4.20 for 4 pcs).  Seriously, where can you get delicious chicken siew mai with caviar at such a good price?  I love dim sums that are freshly made and thankfully, the dim sum chef make it by hand everyday at Jade Garden.

Another all time favourite dim sum got to be this Deep-Fried Yam Stuffed with Minced Chicken ($3.80 for 3 pieces).  The thin crisp wrap on the outside simply make it so addictive and the fillings in it is so tasty.  This is perfect for afternoon tea or an appetizer before a meal.

You must be wondering what is this.  The colour doesn’t seem like a Chinese soup and the ingredients looks like Shark’s Fin soup.  Yes, its the Braised Shark’s Fin with Crabmeat & Dried Scallop in Pumpkin Soup ($18/pax; $45 [small], $68 [medium], $90 [large]).  The combination of scallop and pumpkin gave it a natural sweetness to the usually tasteless shark’s fin soup.  I don’t even need any pepper or vinegar in it and yet it already taste nice. (*The photo shows the serving for 1 pax).

Seafood lovers will definitely love the Braised Sliced Abalone, Dried Scallop & Vegetables in Tan Jia Sauce ($18/pax).  The abalone is perfectly braised till its perfect and sits on the special sauce.  Legend has it that hails from the time of emperors and uses the essence of duck, old hens and dried scallops, making this a rare dish which you must try!

One of my personal favourite, the Cod Fish baked with Miso and Sautéed Edamame ($14/pax) won my heart with Japanese fusion and Western presentation style.  The cod fish fillet was fresh with the surface lightly seared and covered with a layer of miso.  This is a light and healthy dish and it has been a popular item as you won’t find good cod fish at this price.

Another of my favourite item, the Fresh Crab Claw with Japanese Somen ($12/pax) is not any ordinary dish that you can find at Cantonese restaurants.  Given a modern twist, the gravy of this dish is actually steamed egg white with ginger with silky smooth somen for a light and tasty dish.  Topped with a succulent crab claw, it is just so irresistible!

What’s better to have something cold and sweet to end off the meal?  The  Combination Dessert Platter ($12) is not only going satisfy your palate but also a treat for your eyes.  The assortment of slice fruits and 3 glasses of sample desserts (*available in normal portion) are carefully displayed on the huge bowl with a pile of shaved ice to keep your desserts cool.

One of the desserts in the glasses is the Cold Lemongrass Jelly with Sherbet is an interesting one with olives in it.  It was Chef Chris’ creativity that he came out with it and got me liking this tongue-tickling refreshing dessert.

Chef Chris’ is really passionate about his food and seeks to constantly come out with new items on the menu to attract customer’s changing preference.  Since Mid-Autumn Festival is just around the corner, he came out with the Black Sesame Squid Ink Mooncake with White Chocolate Crust filled with Sweet Potato.  I have tasted it myself and I like how he perfect the right combination of taste and texture, giving it a delicious and comfortable sensation on the palate.

Chef Chris is a very health conscious with the food that he prepares and studies about the nutritious values of different combination of ingredients.  Hence, you can have a peace of mind dining here and enjoy the goodness of quality ingredients.  He has a humble and friendly nature that prefers a personal touch with his customers by checking in to make the meal a memorable one.

I personally enjoyed the food a lot and would recommend Jade Garden for its nice ambiance, good service, value for money and delicious food.  Besides food that are served individually, they too have dishes prepared for communal Chinese dining.  This restaurant is not certified halal although there is no pork or lard as they sell Chinese wine here.

My recommended dishes are: 

1. Fresh Crab Claw with Japanese Somen
2. Braised Sliced Abalone, Dried Scallop & Vegetables in Tan Jia Sauce
3. Cod Fish baked with Miso and Sautéed Edamame

Address:

•  48 Boon Lay Way, #03-06
• The Chevrons, Singapore 609961