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]

Wan Hao Chinese Restaurant @ Singapore Marriott Tang Plaza Hotel - The Return Of Sri Lankan Crabs And New Menu Launch

Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel is currently running a Sri Lankan Crab Special from 1 September to 31 October 2022. From exquisite dim sums to a la carte specialities, the Sri Lankan Crab menu allows you to savour the crustacean's plump and sweet meat through 11 different dishes.

Deep-Fried Salted Egg Crab Bun 4/5

For the dim sums, to retain the delicate sweet flavour and texture of the Sri Lankan Crabs meat, the latter is steamed whole before the crab meat is removed from its shell and churned into dainty delights. Drawing inspirations from the well-loved Custard Lava Bun, Deep-Fried Salted Egg Crab Bun ($3.80) is a delicious fried version with a savoury salted egg crab filling encased within a delightfully airy and fluffy dough. But I do find the salted egg slightly overwhelms the crab meat.

Four Happiness Dumpling 4/5

Four Happiness Dumpling ($3.80), an elevated prawn dumpling studded with Crab Meat, Crab Roe, Ham and Celery, will light up your face with its juicy filling, with extra texture and umami-ness lent by the 4 colourful ingredients. Deep-Fried Spring Roll with Crab Meat & Glass Noodle ($3.80) is another dim sum special that is tasty as a spring roll but doesn't do much justice to the crab meat.

Salted Egg with Chicken Floss Crab 4.5/5

For a la carte dishes, Wan Hao's rendition of Salted Egg Crab - Salted Egg with Chicken Floss Crab ($68/ 500- 600gm portion) is a hot favourite of all times. This crab is given a coat using a combination of curry powder, deep-fried garlic, chicken floss and salted egg. This drier method of presenting the crab gives the meat a better chance to shine - the savoury dried coat crumbs became a flavour enhancer, accentuating the sweetness of the crab meat while being finger-licking good on its own.

Braised Beancurd with Crab Meat & Crab Roe 4.8/5

Braised Beancurd with Crab Meat & Crab Roe ($48/person), brimming with fresh chunky crab meat and crab roe, was a star of the evening that showcases the fine qualities of the crustacean. The key probably lies with the flavourful superior stock that was used to form the base of this dish. It did a perfect job in bringing the 3 delicate flavoured ingredients together.

Braised Bird’s Nest with Crab Claw & Watercress Superior Stock 4/5

Braised Bird’s Nest with Crab Claw & Watercress Superior Stock ($68/pax) is indeed a luxurious dish. I appreciate how the emerald green of the watercress reflects the elegance of this dish. Similar to the dish above, the superior stock used is the key to imparting the base flavours and harmonising the ingredients.

Wok-Fried Cod Fillet with Foie Gras 3/5

Other dishes to include in your visit to Wan Hao are some of its newly launched items. Wok-Fried Cod Fillet with Foie Gras in Chef's Secret Sauce ($48). The flavours were good, but the combination of foie gras and wok-fried cod made it a fairly rich dish. Overall I find it a tad dry, given that the cod morsels were almost crunchy and the noodle base was fried too.

Roasted Spanish Suckling Pig wrapped with Wok-fried Glutinous Rice 3/5

No special occasion is needed to devour the Roasted Spanish Suckling Pig wrapped with Wok-fried Glutinous Rice and Chinese Sausage ($508), so long advance reservation is made. While the expected caramelised crispy crackle at the skin was achieved, the collagenous layer underneath the skin was slightly too chewy for my liking.

Brandy Baked Alaska with Ice Cream 4/5

Ice cream dessert is not commonly found in Chinese restaurants. Hence Wan Hao decided to subvert that expectation and introduced its very own Brandy Baked Alaska with Ice Cream ($15++), flambé with Brandy right at your table. It sure brings a lot of excitement to the table.

Photos and words 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. Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Exquisite Lunar New Year Specialties

藝 Yì by Jereme Leung at Raffles Hotel Singapore welcomes this Lunar New Year with dishes that embody traditions with an artistic flair, available from 17 January to 15 February 2022.

Toss to abundance with auspicious Yu Sheng specials. Available for dine-in and takeaway, each Yu Sheng comes with a unique Yunnan rose dressing crafted by Master Chef Jereme Leung. For takeaway orders, the ingredients will be presented in an assembled multi-tiered red box that is both convenient to carry and aesthetically pleasing on the home dining table. We tried the Longevity Yu Sheng ($198++), which features premium ingredients such as arctic shellfish and Japanese sweet shrimps.

Braised Beancurd with Yunnan Golden Fungus & Pine Nuts 4/5

After the Yu Sheng, we began the evening with a nourishing Double-Boiled Fish Maw, Morel Mushrooms & Nostoc Pearls Broth.

Steamed Spotted Garoupa & Fresh Lily Bulbs with "Mao Er Duo" Black Fungus 4.5/5

For the main Lunar New Year feast, savour specialities such as the Steamed Spotted Garoupa & Fresh Lily Bulbs with "Mao Er Duo" Black Fungus. Artfully presented on the plate, I enjoyed the crunchy elements of the dish that complemented the fish.

Braised Beancurd with Yunnan Golden Fungus & Pine Nuts 4.5/5

Another main dish we had was a wholesome Braised Beancurd with Yunnan Golden Fungus & Pine Nuts.

Steamed Jasmine Rice with Chinese Goose Liver Sausages & Preserved Meats 4.8/5

The Steamed Jasmine Rice with Chinese Goose Liver Sausages & Preserved Meats was the highlight for me - fluffy steamed rice flavoured with unctuous, savoury-sweet Chinese goose liver sausages & preserved meats. It was simple yet indulgent and satisfying.

Organic Eggplant with Japanese Sea Urchin in Vinegar Dressing 4/5

Fresh Scallop & Spinach Roll with Sesame Sauce 4/5

Apart from the more traditional dishes, there are some which deviate from the usual, such as this Organic Eggplant with Japanese Sea Urchin in Vinegar Dressing. I appreciate how the ingredients have been treated with restraint to bring out their flavours. The same goes for the Fresh Scallop & Spinach Roll with Sesame Sauce.

Cantonese Sponge Cake, Pumpkin & Sweet Potato Nian Gao 3.8/5

Our dessert comprised a warm and comforting Cantonese Sponge Cake infused with Dried Tangerine Peel, as well as an auspicious looking Pumpkin & Sweet Potato Nian Gao.

From 3 January to 28 January 2022, guests may enjoy 20% off* online orders on Auspicious Delights, including selected home dining sets, Yu Sheng specials and a la carte takeaways, and enjoy 15% off* online orders of Bountiful Gift Sets & Hampers.

*Valid for AMEX, Citibank, DBS/POSB, HSBC, Maybank, OCBC and UOB cardholders.

Photos and words 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. Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Coffee Lounge @ Goodwood Park Hotel - Refreshed Taiwan Porridge A La Carte Buffet

Coffee Lounge at Goodwood Park Hotel has recently refreshed its signature Taiwan Porridge A La Carte Buffet by introducing a new tiered offering – Value and Deluxe with two different pricings, as well as additions to the menu.

With the Value Tier (priced at $33++ per adult, $19.80++ per child), tuck into 26 comforting dishes with all-time favourites like Fried Omelette with ‘Chye Poh’ 菜脯煎蛋, Steamed Minced Pork with Salted Egg Yolk 咸蛋蒸肉饼, and Stir-fried Eggplant with Sliced Pork in Chilli Bean Paste 酱爆茄子.

Also, new to the line-up is French Beans with Sakura Ebi 樱花虾四季豆, Three Cup Chicken 三杯鸡, Pan-fried Minced Pork with Salted Fish 咸鱼煎肉饼, Stir-fried Pumpkin with Eggs and Garlic 金瓜丝炒蒜蓉鸡蛋, and more.

Indulge in greater variety with the Deluxe Tier (priced at $48++ per adult and $28.80++ per child). Relish 36 highlights including dishes that are exclusive to this tier, like perennial must-haves such as the crispy Baby Squids in Sweet Oyster Sauce 蚝汁乌贼仔.

Look forward to delectable new dishes such as Deep-fried Beancurd with Minced Pork 肉酱炸豆腐, Stir-fried Lettuce with Fermented Bean Paste 腐乳西生菜 and Crispy Chicken with Sweet Plum Sauce 酥炸鸡西施汁.

Limited to one selection and serving per table is the Chef’s Special, and specially created for the refreshed menu are Wok-fried Prawns with Salted Egg Yolk 咸蛋虾球 and Deep-fried Black Pomfret with Sambal and Chinchalok Dip 参巴黑鲳鱼.

We particularly enjoyed the Salted Egg Chicken 咸蛋鸡, which is extremely juicy and tender, coated with a dry sweet-savoury salted egg sauce. It is so good that it will have you going for seconds. The Crispy Chicken with Sweet Plum Sauce 酥炸鸡西施汁 has nice crispy skin and juicy meat. We felt that the addition of sweet plum sauce complements the savoury chicken pieces very well.

Both tiers also offer an array of casserole dishes from the buffet station. Slow-braised to develop deep flavours or stir-fried with robust and savoury sauces, the dishes are well enjoyed with the unlimited servings of steaming rice porridge with sweet potato.

Some of our favourites include the new Braised Duck Leg with Chinese Spice, Egg and ‘Tau Pok’ in Dark Soya Sauce 卤水鸭腿 and the signature Braised Pork Belly in Dark Soya Sauce 京酱扣肉. Round up the meal with desserts of the day, a delightful Western and Asian assortment that varies daily.

Guests may call (65) 6730 1746 or email coffee_lounge@goodwoodparkhotel.com to make a reservation at Coffee Lounge. Alternatively, online reservations can be placed at https://www.goodwoodparkhotel.com/dining/coffee-lounge.

Taiwan Porridge A La Carte Buffet
Dine-in only at Coffee Lounge
Available daily for lunch from 12pm to 2.30pm & dinner from 6pm to 10.30pm

Value Tier: $33++ per adult, $19.80++ per child
Deluxe Tier: $48++ per adult, $28.80++ per child
Local Beverages: A top-up of $15++ per jug

A minimum of two persons is required for the buffet.
Orders for all diners at the same table have to be of the same a la carte buffet tier.
Pricing includes unlimited servings of porridge and desserts of the day.
Child pricing applies for children aged 6 to 11 years.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Coffee Lounge
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301746
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - An Impressive Cantonese Fare Complemented By Sichuan Favourites

Si Chuan Dou Hua at PARKROYAL on Kitchener Road has undergone a makeover with a refreshed look. Helmed by Executive Cantonese Master Chef Leung Wing Chung with over 40 years of Chinese cuisine experience, he has also put together an impressive selection of new Cantonese-style creations alongside comforting Sichuan favourites for the refreshed menu.

Exotic Garden with Black Truffle in Osmanthus Sauce 4.2/5

I was a little surprise when the Exotic Garden with Black Truffle in Osmanthus Sauce ($98/$148) was served. Though it is a Lunar New Year Lo-Hei dish, it is sough-after all year round. Hence the chef decides to put it permanently into the menu. The salad dish comes in an abundance of fresh vegetables accompanied by a medley of truffle oil, black truffle sauce and osmanthus sauce. The addition of brown and white rice puffs and homemade crispy soybean crumbs provides the additional texture on top of the freshness.

Steamed Eel with Pumpkin 4.5/5

A beautiful dish on the menu is the Steamed Eel with Pumpkin ($22). This is my first time having eel steamed like Cantonese steamed fish finished with superior soy sauce. Chef even ups the ante by perching it on top of a steamed pumpkin, crowned with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko.

Stir-Fried Sliced Pork with Leek in Spicy Sauce 4/5

Besides the Cantonese fare, Si Chuan Dou Hua is known for their Sichuan cuisine. We had the traditional twice-cooked Stir-Fried Sliced Pork with Leek in Spicy Sauce ($22/$33/$44). The pork belly is simmered, sliced and stir-fried with hot bean and broad bean pastes, garlic and leek. It is hard to resist asking for a bowl of steamed rice to go with the dish.

Signature Beancurd Medley 4.5/5

An impressive dish that I adored is the Signature Beancurd Medley ($26/$39/$52), consisting of a homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce. The presentation looks like a tower (deep-fried tofu) above a group of white cloud (beancurd).

Duet of Traditional Crispy Chicken 4/5

A rarity in Chinese restaurants is the Duet of Traditional Crispy Chicken Stuffed with Glutinous Rice, Goose Liver and Waxed Meat ($88). The classic Cantonese dish requires an elusive combination of skill, patience and passion for achieving ideal crispiness. Done in two ways, the roulade is stuffed with glutinous rice, brown rice, pearl white rice, peanut, sweet corn, chicken, chicken liver and goose liver wrapped in a wafer-thin layer of skin and meat. Complementing the rendition are neat parcels of the same five core ingredients and waxed meat done like claypot rice, rice and meat mixture is compressed with chicken skin and roasted.

Crispy Brown Rice with Two-Head Abalone in Superior Stock 4.5/5

The Crispy Brown Rice with Two-Head Abalone in Superior Stock ($78) is a fitting finale to a sumptuous dinner. A piping hot superior stock is poured into the claypot of brown, pearl and white rice puffs by the staff at tableside. Following that, scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are added. Slices of braised 2-head abalone are served with the pao fan for a gratifying finishing with a luxe factor.

Osmanthus Jelly with Almond 4.2/5, Homemade Purple Rice Bean Curd with Red Bean 4/5

Wrapping up our dinner is the Osmanthus Jelly with Almond ($6.80 for 3pc), an exquisite version of the popular almond beancurd encased within an osmanthus konnyaku jelly. We also had the Homemade Purple Rice Bean Curd with Red Bean ($6.80). It is a pretty-in-purple version of their silky smooth beancurd.

I have visited Si Chuan Dou Hua at Beach Road numerous time for its Sichuan cuisine, and all the while I thought Si Chuan Dou Hua at Kitchener Road served the same menu. Actually, there is a difference with the Kitchener Road, focusing on Cantonese cuisine, and I have to say I am really impressed with the dishes here. 

Note: This is an invited tasting.


Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Level 3
Singapore 208533
Tel: +65 64283170
Facebook
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Zui Yu Xuan Teochew Cuisine @ Amoy Street - Launches 5-Course Signature Set Menu At $50++ Per Pax

For a limited period from 1 December 2020 to 17 January 2021, Zui Yu Xuan Teochew Cuisine at Amoy Street has launched an exclusive 5-Course Signature Set Menu showcasing classic Chinese comfort foods for only $50++ per pax (minimum two pax, available for dinner only). Diners have the option of picking dishes from the different categories (appetiser, meat, seafood, vegetable and rice/noodle). However, diners at the same table have to select the same dishes except for the seafood course.

Deep-Fried Homemade Puning Beancurd, Pig Trotter Terrine, Deep Fried Ngoh Hiang 4/5

For the 5-Course Signature Set Menu, we started with a trio of appetisers. From left to right, we have Deep Fried Homemade Puning Beancurd, Pig Trotter Terrine and Deep Fried Ngoh Hiang. All the items are available on their a la carte menu, and the platter allows customers to have a glimpse of the dishes.

Pan Fried Kurobuta Pork Cutlet 4.2/5

Worthy of your calories is the Pan Fried Kurobuta Pork Cutlet accompanied by achar on the side. I am not sure what the sauce is, but more importantly, it is not overly sweet, complementing the tender and juicy pork cutlet. The other meat selections on the menu are Braised Duck with Beancurd and Crispy Pork Rib Marinated with Plum Sauce.

Live Boston Lobster Wok Baked with Fermented Bean and Garlic 3.8/5

Teochew Steamed Threadfin Tail 4/5

For the seafood selection, diners can choose between the Live Boston Lobster Wok Baked with Fermented Bean and Garlic and Teochew Steamed Threadfin Tail. If you prefer the more robust flavour, opt for the lobster with a rich fermented bean flavour, accentuated by the garlic aroma. Personally being a Teochew, I like my steamed fish. Hence, I would go for the light, and refreshing Teochew steamed threadfin tail.

Homemade Vegetable Skin Beancurd Braised with Crab Meat 4.2/5

For the vegetable dish, diners can choose from the Kai Lan Stir-Fried with Dried Sole Fish, Wok-Fried Asparagus and Homemade Vegetable Skin Beancurd Braised with Crab Meat. I had the silky tofu paired with sweet crab meat, simple but yet deliciously good.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish

Wrapped up the 5-Course set meal with either the Wok-Fried Kway Teow with Diced Kai Lan and Preserved Radish or Fried Rice with Diced Chicken and Preserved Olive Leaves. I had the wok-fried kway teow infused with smoky wok hei with delightful crunchiness from the diced kai lan.

Double Boiled Pork Broth in Golden Pumpkin Bowl 4.5/5

The Jumbo Group of Restaurants has also collaborates with renowned Taiwanese Chef Huang Ching Biao, where he will pass on his treasure trove of recipes and experiences to Jumbo's suite of talented chefs. Kickstarting the collaboration is several new dishes at Zui Teochew Cuisine restaurants, Chui Huay Lim Teochew Cuisine and Zui Yu Xuan Teochew Cuisine. One of the new dishes is the Double Boiled Pork Broth in Golden Pumpkin Bowl ($12.80 per person). Inside the pumpkin bowl is generous servings of minced pork, water chestnut, and dried conpoy in fragrant pork broth, complemented by the pumpkin's subtle sweetness.

Beef Short Ribs with Asparagus in Red Wine Sauce 4.5/5

Beef lovers will enjoy the robust and decadent Beef Short Ribs with Asparagus in Red Wine Sauce ($18 per person). The succulent beef short ribs are first deep-fried, and then slow braised in red wine, red yeast rice, garlic and onions till tender.

Pan Fried Shrimp Paste and Pomfret Dumpling

Chef Huang will introduce more dishes in the first quarter of 2021. I was lucky to taste the Pan Fried Shimp Paste and Pomfret Dumpling before it is introduced. Thinly sliced pork lard is wrapped in fresh shrimp paste and topped with fresh whole pomfret and pan-fried. The highlight is the addition of pork lard that intensifies the flavours of the shrimp and pomfret. It is definitely a new dish that deserved to be introduced in 2021.

As a former chef in the Taiwanese presidential kitchen, the acclaimed Chef Huang Ching Biao definitely is an exciting introduction to the talented team in Jumbo. Having a glimpse of some of the new dishes, it really makes me look forward to the new creations in 2021.

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]