REVIEWS

Jade Garden: why are they serving Korean food?

by: Angie Kwon
02 May 2019
Restaurant   Jade Garden
Address   4/F, Star House, Tsimshatsui, Kowloon
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Maxim’s raised a few eyebrows this month with their newest Canton x K-Food Feast menu at Jade Garden, featuring authentic Korean food — a collaboration of two award winning chefs: chef Una of Kelly’s Cape Bop and chef Chu from the house team.

Despite the misleading name, the menu itself is not so much a fusion of two cuisines, but more an array of authentic Korean dishes, some wholly authentic from Una and some others with a twist, designed by Chu under Una’s consultancy.

Authentic flavours
Is it good? Honestly, it is. Case in point, the classic Ginseng chicken soup, with rice pre-stuffed into the chicken before cooking and a strong ginseng aftertaste, was more authentic than that offered by many Korean restaurants in Hong Kong.

The quintessential Fried chicken, designed by Chu, reminiscent of times spent in decades-old chicken joints in Seoul, while the Assorted savoury pancakes (green and red peppers, mushroom, perilla leaves and zucchini) were absolutely divine. On par with our best Korean experiences. Other memorable dishes included the less-sweet-than-most Galbi (grilled ribs) and the Shrimp roll with crispy pollack roe, a Chu twist.

K-pop inspiration
So yes we were definitely taken aback. The Korean food is really, really good and confusingly authentic in the setting.  But why? Korean food at a household name Chinese restaurant like Maxim’s seems odd.

Una clarified it for us in a short interview, claiming that the idea sprung from Maxim’s family oriented personality. He said with more youngsters avoiding family gatherings the chefs wanted to develop an enticing promotion. With Korean pop-culture enormously popular among the youth of Hong Kong he thought that the cuisine could be a draw for them to take an active role in family dining.

Will it work? We aren’t sure, but it’s definitely really good. Don’t delay, the authentic Korean menu will only be available till June.

Jade Garden

Cuisine   Korean
BOOK

Case in point, the classic Ginseng chicken soup, with rice pre-stuffed into the chicken before cooking and a strong ginseng aftertaste, was more authentic than that offered by many Korean restaurants in Hong Kong.

— Angie Kwon