Contemporary dimension to traditional Cantonese cuisine

Traditional Peking Duck, celebrated for its crisp skin and delicate balance of textures.

IN THE heart of Kuala Lumpur, a refined Cantonese restaurant is redefining classic flavours for modern palates.

Diners at Jade Pavilion in Pavilion Hotel Kuala Lumpur can expect a refreshed menu curated by Chinese master chef Kenny Lee.

It offers a selection of new highlights served alongside the restaurant’s signature Cantonese dishes, offering a renewed appreciation for time-honoured flavours and refined culinary techniques.

Leading the menu are the restaurant’s signatures, including the Traditional Peking Duck, celebrated for its crisp skin and delicate balance of textures.

The Trio-boiled Black Chicken Broth with Sun-dried Velvet Mushroom, Supreme Fish Maw and South African Abalone deliver depth and nourishment, while the Steamed Wild Catch Soon Hock with Ginger and Superior Soy Sauce highlights the natural freshness of premium seafood.

The Slow-poached Tiger Prawn with Misua Noodle in Lobster Broth completes the selection.

Complementing these classics are newly introduced dishes that add a contemporary dimension to the dining experience.

The Batter-fried Tiger Prawn with Spicy Sesame Sauce presents a balance of crisp texture and bold flavour, while the Steamed Alaskan King Crab with Egg White showcases a light yet luxurious profile.

The Chilled Chocolate Yuzu Pudding with Hazelnut Feuilletine provides a refreshing contrast of citrus and richness for dessert.

This latest offering reflects Jade Pavilion’s continued commitment to delivering authentic Cantonese cuisine, thoughtfully enhanced to meet evolving tastes while preserving its culinary heritage.

For reservations, WhatsApp [phone], call 03-2117 2823 or e-mail [e-mail]