Starting from 19 January, Crystal Jade Group of restaurants will launch the festive dishes and menus to usher in the Year of the Dragon. All casual and fine dining outlets will feature a unique lineup of dishes and set menus, and I had the opportunity to sneak preview them. Starting with the prosperity yu sheng that is available at all fine dining concepts, the traditional yu sheng is elevated with the addition of Boston lobster tail and aburi scallop. Crystal Jade Pavillion will be showcasing the double-boiled kampong chicken soup while the Hong Kong Kitchen team is presenting the pan-fried dace fish paste in Shunde style. Listed in the Michelin Guide, Crystal Jade Golden Palace is serving up a pan-fried South Africa abalone topped with crispy leek and a lava kumquat taro doughnut while Crystal Jade Palace is going festive with the premium loin rib coated with Cointreau orange sauce and a dessert of red bean roll with tangerine peel. The noodle specialist of Crystal Jade La Mian Xiao Long Bao has a dry la mian with prawn and celtuce, while diners can takeaway the eight treasures vegetable wrapped in beancurd skin that is so reminiscent of a pen cai.