For the upcoming Lunar New Year, Crystal Jade Group of restaurants have line-up a stellar and tantalising spread of Chinese New Year offerings that spans savoury celebratory dishes to auspicious sweet treats. All these are specially conjured up and curated by Group Executive Chef Martin Foo and his team of chefs.
Prosperity Golden Lobster Yusheng
Available at Crystal Jade Palace, Crystal Jade Golden Palace, Crystal Jade Pavilion and Crystal Jade Dining IN for dine-in and takeaway is the Prosperity Golden Lobster Yusheng ($98/$168). The Yusheng comprises a combination of textures and flavours. Instead of the conventional selection and fresh ingredients, homemade pickled items such as marinated plum tomatoes, pickled cucumber, juicy pomelo segments, fresh ice plant, fresh lily bulbs, kaffir lime leaves, red dates, and walnuts among others are added for natural goodness. Succulent local lobster and ikura crowned the yusheng and dressed in an olive oil-based dressing with flower blossom syrup, plum sauce and sesame seeds.
Double-boiled Abalone
From Crystal Jade Jiang Nan, we have the Double-boiled Abalone with Conpoy, Sea Cucumber and Fish Maw Soup served in a teapot ($24.80 per pax). This is a riff on the classic Buddha Jump over the wall.
Braised Cod Fish Sphere in Golden Thick Soup with Iberico Ham
Over at Crystal Jade Group's latest fine-ding concept at Crystal Jade Pavilion, the restaurant has created the Braised Cod Fish Sphere in Golden Thick Soup with Iberico Ham ($28 per pax). It is a novel take on the classic "lion's head" meatball with a buttery-fleshed codfish ball made with hand-chopped codfish, chopped water chestnuts, as well as fatty pork, in a thick luminous sauce rendered from superior stock, carrots and pumpkin.
Crispy Herbal "Dang Gui" Duck
Another favourite of mine is the Crispy Herbal "Dang Gui" Duck ($38 half/ $68 whole) from Crystal Jade Pavilion. The duck is served in an aromatic herbal sauce infused with the bittersweet notes of Angelica root and dried longan. Completing the dish is the addition of wolfberries, providing little bursts of sweetness.
Braised Whole 10-Head Abalone with Homemade Black Moss "Gold" Bar Beancurd
Crowned with abalone and black moss on top of blocks of soft homemade tofu is the Braised Whole 10-Head Abalone with Homemade Black Moss "Gold" Bar Beancurd ($28.80 regular) from Crystal Jade Hong Kong Kitchen.
Classic Claypot Rice with Duck, Cured Meat and Chinese Preserved Sausage
Savour the Classic Claypot Rice with Duck, Cured Meat and Chinese Preserved Sausage ($118/$188) at Crystal Jade Dining IN for a substantial and hearty feast packed with fragrant rice infused with the aroma of the cured meat and preserved sausage.
Hakka Yam Abacus Seeds with Boston Lobster
At Crystal Jade Palace, relish Chef Martin Foo's interpretation of the traditional Hakka Yam Abacus ($15 per 100g). The homemade Hakka yam abacus seeds are stir-fried over high heat with dried shrimp, shiitake mushrooms, black moss and Boston lobster. It gives the abacus seeds an elevated crustacean flavour to it.
Crispy Brown Sugar and Coconut Glutinous Rice Cake "Nian Gao"
For dessert at Crystal Jade Palace, I have the Crispy Brown Sugar and Coconut Glutinous Rice Cake "Nian Gao". It is an inventive sweet with alternating coconut and brown sugar glutinous rice cake layers wrapped in spring roll skin dotted with black and white sesame seeds.
Crystal Trio Dumpling in Brown Sugar Ginger Soup
Last but not least, wrapping up our Chinese New Year dinner is the Crystal Trio Dumpling in Brown Sugar Ginger Soup from Crystal Jade La Mian Xiao Long Bao. The three different coloured dumplings are Yam, Peanut and Sesame.
Chinese New Year dining at Crystal Jade Group of restaurants will commence from 15 January 2020 (all outlets will be closed on 25 Jan 2020 - CNY Day 1). Takeaway orders can be made online at estore.crystaljade.com from 18 Nov 2019 to 4 Feb 2020, and available at outlets from 6 Jan to 8 Feb 2020.
Note: This is an invited tasting.
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