Jade Dragon

This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight.

A dining room built like a jewel box

Chinese art, ebony, crystal, jade, gold, and silver shape the room, without turning the experience into pure theatre.

Three stars, rooted in Cantonese tradition

The cooking is anchored in traditional Cantonese recipes, then pushed with modern technique and occasional global ingredients.

Service rituals beyond the plate

Calligraphy blessings and tea service are part of the welcome, built into the restaurant’s sense of ceremony.

Signature Ingredients

• Chinese herbal ingredients: used in double-boiled tonic soups, a defining part of the menu identity.
• Premium Cantonese pantry: high-end seafood and meats handled with classical technique, then finished with modern precision.
• Seasonal roasted meats: the kitchen highlights roasted cuts as seasonal offerings.

Overview

• Three MICHELIN Stars, refined Cantonese cooking in a lavish room at City of Dreams, Cotai.
• Lunch and dinner service, with an emphasis on classic Cantonese technique sharpened by modern methods and premium, seasonal ingredients.

Dish DNA (examples)

• Double-boiled tonic soups built with Chinese herbal ingredients.
• Seasonal roasted meats, including roasted prime rib with chilli.