Hong Kong’s waterfront fine-dining destination reimagines classic Cantonese cuisine with bold Sichuan and Chaozhou influences under newly appointed Executive Chinese Chef James Cham.
As autumn’s gentle chill settles over Hong Kong, the city’s culinary scene heats up with a compelling new addition. The Fullerton Ocean Park Hotel’s signature Chinese restaurant, Jade, has announced the appointment of Executive Chinese Chef James Cham, who brings over two decades of culinary mastery to the establishment. His debut offering—a carefully curated “Chef’s Selection Set Menu” —marries traditional Cantonese wok techniques with vibrant flavours from across Asia, all set against a stunning sea-view backdrop.
A Career Built on Precision and Innovation
Chef Cham’s two-decade journey through professional kitchens has honed his command of Cantonese cooking’s subtle fire control, but his repertoire extends far beyond tradition. Having worked extensively with Asian culinary traditions, he now infuses classic dishes with Sichuan heat and Chaozhou complexity. The result is a tasting menu that respects heritage while daring to evolve.
The Menu: From Cold Tea to Fiery Woks
The dining experience begins with an unexpected touch: a cup of “Purple Aroma Cold-Brew Tea,” designed to cleanse the palate and prepare the senses. What follows is a procession of meticulously composed courses.
Starters include Sichuan Chili Sauce South African Abalone, where charred, mildly spicy sauce meets sweet, bouncy shellfish, and Snow Lotus Seed Soaked Cherry Tomatoes, a sweet-and-sour counterpoint that awakens the appetite.
The soup course returns to Cantonese roots with Fig, Conch, and Black-Boned Chicken Clear Broth. Slow-simmered for hours, the liquid remains crystal clear while delivering deep umami and natural sweetness—a nourishing choice for autumn’s cooler days.
Signature Dishes That Command Attention
“Olive Vegetable Scallion Oil贵妃 Chicken” exemplifies Chef Cham’s precision. The poultry is gently poached in a proprietary broth until silken, then finished with a drizzle of house-made scallion oil and traditional Chaozhou olive vegetable. The interplay of savoury olive richness and fragrant green onion creates an addictive harmony.
For seafood lovers, the “Stone Pot Dry-Braised Sichuan Peppercorn Tiger Grouper Fillet” is a sensory event. Premium grouper is flash-seared in an intensely hot stone vessel, locking in moisture while the Sichuan green peppercorns release their signature tingly aroma tableside. The fish emerges impossibly tender, with a faint, numbing warmth.
Another wok-hero dish is the “Sizzling Golden Shrimp Roe with Chinese Broccoli,” where colossal dried shrimp eggs are tossed with emerald-green kale at extreme heat, producing a smoky, deeply savoury result.
The Showstopper: Braised Abalone Rice in a Sizzling Pot
The menu’s crown jewel is the “Pot-Fired Whole Abalone with Chicken Rice.” A whole premium abalone is braised until butter-soft, then reunited with its rich sauce, tender chicken dice, and fragrant jasmine rice. The mixture is pressed into a scorching-hot clay pot, where the bottom layer transforms into a crackling golden crust—known in Cantonese as “faan jiu.” Each spoonful delivers luxurious abalone essence, silky chicken, and textural contrast.
The meal concludes with a refreshing chilled mango pomelo sago dessert, cutting the richness with citrusy sweetness.
Practical Details
The Chef’s Selection Set Menu is available at Jade, located on the second floor of The Fullerton Ocean Park Hotel, 3 Ocean Drive, Aberdeen. Reservations can be made through the restaurant’s online booking system.
What This Means for Hong Kong’s Dining Scene
Chef Cham’s arrival at Jade signals a broader trend among Hong Kong’s top Chinese restaurants: a move toward regional fusion that respects Cantonese foundations while embracing cross-cultural creativity. With waterfront views, technical precision, and audacious flavour combinations, Jade positions itself as a compelling destination for both connoisseurs and curious diners seeking autumn comfort with a twist.