Soaring Into a Prosperous Lunar New Year 2024 with Crystal Jade Group of Restaurants

As the vibrant Lunar New Year approaches, Crystal Jade Group, with its esteemed portfolio of 19 casual and fine dining outlets, stands ready to welcome the Year of the Dragon in grand style. Renowned for its culinary prowess, the group unveils an extraordinary line-up of dishes and set menus, promising a dining experience that is nothing short of exceptional.

Prosperity Yu Sheng with Boston Lobster Tail, Aburi Scallop & Fruit 4.8/5

Commencing the celebratory feast is the Prosperity Yu Sheng with Boston Lobster Tail, Aburi Scallop & Fruit ($138 small/ $208 large). This masterpiece is a symphony of flavours and textures, featuring fresh and dried fruits like juicy red dragon fruit, tangy green mango, sweet longan, pomelo sacs, dried apricot, and jackfruit. It creates a vivid and delectable medley with tomatoes, purple cabbage, cucumber, deep-fried yam strips, pickled onions, walnuts, and crunchy Hsin Chu bee hoon. Dressed with scallion oil and an Okinawa acerola juice-infused plum sauce, this yusheng is light, refreshing, and immensely appetising.

Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion for dine-in and takeaway

Double-boiled Kampong Chicken with Fish Maw, Sea Whelk & Maitake Mushroom Soup 4.2/5

The Double-boiled Kampong Chicken with Fish Maw, Sea Whelk & Maitake Mushroom ($42.80 per person) is a heartwarming start to the feast—a bowl of nourishing soup brimming with rich flavours and wholesome ingredients.

Available at Crystal Jade Pavilion

Pan-fried South Africa Abalone with Assorted Mushroom & Crispy Leek 4/5

A highlight is the inventive Pan-fried South African Abalone with Assorted Mushrooms and Crispy Leek ($48 per person). The abalone, first steamed and then pan-seared, retains its inherent sweetness. Fragrant deep-fried leeks and mushrooms in an abalone liver sauce enhance the dish, offering a delightful twist on this Chinese New Year delicacy.

Available at Crystal Jade Golden Palace

Pan-fried Dace Fish Paste with Black Moss in Shunde Style 3.5/5

Nostalgia takes centre stage with the Pan-fried Dace Fish Paste with Black Moss in Shunde Style ($39.80 for a whole). This old-school classic involves meticulous preparation—removing fish flesh, mixing it with various ingredients, stuffing it back into the fish, and deep-frying to a golden brown. While a bit bony, it evokes a sense of tradition.

Available at Crystal Jade Hong Kong Kitchen

Premium Loin Rib coated with Cointreau Orange Sauce 4.2/5

For a sumptuous treat, savour the Premium Loin Rib coated with Cointreau Orange Sauce ($42 regular). Fork-tender, tasty to the bone, and bathed in a luscious sauce intensified with orange-flavoured liqueur, this dish is a celebration of succulence.

Available at Crystal Jade Palace

Eight Treasure Vegetable wrapped in Beancurd Skin 4.8/5

A new festive takeaway highlight is the Eight Treasure Vegetable wrapped in Beancurd Skin ($29.80), a visually stunning centrepiece. This vegetarian delight features artfully arranged shiitake mushrooms, large dried scallops, lotus seeds, glass noodles, wood ear mushrooms, and black moss, braised in a luscious sauce that ties the dish together beautifully.

Dry La Mian with Prawn, Celtuce & Lobster Oil 3.5/5

Delight in the Dry La Mian with Prawn, Celtuce & Lobster Oil ($15.80 for a regular portion). Al dente noodle strands, slicked with homemade lobster oil, are crowned with a delectable combo of prawns and spring onions.

Available at Crystal Jade La Mian Xiao Long Bao

Green Tea, Tangerine Peel & Red Bean Ruyi Roll, Lava Kumquat Taro Puree Doughnut

Round off the feast with two delightful desserts. The Green Tea, Tangerine Peel & Red Bean Ruyi Roll ($10.80 for four pieces) presents a soft and pleasantly chewy jade-green glutinous rice flour roll enveloping smooth red bean paste accented with tangerine peel. Additionally, the Lava Kumquat Taro Purée Doughnut ($12.80 for four pieces) offers light and fluffy deep-fried balls filled with taro puree, elevated with a touch of kumquat zest.

Available at Crystal Jade Palace (Ruiy Roll), Crystal Jade Golden Palace (Doughnut)

Well-regarded for its impeccable cuisine and service, Crystal Jade offers something for every reunion, whether for a large gathering or an intimate celebration. Group Executive Chef Martin Foo and his team of chefs have meticulously crafted an extensive variety of delicious and auspicious specialities, ensuring that the upcoming Chinese New Year celebration is off to a roaring start. Takeaway goodies can be pre-ordered online at estore.crystaljade.com and outlets from December 5, 2023, to February 25, 2024. Pick up your orders from select outlets between January 19 and February 25, 2024.

Note: This is an invited tasting.

Min Jiang @ Goodwood Park - A Bountiful Feast to Usher in the Year of the Dragon

In the spirit of the Lunar New Year, Min Jiang at Goodwood Park Hotel beckons guests to a lavish feast celebrating the Year of the Dragon. The team at Goodwood Park Hotel have curated an impressive array of festive takeaways, sumptuous dine-in set menus, and delectable treats to usher in prosperity and good fortune.

Auspicious Abundance 'Lo Hei' - from Min Jiang Dempsey

We commenced with the Auspicious Abundance 'Lo Hei' from Min Jiang Dempsey. Priced at $298 for dine-in and $324.80 for takeaway, this Yu Sheng extravaganza features fresh lobster, salmon sashimi, tobiko, and abalone. Nestled amidst a kaleidoscope of greens, dragon fruit balls, and osmanthus jelly in the shape of ingots, it's a visual spectacle. Drizzled with plum sauce and fruit-based concoctions, it embodies both opulence and flavour.

Double-boiled Chicken Soup

One of the perennial highlights of any Lunar New Year celebration at Min Jiang is the exquisite soup that graces the table. This year, the culinary artisans at Min Jiang Dempsey have outdone themselves with the creation of the Double-boiled Chicken Soup with 6-head Abalones, Dragon Claw Fungus, and Dried Scallops in a Claypot—an elixir that transcends mere sustenance.

Braised Whole Spring Chicken, Whole Dace Fish and Sea Treasures in Pot.

A new addition to the festive lineup is the Braised Whole Spring Chicken, Whole Dace Fish stuffed with Liver Sausage & Black Moss, and Sea Treasures in Pot ($422.90). This dish features the distinct flavour of dace fish, celebrated in Cantonese cuisine. A rich sauce infused with aromatics complements whole abalone, dried oysters, shiitake mushrooms, fried fish maw, bean gluten, and 'Tientsin' cabbage.

Fortune Koi Fish 'Nian Gao' filled with Black Glutinous Rice

Adding a touch of sweetness to the celebrations is the Fortune Koi Fish 'Nian Gao' filled with Black Glutinous Rice ($52.80 for 8pc, Takeaway). Crafted in the shape of a Koi fish, symbolising good fortune, it presents a delightful twist with a filling of black glutinous rice.

Pandan Pineapple 'Huat' Tart

Inspired by timeless pineapple tarts, the Pandan Pineapple 'Huat' Tart is a delightful fusion of homemade pineapple chutney and pandan-flavoured almond cream encased in a crumbly tart crust. Topped with a lattice design and an auspicious white chocolate wealth pot or 發 (fa) topper, it's a treat for both the eyes and the palate.

Lucky Fortune Bamboo (Orange Pound Cake)

A centrepiece of every Lunar New Year gathering, the Lucky Fortune Bamboo ($148) pound cake steals the spotlight. Intricately crafted to emulate the lucky bamboo plant, this orange-infused pound cake, layered with orange zest and buttercream, is adorned with white chocolate bamboo stalks and ingots.

Dragon Boat of Bountiful Blessings (Marble Pound Cake)

The Dragon Boat of Bountiful Blessings (Marble Pound Cake) is a visual masterpiece. A decadent and moist butter cake, complemented by chocolate swirls, is encased within an artfully sculpted white chocolate 'dragon boat.' Adorned with dark chocolate ingots and gilded coins, it's a sight to behold and savour.

Auspicious Firecracker 'Mao Shan Wang' Durian Roll Cake

Lovers of durian are in for a treat with the Auspicious Firecracker 'Mao Shan Wang' Durian Roll Cake ($138). Luscious 'Mao Shan Wang' puree enveloped within a vibrant vermillion chiffon cake, adorned with chocolate pieces shaped as auspicious symbols, makes for a decadent and visually stunning dessert.

Card Privileges for Lunar New Year Takeaways. 20% off selected festive takeaways from 18 January to 4 February 2024, and 15% off selected festive takeaways from 5 to 24 February 2024 for Citi, DBS/POSB, HSBC, Maybank, OCBC and UOB Credit/Debit Cardmembers.

Guests may place their online orders at goodwoodparkfestive.oddle.me for delivery or self-collection. Alternatively, guests may contact Min Jiang岷江at (65) 6730 1704 / email: min_jiang@goodwoodparkhotel.com, Min Jiang at Dempsey 岷江在登布西山at (65) 6774 0122 / email: mjdempsey@goodwoodparkhotel.com, and The Deli at (65) 6730 1786 / email: deli@goodwoodparkhotel.com to place their takeaway orders for self-collection only. Availability for all Lunar New Year specials is from 18 January to 24 February 2024. Advance order of five days is required for takeaways and the last pre-order date is on 19 February 2024.

Note: This is an invited tasting.


Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Nearest MRT: Orchard (NS Line)

Min Jiang @ Goodwood Park Hotel - 10 Hands Culinary Showcasing A Rediscovery Of Cantonese Classics (十手连环，美味无限)

Building upon the success of last year's highly acclaimed 8 Hands Culinary Showcase at Min Jiang, Goodwood Park, the renowned restaurant has once again raised the bar with its latest culinary extravaganza, the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics". This anticipated event, taking place from 13 to 20 July 2023, brings together five distinguished chefs, including veteran guest chefs Chan Kwok, Yim Yiu Wing and Cheng Hon Chau, alongside Min Jiang's own esteemed chefs Chan Hwan Kee and Ho Chee Hee. With their combined expertise and illustrious careers, this exceptional lineup promises to deliver an unforgettable dining experience steeped in Cantonese traditions.

The showcase offers two meticulously curated set menus. The 6-course lunch menu ($138 per person) and the 8-course lunch and dinner menu ($168 per person) both promise to take diners on a journey of Cantonese flavours and traditions.

Steamed Diced Chicken in Pomegranate Egg White Parcel 4/5

Kicking off the feast is the visually stunning Steamed Diced Chicken in Pomegranate Egg White Parcel. Resembling a chrysanthemum and pomegranate, this dish features a delicate pastry made from scratch using egg white and flour. Inside, a medley of finely diced chicken, celery, dried shiitake, and carrots is bathed in superior stock and crowned with luscious crab roe, creating a harmonious blend of flavours.

Baked Stuffed Crab Shell & Roasted Silver Hill Irish Duck 4.2/5

Next, the Baked Stuffed Crab Shell takes centre stage, paying homage to Hong Kong's fusion of Eastern and Western cuisines. Handpicked Sri Lankan crab meat is combined with onions and shiitake mushrooms in a cream sauce reminiscent of bechamel. The mixture is then baked in a crab shell to golden perfection. Accompanying this delicacy is the succulent Roasted Silver Hill Irish Duck, complemented by sweet and juicy fresh mango and a tangy homemade plum sauce.

Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham Double-boiled Superior Soup 4.5/5

A standout dish, the Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham in Double-boiled Superior Soup, showcases hours of laborious cooking. The chicken is deboned and filled with premium bird's nest before being double-boiled for three additional hours. The result is a dish bursting with rich and pure flavours derived from the carefully selected ingredients.

Pan-fried Dace Fish Meat, Liver Sausage and Orange Peel stuffed in whole Dace Fish 4/5

Delving into a traditional recipe from the Shunde district in Guangdong, China, the Pan-fried Dace Fish Meat, Liver Sausage, and Orange Peel stuffed in a whole Dace Fish offers a delightful combination of textures and flavours. The dace fish flesh is expertly removed and blended into a fish paste, which is then combined with orange peel for a citrus note and finely diced liver sausage for added depth. The fish paste is stuffed back into the dace fish and pan-fried to crispy perfection.

Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce 4/5

For those seeking a familiar yet elevated snack, the Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce delivers. These wontons feature iberico char siew as a filling, elevating the dish's succulent flavour. Accompanied by a tantalizing sweet and sour sauce brimming with pork slices, pork liver, prawns, and scallops, this dish is a true delight when dipped into the sauce.

Wok-fried Crispy Silver Hill Irish Duck with Yam Paste 4.2/5

Prepare for a symphony of textures and flavours with the Wok-fried Crispy Silver Hill Irish Duck with Yam Paste. The duck is wok-fried to a golden brown, creating a layer of crispy goodness atop a bed of mashed taro. Each bite offers a delightful combination of fragrant, fluffy, juicy, and crispy elements.

Stewed White Jade Noodles with Wild Mushrooms and Mustard Green 4/5

As a light yet flavoursome finale to the savoury courses, the Stewed White Jade Noodles with Wild Mushrooms and Mustard Green provides a comforting and homely experience. This bowl of goodness brings together tender noodles, earthy wild mushrooms, and mustard greens in a flavoursome broth.

Crispy-fried Water Chestnut with Apricot, Chilled D24 Pandan Gula Melaka Rice Roll 4/5

To conclude this remarkable culinary journey, we are treated to a duo of delectable sweet treats. The Crispy-fried Water Chestnut with Apricot is a delightful creation where steamed water chestnut and apricot are enveloped in a thin, crispy batter, offering a delightful contrast of textures. Meanwhile, the Chilled D24 Pandan Gula Melaka Rice Roll steals the show with its soft and slightly chewy exterior, filled with creamy D24 durian pulp and enhanced by a drizzle of fragrant gula melaka. This harmonious combination leaves a lingering sweetness on the palate, providing a satisfying conclusion to the gastronomic adventure at the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics."

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
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Nearest MRT: Orchard (NS, 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 10 minutes. [Map]