Crystal Jade Prestige @ Marina Bay Financial Centre - A Refined Dining Experience At Its Latest Outlet

The home grown brand Crystal Jade has unveiled its latest outlet at Marina Bay Financial Centre, Ground Plaza. Crystal Jade Prestige is the first in the central business district, is an ideal venue for hosting business luncheons for VIP guests or gathering with friends and family.

Deep Fried Scallop with Salted Egg Yolk 4/5

Dinner at the newest restaurant started with the Deep Fried Scallop with Salted Egg Yolk ($20). The plump scallop encased by the crispy batter is delicately paired with the avocado sauce and chilled tomato.

Roasted Baby Suckling Pig Rolled with Black Truffle Pearl Rice 4.5/5

I would strong recommend you to try the Roasted Baby Suckling Pig Rolled with Black Truffle Pearl Rice ($20/pc, $168/half pig, $328/whole pig). I am sure this will impressed your guest too. Much affect and skill are needed to carve the crackling skin from the suckling pig and rolled with Japanese short grain pearl rice infused with aromatic truffle and abalone sauce. It is best to call early to reserve it as limited availability each day.

Double Boiled Morel Mushroom & Bamboo Pith Soup 4.5/5

The Double Boiled Morel Mushroom & Bamboo Pith Soup ($18) is another impressive dish. Doubled boiled with the sweet coconut juice, it emits a fragrant coconut scent and well infused the fruity flavour with the essences of the premium ingredients. Whats more, the flesh of the coconut can be eaten too.

Tea Smoked Roasted Duck 4.5/5

The Tea Smoked Roasted Duck ($78/duck) is one of the signature at Crystal Jade Prestige. Taking a good 30 hours of meticulous preparation involving marination, roasting, basting and smoking. The golden tanned duck when presented at table side, filled the room with the smoky fragrance.

The Tea Smoked Duck is carved at table side into three various parts - the crispy skin, thigh meat and breast meat. The crispy skin is best enjoy by dipping it with sugar.

For the thigh and breast meat, it is enjoy in the traditional way of wrapping it with soft crepe, pair with cucumber, scallion and a savoury sauce.

Pan Fried Beancurd with Black Truffle Sauce 4.2/5

Another note worthy dish is the Pan Fried Beancurd with Black Truffle Sauce ($8.80). The silky soft beancurd is infused with squid ink. Kombu is wrapped around the beancurd and deep fried to crispy for a contrasting layers of enjoyment.

Pan Fried Minced Fish Noodle with Scallop 4.2/5

For Chinese dinner, we usually like to end with a rice or noodle dish. For something same but yet not the same is Pan Fried Minced Fish Noodle with Scallop ($12). The noodle made using fish paste is flavourful and comes with a delectable firm bite.

Deep Fried Durian Ice Cream with Mango Puree 4/5

Wrapping up the dinner on a sweet note, I gone for the Deep Fried Durian Ice Cream with Mango Puree ($8.50). I thought that the dessert is very worth it with it serving portion and you get to enjoy two different dessert in one dish, the durian ice cream and mango puree.


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Crystal Jade Prestige
Marina Bay Financial Centre
Ground Plaza
8A Marina Boulevard
#02-01
Singapore 018984
Tel: +65 65099493
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (NS Line, CC Line)

Opening Hours:
Mon-Fri, 1130am - 3pm, 6pm - 1030pm
Sat-Sun, PH: 11am - 330pm, 6pm - 1030pm

Direction: 
1) Alight at Downtown Line MRT station. Take Exit C. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

Yong Xiang Carrot Cake @ Bendemeer Food Centre - Have You Tried Fried Png Kueh That Is Served Like Fried Carrot Cake?

It seems like this is one of the best hidden secrets in the hawker scene. It is common to see fried white or black carrot cake but have you heard of Yong Xiang Carrot Cake at Bendemeer Food Centre who does your Teochew Png Kueh, Soon Kueh and Ku Chai Kueh the fried carrot cake style. Unique isn't it?

Fried White Carrot Cake 4/5

Fried White Carrot Cake 4/5

The stall does both the black and white carrot cake. While I was in the queue, I noticed all the patrons in front of me ordered the White Carrot Cake ($3), so I changed my mind and followed the crowd. The stall does quite a good plate of fried carrot cake with a generous amount of egg fried to aromatic crispiness.

Fried Png Kueh and Soon Kueh 4/5

The main reason why I am here is for the Fried Png Kueh. It was only heard said until I see it for myself while in the queue. Not only Png Kueh, the stall also sells Soon Kueh and Ku Chai Kueh. Once you tell the stall uncle what you want, the auntie behind the frying with pan fried the kuehs to an exterior crispiness before adding eggs onto the chopped kuehs. This is my first time having Fried Png Kueh and Soon Kueh ($3.50) in fried carrot cake style and I really like the extra layer of crispiness with a coating of fragrant egg on top of the kueh.

I have opted for my fried png kueh and soon kueh to be without the black sauce. I understand you can also asked for the black sauce, if you like it to sweeter, like you black carrot cake. I am glad my curiosity brought me to Bendemeer Food Centre to unearth this rare find.


Yong Xiang Carrot Cake
Bendemeer Food Centre
29 Bendemeer Road
#01-35
Singapore 330029
Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 630am - 4pm

Direction: 
1) Alight at Boon Keng MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 minutes. [Map]

The Disgruntled Chef @ Ann Siang Road - Bringing Sexy Back To The Table

It was almost two and half years back when I visited The Disgruntled Chef at Dempsey. I remembered having a good meal at the casual restaurant back then. This time round, I visit their second outlet at Ann Siang, a fine dining concept nested at The Club Hotel.

Tom Collins 4.2/5

We started with some pre-dinner drinks in the Tom Collins ($18) and Bee's Knees ($18). We opted for something like and refreshing. which both the cocktails managed to deliver, not only in taste but in sight. The Tom Collins is a concoction of gin, lemon, yuzu, homemade pandan syrup, rosemary and club soda.

Bee's Knees 4.5/5

Interestingly the Bee's Knees is served in a teapot. The mixture consists of chamomile infused gin, grand marnier, lemon, orange and honey. Even before we started on the food, the cocktails have already impressed us. I even made a mental note to return for more of their cocktails when I am in the vicinity.

Fish Kebab 4.2/5

Dinner started with the amuse bouche. The Fish Kebab with a bed of tomato salsa, maybe bite size but it is bursting with lovely flavours, giving me a glimpse of what to expect for the rest of my dinner.

Burnt Onion Charcoal Bread 4.2/5

Most restaurant offers complimentary bread but at The Disgruntled Chef you have to pay for these delicious black gold, Burnt Onion Charcoal Bread ($9). The charcoal bread is crispy on the outside and fluffy inside. It comes with cream cheese foam and homemade fish floss. When eaten together with the charcoal bread, it further enhanced the whole onion flavour.

Burratina & Momotaro Tomatoes 4.2/5

For a light starter, the Burratina & Momotaro Tomatoes ($18) will be your choice. The sweetness of the tomatoes is dressed with black olives powder and oak smoked olive oil for a full flavour with the cucumber lending a refreshing touch. A worthy note is the oak smoked olive oil, which is smoked in house.

Sea Scallop Carpaccio 3/5

The Sea Scallop Carpaccio ($21) is topped with endive, pear, red cabbage, black truffle and brown butter vinaigrette. While the endive, pear and red cabbage add crunchiness to the whole dimension, I find that there is too many things going on the plate, shadowing the main cast. I also felt that the bitterness of the red cabbage kind of throw the balance of the dish off.

Steak Tartare 4.5/5

The Steak Tartare ($18) is served pre-mixed with soft quail eggs and fried tendons. It also comes with black charcoal bread chips. I prefer to enjoy the full flavour of the steak tartare itself but if you are worry of the rawness, I would recommend having it together with the bread chips.

Braised Iberico Pork Cheeks Crepinette 4/5

Moving on to the mains, we started with the Braised Iberico Pork Cheeks Crepinette ($38) which comes with miso carrot puree, broccoli and braised daikon. There were two types of the texture in the parcel, stredded and minced. The miso carrot puree, broccoli, braised daikon not only complement the crepinette but also helps to cut through the richness.

Crispy Beef Short Ribs 4/5

A weekday evening special is the Crispy Beef Short Ribs ($38) that has been sou vide for 36 hours. The tender and flavourful beef is paired with white kimchi, spicy kimchi mayonnaise and soy glazed baby potatoes. I thought I tasted fermented beancurd but after checking the familiar taste actually comes from the gochujang used in the braising jus.

Crispy Golden Snapper 4.5/5

My favourite among the three mains is the Crispy Golden Snapper ($32) with puffed scales, zucchini caviar, clam and basil fondue. The layer of crispy scales gives the moist snapper an additional coat of texture enjoyment. This is further complemented by the light but yet flavourful fondue.

Lemon Posset 3.5/5

Moving on to the dessert, we have the Lemon Posset ($14) which comes with pistachio sponge, stewed blueberries and lime meringue. For those that prefer something light, this will be a good choice.

Poached Strawberries 4.2/5

I am not a sweet tooth person so the Poached Strawberries ($16) is for me. The puff pastry chips, vanilla creme, formage blanc ice cream, looks so simple yet so delicious.

Chocolate Fondant 4.2/5

The finale has to be the Chocolate Fondant ($16) with peanut butter ganache. The chocolate fondant is moist and rich but what stole my heart is the banana fritters. The banana fritter coated with crispy rice is my first encounter and I really love their rendition at The Disgruntled Chef. This is accompanied with the house made dark rum banana ice cream without any additives.

Indeed The Disgruntled Chef has brought sexy back to the table with a refinement to its menu at the Ann Siang outlet. Although it is a fine dining concept, the price has been kept sensible. It even has a gourmet two course ($33++) and three course ($45++) menu on weekday for those that is looking for a quick lunch.


The Disgruntled Chef
The Club Hotel
28 Ann Siang Road
Singapore 069708
Tel: +65 68082184
Facebook
Website
Nearest MRT: Telok Ayer (DT Lne), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 12pm - 230pm (brunchfest), 6pm - 1030pm
(Closed on Sun)

Directions:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Scale the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 10 minutes. [Map]

Jiang Nan Chun (江南春) @ Four Seasons Hotel Singapore - Revamped With An Even More Impressive Menu

Jiang Nan Chun at Four Seasons Hotel Singapore has finally re-opened after months long renovation. Spotting an elegant interiors and furnishings from the wood cravings to the handmade ceramic floor titles, the restaurant manifests the beautiful river villages along the south of Yangtze river. It felt like having a gastronomic dining experience on board an ancient junk, sailing through a calm Yangtze river.

Alfonso Tea ($11/pax)

Besides fine wine and premium tea, Jiang Nan Chun has 8 exclusive cocktails that concocts whiskey and sake with tea. I have something light, fruity and refreshing in the Alfonso Tea ($11/pax). For a change and something different, the easy to drink tea cocktail will be a good choice to pair with food.

Signature Jiang Nan Chun Peking Duck 4.5/5

A visit to Jiang Nan Chun is not complete without having the Signature Jiang Nan Chun Peking Duck ($98/duck). Undergo 14 hours of preparation and roasted in a customised mesquite wood oven, the duck carves at table side emits an aromatic scent when it makes its entry.

Signature Jiang Nan Chun Peking Duck 4.5/5

There is three ways to enjoy the peking duck. First, the thinly sliced skin is dipped with sugar to appreciate the crispiness and aromatic scent that has infused into the skin during the roasting process.

Signature Jiang Nan Chun Peking Duck 4.5/5

The second way to enjoy the peking duck's skin is to topped it with caviar. This is my first time being introduced to the way of eating it. I am surprise how the combination elevated the whole enjoyment to the next level, giving it an umami punch.

Signature Jiang Nan Chun Peking Duck 4.5/5

The last way to enjoy the peking duck is the tradition method of eating it as a wrap. Diners have a choice between the plain and scallion wraps. It also comes with two dfferent sauces. One salty and one sweet, the Peking and Cantonese style of eating peking duck.

Soft Shell Prawns with Sliced Almond and Crispy Rice 4.5/5

Besides the peking duck, the Soft Shell Prawns with Sliced Almond and Crispy Rice ($15 per serving) is a must try. The soft shell prawn with almond and crispy rice are coated in a very special spiced sauce that is very addictive. The sauce somehow reminds me of eating potato chips. You just can't stop at one.

Dim Sum Trio 4.2/5

Next up is the Dim Sum Trio that gives a glimpse of the dim sum offering at Jiang Nan Chun. On the plate there is the Crispy Puff Pastry with Black Pepper Beef ($3/pc), Steamed Shrimp Dumpling with Eryngii Mushroom ($2/pc) and Char Siew Sliders with Pickled Green Chilli ($15 per serving). Different from other dim sum places, the serving here is by individual portion and hence diners can try a bit of everything. The crispy puff pastry stood out with its texture that is made up of impressive 17 layers of pastry skins. The kurobuta pork done in char siew style provide a fresh air to the usual kong bak pau too.

Sea Whelk, Maka, Dried Scallops and Pork Ribs Soup 4.2/5

The double boiled Sea Whelk Soup ($38/pax) comes with Maka Ginseng, Dried Scallops and Pork Ribs. The soup is light but yet rich in flavour, well extracting the essence of the ingredients for a nourishing and comforting bowl of double boiled soup.

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

I was very impressed with this dish, Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll ($38/pax). Initially I thought the cod dish was wrapped in cabbage but it turned out to be rice paper roll. Those that used for Vietnamese roll. The wrap not only holds the flavours from the cod fish, mushrooms and water chestnuts together, at the same time did not interfere or steal the show from the main casts. The shaved truffle is like jewels on the crown, elevating the flavours to a new dimension.

Wagyu Beef Oxtail with Lemongrass Infused Oil 4.2/5

For a fine dining restaurant like Jiang Nan Chun, I was rather surprise to see claypot dishes on their menu. In actual fact, there are 11 claypot dishes on the menu. I only manage to try the Wagyu Beef Oxtail with Lemongrass Infused Oil ($32 per serving). Comes in a rich and robust sauce, the wagyu beef oxtail literally melted in the mouth after a good 30 hours of slowing cooking it. It is one of those dishes that you simply cannot resist ordering a bowl of rice to go with it.

Avocado Cream, Coconut Sorbet, Osmanthus Jelly, Cocoa Nibs 3/5

The Avocado Cream dessert ($14/pax) was a bit disappointing for me. While I like the coconut sorbet, osmanthus jelly and the cocoa nibs the whole execution felt like a family where the members don't communicate with one another.

Yoghurt Cream, Mung Beans, Longan, Chia Seed, Sour Plum Granite 3/5

The Sour Plum Granite ($14/pax) with yoghurt cream, mung beans, longan and chia seed was kind of complex with the different layers of flavours. I would rather have it simple and refreshing without the others distraction.

Crispy Puff Pastry with Almond Cream 4/5

Do be careful when eating the Crispy Puff Pastry with Almond Cream ($12/pax). Encased inside the crispy puff pastry is the lava almond cream which will ooze out like your liu sha bao. I thought the shape looks a bit like a yam basket and if the almond cream can be substituted with orh nee, that will be more exciting.

The newly revitalized Jiang Nan Chun embodies the concept of Xiang Le Zhu Yi or the principle of enjoyment and happiness, which implies that food has the ability to transcend the body's appetites to fulfill the aspirations of the mind and soul. This makes how and why you eat as important as what you eat.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Brizo @ Park Hotel Clarke Quay - Viva Seafood Fiesta

Known for its seafood themed buffet spread, Brizo at Park Hotel Clarke Quay periodically will refresh their offering to tantalize the taste buds of their customers. For the month of April to June 2016, Brizo will be transporting their customers to Spain, dishing up seafood delicacies with flavours of Spain.

Besides the seafood spread, the buffet is also offers a variety of Spanish meat dishes to enrich the whole journey to Spain. I started with the Spanish Meatballs and Tuna Empanada as I embarked on a gourmet trip to Spain.

Spanish Meatballs and Tuna Tmpanada

The Spanish Meatballs were moist, meaty and flavourful. It was so appetizing that I have a few of them at one go. What interested me more is the Tuna Empanada which is like a puff pastry stuffed with tuna. This is my first time having it.

Spanish Roasted Pork Belly with Smoked Paprika 4/5

Spanish Roasted Pork Belly with Smoked Paprika 4/5

Who can resist a good piece of the pork belly? The Spanish Roasted Pork Belly with Smoked Paprika was roasted to a beautiful succulent coupled with crackling skin. Simply irresistible.

Spanish Chorizo Sausage 4/5

There is also the Spanish Chorizo Sausage to round off the whole array of Spanish delicacies from the land.

Seafood Paella 4/5

Valencia Squid Ink Rice with Seafood 4/5

A staple for Spanish cuisine is the Seafood Paella and Valencia Squid Ink Rice with Seafood. The vibrant colour and presentation not only entice the appetite but also pretty in sight. Each and every grain has absorbed the delectable flavours of the stock and cooked to a nice bite. What I like most is the burnt crusty texture at the bottom of the pan.

Spanish Style Garlic Shrimp 4.5/5

The highlight for me is the Spanish Style Garlic Shrimp that comes with sliced baguette to soak up the aromatic garlic olive oil that is infused with the crustacean flavours.

Lobster in a Pan 4/5

Back b popular demand is the Lobster in a Pan. It comprised of a whole Maine lobster, tiger prawns, mussels, corns and pasta fusilli. Diners have a choice of either Garlic Cream or Cioppino. This is already a feast by itself among the variety of 15 dishes.

Creamy Butter Rock Crab

A seafood buffet is not complete without Singaporean's favourite crabs. Among the buffet spread, diners can taste a variety of rendition of the popular crustacean. One of them is the Creamy Butter Rock Crab. The rich, creamy and buttery sauce is a finger licking good alternative to the usual chilli and black pepper crab.

Viva Seafood Fiesta
Date: 1 April to 30 June 2016 (Thu to Sun Only)
Time: 630pm - 1030pm
Price: $55++ per adult, $27++ (per child, 6-12 yrs old)


Brizo
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 6am - 1030am, 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes.  [Map]