The Refinement of Cantonese Tradition

Steam clouds the bamboo. A skin folded by hand gives way to a broth clear enough to read through. Across the pass, the roast turns slowly, its lacquer deepening by the minute, until the moment it is lifted is judged by colour alone.

Group Executive Chef Martin Foo leads the only kitchen in the Crystal Jade family to hold a Michelin star, where Cantonese classics are sharpened rather than reinvented. Hand-folded xiao long bao, rare-ingredient dim sum and the house’s Roasted Irish Duck with Black Truffle are measured against decades of scrutiny, then refined a little further.

Rested to a buttery tenderness, glazed in dark soy and carried by just enough truffle, every course treats dim sum as fine dining in miniature — a Cantonese repertoire held to the standard of the tasting table.