Showing posts with label Fish Maw. Show all posts
Showing posts with label Fish Maw. Show all posts

Sunday, February 4, 2024

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

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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.

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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

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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

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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

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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

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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

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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.

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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

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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)

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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.


Thursday, January 25, 2024

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Usher in The Majestic Year of The Dragon

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Herald the Year of the Dragon with an array of Lunar New Year dine-in menus and takeaways at Peach Blossoms, curated by Executive Chinese Chef Edward Chong and his team. Six luxurious set menus are being presented this year, and we had the pleasure of trying the Year of the Dragon Imperial set at $398 per person.

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Peach Blossoms Auspicious Yu Sheng 4/5

Peach Blossoms Auspicious Yu Sheng comprises a vibrant medley of fruits and vegetables, with individual serving of Kanpachi and Hokkaido Uni. The abundant fruits include fresh strawberries, kiwi, jackfruit, nashi pear, rockmelon, honeydew, and jambu.

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Double Boiled Geoduck and Chicken Mousse Soup 4/5

Double Boiled Geoduck and Chicken Mousse Soup features a delicate butterfly-shaped chicken mousse and thin slices of geoduck blanched in the soup itself. Boiled over eight hours with free-range chicken, the soup is further sweetened with corn and peas.

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Braised Dried Abalone, Fish Maw and Chicken 5/5

The next course is a dish that requires expertise and skills for execution - Braised Dried Abalone, Fish Maw and Chicken. The South Africa dried abalone is laboriously prepared in-house over the course of 2 to weeks. The abalone is complemented with a free-range chicken drumstick, expertly deboned with the meat removed. It is then stuffed with fish maw and sauce before being cooked.

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Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling 4.5/5

The following course is an exquisite dish - Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling with Superior Sauce. Sturgeon fish is chosen for its head resembling a mythical dragon to celebrate the Year of the Dragon. The fish dumpling filling combines sturgeon meat and its prized tendon. A succulent Japanese sea cucumber in a sweet pumpkin and sturgeon broth is served alongside. The pan-fried Japanese sea cucumber had an enjoyable bouncy texture, further enhanced by its sturgeon meat filling.

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Snow Crab and Wild Mushrooms 4/5

Next, we indulged in Snow Crab and Wild Mushrooms, served with Thai Jasmine Rice. The rice was savoury with nuttiness and crunch from toasted pine nuts. The snow crab leg meat was presented in a chawanmushi style, elevating it into a more complete dish.

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Desserts 5/5

Desserts were the highlight for me. Aesthetically presented in a Japanese garden-like setting, we had Green Tea Puff with Osmanthus, Pineapple Sorbet and Red Date Cake. The latter was my favourite, reminiscent of a red bean rice cake. The Green Tea Puff was creatively crafted with cucumber slices, imparted a delightful crunch and flavour that perfectly complemented the green tea paste. The Pineapple Sorbet pleases in the form of a majestic stone lion for prosperity this Lunar New Year.

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Peanuts and Pine Nuts Soup 5/5

Concluding the meal was a warm and comforting Peanuts and Pine Nuts Soup encased in an eye-catching shell, which can be cracked open with a mini golden mallet to usher in the brand new year.

In celebration of the Lunar New Year, Peach Blossoms presents six specially curated Lunar New Year set menus, which include the seven-course Blessings set at $2,388 per table of 10. The six-course Year of the Dragon Imperial set is at $398++ per person.

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.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
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Instagram
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]

Tuesday, November 14, 2023

Black Knight Hotpot (黑武士火鍋) @ Millenia Walk - New Seasonal Autumn-Winter Menu with Signature Fish Maw Chicken Pot Soup

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Black Knight Hotpot, the Taiwanese celebrity-beloved hotpot restaurant located at Millenia Walk, has recently launched a new seasonal Autumn-Winter menu alongside its signature Fish Maw Chicken Pot soup. Simmered over 16 hours, it is made with no MSG and packed with nourishing properties. Considering the coming colder months that mark autumn-winter in four-season countries and Singapore's cold, rainy monsoon season, this Fish Maw Chicken Pot is meant to be a comforting, healthy treat for all, especially the ladies!

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Fish Maw Chicken Pot 5/5

Their house signature Fish Maw Chicken Pot ($58) is packed with collagen, extracted naturally from a concoction of fish maw, kampung chicken, dry scallops, cordyceps, and other nutritious ingredients. Simmered for up to 16 hours, the creamy broth gave a luxurious gelatinous mouthfeel. You can experience it in 2 sizes – single or double pot – across different spicy and non-spicy flavours, each freshly cooked upon order.

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Meat Platter 4.5/5

To accompany our soup, we had a meat platter made with Okinawa Black Pork Belly ($26/full portion), Japanese Pork Collar ($26/full portion), US Prime Short Rib ($38/ full portion) and Australia Sirloin Beef ($32/full portion). Pork from Japan is in the spotlight this season, and it's worth trying especially the Okinawa Black Pork Belly.

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Scallops

New this season is also a selection of Live Prawns ($12/100g). Scallops ($12/pc) are available as well.

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Celtuce Slices

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Kelp

For such creamy broth, opt for crisp greens for a textural contrast. Celtuce Slices and Kelp are highly recommended.

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Chinese Cucumber Salad 3.5/5, Crispy Peanuts 4/5

Amp up the hotpot experience with new cold appetisers, such as Chinese Cucumber Salad and Crunchy Peanuts. The cucumber is seasoned with soy sauce, rice vinegar, garlic, green onions and a dash of sugar for a contrasting sweetness. The Crunchy Peanuts comes with rice vinegar as well, making it extra. moriesh.

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Till 30 Nov 2023, ladies will enjoy an exclusive promotion of up to 30% off the total food bill when they dine in with groups of friends.

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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.


Black Knight Hotpot
Millenia Walk
Nihon Street
9 Raffles Blvd
#02-02/05
Singapore 039596
Tel: +65 83000417
Facebook
Instagram
Website
Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Daily: 12pm - 330pm, 530pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A or B. Walk to destination. Journey time about 3 minutes. [Map]

Friday, July 14, 2023

Shang Palace @ Shangri-La Singapore - The Epicure Shangri-La at Shang Palace 6-Course Menu

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Shang Palace at Shangri-La Singapore is joining the global campaign "Find Your Shangri-La" with their special 6-course menu, "The Epicure Shangri-La at Shang Palace". Priced at $188++ per person, this exclusive menu is available until 13 August 2023, promising a memorable dining experience.

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Suckling Pig, Chilled Abalone, Sauteed Sliced Sea Conch, Baked Kagoshima Wagyu Beef Pastry

We were presented with a quartet of appetizers to kick off the meal. The beautifully plated dishes showcased a variety of cooking methods, including the succulent Suckling Pig topped with Black Caviar, the refreshing Chilled Abalone, the flavourful Sauteed Sliced Sea Conch, and the indulgent Baked Kagoshima Wagyu Beef Pastry. Each appetizer was a delightful combination of textures and flavours, offering a glimpse into the culinary craftsmanship of Shang Palace.

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Double-boiled Chicken Soup with Fish Maw, Wolfberry and Chinese Yam

The Double-boiled Chicken Soup with Fish Maw, Wolfberry, and Chinese Yam followed. It is a comforting bowl of broth that has been simmered for hours. Packed with depth and richness, the soup was a testament to the skilful art of double-boiling, resulting in a clear yet flavorful concoction that warmed both the heart and soul.

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Poached Spotted Garoupa Fillet with Crispy Bean Crumb and Black Truffle Slices

Next, we were presented with the Poached Spotted Garoupa Fillet with Crispy Bean Crumb and Black Truffle Slices. The fish was perfectly steamed, resulting in a tender and flaky texture. Topped with crispy bean crumbs, shaved black truffle, and spring onion, each bite offered a harmonious blend of flavours and textures that left us wanting more.

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Braised Spanish Kurobuta Pork Belly with Plum Sauce accompanied with Japanese Plum Wine

The Braised Spanish Kurobuta Pork Belly with Plum Sauce, accompanied by a glass of Japanese Plum Wine, was a true highlight. The Kurobuta pork belly, known for its tenderness and juiciness, was perfectly braised in a savoury plum sauce. The rich flavours of the pork were beautifully complemented by the tangy sweetness of the plum wine, creating a memorable combination that delighted the taste buds.

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Stewed Red Leg Prawn with Lemongrass and Garlic served in Claypot

The Stewed Red Leg Prawn with Lemongrass and Garlic served in a Claypot was a true delight for seafood lovers. The prawns were expertly cooked, with a firm and succulent texture. The fragrant lemongrass and garlic sauce added a burst of flavour, while the claypot presentation ensured that the dish stayed piping hot throughout the meal.

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Chilled Mango Cream Pudding, Baked Peanut Pastry, Chilled Osmanthus Wolfberry Jelly

To conclude the exquisite 6-course experience, we savoured a trio of desserts. The Chilled Mango Cream Pudding with Pomelo, Baked Peanut Pastry, and Chilled Osmanthus Wolfberry Jelly offered a sweet and refreshing finale. The highlight was undoubtedly the baked peanut pastry, which left a lasting impression and had us eagerly anticipating its potential appearance during the upcoming Chinese New Year festivities.

Overall, "The Epicure Shangri-La at Shang Palace" 6-course menu at Shang Palace was a testament to the culinary expertise and attention to detail that has made this establishment a true gem in the Singapore dining scene. From the impeccable flavours to the elegant presentation, each dish showcased the artistry and dedication of the talented team at Shang Palace. This dining experience is not to be missed for those seeking a gastronomic journey embodying Shangri-La's essence.

Note: This is an invited tasting.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
Facebook
Website
Nearest MRT: Orchard Road (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1000pm
Sat, Sun & PH: 11am - 3pm, 6pm - 1000pm

Direction:
Alight at Orchard MRT station. Take Exit 4. 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. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]

Monday, April 3, 2023

Path Restaurant @ Marina Bay Financial Centre - Celebrates 1st Anniversary With New Menu And Whole New Dinner Format

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Time flies, and Path Restaurant celebrates its first anniversary with a new menu and dining format. Back then, the menu was more communal, and which is hard for customers to try everything on the menu. Now, two new prix fixe menus allow diners to explore Chef Marvas's interpretation of East Asia flavours through French fine-dining techniques and presentation.

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Aubergine Sphere 3.5/5

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Lamb Beignet 3.8/5

I had the eight-course Expedition Menu ($228++), starting with a trio of Amuse Bouche comprising of Aubergine Sphere, Abacus Seed Skewer and Lamb Beignet. The Aubergine Sphere is made with graffiti eggplant puree served atop a housemade parmesan sable tartlet. The Lamb Beignet is like a croquette encased with hand-shredded braised lamb shoulder in teriyaki sauce.

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Abacus Seed Skewer 4.5/5

My favourite is the Abacus Seed Skewer which surprised me with its modern execution of the traditional Suan Pan Zi. The abacus seed is grilled on binchotan and topped with dried shrimp ragu and winter truffle shavings.

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Japanese Katsuo 4/5

Next, I had the Japanese Katsuo featuring dry-aged bonito fish. Bonito fish trimming is chopped, mixed with quinoa and soy sauce, and topped with bonito fish slices. It is then garnished with caviar, beetroot flower and nashi pear cubes. While it is a tartare dish, it felt more like having sushi. It is a new and interesting way of having tartare.

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Shanghainese Hairy Crab Roe 5/5

Hands down, the Shanghainese Hairy Crab Roe is everyone's favourite dish for the night. The umami hairy crab roe is served on a bed of soy curd, together with fresh crab meat and crispy rice. The dish comes with mini French baguette, allowing you to mop up the deliciousness.

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Deep Sea Fish Maw 4.2/5

The Deep Sea Fish Maw is a dish I enjoyed on my previous visit. This is version two of the dish. Due to supply issues, Chef Marvas changed the fish maw supply but retained the desired textural enjoyment. It is served in a bright and vibrant beurre blanc sauce that lifts the enjoyment of the fish maw that has been double-boiled in sake and dashi broth.

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BBQ South African Abalone 4/5

Next, we had the BBQ South African Abalone served on top of a bed of risoni. It felt like a Chinese rice dish with the risoni pasta substituting the rice grain pan-fried in teriyaki sauce. The abalone grilled over binchotan is firm and tender, topped with burnt seaweed emulsion and pickled Huaishan.

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Oriental “Bouillabaisse” 4/5

The Oriental "Bouillabaisse" comes in a tofu bag, also known as money bag, filled with diced Australian sea cucumber, shrimp, bamboo shoots and Beijing cabbage packed with contrasting textures. What intrigued me was the soup's complex flavour. The soup is made by coming prawn and fish stock, followed by adding tomatoes into it for a tang fish.

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Pork Trotter “Crepinette” 3.8/5

It is a creative and unique way of recreating the classic pork trotter in the form of a Pork Trotter "Crepinette". The pork trotter is chopped into small pieces and mixed with mushroom ragu. The mixture is moulded into a ball and wrapped in caul fat. It is then pan-seared until crispy and paired with housemade Mei Cai sauce. I would enjoy the rendition even more if the mixture was less fatty.

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15 Days Dry Aged US Duck Crown 4.8/5

The meal's highlight has to be the 15 Days Dry Aged US Duck Crown. The beautiful red meat is dry aged, hung on top of a charcoal grill to infuse with the smokey flavour, slow roasted and finished with deep frying before serving. It is paired with eight different condiments, showcasing how the duck is appreciated differently in Asia.

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Heirloom Tomato 4.5/5

After all the savoury dishes, the Heirloom Tomato creates the bridge to the dessert. It is sweet and refreshing, finished with fresh strawberries and oolong tea foam.

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Mongolian Milk Curd 4/5

The Mongolian Milk Curd is an uncommon dessert made using whole milk enriched with Valrhona white chocolate, Greek yoghurt and extra virgin olive oil. Fresh blueberries and chopped pistachio nuts are added for extra texture and taste profile.

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Petite Four - Red Date "Sorbet"

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Petite Four - Citrus "Bonbon"

Last but not least, we ended our eight-course menu with the Petite Four consisting of Red Date "Sorbet", Citrus "Bonbon", Hawthorn "Gummies", and Lotus Seed "Madeleine". It is a perfect ending to an impressive and delicious meal. My favourite is the citrus "bonbon" and the lotus seed "madeleine".

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Petite Four - Hawthorn "Gummies"

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Petite Four - Lotus See "Madeleine"

Chef Marvas has also refreshed the lunch offerings – one prix fixe menu titled “Gourmet Lunch” and a curated a-la-carte lunch menu. While a few dishes parallel those of the dinner menu, most items are unique to the lunch hour and vice versa.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit 1. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]