Authentic Peking Cuisine was introduced first to Singapore by Master Chef, Poon Sai Chin from Hong Kong. His culinary skills came from Beijing, Mainland China. In 1971, he opened the Jade Room Restaurant. It becomes an instant success island wide for genuine Peking dishes including tim-sum and Mongolian steamboat. Master Chef Poon later launched "Tropical Peking-style Steamboat Buffet", the first in Southeast Asia. Second generation Chief Chef Sunny Poon Shu Yuen now controls the kitchen. With his 20 years culinary experience in the art of preparing genuine Peking cuisine from handed down secret recipes; the restaurant continues its long tradition dishing out delicious food to satisfy all taste buds. Jade Room Restaurant's main dining hall can accommodate 60 tables inclusive of 8 VIP rooms. Its oriental décor and trained staff create an ideal place for wedding and business functions.