17 May 2019

International Chef Showcase: Jade Dragon, Macau & Jade, Singapore

Jade, The Fullerton Hotel Singapore

Join us for an exquisite dining experience at Jade restaurant at the iconic Fullerton Hotel Singapore featuring signature and original creations by chef Kelvin Au Yeung of three-MICHELIN-starred Jade Dragon in Macau in collaboration with Jade's Chef de Cuisine, Leong Chee Yeng. The menu will also be paired with highly rated wines handpicked by Robert Parker Wine Advocate.

Prices range from S$195 for a 4-course lunch to S$395 for a 6-course dinner.

Chef Kelvin Au.jpg

About the Chef

Kelvin Au Yeung recently took over the helm of three-MICHELIN-starred Jade Dragon from erstwhile executive chef Tam Kwok Fung, but he is no stranger to the restaurant. Au Yeung has been on the team since the restaurant’s inception and has played a pivotal role in helping the restaurant gain its first MICHELIN star in 2014 and the coveted second star in 2016, an honour which the restaurant has retained every year since. Last year, Jade Dragon entered the three MICHELIN star echelon.

Chef Leung.jpg

About the Chef

Chef Leong Chee Yeng joined Jade restaurant in September 2007 as Chef de Cuisine following an extensive and acclaimed career in Chinese gastronomy in Singapore and the region. 

The 52-year-old master chef brings a distinctive and personal approach to cuisine, grounded in expert kitchen techniques and knowledge of Cantonese specialties and other ethnic Chinese cuisines, as well as his own deep artistic sensibilities.


Duo Dim Sum Combination

Deep-fried Green Peas Paste Mushroom Dumpling
Steamed Butterfly Pea Flower Scallop Dumpling

Nicolas Feuillatte Brut Reserve

黑 虎 掌 花 膠 燉 鷄
Double-boiled Fish Maw Soup with Chicken and Sarcodon Imbricatus

鮑 魚 蟹 皇 卷,梭 油 斑 球
Crispy Crabmeat Roll with Abalone, Slow Cooked Garoupa Fillet

Tessier Meursault 1er Cru Le Poruzot Dessus 2016

陳 皮 波 特 酒 燴 和 牛 臉 頰 拼 開 揚 蔥 油 拌 麵
Braised Wagyu Beef Cheek with Port Wine Sauce & Tossed Noodles with Spring Onion
沙 薑 煎 雞 脯 拼 開 揚 蔥 油 拌 麵
Pan-Fried Chicken Fillet with Chopped Ginger & Tossed Noodles with Spring Onion

Château Lascombes 2010

Petits Fours

Nicolas Feuillatte Brut Reserve

Trio Combination

脆 皮 百 花 釀 刺 參, 黑 魚 子 脆 皮 乳 豬 件, 奶 油 魚 茸 蛋
Crispy Sea Cucumber Filled with Shrimp Paste
Crispy Suckling Pig with Caviar
Stuffed Chiffon Fish Mousse Egg with Butter Filling

Max Richter Brauneberger Juffer Riesling Kabinett 2015

德 家 鄉 花 膠 拆 魚 羮
Traditional Shunde Fish Soup with Fish Maw and Julienne Vegetables

花 雕 蛋 白 蒸 法 國 藍 龍 蝦
Steamed Brittany Lobster on Egg White Custard with Chinese Aged “Hua Diao” Wine Sauce

Tessier Meursault 1er Cru Le Poruzot Dessus 2016

Sautéed Diced Kagoshima Wagyu Beef in Wasabi Premium Soya Sauce

Château Lascombes 2010

帆 立 貝 燴 五 彩 米
Braised Risoni with Wild Grain and Hokkaido Scallop

桃 膠 萬 壽 果 凍 椰 皇
Chilled Hawaii Papaya with Peach Gum in Whole Coconut

Roulot Liquer D'Abricot

Petits Fours

Friday 17th May 2019

4 courses

S$195 nett


6 courses

S$395 nett


About the series

The International Chef Showcase is a prestigious event that brings top guest chefs from MICHELIN-starred restaurants around the world to restaurants in Singapore for diners to experience some of the world’s best cuisines without having the need to travel. It is organised as part of the partnership between esteemed wine publisher Robert Parker Wine Advocate and Michelin, and brings together the most sought-after wines with exquisite culinary creations by the critically acclaimed chefs.

Menu, Wines and Event Programme subject to changes without prior notice.

This Event has now ended. Check back shortly for updates on upcoming Events.

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