A table meant for sharing: Crystal Jade Hong Kong Kitchen opens in Makati

On most nights in Makati, Ayala Triangle Gardens takes on a familiar rhythm: office workers lingering over late dinners, families stretching meals into mini-reunions, and tables piled not with individual plates but with dishes meant to be passed around, tasted, and talked over. This instinct for communal dining—so central to both Filipino and Chinese food culture—is exactly what Crystal Jade Hong Kong Kitchen leans into with its newest opening. 

Now open on the lower ground floor of The Shops at Ayala Triangle Gardens, the restaurant brings a contemporary take on Hong Kong cuisine to one of the city’s busiest lifestyle hubs as your everyday table: polished but relaxed, traditional yet tuned for modern urban life. 

Unlike its more formal sister outlets—the first restaurant founded in Singapore in 1991—this Crystal Jade is premium casual. Familiar Cantonese comfort food—dim sum, roasted meats, wok-fired dishes—is designed for sharing, for repeat visits, and for conversations that linger as long as the plates do.

For Ben Chan, the restaurateur behind the Manila opening, Crystal Jade has been part of his itineraries for years. “Whenever I visit Hong Kong or Singapore, I usually meet family, friends, or business partners at Crystal Jade,” he says. He admires the brand not just for its reputation but for its social design. “The food is meant for sharing. The spaces are comfortable for groups. The classic Cantonese dishes are crowd-pleasers.”

Hong Kong cuisine has always felt at home in the Philippines. Chinese restaurants here are more than eateries—they’re social anchors, hosting birthdays, weekday dinners, Sunday lunches, and even business deals. Crystal Jade Hong Kong Kitchen builds on that tradition, offering roasted meats, dim sum, and wok-fired dishes meant for the table rather than the individual. 

Internationally, Crystal Jade is well regarded: more than 30 years in operation, with Michelin recognition across Asia—including a star and multiple Bib Gourmand distinctions. Chan sees those accolades as proof of consistency rather than formality. “It feels relaxed, almost homey,” he says, “yet the distinctions show the quality is always there.”

Diners say it feels like an extension of their daily lives. “It completes what we’re looking for, both for Makati residents and office executives and workers nearby,” says Mariana Zobel, Ayala Land, Inc. senior vice president, leasing and hospitality group head, and Ayala Malls president. “I love the hakaw (Crystal Har Gau) and the duck!”

The appeal is as cultural as it is convenient. For Suyen Corp., long known for introducing international concepts to the Philippine market—best known for Japanese and French establishments—this addition is especially meaningful as it resonates closely with their Filipino-Chinese heritage, says Bryan Lim, VP of business development. His favorites? Barbecued meats and dimsum. 

At large tables, preferences vary. Makati Mayor Nancy Binay looks forward to seafood. It’s the Hainanese chicken rice and pork chop for Suyen Corp. AVP of brand marketing Kristine Lim. Entrepreneur Kai Lim loves the duck. For Suyen Corp. creative consultant Noel Manapat, it’s the simmered seasonal vegetables with assorted eggs in superior broth. But the point isn’t consensus—it’s abundance, and everything is meant to be shared.

The menu mirrors that balance. Chan starts with dimsum—his favorite, the Crystal Har Gau shrimp dumplings, best eaten steaming hot— before moving to roasted specialties like pork belly and mini bolo buns with butter. The Lucky 5 crispy chicken is a centerpiece, paired with five dipping sauces, while seafood like crisp-fried prawns with cereal and egg floss sits alongside seasonal greens and fried rice with salted fish and chicken. Dessert is never singular. “We end the meal with assorted desserts for sharing—everyone gets a piece.”