Jade Garden
Menu with Prices in the UK

Four handmade translucent wheat-starch dumplings stuffed with sweet whole tiger king prawns and tender bamboo shoots, steamed in bamboo baskets.

Four open-topped yellow pastry cups filled with coarse-ground British pork, chopped king prawns, and shiitake mushrooms, topped with crab roe.

Three cloud-soft steamed Cantonese fluffy white buns bursting with sweet honey-glazed barbecue pork and savoury oyster gravy.

Four delicate hand-pleated dumplings filled with seasoned pork and piping hot rich ginger bone broth, served with Zhenjiang black vinegar and fresh ginger shreds.

Three tender Cantonese beef meatballs seasoned with dried tangerine peel and coriander, steamed over sheets of silky bean curd.

Four translucent steamed dumplings packed with wood ear mushrooms, water chestnuts, Chinese chives, and carrots.

Silky hand-pulled steamed rice noodle roll encasing a crispy fried kataifi prawn core, drizzled with sweet seasoned soy sauce.

Delicate steamed rice noodle sheets rolled around tender Cantonese BBQ pork slices, doused in warm sweetened soy sauce.

Pan-fried golden slices of Chinese white radish cake studded with bits of dried shrimp, Chinese sausage, and spring onion, served with chilli oil.

Three lacy, honeycomb-crisp purple taro paste croquettes stuffed with minced pork and rich five-spice gravy.

Three flaky, buttery multi-layered puff pastry cases filled with wobbly, warm, sweet golden egg custard.

Traditional Cantonese roast duck with mahogany spiced crispy skin, succulent aromatic meat, and savoury spiced plum dipping sauce.

The Chinatown master roast: full whole Cantonese duck marinated in star anise, five-spice, and maltose honey, roasted hanging in traditional ovens.

Prime pork collar marinated in hoisin, five-spice, Shaoxing wine, and clover honey, roasted over open fire with caramelized charred edges.

Five-spice seasoned pork belly with crackling puffed golden skin, tender juicy meat, and English mustard dipping sauce.

Generous combo plate of any two signature roast meats (Roast Duck, Char Siu BBQ Pork, or Crispy Pork Belly) with pickled cucumbers.

Deep-fried shredded crispy spiced duck served with 6 warm steamed pancakes, matchstick cucumber, spring onions, and thick hoisin plum sauce.

Half crispy spiced aromatic duck served with 12 warm steamed pancakes, cucumber batons, spring onions, and rich hoisin plum sauce.

Tender squid pieces lightly coated in potato starch, wok-tossed with sea salt, crushed Sichuan peppercorns, fresh red chillies, and fried garlic crisps.

Thick slices of toast coated with generous minced tiger prawn paste, crusted in white sesame seeds, fried golden, with sweet chilli dip.

Hand-rolled golden filo pastry filled with shredded cabbage, carrots, bamboo shoots, and glass noodles with sweet & sour dip.

Classic Beijing-style warming broth with shredded pork, silken tofu, wood ear mushrooms, bamboo shoots, white pepper, and dark Chinese vinegar.

Jumbo tiger king prawns wok-seared with fresh sliced young ginger, spring onions, Shaoxing rice wine, and light soy sauce, served on a sizzling cast-iron platter.

Fresh whole line-caught sea bass steamed with shredded ginger and scallions, finished tableside with smoking hot sesame oil and premium sweetened soy sauce.

Tender sliced prime beef fillet flash-fried with cracked black peppercorns, bell peppers, and sweet onions on a sizzling iron plate.

Deep-fried golden bean curd cubes braised with crispy roast pork belly, shiitake mushrooms, and garlic cloves in rich oyster gravy.

Crispy battered pork bites wok-tossed with fresh pineapple chunks, bell peppers, and sweet onions in tangy Cantonese sweet and sour glaze.

Thin ribbons of prime beef fried shatteringly crisp and glazed in a spicy, sweet, and tangy sticky chilli garlic sauce with spring onions.

Diced chicken breast wok-fried with toasted cashew nuts, dried red Sichuan chillies, garlic, and scallions in a savoury soy-vinegar glaze.

Sliced tender beef wok-seared with fermented black beans, green bell peppers, garlic, and rich soy sauce.

Wide fresh Cantonese flat rice noodles flash-fried in smoking wok hei with tender marinated beef slices, beansprouts, yellow chives, and dark soy sauce.

Thin rice noodles wok-fried with shredded char siu pork, small prawns, bell peppers, eggs, beansprouts, and fragrant Madras curry powder.

Fragrant wok-fried Jasmine rice with diced Char Siu BBQ pork, baby king prawns, green peas, spring onions, and scrambled free-range eggs.

Golden pan-fried crispy egg noodles topped with sliced chicken breast, bamboo shoots, and straw mushrooms in velvety garlic gravy.

Steamed long-grain fragrant Thai Jasmine rice bowl.

Crisp, tender stems of Chinese broccoli stir-fried with fragrant crushed garlic and sea salt.

Silken tofu cubes simmered with minced pork (or vegan option), fermented chilli bean paste (doubanjiang), and numbing Sichuan peppercorn oil.

Steamed baby Shanghai pak choi drizzled with warm savoury oyster sauce and fried shallot crisps.

Velvety Cantonese mango jelly pudding made with fresh Alfonso mangoes, topped with a splash of sweet evaporated milk.

Three hot steamed buns with molten, runny golden salted egg yolk and sweet butter custard centre.

Three chewy glutinous rice balls filled with sweet red azuki bean paste, rolled in sesame seeds and fried crisp.

Delicate fragrant green tea scented with fresh night-blooming jasmine flowers, served in traditional Chinese ceramic teapots.

Rich, earthy aged fermented Chinese tea traditionally served to aid digestion during dim sum dining.

Iconic crisp Chinese lager brewed with Laoshan mountain spring water and rice (4.7% ABV).