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.

Claudine @ Dempsey Hill - Sister Restaurant Of Three-Starred Michelin Restaurant Odette By Chef Julien Royer

With a few foodie friends, we make a reservation at Claudine at Dempsey Hill, the sister restaurant of Odette. It is another concept by Chef Julien Royer. The restaurant, located inside an old chapel building where the former White Rabbit restaurant was, has been transformed into a beautiful French brasserie.

Charred Leeks 4/5

We started with the Charred Leeks ($22). I have never eaten leeks served in 'gribiche' dressing with cornichon and chives. While it looks like a pool of mess, it was a tasty finish that allowed me to appreciate the charred leeks.

Nougat De Foie Gras 4.5/5

My friend, who loves her terrine, insisted on ordering the Nougat De Foie Gras ($38), which was an excellent choice. Best to spread it on the bread to enjoy the creaminess of the goose liver. It even comes with almond, cranberry and apricot to cut that richness.

Herring & Potato Salad 4.2/5

The Herring & Potato Salad ($28) topped with frisee surprised me for its simplicity, yet the various ingredients combine to make it a delicious dish. I adore the pairing of herring and potato, which is a first for me too. Herring can be quite sourish, so the starchy potato kind of balanced it.

Vol-Au-Vent 4/5

The Vol-Au-Vent ($58) looks somewhat like a volcano to me in its form. The towering puff pastry is filled with sweetbread, morel and chicken quenelle. The creamy mushroom jus at the base is like the after-eruption volcano lava that has flowed to the bottom of the volcano.

Chou Farci 4.2/5

It is another eye-opener for me at Claudine in the Chou Farci ($98). It didn't come across me that the French also use cabbage to wrap their food in their cooking. I thought only the Chinese did it. Cutting through the huge cabbage dome reveals luxe fillings of Gascon bacon, foie gras, prune etc. It is a richly flavoured and hearty dish that requires approximately 30 minutes of preparation time.

Claudine Bouillabaisse 4.2/5

The Claudine Bouillabaisse ($198) is probably the most expensive item on the menu. The classic French fish soup with seafood is good for sharing. It consists of deep-sea prawns (carabineros), scallops, john dory fish, razor clams and mussels. The seafood is accompanied by a plate of saffron rouille sauce and croutons to soak up the delicious soup. I enjoyed the dish, but it hurt my wallet.

While I heard mixed reviews of the restaurant, my friends and I enjoyed the food at Claudine. However, the dining experience could be better. Unfortunately, the experience was spoilt by the waiting staff reminding us numerous times throughout the dinner that we had to finish by a specific time for the second seating.


Claudine
Dempsey Hill
39C Harding Road
Singapore 249541
Tel: +65 62652966
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Website
Nearest MRT: Napier (TE Line)

Opening Hours:
Lunch
Wed-Sun: 1145am - 2pm
Dinner
Tue-Sat: 6pm - 9pm
Sun: 6pm - 830pm
(Closed on Mon)

Direction:
Alight at Napier MRT station. Take Exit 2. Walk to Minden Road. Turn left onto Minden Road and walk to the end of Minden Road. Turn right onto Harding Road. Walk down Harding Road. Walk to destination. Journey time about 8 minutes. [Map]

NORTH Miznon @ Amoy Street - A Modern Israeli Dining Experience

First established in Tel Aviv, Israel, NORTH Mizon at Amoy Street is the concept's first Asia outpost. Founded by Chef Eyal Shani – a leading figure in the Israeli culinary scene and most famously known as a judge on MasterChef Israel, NORTH Mizon showcases modern Israeli flavours, with a daily-changing menu of sharing plates to reflect the multifaceted nature of Israeli cuisine.

Naked Heirloom tomatoes Mosaic 4.5/5

You will find interesting plant-forward dishes, such as the stunning Naked Heirloom Tomatoes Mosaic ($19) topped with olive oil and salt flowers. The specially sourced tomatoes are sliced paper-thin and drizzled with Greek extra-virgin oil with a generous sprinkle of sea salt, teasing the beautiful flavours of the produce.

Melting Baby Leeks, Parmesan 4.2/5

Melting Baby Leeks, Parmesan ($18) is another dish that highlights one of the key principles of Chef Eyal Shani. He strives to source the freshest, best, and, where possible, local ingredients to be served in his restaurant. Buttery, sweet and savoury with parmesan, these baby leeks were just as satiable as a plate of well-barbecued ribs.

Focaccia 4/5

Hummus topped with Prawns in Beurre Noisette 4.5/5

Inspirations from French and Italian cuisines are reflected on the menu as well. For example, Hummus topped with Prawns in Beurre Noisette ($36) was lusciously creamy and rich. The prawns added a layer of texture and flavour to every bite. Thanks to the restaurant's signature Focaccia served on the house, I could mop up the humus on the plate. The focaccia itself is a great starter too. It comes with a trinity of sauces served at almost all Israeli meals; zhug – a fresh green chilli paste with garlic and olives, Maggie tomato salsa and sour cream.

Palamida Fillet 4/5

We also had Palamida Fillet ($34) roasted on plancha, served on a pretty-in-pink tomato cloud and tahini. Though the fish was very well done with firm and moist flesh, it was relatively underwhelming.

Roast Beef Carpaccio on the Rock 4/5

Talking about inventive ways to present dishes, Chef Eyal Shani's Sirloin Roast Beef Carpaccio on the Rock ($47) is served to us on a solid rock. Its sight will definitely excite your taste buds and your friends, and the portion makes it even more ideal for sharing.

The dessert selection features up to six glorious and utterly satisfying creations. A classic to try will be the Ants Nest Cake with Queen Hajar shiny glaze is a honeycomb cake with toasty caramel notes, and a touch of ginger. However, my personal favourite is the Semolina Cream Cake, which gave me a warm and fuzzy feeling for each bite. Each dessert is $20, or enjoy a cardboard comprising a mix of all desserts at $19 per person.

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.


NORTH Miznon
110 Amoy Street
#01-01
Singapore 069930
Tel: +65 80285204
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Sun: 530pm – 12am
(Closed on Mon)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

LUMO Bar and Restaurant @ CMO Building - Transforms The Values And Symbolism Of Light Into A Social Spot

LUMO Bar and Restaurant at CMO building is a new cocktail bar and restaurant that is designed based on the concept of light. Where Light being one of the keys to life, the cocktail menu focuses on the principles of breakfast, which many considered a staple of life. And as light can both unify and contrast, LUMO's kitchen combines wood-fired cooking and modern methods kitchen to explore the nature of dichotomies.

Dr Brown

Corresponding to the 7 constituent colours of natural light, the cocktails are categorised based on a study of 7 ingredients – Brew, Milk, Fruit, ABC, Impossible™ Salad, Toast, Treat. With each ingredient distilled into its purest form, the cocktail menu progresses from low to high ABV akin to how our day shifts from brightness to darkness. From the 'darkest' category, I had Dr Brown ($20), concocted with Plantation Original Dark, Impossible Distillate, Tomato Vermouth, Verjus, Smoked Agave Cordial, Foamee. Although I didn't feel it embrace the idea of being a 'dark' drink, neither was it bold enough for me, I like the whole Impossible™ inspiration behind it. Impossible™ distillate is made from the re-distillation of seasoned Impossible™ patty and vodka. Even the foam atop is not egg white, but a Foamee, a natural food additive to create foam.

Shoestring Fries with Mentaiko Mayonnaise and Bonito Flakes 4/5

Food-wise, the menu here is quite evolved, with fine quality ingredients presented to you in ways that are inviting and ideal for sharing. There are many versions of mentaiko dishes out there, but LUMO's Shoestring Fries with Mentaiko Mayonnaise and Bonito Flakes ($12) is one of the few that left a lingering presence in my memory. It wasn't merely a task of drizzling mentaiko mayonnaise and piling a heap of bonito flakes over the fries, but the finishing touch of torching the fries that added a dimension of smokiness just brought it up to another level.

Tomatillos & Momotaro Tomatoes 2.8/5

I had mixed feelings towards the Tomatillos & Momotaro Tomatoes ($16) done tempura-style. Deep-fried in tempura batter, the juicy Tomatillos from Mexico and Momotaro Tomatoes from Japan are meant to create a tasty contrast with the crisp batter, but their juiciness was too much for the thin batter, turning them soggy.

Aged Chicken Mid-wings Aigre Doux 3.5/5

For small plates, Aged Chicken Mid-wings Aigre Doux ($17) piqued my curiosity with the word 'Aged'. Aged beef is norms, but I have yet come across aged chicken. The chicken wings are brined with saltwater and ginger for 1 day, then aged in the dry-ager for 3 days to allow the flavours to fully seep deep into the wings. To serve, they are hot smoked with applewood on the grill and then finished with a glaze made with housemade aigre doux, a sweet and tangy housemade BBQ sauce. Although I couldn't really differentiate them from an un-aged batch of marinated wings, the method of grilling them over a fire made a huge difference to their flavour.

Potato Hash, Duck Prosciutto, Homemade Sour Cream 4.5/5

This is a must-order - Potato Hash, Duck Prosciutto, Homemade Sour Cream ($15). It is blanched and deep-fried twice, every tiny potato cube was crisped with a fluffy core. What I love was the housemade duck prosciutto - cured and aged for at least 7 days, they were fatty and meaty with a luscious mouth fill.

Bone Marrow 4.2/5

Equally satisfying is the Bone Marrow ($18) with veal jus, yellow frisee and tuile. Nothing too fancy. It is cooked, torched and simply spiked with salt and pepper, it showed off the true flavour of it.

Westholme Wagyu Intercostal 4.2/5

Sakura Pork Chop, Whisky Raisin Jus 4/5

We had two excellent meat, thanks to the firewood grill - Westholme Wagyu Intercostal ($32) and Sakura Pork Chop ($34). Both were luscious with tasty, flavorful fats that had been rendered out on the firewood grill. I prefer the wagyu as the fats were more evenly distributed, which made each piece of it equally decadent. I like how the Sakura pork chop was being fanned out, showing off the beautiful layers of fats. My favourite was the fatty slices as the lean portion tend to be a tad dry.

Wood-fire Burnt Leek 4.5/5

On the menu, there is a section dedicated to vegetables. We consumed the Wood-fire Burnt Leek ($14) as we were savouring a bone marrow - served halved, within the completely charred exterior was a soft, creamy core of the leek. Slathered with savoury anchovy butter, it attained an even fuller mouth fill and texture.

Roasted Cauliflower Steak 2.5/5

On the other hand, the much anticipated Roasted Cauliflower Steak ($15) didn't quite live up to the standard of a good cauliflower steak. It was too crunchy, and the togarashi aioli was on the richer side.

Coco Maria, Hazelnut Mousse, Feuilletine 3.5/5

For dessert, we had Coco Maria, Hazelnut Mousse, Feuilletine ($16) served with apple mint celery sorbet. The chocolate and hazelnut components were delightful. The sphere consists of a few layers - Roasted hazelnut at the centre, encased with hazelnut praline ganache, followed by chocolate mousse. Covered with a chocolate glaze, having it was like enjoying a gigantic Rocher.

Classic Apple Pie 3/5

We also had a Classic Apple Pie ($16) served with vanilla gelato and rum raisins. The apple pie itself was really delicious with sweet-tangy apple filling. It could have been even more enjoyable if the gelato was a lot creamier.

During the circuit breaker measure period where food establishments are not allow to accept dine-in customers, LUMO has put together a menu for takeaway and self collection during this period. Call or WhatsApp at 8921 3818, 45 minutes in advance before collection.

Words and photos 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.


LUMO Bar and Restaurant
CMO Building
50 South Bridge Road
#01-00
Singapore 058682
Tel: +65 89213818
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Thu: 53pm - 2am
Fri-Sat: 530pm - 3am
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the street. Walk to Carpenter Street. Walk down the street and turn right onto South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]