Last Updated: June 2, 2014
At $38++ per person, Jade Fullerton’s dim sum buffet is considered slightly above mid-range pricing for dim sum brunch, but worth every dollar for this standard. Other hotels easily charge double the price for something similar.
Seats get filled up quickly over the weekend in this classy, oriental dining hall within Fullerton Hotel. I would highly recommend you make a booking for this buffet.
Superior Bird’s Nest Soup with Truffle. A one time order dish to replace the traditional Shark’s fin soup. Tastes equally sumptuous with the subtle taste of truffle, and shark-friendly as well. Very generous with the crab meat.
Steamed Crystal Shrimp Dumplings, Steamed pork siew mai with abalone. Juicy prawns with a silky skin. The siew mai also has a bit more varied flavour with the addition of abalone, but frankly not very obvious due to the size of the slice.
Steamed custard bun. There was a sort of Kueh Lapis aftertaste to the custard which I didn’t really fancy. I’m guessing nutmeg spice, which really doesn’t go well with the bun.
Steamed Superior Stock Xiao Long Pau. Funny how they emphasized on stock, but the Xiao Long Bao was more towards meaty and could have used more ‘soup’ within.
Pan-fried Radish Cake. This simple radish/carrot cake was done really well; evenly fried surface that wasn’t overly grease to the tongue. Very consistent surface and the portion slice wasn’t too thick. Other than the lack of lup cheong (Chinese Sausage), this was pretty perfect.
Roasted pork belly with five spice and sea salt. Crispy skin, but not the super crispy till it flakes kind, and tender pork with nice distribution of fats.
Boiled congee with lobster and dried scallop. I mean, why have century egg congee when you can have lobster and scallop congee instead?
Steamed Char Siew Pau. The skin looks kind of like a hybrid between the old-fashion rustic skin and the machine produced smooth skin. Still, really good char siew filling.
Baked barbecue pork pie, Oven Baked egg tart. The pastry crust is really well done here in Jade restaurant with a clean, non-greasy aftertaste. Soft, yet firm crust, the pork pie (char siew sou) is delicious. The egg tart was also good, without too heavy a egg taste in the custard.
Steamed Pork Rib with Black Bean Sauce. Another traditional dim sum item with subtle black bean flavours and tender steamed pork.
Pan-fried minced pork and chives “guo tie”. Again, very clean palate even though fried, the skin was also not soggy. Not a huge fan of the amount of chives inside though.
Overall the dim sum buffet spread at Jade restaurant is not only wide in selection, but of really fine quality. It is definitely worth what you pay for, yet not overly expensive. Highly recommended dim sum weekend brunch that’s not too lavish on your wallet.
Expected Damage: $44/pax
Dim Sum Buffet Hours: Sat – Sun: 11:00-12:45 | 13:15 – 15:00 (Split shift)