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Traditional Cantonese cuisine is renowned for fresh ingredients prepared delicately and simply, and Jin Xuan’s executive chef Ooi Soon Lok continues that practice. All of the seafood, meat and vegetables are at their finest. Within the menu itself, there is a rotating selection of vegetables and seafood that are only available when perfect and fresh. In addition, there’s an array of set menus and seasonal menus that showcase Lok’s ingredients that are often so fleeting, they’re only around for a couple months. These include subtle, succulent hairy crabs, morel mushrooms and fresh green tea leaves fried with tiny river shrimp.