~Invited Session~
Crystal Jade's fine dining restaurant, Crystal Jade Palace, has reopened its doors with a refreshed look and menu. The team has opted for a colour palette of jade green and gold, paired with commissioned art pieces by local artist, Sam Auditeur, presenting a cosy and welcoming ambiance for diners.
Onto the menu that has undergone some revamps as well with Chef Martin Foo and his team coming up with creations that are both uniquely Asian yet innovative.
Garden Salad with Crabmeat, Pomelo and Sakura Ebi ($14.80)
Paying homage to the western and local salads, this was uniquely asian with the choice of ingredients and I thought the combination of pomelo was refreshing.
Steamed XO Scallop Dumpling wrapped in 'Marbled' Skin ($8.80 for 3 pieces)
Dimsum is only available on weekends and I was thrilled to be able to try their dumpling, a delicate squid ink skin enveloping celery, scallop and prawn topped with homemade XO sauce. Sunday yumcha someday!
Deep Fried Chive Stem Pancake ($14.80)
This bears close semblance to fried beancurd shrimp roll, a dimsum staple. Except, this comes with a whole host of other ingredients like sweet chives stem, minced prawns and bits of Chinese ‘lap cheong’ between sheets of spring roll skin. Absolutely tasty and for dinners when one craves a dimsum course.
Roasted Irish Duck with Black Truffle and Roasted Honey BBQ Iberico Pork ($26 for regular, $48 for half, $95 for whole duck, $30 for regular portion)
Now this is their classic roast dish, roast duck served with truffles. Succulent meat and skin so crisp, I could just have this alone with the 'zup' over rice. Satisfaction at its maximum. None of the nasties of truffle oil (some diners have an aversion to that but anything truffle works for me), just plain ole' good freshly shaved truffles to add the highlight to this dish.
In comparison, the iberico pork char siew is second fiddle here. Charred, honeyed goodness. Not exactly mindblowing but good enough as part of the roast platter.
Double Boiled Chicken Soup with Peruvian Ginseng ($26 per person)
Soups are the quintessential of any Cantonese meal and without a doubt and this double boiled chicken soup in the most cliché way - is for the soul. Very comforting, wholesome and worth having seconds of. Ginseng infact is mild and goes well with the chockfuls of ingredients.
Sauteed Beef Cubes with Shishito Peppers in Black Pepper Sauce ($36)
Tender beef cubes with a lovely because of the shishito peppers in black pepper sauce. Absolutely delish, especially with these fried garlic chips.
Braised Sea Cucumber with Grandma's Braised Pork Belly ($36)
As Grandma would have it, this homely dish is well executed with melt in the mouth braised pork belly and that appetizing gravy that goes so well with rice.
Poached Seasonal Vegetable with Fresh Beancurd Skin and Gingko Nuts in Superior Broth ($26)
Another soup dish but this is elevated with a flavourful and collagen-rich chicken stock, deep-
fried gingko and garlic cloves, as well as smooth sheets of fresh beancurd skin. This reminds me of trio of vegetables with superior stock except this was way heartier.
Fried Crispy Rice and Orzo Pasta with Prawn and Shrimp ($26)
There are many surprises beneath this heap of fried "rice". First, instead of rice grains, orzo pasta is used and that gives a lovely bite to it. Plenty of wok hei in this dish tossed over high heat with prawns, char siew, capsicums and a topping of crispy fried sakura ebi and grains. I love the multitude of textures in this fried rice paradise, not to mention the generous ingredients used.
Chendol with Coconut Icecream ($12.80)
Last but not least, we end with a luscious and fragrant coconut gelato with ‘chendol’ and grass jelly cubes, and an indulgent Crème brûlée with homemade durian ice cream. Chendol gone luxe and there's all to love about this swee treat.
For diners more adventurous, Chef Foo offers a 6 course Discovery menu at $138 per person and Gastronic 8 course for $188 per person.
Crystal Jade Palace
Ngee Ann City
Crystal Jade's fine dining restaurant, Crystal Jade Palace, has reopened its doors with a refreshed look and menu. The team has opted for a colour palette of jade green and gold, paired with commissioned art pieces by local artist, Sam Auditeur, presenting a cosy and welcoming ambiance for diners.
Onto the menu that has undergone some revamps as well with Chef Martin Foo and his team coming up with creations that are both uniquely Asian yet innovative.
Garden Salad with Crabmeat, Pomelo and Sakura Ebi ($14.80)
Paying homage to the western and local salads, this was uniquely asian with the choice of ingredients and I thought the combination of pomelo was refreshing.
Steamed XO Scallop Dumpling wrapped in 'Marbled' Skin ($8.80 for 3 pieces)
Dimsum is only available on weekends and I was thrilled to be able to try their dumpling, a delicate squid ink skin enveloping celery, scallop and prawn topped with homemade XO sauce. Sunday yumcha someday!
Deep Fried Chive Stem Pancake ($14.80)
This bears close semblance to fried beancurd shrimp roll, a dimsum staple. Except, this comes with a whole host of other ingredients like sweet chives stem, minced prawns and bits of Chinese ‘lap cheong’ between sheets of spring roll skin. Absolutely tasty and for dinners when one craves a dimsum course.
Roasted Irish Duck with Black Truffle and Roasted Honey BBQ Iberico Pork ($26 for regular, $48 for half, $95 for whole duck, $30 for regular portion)
Now this is their classic roast dish, roast duck served with truffles. Succulent meat and skin so crisp, I could just have this alone with the 'zup' over rice. Satisfaction at its maximum. None of the nasties of truffle oil (some diners have an aversion to that but anything truffle works for me), just plain ole' good freshly shaved truffles to add the highlight to this dish.
In comparison, the iberico pork char siew is second fiddle here. Charred, honeyed goodness. Not exactly mindblowing but good enough as part of the roast platter.
Double Boiled Chicken Soup with Peruvian Ginseng ($26 per person)
Soups are the quintessential of any Cantonese meal and without a doubt and this double boiled chicken soup in the most cliché way - is for the soul. Very comforting, wholesome and worth having seconds of. Ginseng infact is mild and goes well with the chockfuls of ingredients.
Sauteed Beef Cubes with Shishito Peppers in Black Pepper Sauce ($36)
Tender beef cubes with a lovely because of the shishito peppers in black pepper sauce. Absolutely delish, especially with these fried garlic chips.
Braised Sea Cucumber with Grandma's Braised Pork Belly ($36)
As Grandma would have it, this homely dish is well executed with melt in the mouth braised pork belly and that appetizing gravy that goes so well with rice.
Poached Seasonal Vegetable with Fresh Beancurd Skin and Gingko Nuts in Superior Broth ($26)
Another soup dish but this is elevated with a flavourful and collagen-rich chicken stock, deep-
fried gingko and garlic cloves, as well as smooth sheets of fresh beancurd skin. This reminds me of trio of vegetables with superior stock except this was way heartier.
Fried Crispy Rice and Orzo Pasta with Prawn and Shrimp ($26)
There are many surprises beneath this heap of fried "rice". First, instead of rice grains, orzo pasta is used and that gives a lovely bite to it. Plenty of wok hei in this dish tossed over high heat with prawns, char siew, capsicums and a topping of crispy fried sakura ebi and grains. I love the multitude of textures in this fried rice paradise, not to mention the generous ingredients used.
Chendol with Coconut Icecream ($12.80)
Last but not least, we end with a luscious and fragrant coconut gelato with ‘chendol’ and grass jelly cubes, and an indulgent Crème brûlée with homemade durian ice cream. Chendol gone luxe and there's all to love about this swee treat.
For diners more adventurous, Chef Foo offers a 6 course Discovery menu at $138 per person and Gastronic 8 course for $188 per person.
Crystal Jade Palace
Ngee Ann City
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