Crystal Jade Menu Card Malaysia 2026

The card follows the classic Cantonese order. It opens with appetisers and roast delights, because those are the dishes the kitchen wants you to notice first, then moves into seafood, meat and poultry, vegetables and bean curd, and finally rice, noodles, and desserts. Soups appear near the front as well, since a double boiled soup is a traditional way to open a Cantonese meal.

Two practical notes before you order. First, several dishes are priced per person, especially soups and luxury items like abalone, so check whether the price you see is for one or for the table. Second, the card includes pork throughout the roast and meat sections, which is why the restaurant is not halal. If that matters to your group, the seafood, vegetable, and chicken sections are where to look.

Read the card by category

Do not read the card top to bottom like a novel. Pick one dish from roasts, one from seafood or meat, one vegetable dish, and one noodle or rice dish. That formula builds a balanced table every time, and it stops the common mistake of ordering four meat dishes and nothing green.

The roast section is the heart of the card. Roasted Peking duck, roast duck, crispy pork belly, honey BBQ pork, and soya sauce chicken in rose wine all appear here, along with combination platters for groups. These are the dishes the kitchen is known for, and they are priced as centrepieces: the Cantonese roast duck is listed at RM116 for a half bird, and the village chicken at RM96 for a half bird.

Starters are lighter by design. Expect chilled items like sesame chicken and jellyfish with cucumber, plus deep fried starters like crispy bean curd with salt and pepper and deep fried whitebait. Order one or two starters for the table, not one per person, since the roasts and mains are generous.

Seafood is where the card gets expensive, and where it earns its reputation. The listed dishes include golden fried seafood bean curd with crab meat sauce at RM75, braised crab meat broth with Hokkaido scallop at RM72 per person, and the slow oven baked Hokkaido scallop filled with prawn paste at RM75. These are rich, carefully built dishes, and one or two per table is plenty.

The meat and poultry section balances the seafood with slow cooking: village chicken with bitter gourd at RM88, chicken fillet with basil and chilli in a claypot at RM52, boneless chicken with lemon sauce at RM50, and chicken with cashew nuts and sun-dried chilli at RM50. If seafood prices feel steep, this section is where the value sits.

The card closes with the dishes that fill the table: rice and noodles, vegetables, and desserts. Noodle prices on the listed KL menu run from RM62 for the seafood fried rice to RM92 for the crab meat e-fu noodle, with rice noodles with beef at RM80 and seafood fried rice noodles with crab roe at RM76 in between. Vegetables are cheaper, from RM46 for abalone mushroom dishes to RM62 for asparagus with kai lan in spicy scallop sauce.

Desserts follow the Cantonese classics: mango cream with sago and pomelo, herbal jelly, and black sesame glutinous rice dumplings with grated nuts. These are light after a heavy meal, and the mango cream is the one most people order. If you have room for only one dessert, make it that one, and order one per two people to share.