The must-try dish at Jade Palace. Fresh seafood is sourced twice-weekly from Hong Kong, ensuring authenticity. The whole fish is steamed minimally to preserve delicate flavor, topped with fragrant ginger and scallion. Reviewers consistently call this out as the standout dish—wok hei and craftsmanship shine through.
Tips from diners
This is the must-try. Jade Palace's steamed fish technique is exemplary. Ask for their recommendation on the day's catch.
Available throughout the day, Jade Palace offers traditional dim sum selections. Har gow (shrimp dumplings) and siu mai (pork dumplings) are handmade with quality ingredients. Rotating specialties showcase seasonal items and chef's creativity.
Tips from diners
Dim sum is available daily. Early afternoon (11am-2pm) offers the widest selection. Come hungry and explore.
A refined soup option showcasing Cantonese appreciation for restorative broths. Slow-simmered in a claypot with premium collagen and aromatics, the broth achieves deep, complex flavors. Served in the claypot for heat retention and aroma.
Tips from diners
In Cantonese culture, collagen soups are valued for their health benefits. The long simmering extracts maximum nutrition.
A Cantonese classic executed with precision. The duck is roasted until skin is shatteringly crisp and meat is moist and tender. Served with thin pancakes, hoisin sauce, julienned cucumber and scallion. Diners assemble their own pancakes—part of the experience.
Tips from diners
Assemble your own pancakes with duck, sauce, and vegetables. It's about participation and customization.
A signature dish showcasing Cantonese wok technique. Fresh white eel is sourced from Hong Kong suppliers. Sautéed briefly with garlic chives and black bean sauce, the dish achieves remarkable wok hei—the breath of the wok. The eel is tender, the sauce aromatic and savory.
Tips from diners
Watch the kitchen if possible. The wok technique here is masterful—each element cooks at precise timing.
An upscale Cantonese preparation. Fresh lobster is braised with ginger and scallion in a claypot, allowing flavors to meld. The lobster meat is tender and sweet, enhanced by the aromatic braising liquid. A refined, elegant dish suitable for celebrations.
Tips from diners
Elegant and refined. Perfect for celebrations or impressing dining companions.
Jade Palace has operated since 1998 in Forum The Shopping Mall's basement, maintaining an unchanged approach to Cantonese dining. The restaurant sources live seafood twice-weekly from Hong Kong, ensuring authenticity. An award-winning wine collection of 300+ bottles and no-corkage policy create a sophisticated dining environment. Mr Ho Kin Fung's charismatic service sets the restaurant apart.
Jade Palace has an award-winning wine collection of 300+ bottles with no-corkage charge. Bring your own wine or explore their selections.
Hong Kong vegetables and seafood are imported twice weekly. This commitment to authenticity sets Jade Palace apart from other Cantonese restaurants in Singapore.
Mr Ho Kin Fung (brother of the chef) works the dining room. His charisma and knowledge elevate the experience—he'll make recommendations and engage with diners.
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