Crystal Jade Golden Palace @ The Paragon - Refreshed Menus Of Elegant Fine Chinese Cuisine

Crystal Jade Golden Palace at The Paragon and Crystal Jade Palace at Takashimaya Shopping Centre have welcomed refreshed menus to offer new dining experiences to both new diners and regulars. Crystal Jade Palace's menu is rooted in Cantonese cuisine, while Crystal Jade Golden Palace is known for its Teochew delicacies. We tasted a few new dishes from both restaurants and thoroughly enjoyed them.

Teochew Four Delights 3.8/5

Starting with the Teochew Four Delights ($58), it is a sample platter of Chilled Lobster Crystal Jelly inspired by the Teochew pig trotter jelly, Golden Palace Teochew Crispy Crab Roll, Chilled Mala Jellyfish and Chinese Yam in Aged Vinegar. My favourite here was the appetising Chinese Yam in Aged Vinegar. Note that we had the sample platter here, while the full-sized portion would feed more pax.

Superior Bird's Nest with Fresh Crab Roe in Jinhua Ham Soup 4.5/5

The intricately put together Superior Bird's Nest with Fresh Crab Roe in Jinhua Ham Soup ($88 per person) was a pleasant surprise! It's less common to find bird's nest done savoury and even less so to find one prepared in this unique 'dry-toss' style. Superior bird's nest fresh crab roe and jellyfish are simmered in a small amount of stock and served with a bowl of savoury Jinhua ham broth. To enjoy it, diners are encouraged to taste the delicate dry-toss bird's nest on its own and then take sips of the broth in between. The light seasoning on the bird's nest allowed the crab roe's sweetness to shine, complementing nicely with the savoury broth.

Pan-fried Red Grouper with Radish & Yellow Bean in Teochew Style 4/5

The Pan-fried Red Grouper (Seasonal Price) is stewed with leeks, radish and shiitake mushrooms in a fish stock. It's reminiscent of the classic fish head steamboat but with lighter notes due to the use of radish instead of yam. This was comforting with a mild natural milkiness.

Braised Whole Thick Fish Maw 4.8/5

One of the dishes that left us with the most lasting impression was this Braised Whole Thick Fish Maw ($78 per person). The thick and tender chunks of braised fish maw were fried in a generous portion of spring onions, which helped to bring out an intense fragrance and sweetness.

Sautéed Spare Ribs with Aged Black Vinegar & Lychee 4.2/5

The Sautéed Spare Ribs with Aged Black Vinegar & Lychee ($32) was another popular dish among my dining companions. I found it a little bony, but the meat was tender, and the well-caramelised exterior had a good balance of tangy-sweet and savoury. If you're a fan of ginger, you'll enjoy pairing this with the generous side of finely sliced crispy fried ginger.

Poached Cabbage in Porridge Water with Conpoy & Garlic 3.5/5

On the lighter end of flavours among the dishes we had, was the Poached Cabbage ($26). Here we had Tianjin cabbage poached in porridge water with conpoy and garlic. Some of us thought the cabbage didn't carry the soup's flavour, but some enjoyed that it allowed the subtle sweetness of the cabbage to shine.

Crystal Jade Palace’s Mee Pok 4/5

For our noodle dish, we had Crystal Jade Palace’s Mee Pok ($28). The noodles are tossed in fragrant pork lard and XO sauce, with bits of crispy pork lard, bean sprouts and slices of roast pork belly. The XO sauce carried a mild heat. A portion feeds about 3 to 4 pax.

Chilled Beancurd with Ginger Osmanthus Syrup 3.8/5

The Chilled Beancurd with Ginger Osmanthus Syrup ($8.80 per person) was a delightful end to our dinner, with smooth homemade beancurd paired with candied ginger strips. It's accompanied by a jar of osmanthus syrup if you want an additional floral sweetness, but most of my dining companions and I enjoyed it without the syrup. I would also recommend having the ginger strips in small amounts to avoid it being too overwhelming.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Crystal Jade Golden Palace
The Paragon
290 Orchard Road
#05-22
Singapore 238859
Tel: +65 67346866
Facebook
Website
Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon to Fri: 11am - 3pm, 6pm - 930pm
Sat-Sun and PH: 1030am - 330pm, 6pm - 930pm

Direction:
1) Alight at Orchard MRT station. Take Exit C or D. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B. Proceed to the road level. Turn left on Orchard Road and walk down Orchard Road until junction of Orchard Road and Orchard Link. Cross the Road and walk to Paragon. Journey time about 12 minutes. [Map]

Izy Fook (一起福) @ Club Street - Izy-ly A Match In Paradise

Izy Dining & Bar at Club Street has been renamed as Izy Fook (一起福) with its new collaboration with Roast Paradise, bringing their famed char siu and roasted pork to the new izakaya centric menu.

White Bait 3.5/5

We started our dinner with some snack and small plates. The White Bait ($8) with XO chilli dip is an addictive snack that goes well with the drinks.

Amber Jack Ceviche 4.2/5

You will get a burst of flavours from the fresh Amber Jack Ceviche ($18) in a spicy kampong dressing and calamansi.

Karaage 4.5/5

I wasn't expecting much for the Karaage ($12 for 3pc), but this has to be one of the best I have eaten. It is plump, juicy and crispy on the exterior.

Cereal Soft Shell Prawns 4.8/5

A must-order is the Cereal Soft Shell Prawns ($24 for 4pc). I can smell the aroma from the cereal and curry leaf from a mile away. This is complemented by the chilli aioli dressing. The huge prawn is succulent and so crispy that you can eat it together with the shell.

Steamed Clams in Dashi 4.5/5

Still on seafood is the Steamed Clams in Dashi ($34 Large). Plump, sweet and juicy were the clams, perked up by the flavoursome dashi broth.

Char Siu 4.5/5, Roasted Pork 4.2/5

Of course, the highlight on the menu is Roast Paradise's Char Siu ($40 Large) and Roasted Pork ($40 Large). I have heard so many good words about their char siu and roasted pork. Hence I am really looking forward to trying it. The char siu is not overly sweet and has the right amount of fat and lean ratio. The roasted pork, on the other hand, is fat, juicy and crispy on the skin.

Wagyu 2GR Oyster Blade 4.5/5

izy didn't make it for roast paradise either, it has its own triumph card in the Wagyu 2GR Oyster Blade ($135 per 500g). Cooked to perfection, there is no need for any seasoning or sauce. The beautiful pink cuts were flavourful on its own and tender in texture.

Superior Prawn Mee Pok 4.8/5

A luxurious take of the local mee pok is the Superior Prawn Mee Pok ($19). It comes with ingredients such as tiger prawn, pork, lap cheung, sakura ebi and egg. What I really enjoy is not the luxe ingredients but the robust broth that holds the bowl together, complementing the al dente noodle.

Wagyu Truffle Don 3/5

The Wagyu Truffle Don ($58 Large) may smell good with the shaved truffle crowning the nanatsuboshi rice bowl, but it paled in comparison to the other dishes. It is mediocre with the cut of wagyu beef used.

Spices Chocolate 3.5/5, Houjicha Catalana 3.5/5

Wrapping up the dinner, we have the Spices Chocolate ($10) and Houjicha Catalana ($19). They are decent dessert, but I probably will skip these and all more of the savouries which really impressed me. Izy Fook is definitely one of those places that I will be going back again.

Note: This is an invited tasting.


Izy Fook (一起福) 
27 Club Street
Singapore 069413
Tel: +65 96780027
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 12pm - 2pm, 5pm - 10pm
Sat: 12pm  - 2pm, 5pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 3 minutes. [Map]

1) Alight at Chinatown MRT station. Take Exit F. Walk to the junction of Cross Street and South Bridge Street. Continue down Cross Street. Turn right onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - A New Soulful Private Dining Style On Top Of The Fine Cantonese Cuisine

Having already visited Yan Restaurant numerous time, I find myself back at the Cantonese restaurant for the new and expanded menu put together by their new Executive Chinese Chef Lai Chi Sum. He has injected a soulful element into the fine Cantonese cooking at Yan.

Shark Cartilage Broth with Wanton 4.5/5

Dinner at Yan started with a bowl of smooth and creamy Shark Cartilage Broth with Wanton ($18/pax). The wantons in the soup look like 2 goldfish swimming in the soup. They are wrapped in a thin translucent skin with minced chicken and crunchy prawn filling.

Baked Crab Shell with Crab Meat and Onion 4.2/5

I remembered having the Baked Crab Shell with Crab Meat and Onion ($18/pax) when I was younger but I have not seen this on the menu for a long time. I was told that the dish was created in Hong Kong back in the early 80s when the economy was booming from overseas investments and business from America and Japan. Cantonese restaurants back then introduced dishes with Western influences so as to attract these high spending diners. The flower crabmeat is removed from the shell, cooked in bechamel sauce, mushroom and onion in superior stock before stuffing it back. It is then covered with bread crumbs and baked for 3-5 mins. You get the texture from the bread crumbs and the sweetness from the flower crabmeat and caramelized onions.

House Special Bake Pork Ribs with Black Olive 3.8/5

A new dish on the menu is the House Special Bake Pork Ribs with Black Olive ($13.80/pax). Chef Lai uses the Teochew preserved pitted black olive to pair with the pork rib. The pork rib is steamed and fried to golden brown before being sauteed with black olive sauce. A layer of sweetness coated around the succulent pork rib.

Steamed Kampong Chicken with Ginger Spring Onion 4.8/5

I felt the Steamed Kampong Chicken with Ginger Spring Onion ($25 half/ $50 full) best showcases Chef Lai's private dining style of cuisine. Using free range kampong chicken from Malaysia, the tender chicken is topped with chopped ginger, spring onion and scallion oil. The highlight is the ginger spring onion and scallion. It is so flavourful that I can have it alone with the steamed rice. This dish is a must try and needs to be order a day in advance.

Steamed Thousand Layer Beancurd 4.5/5

Though the menu has expanded, it has also retained some of the all time favourites such as the Steamed Thousand Layer Beancurd ($22/$33/$44). The skillful knife skill of the chef is demonstrate in the dish, cutting the silky tofu into equal shape and sizes.

Braised Mee Pok with Fresh Mushroom and XO Sauce 4.8/5

The other dish I enjoyed a lot is the Braised Mee Pok with Fresh Mushroom and XO Sauce ($22/$33/$44). This is probably the most expensive mee pok I ever eaten but it certainty won me over with the noodle's texture and the flavourful sauce that holds the dish together. Everything components simpl come together like a beautiful painting.

Chilled Peach Resin with Diced Honey Dew 3/5

Wrapping up the dinner is the Chilled Peach Resin with Diced Honey Dew ($8). A light and refreshing dessert that is ideal to wash down all the richness and somewhat cleanses the palate.

Overall I have enjoyed the new dishes on the new menu. I like Chef Lai's new finely executed home-style meals. Indeed he has brought heartwarming dishes to the table and rejuvenated Yan.

Noted: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Guan's Mee Pok @ Clementi West Street 2 - Another Mee Pok Master Has Moved Into The West

With Ah Hoe Mee Pok which is run by Mr Naoji's son at block 713 Clementi West Street 2 moving to Cantonment Road, another mee pok stall has moved in. It is non other than Guan's Mee Pok, who used to partner with Ah Hoe Mee Pok's founder, Eric Chia who is the is the master of Mr Naoji, the Japanese Mee Pok man that you probably have seen in different media platforms.

Guan's Mee Pok with Yakitori 4.2/5

A basic bowl at Guan's Mee Pok starts from Guan's Mee Pok with Yakitori ($5). The bowl of noodle comprises of chicken yakitori, minced pork, fried fish ball, tamago egg, fish maw and the al dentle noodle which was cooked to precision using a timer.

Meat Platties with Chicken Soup 3.5/5

Unfortunately the Fish Maw Soup was sold out so I decided to go for the Meat Platties with Chicken Soup ($4.50) instead. The clear soup was light and refreshing with crunchy greens. The meat patties was enjoyable but nothing much to shout about.

Guan's Mee Pork with Squid 4.5/5

For a more premium enjoyable, I had the Guan's Mee Pork with Squid ($9). Like the basic bowl, it comes with chicken yakitori, minced pork, fried fish ball, tamago egg, fish maw with the addition of poached squid. Besides the springy noodle texture, the chilli-vinegar sauce perfumed by the used of dried sole fish and pork lard, gives the noodle a coat of slurping goodness. You are also free to add more vinegar if you prefer a more acidic sharpness.

[CLOSED]
Guan's Mee Pok
Blk 713 Clementi West Street 2
#01-115
Singapore 120713
Facebook
Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 7am to 230pm

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange (Stop ID 17009). Take bus number 282. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

Guan Mee Pok @ Jalan Besar

My upmost credit to ieatishootipost.sg for this post. If not for its blog, I would not have noticed the stall. Lately I have been hanging around Jalan Besar area and I have to confess I have walked passed the stall twice but never stepped inside.

Indeed the mee pok dry was very special and good. The mee pok seemed shorter and more "Q" than the norm. The sauce for the mee pok was very good that gave it a very unique and special flavouring. In the bowl of mee pok dry, there were prawn, fish cake, scallop, minced pork and lean pork.

Mee Pok 4.5/5

To get here, alight at Farrer Park MRT station, walk towards Mustafa Centre and stroll down Syed Alwi Road. At the traffic junction between Syed Alwi Road and Jalan Besar Road cross the junction and the stall is behind New World Centre along Syed Alwi Road.


[CLOSED]
Guan Mee Pok
69 Syed Alwi Road
Nearest MRT: Farrer Park, NE Line