Dim sum is the Cantonese tradition of small, carefully made bites meant for sharing, and it is the natural way to open a meal at Jade Room. There are three on the menu. Crystal Prawn Dumplings (SAR 50) are steamed, with a delicate wrapper around sweet, juicy prawn. Crispy Chicken Wontons (SAR 45) are golden and crunchy, served with a sweet, smoky dip. Pan-Fried Chicken and Prawn Dumplings (SAR 45) come three to a plate, filled with chicken, prawn and water chestnut, crisp outside and juicy within. Order one or two plates for the table while you choose the rest of the meal; each dish page lists calories and allergens.

The soup section holds a single, generous bowl: Tom Yum Soup (SAR 65). Tom yum is originally a Thai recipe, and Jade Room serves it as a bright, aromatic seafood broth with shrimp, squid, scallops and sea bass, sharpened with lemongrass and lime for a spicy, sour kick. It works as a starter to share or as a lighter main with steamed rice. If you prefer less heat, ask for it milder.

Seafood is where the regional range of the menu shows most clearly. Cantonese Steamed Hareed (SAR 110) is the gentlest dish here: parrotfish, known in the Gulf as hareed, steamed with premium soy sauce. At the other end sit the wok dishes: Crispy Chili Garlic Prawns (SAR 120), Black Pepper Prawns (SAR 115) and Kung Pao Prawns with Peanuts and Dry Chili (SAR 115). Mixed Seafood in Sichuan Sauce (SAR 95) brings squid, shrimp and scallops together in a light pepper sauce, and Crispy Chilli Garlic Sea Bass (SAR 110) is a golden fillet with a savory, spicy crust. For a table of four, one steamed and one wok-fried seafood dish make a good pair.

The six chicken dishes cover a wide range of Chinese flavors. Kung Pao Chicken with Peanuts and Dry Chili (SAR 75) is sweet, nutty and mildly spicy, while Crispy Chicken with Cumin and Dry Chili (SAR 70) uses Sichuan peppercorns and cumin for a fragrant bite. Black Pepper Chicken (SAR 85) and Chicken with Black Bean Sauce (SAR 75) are rich and savory; Ginger Chicken (SAR 70) is lighter, stir-fried with yellow and green peppers. Peking Chicken with Mandarin Pancakes and Cucumber (SAR 80) is the one to share: tender chicken in sweet bean sauce, wrapped with cucumber and scallions.

Beef is the boldest section of the menu, and all of it is Angus. Sichuan Crispy Shredded Beef (SAR 95) and Brisket Cubes with Crispy Chili Garlic (SAR 120) both lean on dried chilies, Sichuan peppercorns and cumin, the numbing, aromatic heat Sichuan cooking is known for. Hunan Stir-Fried Beef with Chili and Coriander (SAR 110) is fresher and sharper, with bird’s eye chili and coriander. For something milder, choose Stir Fried Angus Beef with Bamboo Shoots (SAR 115), clean and crunchy, or Stir Fried Beef with Black Bean Sauce (SAR 110), rich with fermented black beans and spiral peppers. Any of them can be made less spicy on request, and steamed rice or noodles balance the heat.

The vegetables section has Baby Potato with Crispy Chili Garlic (SAR 80): boiled baby potatoes tossed in the kitchen’s homemade crispy chili-garlic seasoning, bold, spicy and aromatic. Please note that the seasoning contains shrimp powder, so the dish is not vegetarian and not suitable for a shellfish allergy. Order steamed rice alongside for a fuller plate.

Noodles and rice turn a set of shared dishes into a full meal. Four of the five noodle dishes use handmade noodles: Scallion Oil Noodles (SAR 40) are the simplest and most fragrant, while Fresh Chilli Beef Noodles (SAR 65), Fresh Chilli Chicken Noodles (SAR 55) and Seafood Fried Noodles (SAR 70) carry the aroma of the wok. Sweet Potato Noodles with Beef (SAR 75) are chewy and satisfying. Fried rice comes three ways, with chicken (SAR 55), beef (SAR 70) or seafood (SAR 65), each with egg. Plain Wu Chang steamed rice (SAR 25) is the classic partner for the spicier Sichuan and Hunan dishes.

Two desserts close the meal. Icy Cheesecake (SAR 40), one of the dishes Jade Room is known for, is creamy on a buttery biscuit base and topped with strawberries. Chocolate Lava Cake with Ice Cream (SAR 50) arrives warm with a molten center, creamy ice cream and fresh fruit. Both are easy to share after a round of dim sum and wok dishes.

Jade Room serves eight house mocktails, each SAR 35. Two are built on green tea, a natural companion to Chinese food: Jasmine Green Chai and Green Tea Basil Fizz. The others are Canton Mule, Five Roots, Jade & Tonic, Cucumber Zest, Mango Infinitea and Berry Blossom. Order one to start, and another with dessert.