Crystal Jade Kitchen @ The Centrepoint - New Menu With More Cantonese Wok-Fried Specialities And Adorable Lotus Paste Buns

Crustal Jade has a been a household and well-loved local brand since it is founded in 1991, with different dining concepts ranging from fine dining and casual dining restaurants to specialty bakeries. Recently I dropped by Crystal Jade Kitchen at Centrepoint to check out their refreshed menu, with more Cantonese wok-fried specialities.

Steamed Ha Kau 4.2/5

We started with some of Crystal Jade Kitchen's all time favourite dim sum items such as the Steamed Ha Kau ($6.30 for 4pc), Steamed Siew Mai with Crab Roe ($5.80 for 4pc) and Pan Fried Carrot Cake with Dried Shrimp and Preserved Meat ($4.80 for 3pc).

Steamed Siew Mai with Crab Roe 4.2/5

Pan Fried Carrot Cake with Dried Shrimp and Preserved Meat 4.5/5

The Ha Kau wrapped in a thin and translucent skin was plump and crunchy, stuffed with 2 prawns. The Steamed Siew Mai was also meaty and juicy. Lastly the softness of the Pan Fried Carrot Cake with crispy exteriors is further fragrant by the addition of preserved meat and dried shrimp.

Lotus Paste Bun 4/5

Keeping up with the trend, the kitchen has created the new whimsical Assorted Lotus Paste Bun ($3.50 for 3pc). The pillow-soft steamed buns are shaped into adorable hedgehogs, chicken and piglets. Every day 2 of these characters will be available on the menu. Inside them are smooth and subtle sweetness of the white lotus filling.

BBQ Red Sausage 3.5/5

Besides the classic roasted meats, the menu has included the BBQ Red Sausage ($13.80 regular) which is quite uncommon. The Chinese style sausage made up of minced pork and pork cubes, has a sweet char siew finishing that tasted like Taiwan sausage.

Braised Pork Belly with Beancurd and Chive 4/5

For communal dining, there are a couple home-cooked dishes that we worth ordering which are cooked a la minute upon order. Starting with the traditional Cantonese Braised Pork Belly with Beancurd and Chive ($16.80) that comes with silky tofu, flavoured by aroma of prawn paste and chives.

Scrambled Egg with Tomato 4.5/5

A dish that will be enjoyed by both young and old is the Scrambled Egg with Tomato ($13.80). The dish comes with luscious fluffy eggs and fresh tomatoes slices in a moreish sweet and sour ketchup based sauce.

Curry Beef Brisket 4/5

An unexpected item on the menu is the Curry Beef Brisket ($17.80). I doubt many places in Singapore serves this. The piping hot claypot comprises of tender Australian beef brisket in a spicy-sweet curry broth. This is best to eat with a bowl of rice.

Pork Trotter with Ginger and Vinegar Stew 4.2/5

It was to my delight that the restaurant even has Pork Trotter with Ginger and Vinegar Stew ($12.80) on the menu. I am a sucker for the dish. I enjoy biting into the bouncy skin and succulent meat with the concoction of sweet, sour and gingery holding the enjoyment together. Instead of chicken egg, it uses quail egg. This is a bonus.

Hokkien Fried Rice 4.2/5

A new and variations from the usual rice item is the Hokkien Fried Rice ($16.80). The egg fried rice is topped with prawns, conpoy, roasted duck, chicken and mushrooms and cooked in oyster sauce.

For the period from 15 May to 30 Jun 2017, Crystal Jade Kitchen will be having the $1 deal promotion. Customers will have the chance to try the range of new dishes; 4 choices each week, for just a dollar with a minimum spending of $40.


Crystal Jade Kitchen
The Centrepoint
176 Orchard Road
#03-43/43A
Singapore 238843
Tel: +65 67349420
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun & PH - 10am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B and C. Walk to the main street. Cross the road. Turn right and walk to destination. Journey time about 5 minutes. [Map]

Shang Palace @ Shangri-La Hotel

Shang Palace at Shangri-La Hotel welcomes its first female Dim Sum Chef in Chef Kerene Cheng with a revamped dim sum menu showcasing the exquisite bite size delicacies. What is more impressive is that Chef Kerene Cheng is a native Singaporean working her way up in a male dominated industry. She has 15 years of experience under her belt working for local five star hotel and renowned restaurant groups in Singapore before joining Shang Palace, leading the dim sum culinary team.

Shrimp Dumpling 4.5/5, Siew Mai 4.2/5, Teochew Dumpling 4/5

The dim sum feast started with a beautiful trio of bite size dim sum served in a steamer basket. In the basket is the Steamed Gold Sago Shrimp Dumpling, Steamed Pork Siew Mai and Steamed Teochew Dumpling. I find the green Teochew dumpling quite unique and interesting, filled with baby abalone, pork, dried shrimp and chives. I enjoyed both dumplings which are wrapped in a thin translucent dumpling skin allowing the freshness of the ingredients to shine through.

Fried Prawn Roll 3.8/5, Xiao Long Bao 4/5, Steamed Rice Roll 4/5

Next up is Crispy Fried Fresh Prawn Roll with Lychee and Mayonnaise Sauce, Steamed Xiao Long Bao with Crab Roe and Steam Rice Roll with Fresh Prawn. Prawn roll with lychee combination is a new to me but the combo surprisingly works wonderful on the palate. The golden crab roe xiao long bao will be a favourite with many with its exquisite taste. Finished off with the silky smooth steamed rice roll.

Century Egg Congee 4/5

The Century Egg Congee was warm, comforting and smooth. The deep fried youtiao was an excellent idea giving the dish the extra crunch.

Deep Fried Bacon Roll 3.5/5 and Steamed Turnip Cake 3.8/5

The Deep Fried Bacon Roll with enoki mushroom, prawn, chicken and thousand island sauce is a modern take of the traditional dim sum. Singapore loves fried stuff, so this could be a popular item in the new menu with the play of different rich flavours and textures. The Steamed Turnip Cake on the other hand is more subtle, boosting in aromatic from the conpoy, chinese sausage and dried shrimp.

Pan Fried Pork Dumpling 3.5/5 and Boiled Sesame Pork Dumpling 4/5

Pork dumpling done in two ways. We have the Pan Fried Pork Dumpling and Boiled Sesame Pork Dumpling. I thought the boiled pork dumpling with sesame sauce was a delectable combination which I like.

Barbecued Pork Pastry 4.5/5 and Salted Egg Yolk Custard Bun 4.2/5

I am actually quite interested to know who is the inventor of the Salted Egg Yolk Custard Bun. Singaporean just can't get enough of this and it is like a must order on the dim sum menu. The oozing of the molten salted egg yolk filling and the soft steamed bun was goodness in simplicity. The Barbecued Pork Pastry did not disappoint too. The honey sweet pork filling and fluffy pastry is one of the best I have eaten.

With the Mid-Autumn Festival just around the corner, Shang Palace at Shangri-La Hotel has also introduced a collection of premium tea mooncakes. The three new snowskin mooncakes are infused with premium Jasmine, Oolong and 18 years old Pu Er Tea. For those that prefer baked mooncakes, Shang Place has also introduced a new mini baked passion fruit mooncake. All the mooncakes are packed in a customised satin box with elegant Chinese embroidery. The mooncakes are available for sale between 28 July 2014 and 8 September 2014 at Shangri-La Hotel, and selected shopping malls.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
Facebook: https://www.facebook.com/ShangriLaSingapore
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/
Nearest MRT: Orchard Road (NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat, Sun & PH: 1030am - 230pm, 6pm - 1030pm

Direction: 
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. 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]

Dim Dim - The Hong Kong Pantry @ Marina Square (Marina Link)

Will Singapore slowly develop into having its own dim sum culture similar to Hong Kong? I am not surprise if one day we do from what I have observed. Dim Sum has become very popular in Singapore with many Chinese restaurants starting to offer the bite size delights. There are also a emerging trend of all day dim sum restaurants such as Swee Choon, Wen Dao Shi and the popular Tim Ho Wan which has a Michelin Star in Hong Kong. The above are usually very crowded and if you one of those that thinks it is not worth it to queue for so long for their dim sum then you may like to check out Dim Dim - The Hong Kong Pantry located at Marina Square (Marina Link).

Prawn Dumpling 4.2/5

The Prawn Dumpling or Har Gow ($4.20) was wrapped in a handmade translucent thin skin with fresh juicy plump shrimps. I also tasted something crunchy in the filling. If I am not wrong they have added water chestnut in it.

Steamed Custard Bun 3.5/5

Steamed Custard Bun 3.5/5

The Steamed Custard Bun or Liu Sha Bao ($4.20) was pretty decent but I think there is room for improvement such as fine tuning the doughy texture and probably a little more of the runny custard filling to have that explosive impact.

Cuttlefish and Peanut Congee 3.5/5

The Cuttlefish and Peanut Congee ($5) is a welcome change from the using century egg congee. The light and comforting bowl of congee was smooth and sticky with the cuttlefish, peanuts and flour crisp providing the contrasting textures.

Deep Fried Shrimp in Beancurd Skin Roll 4.2/5

Packed with generous shrimps inside the roll, the Deep Fried Shrimp in Beancurd Skin Roll ($4.60) was crispy on the outside with fresh juicy shrimp inside. I understand that the beancurd skin has undergone an additional step of cooking (using their own recipe) to achieve the taste and look.

Steamed Cheong Fun with Chinese Dough Fritters 4.2/5

I remembered I first have the Steamed Cheong Fun with Chinese Dough Frittrs or Zha Liang ($3.60) in one of my earlier Hong Kong trip. Since then, I don't remember seeing this being served in Singapore. I was glad that I finally get to eat this again after so many years. Pretty good execution with the silky smooth rice noodle roll wrapped tightly around the fried and crispy youtiao. It also comes with a peanut and seafood dipping sauce to further enhance the enjoyment.

Mini Egg Tart 4.5/5

The Mini Egg Tart ($3.60) was freshly baked from the oven daily. The flaky thin puff crust with the warm egg custard was simply too good to just stop at one.

BBQ Honey Pork Bun Coated with Crispy Butter 4/5

One of their popular dishes is the BBQ Honey Pork Bun Coated with Crispy Butter ($4.20). The bun has a nice sugary crisp on the outer layer, soft inside and filled with delectable honey pork. Compared to Tim Ho Wan's version, the flavours is milder.

Steamed Chicken Claw with Black Bean Sauce 4/5

A must order for me whether I have dim sum. The Steamed Chicken Claw with Black Bean Sauce ($3.80) was well seasoned with the flavours beautifully infused.

Aloe Vera with Sweet scented Osmanthus Juice 3.5/5

Moving on to dessert, the Aloe Vera with Sweet Scented Osmanthus Juice ($3) was light and refreshingly, somewhat acted like a palate cleanse after all the earlier dim sum items.

Mango Puree with Sago and Pomelo 4/5

The Mango Puree with Sago and Pomelo ($3.50) was really good. My only complain is that the portion was a bit too small. On the background of the photo is the herbal jelly which was not memorable.

Chilled Pumpkin Puree with Black Glutinous 4.2/5

Initially I thought this is the rendition of the Pulut Hitam dessert but it ended up not. It so what caught me by surprise as I was not expecting the combination. The Chilled Pumpkin Puree with Black Glutinous ($3.20) was served with a scoop of coconut ice cream. Overall this is a very good dessert which I will be glad to finished it. My only opinion is that the flavour of the coconut ice cream overpowered that of the pumpkin puree. Somehow the coconut ice cream became the star of the dish instead of the pumpkin puree.

Besides the usual dim sum items, Dim Dim also serves a selection of Bamboo Rice, Noodle and Congee. It even has a high tea menu at $6.80++ whereby it comes with a choice of Congee/Cheong Fun/Noodle + Steamed/Fried Dim Sum + Soya Milk on weekday from 3pm to 5pm. Overall, Dim Dim serves pretty decent dim sum that is tasty at a affordable price.


Dim Sum - The Hong Kong Pantry
Marina Square (Marina Link)
6 Raffles Boulevard
#B1-16
Singapore 039594
Tel: +65 63369088
Facebook: https://www.facebook.com/dimdim.marinalink
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Sun-Thu: 11am - 9pm
Fri-Sat: 11am - 930pm

Direction:
Alight at Esplanade MRT station. Take Exit B. Walk to Marina Link. Continue on Marina Link towards Marina Square. Walk to destination. Journey time about 3 minutes.

Tim Ho Wan (添好運) @ Toa Payoh Central

With the opening of Michelin Star Dim Sum Restaurant, Tim Ho Wan (添好運) at Plaza Singapura earlier this year in April, snaking long queues has been spotted daily at the restaurant. Business was so good that they have to suspend their takeaway counters as well as abolishing the SMS queuing system. For those that has not tried their dim sum, good news as Chef Mak has opened a second outlet at Toa Payoh Central bringing the famed dim sum to the heartland.

Prawn Dumpling 4/5

The Prawn Dumpling or Har Gow ($5.50 for 4pc) was filled with succulent prawns wrapped by the thin but yet sturdy skin which did not break when I picked it up with my chopsticks.

Steamed Spinach Dumpling with Shrimp 4.2/5

In my previous visit, I did not get to try this. The Steamed Spinanch Dumpling with Shrimp ($3.80 for 4pc) was wrapped in a thin and transparent skin with generous spinach and prawn fillings. A delectable execution tat has different flavours and textures working harmoniously.

Congee with Lean Pork, Century Egg & Salted Egg 4/5

The Congee with Lean Pork, Century Egg & Salted Egg ($4.20) may looked bland but it actually quite tasty, smooth and silky.

Pan Fried Carrot Cake 4.2/5

I believed that Tim Ho Wan has tweaked the recipe for the Pan Fried Carrot Cake ($4.50 for 3pc) a bit. The previous time I had it, it was not as crispy and firm. Flavour wise it was also on the lighter side but now its more fragrant.

Steamed Egg Cake 4.5/5

One of the big 4 heavenly king dim sum at Tim Ho Wan, the Steamed Egg Cake ($3.80) never failed to bring a smile to me with its sweet eggy flavour and spongy texture. This is something that is not commonly served in other dim sum restaurant.

Baked Bun with BBQ Pork 4.2/5

There were mixed review of Tim Ho Wan's signature Baked Bun with BBQ Pork ($4.50) when it first opened at Plaza Singapura. Tim Ho Wan Singapore has since tweaked the recipe and accordingly to someone who has tried the same item in Hong Kong, the Singapore version is now closer to what she had in Hong Kong. Now the baked bun has a sweet crispy custard layer on the exterior compared to the previous version I had while it also reduced the sweetness level of the fillings. I actually tasted quite similar to Bo Luo Bao with the sweet custard exterior.

Steamed Chicken Feet with Abalone Sauce 4.2/5

Tim Ho Wan has come up with 6 new dishes exclusively only at the Toa Payoh outlet. However these are only monthly specials and the line-up with change every month. One of these 6 new dishes is the Steamed Chicken Feet with Abalone Sauce ($5). Chicken feet is one of those item I will definitely order when I have dim sum and I am glad Tim Ho Wan finally introduced it. I also find that the abalone sauce is a good change to what we usually have in Singapore.

Wasabi Salad Prawn Dumpling 4.5/5

As Chef Mak has mentioned in his earlier interview, he realised Singaporean loves their fried food. Hence it is not a surprised to see Wasabi Salad Prawn Dumpling ($5) being one of the 6 new dishes. Stuffed with big succulent prawns and fried to a nice golden brown, both adults and children will definitely love it.

Vermicelli Roll with Sweet and Sesame Sauce 3/5

The other new dish is the Vermicelli Roll with Sweet and Sesame Sauce ($4.20). I enjoyed the flavour and texture of the roll but I doubt this will be greatly accepted by the local as its plain vermicelli roll without fillings.

Fried Noodle with BBQ Pork and Soy Sauce 3/5

I know the people in Hong Kong loves their congee and noodles for breakfast or dim sum but I doubt Singaporean shares the same palate for it. As a dish itself, the Fried Noodle with BBQ Pork and Soy Sauce ($6.00) was delectable with springy noodles. I am just not sure whether Singaporean will order it for dim sum.

Deep Fried Dumpling with Salted Meat 4/5

The Deep Fried Dumpling with Salted Meat ($3.80) is a new dim sum dish not many Singaporean is familiar with. Accordingly to what I know, this is quite popular in Hong Kong. The deep fried dumpling is actually hollow in the middle filled only about a quarter in it with salted meat. The highlight of this dim sum item is the chewy texture of the deep fried dumpling. The more I chewed on it the more I enjoyed it.

Mango Pomelo Sago 3.5/5

The Mango Pomelo Sago ($5.00) need not much introduction since its a popular local dessert. I only hope that there were more chunky mango flesh to give it a sweet finishing.

Tonic Medlar & Osmanthus Cake 4/5

The Tonic Medlar & Osmanthus Cake ($3.50) is still as good since I last had it. It was subtle, gelatinous and not overpowering sweet.

I am actually glad to see that Tim Ho Wan has bring its famed dim sum and probably the cheapest Michelin Star restaurant to the heartland. With the second outlet, hopefully the crowd will be thinner and more people can enjoy the delectable dim sum. Look out for the third outlet that will be opening in Bedok.


Tim Ho Wan (添好運)
ERA Centre
450 Toa Payoh Lorong 6
#02-02
Singapore 319394
Tel: +65 64832000
Facebook: https://www.facebook.com/timhowan
Website: http://www.timhowan.com/
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Toa Payoh MRT station. Take Exit A. Walk to HDB Hub where POSB is located. Exit HDB hub and cross the road. Walk to ERA Centre which is on the right. Journey time about 5 minutes. [Map]

Tim Ho Wan ( 添好運) @ Plaza Singapura

There was a lot of excitement and anticipation this week in the local F&B scene with the opening of the Hong Kong's renowned Michelin Star Dim Sum Restaurant, Tim Ho Wan (添好運) at Plaza Singapura Singapore on 10 April 2013. I am excited because I have not tried the dim sum in Hong Kong and I am glad that Chef Mak has decided to bring it to Singapore. Now I can just hop on a MRT instead of a plane to savour the famed dim sum of Tim Ho Wan.

Dine In Area

The restaurant at Plaza Singapura is divided in two sections. A dine-in area that can sit up to 100 customers and a takeaway counter that offers an express service for customers who wish to bring home their favourite dim sum.

There will be no reservation at Tim Ho Wan Singapore. It will follow the practised by its predecessors, seating will be on a first come first served basis. The restaurant also implemented a queue and SMS system if the waiting time is too long. Patrons can get a queue number, go shopping and be notified via SMS when their table is ready.

Takeaway Counter

In Hong Kong Cantopop, there is Four Heavenly Kings (四大天王) namely Jacky Cheung, Aaron Kwok, Andy Lau and Leon Lai. At Tim Ho Wan Hong Kong also has its famed Big 4 Heavenly Kings (四大天王) which is a must order. They are the famous Baked Bun with BBQ Pork, Steamed Egg Cake, Vermicelli Roll with Pig's Liver and Pan Fried Carrot Cake which are also available at the Singapore branch.

Pan Fried Carrot Cake 4.2/5

In one of Chef Mak's interview he correctly pointed out that Singaporean prefers fried stuff which is why there was mix opinions with the Pan Fried Carrot Cake ($4.50 for 3pc) at my table. Some of us prefer the fried style where the carrot cake is more crisp and firm. I am the opposite. I like my carrot cake steamed. I thought the pan fried carrot cake was well executed with a nice layer of crisp on the exterior while the inside was still soft and moist with shreds of radish.

Steamed Egg Cake 4.8/5

Resembling the Chinese Steamed Cake (Huat Kueh), the Steamed Egg Cake ($3.80 for 1pc) was surprisingly very good. A distinct egg taste which felt like eating Tamago while the texture was light and spongy like a cake. This is one of my favourite because I have not eaten anything like it elsewhere.

Vermicelli Roll with Pig's Liver 4/5

A bold twist from the tradition where vermicelli roll is commonly stuffed with char siew or shrimp, the Vermicelli Roll with Pig's Liver ($5.50) has a velvety texture while the fresh pig's liver was tender and soft. Another dim sum dish that you will not find elsewhere. In fact, Chef Mak mentioned in one of his interviews, he has tested the local pig's liver until he was satisfied with the texture although there is still a slight different compare to the Hong Kong's pig's liver which is even more tender.

Baked Bun with BBQ Pork 5/5

The marquee dish of Tim Ho Wan that has transformed the eatery into a mecca is the famed Baked Bun with BBQ Pork ($4.50 for 3pc). Everyone on our table was eagerly waiting for it to be served. I already have the expectation that this is going to be good but sinking my teeth into it, it way beyond my description of just good. It was excellently awesome. Even those that have tried the Hong Kong's branch gave the thumbs up too. The exterior of the bun was crumbly and pillowy while the inside boasted a sweet-salty taste of oozing barbecued pork. Yes I loving it so much that I am giving it 5 out of 5, first time since I started this blog.

Baked Bun with BBQ Pork

We love the Baked Bun with BBQ Pork so much that we ordered more and its a lot more!

Vermicelli Roll with BBQ Pork 4/5

Besides the vermicelli roll with pig's liver, Tim Ho Wan also serves 4 other vermicelli rolls with BBQ Pork, Shrimp, Beef or Vegetarian Black Pepper on their menu. We tried the Vermicelli Roll with BBQ Pork ($5.50) which came with the consistent velvety texture paired excellently with the BBQ Pork.

Dumpling Teochew Style 4.2/5

I ended up eating the Dumpling Teochew Style ($5 for 3pc) myself because the rest of the group at my table did not enjoy the taste of the Chinese chives in the dumpling. Maybe because I am a Teochew, I enjoyed it a lot. I thought it was a deft piece of work redolent of both the Soon Kueh and Gu Chai Kueh.

Prawn Dumpling 4/5

The Prawn Dumpling or Har Gow ($5.50 for 4pc) was extremely popular with the patrons. The thin and translucent skin was smooth but yet sturdy wrapping the succulent prawn which was so addictive that we couldn't help going back for more. It was the first item to be sold out for the night.

Pork Dumpling with Shrimp 3.5/5

The Pork Dumpling with Shrimp or Siew Mai ($5 for 4pc) was delicately executed with a balanced proportion of ground pork and shrimp. While others enjoyed it, I thought there was a tad of saltiness which I covered by dipping into the chilli sauce.

Beef Ball with Beancurd Skin 3/5

The Beef Ball with Beancurd Skin ($4.20 for 3pc) was probably the least favourite among the majority of the group at my table. Although the beef was very tender, I thought the taste was a bit too mild for the local palate.

Spring Roll with Egg White 4/5

The Spring Roll with Egg White ($4.20 for 3pc) is a good change from the usual vegetable filling. Deep fried to a beautiful golden brown, the spring roll was crispy on the outside and complemented with the creamy egg white filling.

Tonic Medlar & Osmanthus Cake 4/5

I didn't expect Tim Ho Wan to offer desserts on the menu. I tried the Tonic Medlar & Osmanthus Cake ($3.50 for 3 pc) which was gelatinous and not overpowering sweet. It was subtle and helped to cleanse the palate.

Since its opening on 10 April 2013, there has been long queue daily to savour the dim sum at Tim Ho Wan (添好運). It is quite expected since the food is cheap and affordable, ranging from $3.80 to $6. The group that brought in Tim Ho Wan plans to open more branches in Singapore and word is that the next branch will be at Toa Payoh sometimes in July.


Tian Ho Wan (添好運)
Plaza Singapura
68 Orchard Road
#01-29A
Singapore 238839
Tel: +65 63832828
Facebook: https://www.facebook.com/timhowan
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit E. Journey time about 3 minutes. [Map]