Celebrate Chinese New Year In Style with Crystal Jade

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.

The Capitol Kempinski Hotel Chinese New Year Offerings

For the upcoming Lunar New Year gatherings, usher in the Year of Rat with less traditional feasts, but nothing short of an abundant celebration. At The Capitol Kempinski Hotel Singapore, depending on whether you are with families, friends or partners, choose from full course sets or ala carte items offered by 15 Stamford by Alvin Leong and all six outlets at Arcade @ The Capitol Kempinski Hotel.

Yu Sheng 2.5/5

The 4-course/5-course Chinese Lunar Set Menu ($138/$158 per pax) by 15 Stamford by Alvin Leung start off with Pat Chun Vinegar Cured Fjord Trout “Yu Sheng” with Lime Salt, Honey Plum Dressing. The Salmon slices have been treated beforehand and can be rather salty, especially when there wasn't enough vegetable slaw to balance the preserved conditions. To keep it light and refreshing, be more careful when dressing your Yu Sheng with the plum sauce.

Australian Abalone Ceviche 3/5

This particular Chinese Lunar Set Menu takes on a contemporary twist to the traditional festive dishes, such as Australian Abalone Ceviche. For somebody who doesn't quite appreciate the usual braised Abalone, I find this take on the ingredient quite interesting, although the vinaigrette was a tad too acidic.

Eight Treasure Rice Pudding with Frozen Dried Longan Red Date 4/5

One other dish we tried on the menu is the dessert. While we craved for a soul-warming Hor Yip Fan (Lotus Leaf Wrapped Rice) in this chilly weather, in place we had a Lotus Leaf Wrapped Eight Treasure Rice Pudding, but for a sweet ending! Flambe with Lychee Wine, the sweet and warm sticky rice along with the Frozen Dried Longan Red Date will sum up your feast perfectly.

Thai Fish Maw Soup 4/5

From Chalerm Thai, its 6-course CNY Festive Special ($88 per pax) features a classic Thai Fish Maw Soup. The soup was quite well seasoned, and biting into the gelatinous fish maw does make one feel nourished.

Soy Sauce Glazed Pork Belly 4.5

When it comes to pork, you can be assured that Frieda will deliver. My favourite of the evening is probably this Soy Sauce Glazed Pork Belly ($26) by Frieda. The pork belly was well caramelised at all sides and edges, with the accompanying salty and savoury sliced waxed meat sausages lending an extra layer of flavours. It comes with rice, but as the glaze is so well balanced without any overdose of saltiness or flavours, I reckon beer or even wine will be a much better accompaniment to indulge in this dish.

Bak Kwa & Roasted Duck Pizza 2.5/5

La Scala Ristorante also has its own version of what makes an auspicious CNY dish - Bak Kwa & Roasted Duck Pizza ($28) with plum and BBQ sauces. Coming from La Scala Ristorante, this pizza was quite a letdown. The sauces overwhelmed all the ingredients, including the mozzarella cheese which some of us even missed it. Given the good pizza dough, the pizza could have been a lot more refine and enjoyable with a more thought-out combination and presentation of the toppings. Perhaps the roasted duck slices could have been more elegantly portioned on the pizza, with coin-shaped bakkwa, and definitely a lot fewer sauces.

Abalone Golden Beancurd with dried Oyster, Fatt Choy, Spinach 3.5/5

For corporate bookings, you will be hosted at The Atelier by the Capitol Kempinski Banquet, offering 4 types of set menus in both individual plating and family-style format. One of the dishes from the Family Style 6-course Chinese set ($1,088 for 10pax) is the Abalone Golden Beancurd with dried Oyster, Fatt Choy, Spinach in superior brown sauce. Each individual ingredient was quite well treated, and their respective flavour combines to form a very pleasing CNY dish.

Cheng Tng Panna Cotta 4/5

Mandarin Orange Ivory Chocolate Mousse 3/5

Menus include very delicious desserts such as Mandarin Orange Ivory Chocolate Mousse with Salted Peanut and the most beloved sweet of the evening, Cheng Tng Panna Cotta. This is like a new sensation after all the hype around chendol.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


The Capitol Kempinski Hotel Singapore
13 Stamford Road
Singapore 178906
Tel: +65 63688888
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Website
Nearest MRT: City Hall (EW Line, NS Line)

Seoul Restaurant @ Regent Hotel - Charcoal Grill A La Carte BBQ Buffet With Stew & Noodle Dishes

Do you know that there is a Korean restaurant located on level 3 of Regent Hotel? I didn't know that either until a couple of years back when the hotel Marcom shared with me. Since then, I have been wanting to check out Seoul Restaurant and finally got to do so recently. The restaurant serves authentic Korean dishes as well as premium BBQ on charcoal grill. I would recommend making a reservation as the place is quite crowded. I also notice a lot of Koreans dining at the restaurant, it just shows the food gets the recognition from the Korean community in Singapore too.

I decided to have the Seoul A La Carte Buffet ($69.90++ for adult / $42.90++ for kids). Besides the choice of beef, pork, chicken, sausage and seafood for BBQ, Diners also have the choices of a la carte, stew and noodle dishes. Not to forget the flew blow banchan which you can eat to your fill.

Grilled Meat 4.5/5

It is great to see that the restaurant still uses charcoal for the BBQ. It emits a consistent heat to cook the meat while infusing a smokiness to them.

For the beef section, diners get to have beef brisket, marinated beef boneless short rib, boneless short rib and marinated bone-in short rib.  As for the pork section, customers can eat their fill from the selection of pork belly, pork jowl steak, preserved pork prime rib and marinated pork collar.

For seafood lovers, the choices are smaller, but diners still can pick from the selection of squid, mackerel fish and prawn.

Sundubu-jjigae 4.8/5

Just having BBQ meat alone can be a bit heavy for the palate. Hence, it is nice to have something soupy to wash down the grilled meat. It is great that the a la carte buffet comes with a selection of stew dishes too. There are a total of six stew dishes to choose from, and I tried the Sundubu-jjigae (spicy soft beancurd stew with clams and egg yolk). This is legit authentic and delicious. In fact, I asked for a bowl of rice to go with it.

Mul-naengmyeon 4.5/5

BBQ is quite heaty for the body, so I am glad that among the noodle dishes, there are a few cold noodle dishes. I had the Chilled Buckwheat Noodle Soup (cold), which is really cooling and refreshing.

For those that have a bottomless stomach or prefer more premium items, you can pay for additional charges to enjoy another 10 more a la carte items on top of the buffet. These items include more premium beef, eel, crab, japchae, galbi-jjim, ginseng chicken and kimchi hotpot.


Seoul Restaurant
Regent Hotel
1 Cuscaden Road
#03-02
Singapore 249715
Tel: +65 63388548
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 530pm - 1030pm

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 onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down Tanglin Road. Turn left onto Tomlinson Road. Walk to destination. Journey time about 18 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - Encapsulates The Heart And Soul Of Cantonese Cuisine With A Refreshed Menu

Yan Restaurant (宴) at National Gallery Singapore welcomes new Head Chef Ng Sen Tio. Under his belt is three decades of experience in the kitchens of Chinese restaurants in Singapore. Staying true to Yan's ethos of offering a convivial feast of Cantonese flavours for the tummy, eyes and soul, Chef Ng curates a new and refreshed menu.

We started with a trio of starters which gives us a glimpse of the refreshed menu. On the plate, we have the Marinated Okra with Homemade Spiced Sauce, House Special Caramelized Barbecued Pork and Fried Minced Duck Meat with Cuttlefish Paste in Egg Pancake. The spiced sauce for the okra is like our local "Hae Bee Hiam" which complements the crunchy green excellently. The barbecued pork uses the "wu hua rou" cut which has a delectable fat to lean ratio. It is also beautifully caramelised and not overly sweet, this is a joy to eat. Lastly, the egg pancake comes with different layers of texture at play. This is a traditional dish taught by his mentor in the 1970s. While it is good, I can't really taste the duck meat in it.

Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd 4.2/5

The Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd ($18 per serving) is a dish that can be enjoyed by both young and old. The paste beancurd ball is so soft that it is easy for the old to indulge in. The young can have it with the ease of mind that they will not find fish bones in it. As for me, the sweet pumpkin broth packed with essence from the pork and chicken consomme goes really well with the pillowy paste beancurd ball. Each spoonful feels like floating on cloud nine.

Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce 4.5/5

A dish that I will definitely order in my re-visit is the Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce ($38/$57/$76). The ingredients are braised separately and cooked with the XO sauce, melding everything the flavours together. It is then garnished with fresh buds of night-blooming jasmine, emitting a sweet scent as the lid is lifted.

Wok-fried Crab with Homemade Pumpkin Sauce 4.5/5

For those that have gotten tired of chilli, salted egg or black pepper crab, the Wok-fried Crab with Homemade Pumpkin Sauce will be a delightful substitute. The sauce is creamy and sweet. The addition of curry leaves perks it with aromas. It is one finger-licking tasty dish that you probably doesn't want to miss. Not to forget ordering some fried mantou to wipe clean the sauce.

House Special Local Lobster Porridge with Clams and Puffed Rice 4.2/5

For something comforting, there is the House Special Local Lobster Porridge with Clams and Puffed Rice. The robust broth is made from chicken stock, lobster and prawn shells. Then steamed rice and seafood are added, allowing the rice grains to absorbed the flavours. Before serving, deep-fried crispy purple rice is added for that extra textural enjoyment.

Chilled Peach Resin with Osmanthus and Aloe Vera Jelly 4/5

Finishing off the dinner, I have the Chilled Peach Resin with Osmanthus and Aloe Vera Jelly. It is light and refreshing, yet not overly sweet with crunchy peach resin.

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]

Zui Yu Xuan Teochew Cuisine @ Amoy Street - A New Teochew Restaurant By Jumbo Group

The popular Chui Huay Lin Teochew Cuisine by Jumbo Group has a new sister outlet within the historic Far East Square precinct. The new outlet - Zui Yu Xuan Teochew Cuisine is nestled in a two-storey heritage building. Greeting guests at Zui Yu Xuan is a traditional Chinese entranceway adorned with intricate wood carvings and a sweeping tiled roof, before stepping into the historic courtyard that was once part of Chui Eng Free School founded in 1854.

Cold Crab 4/5

 A delicacy in any Teochew restaurants is the Cold Crab ($12/100g). At times you even have to pre-order them. The flesh are sweet with unami creamy crab roes. Best eaten with a vinegar dip. However I find the size here a bit small.

Braised Duck with Beancurd 4/5

Not to be missed in any Teochew restaurants is their braised duck. In fact, it is a must order whenever I visit them. The Braised Duck with Beancurd ($18/portion, $32 Half, $60 Whole), well infused with the braised sauce is tender and flavourful. What I love most is the tangy chilli sauce, that always seem to bring out the taste of the braised duck further.

Deep Fried Ngoh Hiang 4/5

Deep Fried Prawn Balls 4/5

For the deep fried items, there are the Deep Fried Ngoh Hiang ($13/portion) and Deep Fried Prawn Balls ($22/portion). These are delightful appetisers to kick start the dinner.

Deep Fried Homemade Puning Beancurd 3/5

Lightly crisp on the exterior with a soft interior is the Deep Fried Homemade Puning Beancurd ($12/portion). It comes with a chive vinegar dip. The whole taste profile is quite light, which I didn't quite know how to appreciate it.

Geoduck Clam Blanched with Superior Broth 4.5/5

Not commonly seen in Teochew restaurant is the Geoduck Clam Blanched with Superior Broth ($16.80/100g). The thinly sliced geoduck clam blanced in superior broth, has an enjoyable crunchy texture on top of its natural sweetness. This is round off by the comforting and flavoursome soup.

Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce 4.2/5

Its rather interesting to come across another fried sea cucumber dish on the menu. This is probably the third time I have it within a couple of months. It seems like Chinese restaurants are trying to change the customers perspective of the slimy ingredient with more texture. I really applaud the effort and the Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce ($24/portion) here is probably one of the best I have eaten so far. It still retained the bouncy texture of the sea cucumber while giving it a nice thin crust.

Australian Lobster Wok Baked with Fermented Bean and Garlic Teochew Style 3.5/5

I have tried lobster cooked in many styles but the Australian Lobster Wok Baked with Fermented Bean and Garlic Teochew Style ($23.80/100g) is a first. However, I didn't quite taste the flavour of the fermented bean coming through in the execution.

Teochew Puning Fermented Bean Chicken 4.5/5

Another dish that uses the fermented bean is the Teochew Puning Fermented Bean Chicken ($22 Half/ $40 Whole). The fermented bean's flavour was more distinct in the dish, which complemented the tender chicken excellently. I love the dish so much that I kept going back for more.

Teochew Oyster Omelette Gooey Style 4.5/5

No to be missed at Zui Yu Xuan is their Teochew Oyster Omelette Gooey Style ($13/portion). This is probably the best oyster omelette (Orh Luak) I have eaten. I was told that they even have a delegated chef just to cook this. Crispy on the outside and gooey inside, this is only cooked upon order and takes about 20 minutes. Best paired with the slightly sourish chilli sauce to get the burst in flavours.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

The Wok Fried Kway Teow with Dice Kai Lan and Preserved Radish ($18/$27/$36) is packed with wok hei and the addition of the diced Kai Lan and preserved radish provides the extra crunch to the rice noodle.

Promfret and Rice Boiled Teochew Style with Dried Shrimp and Crispy Rice 4.5/5

Teochew loves their steamed fish and muay, so the Promfret and Rice Boiled Teochew Style with Dried Shrimp and Crispy Rice ($108/portion) kills two birds with one stone. You get a pot of hot piping Teochew porridge with slices of promfret. Dried shrimp and crispy rice are added for the extra lift in flavours as well as texture.

Yam Paste with Pumpkin and Gingko Nuts 4.2/5

Not to be missed at Zui Yu Xuan is the desserts too. All time favourites are their Yam Paste with Pumpkin and Gingko Nuts ($5.20/each) and Teochew Tau Suan with Gingko Nuts ($5.20/each). Even though the pork lard has been replaced with shallot oil for the yam paste, it still taste as good with the smooth consistency and distinct fragrant from the yam.

Teochew Tau Suan with Gingko Nuts 4.5/5

Personally I like the Teochew Tau Suan with Gingko Nuts ($5.20/each). Unlike other places, orange peel is added, elevating the traditional dessert for an unique enjoyment.

Note: This is an invited tasting.


Zui Yu Xuan Teochew Cuisine
130/131 Amoy Street
Singapore 049959
Tel: +65 67883637
Facebook
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 11pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street. Walk to Amoy Hotel. It is located opposite Amoy Hotel. Walk to destination. Journey time about 3 minutes. [Map]