Summer is just around the corner. Light meals appear to be an ideal choice to counteract the appetite-sapping heat. Crystal Jade La Mian Xiao Long Bao, famous for serving noodles and regional delicacies from Beijing, Sichuan and Shanghai, offers plenty of refreshing delights to customers.

Exquisite, Natural and Plain-flavoured Light Meals

Summer is just around the corner. Light meals appear to be an ideal choice to counteract the appetite-sapping heat. Crystal Jade La Mian Xiao Long Bao, famous for serving noodles and regional delicacies from Beijing, Sichuan and Shanghai, offers plenty of refreshing delights to customers.

Chef WONG, the Executive Chef of the restaurant group, said “Our former boss is a Hong Kong citizen running a business in Singapore. He often dined out with business partners and found many dishes served by restaurants contain lots of oil and strong flavours. It was until he came across with a local restaurant group that he decided to invest in the catering industry to promote healthy eating.” The restaurant group opened its first branch in Hong Kong in 2001.

A Balance of Light and Heavy Flavours in Traditional Styles

Crystal Jade La Mian Xiao Long Bao is famous for its signature steaming hot Xiao Long Bao and handmade noodles. Apart from these, it also offers a wide selection of dim-sum, steamed buns, and specialty dishes in Beijing, Sichuan and Shanghai styles. They strive to serve customers with healthy dishes at reasonable prices. Chef WONG added, “Beijing, Sichuan and Shanghai cuisines are not short of lighter and milder options. Shanghai-style small plate starters, for instance, are cold dishes consist of refreshing and delightful ingredients.”

High Quality Food with a Healthy Touch

Crystal Jade La Mian Xiao Long Bao dedicates to excellence in food quality and sources their fine ingredients from all over the world to prepare high-standard and delicious dishes. In addition, the restaurant also offers many vegetarian options. For instance, they boil soup with an assortment of vegetables and dried mushrooms as an alternative to long-boiled soups, and use fungus and assorted mushrooms to prepare nutritional dishes with distinctive mouthfeel.

Chef WONG has been serving in the catering industry for over 30 years. He opined that Hong Kong has many different types of restaurants offering a wide range of international foods, which propelled local customers to develop a taste for foreign cuisines. Many have thus adopted a healthy eating habit and this phenomenon has indirectly promoted the trend for healthy diets.