The opening of Jade Pavilion Cantonese Dining at Pavilion Hotel Kuala Lumpur Managed by Banyan Tree marks a significant milestone to the hotel’s continuous commitment – in delivering exceptional, memorable dining experience to every guest.
Headed by experienced chefs and enthusiastic team, Jade Pavilion is dedicated in preserving the essence of Cantonese cuisine. The menu is a symphony of flavors, putting together traditional favourites and dishes incorporated with chef’s creativity to create a rich tapestry of tastes and textures that will set to satisfy your palate.
It is a pork-free Chinese restaurant, allowing diners from diverse backgrounds to savor the exquisite flavors of Cantonese cuisine.
Stepping into Jade Pavilion feels like entering the grand pavilions of traditional Chinese gardens, redefined in a unique way – for a sleek, clean aesthetic that combines classic and contemporary design, encapsulates a sense of nobility. That’s also what makes Jade Pavilion more worth mentioned, as ” dining under the roof of a grand pavilion” is not merely a meal, it is a also cultural experience.
Every aspect of its design has been meticulously thought out, from the red carpet entrance to the floral embroidery gracing the backs of every chair, natural interior elements, and our favorite wavy cloud motifs that drawn inspirations from mountains – also symbolizes auspiciousness and flows of good fortune.
Among the chef’s recommendations, you’ll find an array of specialties such as Slow Oven-Baked Australian Lobster with Mozzarella Cheese, Pan-Seared French Foie Gras with Asparagus and Premium Abalone Sauce, Poached Village Chicken with Gardenia Flower and Chopped Ginger Served with Fragrant Hainan Chicken Rice, Slow Oven Baked Hokkaido Scallop, filled with Prawn Paste in Coconut Butter Sauce, Slow Braised Ten-Head South African Abalone with Crispy Yam Puff and Jade Pavilion’s Crispy Lychee Dumpling in Three Varieties.
We visited on a Saturday afternoon. Hence apart from the ala-carte dishes, we had the pleasure to savor some of their dim sum selections, exclusively available during lunch hours.
Steamed Golden Prawn Dumplings with Sun-dried Scallop 金翡翠瑶柱蝦餃 RM38
First dish, also our top favourite. Surprised with the extra generous prawn filling encased within the translucent skin. Juicy, plump, enhanced with umaminess of dried scallop.
We were told that Jade Pavilion uses locally sourced prawns, as sustainability is one of their core commitments. They prioritize the use of locally sourced and sustainably produced ingredients. This includes fish, prawns, and scallops, which all originate from ethical and responsible fisheries. #LoudApplause
Jade Pavilion’s Salted Egg Yolk Custard Charcoal Buns 玉亭軒竹炭香滑流沙包 RM28
Steamed Rice Rolls with Crispy Dough Fritters and Water Chestnut 京粵脆餜腸粉 RM30
Another favourite of ours. Love the the delightful crunch of dough fritters that gives a texture contrast. Remind us of Zha Leong (炸两, but this is more complex, taste way much better too. Sauce is served aside instead of pouring directly onto the rice roll, so that the crispy fritters don’t get soggy. Very thoughtful.
For ala-carte dishes, we went for Crispy Egg Noodle with Sabah King Flower Prawn and Spring Onion; Slow Cooked Seasonal Vegetables, Assorted Mushroom with Preserved Bean Curd in a Claypot; Wok Fried Hokkaido Scallop with Asparagus and Walnuts.
Crispy Egg Noodle with Sabah King Flower Prawn and Spring Onion 薑蔥九節蝦煎生麵 RM 118
One of the highlights of our lunch was this beautiful platter of Sabah King Flower Prawns, nestled on a bed of crispy, golden brown egg noodles. Served over rich, flavourful gravy.
Slow Cooked Seasonal Vegetables, Assorted Mushroom with Preserved Bean Curd in a Claypot 南乳温公齋煲 RM58
Wok Fried Hokkaido Scallop with Asparagus and Walnuts 碧綠琥珀核桃炒北海道玉 RM208
Jasmine Tea Leaf Smoked Free Range Chicken with Ginger and Spring Onion Dip 茶香煙鹽水雞 RM62
Jade Pavilion’s Signature Musang King Durian Mochi 玉亭軒貓山王榴蓮麻糬 RM80
For dessert, we were treated to a creation prepared from the king of fruits – the Musang King Durian Mochi. Soft and chewy outer layer, wrapping in real flesh of Musang King filling characterized by its bittersweet, custard-y creaminess. Take a deep bite, enjoy in one mouthful. Satisfying.
Chilled Lemongrass Jelly with Osmanthus Calamansi Syrup 桂花青檸香茅凍 RM26
Last but not least – Chilled Lemongrass Jelly with Osmanthus Calamansi Syrup. Very refreshing dessert, helps to cleanse our palate too.
Thanks Jade Pavilion for the excellent lunch. Love every dish served. Looking forward to try out more dishes in future visits. Traditional Roasted Duck Puffs filled with Garden Greens; Steamed Xiao Long Bao filled with Crab Meat and Fermented Garlic; Stir Fried Australian Beef Sirloin with Water Chestnut and Butter Pepper Sauce; Traditional Style Slow Cooked Silver Cod Fish, in Two Varieties; Golden Fried Prawn with Salty Egg Yolk and Chicken Floss; and more, are on the list!
Jade Pavilion Cantonese Dining
Pavilion Kuala Lumpur Hotel
Managed by Banyan Tree,
Level 8 Pavilion Hotel,
170, Jln Bukit Bintang,
55100 Kuala Lumpur.
Contact: +60 3 2117 2823
Lunch (12PM – 2.30PM)
Dinner (6PM – 10PM)