Chef Leong Chee Yeng has helmed the kitchen of Jade Restaurant ever since its inception at The Fullerton Hotel Singapore. With a deep passion in traditional Cantonese cuisine, Chef Leong is best known for his creativity and artistic flair when it comes to the presentation of his dishes.
Meanwhile, in Macau, Chef Kelvin Au Yeung leads the team at three Michelin-starred Jade Dragon. Also known for his Cantonese cuisine, Chef Au Yeung recently took over the reins of the kitchen and played a pivotal role in helping the restaurant attain its first Michelin star in 2014 and the second star in 2016. In 2018, the restaurant gained its third star.
To celebrate the exchange of culinary talent and ideas between Singapore and Macau, the first Michelin Guide Singapore 2019 International Chef Showcase will see Chef Leong and Chef Au Yeung prepare a specially-curated menu that showcase the best of Cantonese cuisine.
Cuisine & Wine Asia had the opportunity to savour the exquisite lunch menu showcasing top shelf ingredients, exemplary pairings and precise techniques in the Cantonese culinary canon.
The first course showcased a duo dim sum combination – deep-fried green peas paste mushroom dumpling and steamed butterfly pea flower scallop dumpling paired with Nicolas Feuillatte Brut Reserve. The deep-friend green peas paste mushroom dumpling was interesting as the skin of the dumpling was very crunchy and complemented the soft green peas paste mushroom filling. The steamed butterfly pea flower scallop dumpling was luxurious and flavourful, and when dipped with the chilli sauce on the side, it screamed finesse of tradition. The overall saltiness of the dish paired well with the sweet bubbly champagne, and it was definitely a delectable course one could look forward to.
Duo Dim Sum Combination
The crispy crabmeat roll with abalone and slow cooked garoupa fillet also showcased different textures combining to create new flavours. The crabmeat roll with abalone was deep fried with a thin golden skin, and was crunchy outside but chewy on the inside. It complemented the soft and tender garoupa fillet, which was moist and flaky. Each element of the dish – crispy crabmeat roll with abalone, slow cooked garoupa fillet and port wine sauce created a hearty and exquisite experience.
Crispy Crabmeat Roll with Abalone and Slow-Cooked Garoupa Fillet
The highlight of the meal was the braised wagyu beef cheek with port wine sauce and tossed noodles with spring onion paired with Chateau Lascombes 2010. The beef cheek was tender and had a slight fattiness to it, and the port wine sauce balanced the fattiness with a slight sweetness. The tossed noodles were springy, and absorbed the flavours of the dish. The spring onion gave the noodle dish an extra kick, and the dish was overall very hearty and luxurious.
Braised Wagyu Beef Cheek with Port Wine Sauce & Toseed Noodles with Spring Onion
The meal ended with sweet treats on a beautiful display piece. The display piece was sculpted by Chef Leong, and was one of his many hobbies, also a showcase of his artistic flair. The sweet treats included the chilled coconut pudding with champagne jelly; deep-fried lava chocolate purple potato sesame dumpling; crispy green tea lotus paste with milk granules; and brown sugar and orange glutinous dumpling stuffed with yam paste. Each element was sweet and was the perfect treat at the end of a luxurious meal.
Petit Fours presented with Chef Leong's sculpture
