Crystal Jade Kitchen @ The Centrepoint - New Menu With More Cantonese Wok-Fried Specialities And Adorable Lotus Paste Buns

Crustal Jade has a been a household and well-loved local brand since it is founded in 1991, with different dining concepts ranging from fine dining and casual dining restaurants to specialty bakeries. Recently I dropped by Crystal Jade Kitchen at Centrepoint to check out their refreshed menu, with more Cantonese wok-fried specialities.

Steamed Ha Kau 4.2/5

We started with some of Crystal Jade Kitchen's all time favourite dim sum items such as the Steamed Ha Kau ($6.30 for 4pc), Steamed Siew Mai with Crab Roe ($5.80 for 4pc) and Pan Fried Carrot Cake with Dried Shrimp and Preserved Meat ($4.80 for 3pc).

Steamed Siew Mai with Crab Roe 4.2/5

Pan Fried Carrot Cake with Dried Shrimp and Preserved Meat 4.5/5

The Ha Kau wrapped in a thin and translucent skin was plump and crunchy, stuffed with 2 prawns. The Steamed Siew Mai was also meaty and juicy. Lastly the softness of the Pan Fried Carrot Cake with crispy exteriors is further fragrant by the addition of preserved meat and dried shrimp.

Lotus Paste Bun 4/5

Keeping up with the trend, the kitchen has created the new whimsical Assorted Lotus Paste Bun ($3.50 for 3pc). The pillow-soft steamed buns are shaped into adorable hedgehogs, chicken and piglets. Every day 2 of these characters will be available on the menu. Inside them are smooth and subtle sweetness of the white lotus filling.

BBQ Red Sausage 3.5/5

Besides the classic roasted meats, the menu has included the BBQ Red Sausage ($13.80 regular) which is quite uncommon. The Chinese style sausage made up of minced pork and pork cubes, has a sweet char siew finishing that tasted like Taiwan sausage.

Braised Pork Belly with Beancurd and Chive 4/5

For communal dining, there are a couple home-cooked dishes that we worth ordering which are cooked a la minute upon order. Starting with the traditional Cantonese Braised Pork Belly with Beancurd and Chive ($16.80) that comes with silky tofu, flavoured by aroma of prawn paste and chives.

Scrambled Egg with Tomato 4.5/5

A dish that will be enjoyed by both young and old is the Scrambled Egg with Tomato ($13.80). The dish comes with luscious fluffy eggs and fresh tomatoes slices in a moreish sweet and sour ketchup based sauce.

Curry Beef Brisket 4/5

An unexpected item on the menu is the Curry Beef Brisket ($17.80). I doubt many places in Singapore serves this. The piping hot claypot comprises of tender Australian beef brisket in a spicy-sweet curry broth. This is best to eat with a bowl of rice.

Pork Trotter with Ginger and Vinegar Stew 4.2/5

It was to my delight that the restaurant even has Pork Trotter with Ginger and Vinegar Stew ($12.80) on the menu. I am a sucker for the dish. I enjoy biting into the bouncy skin and succulent meat with the concoction of sweet, sour and gingery holding the enjoyment together. Instead of chicken egg, it uses quail egg. This is a bonus.

Hokkien Fried Rice 4.2/5

A new and variations from the usual rice item is the Hokkien Fried Rice ($16.80). The egg fried rice is topped with prawns, conpoy, roasted duck, chicken and mushrooms and cooked in oyster sauce.

For the period from 15 May to 30 Jun 2017, Crystal Jade Kitchen will be having the $1 deal promotion. Customers will have the chance to try the range of new dishes; 4 choices each week, for just a dollar with a minimum spending of $40.


Crystal Jade Kitchen
The Centrepoint
176 Orchard Road
#03-43/43A
Singapore 238843
Tel: +65 67349420
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Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun & PH - 10am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to the main street. Cross the road. Turn right and walk to destination. Journey time about 5 minutes. [Map]

Wine & Chef @ Keong Saik Road - Pairing Italian Boutique Wines With Mod-Sin Cuisine

The newly opened Wine & Chef along Keong Saik Road is the brainchild of SG Wine Cellar in partnership with wine distributor Papawines from Italy. The new establishment offers a cosy destination for affordable Italian boutique wines paired with homestyle Mod-Sin cuisine. It is also a wine shop boasting over 250 exclusive Italian wines from boutique family-owned wineries, making them Singapore's largest collection of Italian wines.

Tofu & Century Egg 3/5

The kitchen is helmed by Executive Chef Wilson Ang who has worked at DB Bistro, Spruce and Fordham & Grand. Starting with the small bites, we tried the Tofu & Century Egg ($6). The dish is served cold. The soft and silky tofu is made from homemade organic soya milk. It is then garnished with creamy century egg yolk sauce, sesame dressing, extra virgin olive oil and pok chui crackers.

Steamed Black Mussels 4/5

Next, we had the Steamed Black Mussels ($18) which is one of their popular dishes. The Chilean mussels are steeped in chicken broth, Chinese rice wine, minced ginger and garlic. This is topped with chillies, shallots, cliantro, and finished with a spritz of lime juice.

Salmon Confit Risotto 4/5

I was told that the Salmon Confit Risotto ($18) is inspired from the local fish porridge, I have to admit it was a bit hard sell for me. However, this is really a yummy dish. Instead of rice, it is replaced with mascarpone barley. A while Norwegian salmon fillet is used instead of fish sices. It is finally crowned with ikura, tobiko and celery leaves, and dressed with lemon juice for a zesty finish.

Crab Meat Hokkien Mee 4.2/5

The Crab Meat Hokkien Mee ($26) is a upgraded version of the chef's mum recipe. The linguine pasta s tossed in a seafood broth and top quality dark soy sauce from a local producer, giving it a Hokkien touch. Seafood such as blue swimmer crab, tiger prawns, black mussels and squid are added with a generous lashings of pork lard, imbuing a richness to the dish.

Curry Pork Knuckle 4.2/5

An incidental creation when someone spilled leftover curry sauce onto the pork knuckle is the Curry Pork Knuckle ($20). For the portion and pricing, this is value for money and good for sharing among a group of friends. The pork knuckle is cured for 12 hours i a proprietary spice mix and then sous vide for 24 hours. It is deep fried and blanket with a homemade curry sauce before serving. I applauded the achar side that helps to cut through the richness of the dish.

Venere Rice Pudding 4/5

For dessert, we had the Venere Rice Pudding ($8). Basically this is pulut hitam or black rice cooked with pistachio paste and a bit of gula melaka for sweetness. Topped with a vanilla bean ice cream and coconut crumble for a cold and crunchy finish.

For diners that enjoy having a drink or two to pair with their food, you will be delighted to know that their house pour is only $6 per glass. The extensive wine list offers over 250 wines from 42 different wineries spanning North to South Italy to complement the food menu.


Wine & Chef
7 Keong Saik Road
Singapore 089115
Tel: +65 62219279
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Sat: 12pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]