Brightly lit with high ceilings, turquoise walls and exquisite specially commissioned wallpapers featuring nine local birds, Jade channels a soothing modern Chinoiserie. Foodwise, expect an expansive menu centred on the Chinese concept of ba bao, or Eight Treasures, which culminates in eight signature dishes by Chinese executive chef Leong Chee Yeng who is now celebrating 10 years with the restaurant.

Of these, the first amongst equals is probably the crispy roasted pork belly, lightly fragrant with five-spice and at once salty, crispy, and delightfully unctuous. Another standard is the sautéed US beef tenderloin in black pepper sauce. Paired with onions, capsicums and egg plant, the meat is lightly crisp on the outside, tender to the bite and gorgeously laced with the heady black pepper sauce. Other signatures on the menu include the simmered egg noodles served with Boston lobster and homemade XO chilli sauce and spiked with pork lard for an added oomph, and the double-boiled dried seafood in superior broth.

Gems abound elsewhere on the menu, such as the baked lemongrass char siew lamb rib loin paired with an achar-inspired vegetable medley and the char siew bun that’s beautifully scented with osmanthus and honey.

Be sure to try the soft, delicately flavoured pistaschio muah chee. Jade’s weekend a la carte dim sum buffet lunch has also gathered a following. Expect 55 different types of dim sum, including a very moreish mantou stuffed with chilli crabmeat, five choices of soup, 10 appetisers, nine main courses and more. It’s very popular, so do call ahead to make reservations.