Seasonal tonic in a Shanghai way

When the sunlight is getting warmer and the cold wind turning breeze, we know that the winter is bidding us adieu. Jade Garden at the StarWorld Hotel and Casino, which features innovated and top-notch Shanghainese food, is offering a series of nourishing dishes in early spring. This time round, Chef Simon Lui integrates Shanghai relish with the culinary principles of Cantonese cooking, which takes very seriously the nutrition contained in the food.

The chef has handpicked a rich assortment of traditional Chinese tonic ingredients. Meticulously cooked, the delicacies provide a refreshing and restorative effect to the body inside out, and radiant wellness to our guests.

More than 20 nourishing dishes are served up at the Jade Garden, starting from now until March 15, 2012. Our chef has four special recommendations.

• Fish Maw with Cordyceps in Thick Soup • Braised Shark's Lip with Pig's Trotters • "All Good Fortune" en Casserole • Sweet Potatoes Cooked with American Ginseng & Medlars

<1> Fish Maw with Cordyceps in Thick Soup

The precious cordyceps are of great help to tonify the liver and kidney, while strengthening the body's defense against disease. It is considered a tonic to replenish the "Yin" element of the body and help clear up the coldness.

The fish maw is rich in collagen and protein, which are most effective to put a glow on the skin, hence the top choice for the ladies.

Both ingredients are mild in nature, therefore the dish is suitable option for all to maintain physical balance.

Ingredients:

Five grams of cordyceps 

100 grams of fish maw 

Two bundles of shirataki 

Three slices of green radish 

About 250 grams of stock

Effect: 

Strengthen the liver and kidney 

Fortify the body against disease 

Replenish the Yin element and put a glow to the skin