Jaded delight

Yu (玉, jade) Chinese Restaurant is nicely balanced between the modern and the classic, the western and the eastern, in terms of both food and decoration. It is worth spending time looking at the wall at the entrance, which is decorated with many pieces of jade. Walking inside, brown reddish wooden frames and furniture give the impression of classical Chinese, while the inside of the restaurant is modern and comfortable.

The food is mostly Cantonese, yet also partly Sichuan, while the chef, Beal Chen, hails from Chaozhou, Guangdong province, a city famous for its long lasting culinary traditions. However, Chen's presentation combines Cantonese ways of cooking with western presentation.

Chilled asparagus with assorted mushroom and sesame oil (香油什菌鲜芦笋) is a healthy dish served in reed wrapping. Pan-fried crisp roll with radish, cod and XO sauce (XO酱鳕鱼酥) is an interesting variation of the spring roll. Stir-fried scallops with tea leaves and chili sauce (茶皇辣带子) is the chef's take on a combination of Sichuan chili and Cantonese seafood wrapped and fried in starch.