Crystal Jade Group Celebrates National Day with Elevated Singapore-Inspired Creations

In celebration of Singapore’s 61st National Day, Crystal Jade Group presents a thoughtfully curated National Day Collection that pays homage to the nation’s rich and diverse culinary heritage. Available from 10 July to 30 August 2026 across its portfolio of restaurants, the limited-time showcase reinterprets familiar local flavours through the lens of refined Chinese cuisine. Staying true to its philosophy of honouring tradition while elevating it with culinary craftsmanship and premium ingredients, the collection brings together a series of inventive dishes that evoke both nostalgia and sophistication.

Crystal Jade Palace: White Pepper Crab Meat in Golden Tart 4.5/5

We had the opportunity to sample selections across several of its concepts, each offering a unique take on beloved Singaporean flavours.

Starting at Crystal Jade Palace, the White Pepper Crab Meat in Golden Tart ($22 for 6 pcs) is an elegant bite-sized tribute to one of Singapore’s iconic seafood dishes. Sweet, succulent crab meat is delicately sautéed with ginger, spring onion and a generous hit of fragrant white pepper, before being nestled into crisp golden tartlet shells made from spring roll pastry. Each bite delivers a harmonious balance of peppery warmth and natural sweetness, making it dangerously moreish.

Crystal Jade Hong Kong Kitchen: Pan-Fried Hainanese Chicken Rice Dumpling 4.5/5

At Crystal Jade Hong Kong Kitchen, the Pan-Fried Hainanese Chicken Rice Dumpling ($6.80 for 3 pcs) offers a clever reinterpretation of Singapore’s unofficial national dish. Crisp on the outside and soft within, the rice flour dumplings encase a fragrant filling of glutinous rice and tender chicken, infused with ginger, garlic and pandan. Served with a house-made chicken rice chilli, the dish captures the essence of the original while presenting it in a refreshing new format.

Crystal Jade Pavilion: Chargrilled Scallop & Rojak Tartlet 4/5

Another highlight from Crystal Jade Pavilion is the Chargrilled Scallop & Rojak Tartlet ($18.80 for 8 pcs). The crisp ‘pie tee’ shell holds a vibrant rojak-inspired medley of jicama, pineapple and cucumber, lightly coated in rojak sauce. Crowned with a smoky chargrilled scallop, the dish delivers a lively interplay of sweet, tangy and savoury flavours with contrasting textures.

Crystal Jade Golden Palace: Sesame Otah Toast 4/5

Over at Crystal Jade Golden Palace, the Sesame Otah Toast ($14.80 for 4 pcs) gives a nostalgic favourite a refined twist. Inspired by classic prawn toast, it features a generous layer of house-made otah prawn paste, coated with sesame seeds and deep-fried to a golden crisp. The result is a fragrant, crunchy bite packed with spice and umami.

Crystal Jade La Mian Xiao Long Bao: Wok-Fried Prawns in XO Sauce 4/5

Seafood lovers will enjoy the Wok-Fried Prawns with Jackfruit & Pineapple in XO Sauce ($23.80/Regular) from Crystal Jade La Mian Xiao Long Bao. The prawns are plump and bouncy, coated in a robust XO sauce that delivers a savoury, mildly spicy punch. The addition of jackfruit and pineapple introduces a natural sweetness that brightens the dish and adds a unique tropical dimension.

Crystal Jade Hong Kong Kitchen: Sizzling Pig Blood Curd & Tofu 4.2/5

For something more adventurous, the Sizzling Pig Blood Curd & Tofu with Salted Fish & Minced Meat ($16.80/Regular) at Crystal Jade Hong Kong Kitchen is a comforting claypot dish that showcases an often underappreciated ingredient. Silky pig blood curd and tofu are braised with minced pork and salted fish in a deeply aromatic base of ginger, garlic and chillies. Rich, savoury and intensely satisfying, it is a dish that rewards the more curious diner.

Crystal Jade Pavilion: Australian Wagyu Beef Brisket in Pineapple Nanyang Curry 4.2/5

A hearty centrepiece comes in the form of the Australian Wagyu Beef Brisket in Pineapple Nanyang Curry ($42/Regular) at Crystal Jade Pavilion. The tender wagyu brisket is slow-braised in a fragrant curry enriched with pineapple, okra, onions and kaffir lime leaf. The pineapple lends a gentle sweetness and acidity that cuts through the richness of the beef, resulting in a well-balanced curry that is both indulgent and distinctly local.

Crystal Jade Palace: Braised Rice Vermicelli with Seafood in Satay Sauce 4/5

Carbohydrate lovers should not miss the Braised Rice Vermicelli with Seafood in Satay Sauce ($36/Regular) at Crystal Jade Palace. The thick vermicelli is braised with prawns and squid in a robust ‘sha cha’ sauce, delivering deep umami flavours with a pronounced wok hei. It is a comforting dish that draws clear inspiration from Singapore’s hawker fare.

Crystal Jade Golden Palace: Chilled Durian Coconut Ice Jelly 4.2/5

Ending on a sweet note, the Chilled Durian Coconut Ice Jelly ($6.80/pax) at Crystal Jade Golden Palace is a refreshing dessert that celebrates tropical flavours. The silky coconut jelly is paired with a generous portion of durian flesh and strands of chendol, offering a delightful balance between creamy richness and light sweetness.

Crystal Jade Pavilion: Lychee Pastry 3.5/5

The Lychee Pastry ($12 for 3 pcs) from Crystal Jade Pavilion presents a delicate finish, featuring a crisp pastry shell filled with lychee and Chinese yam. While light and refreshing, the yam filling may not appeal to those who prefer more traditional fillings.

Crystal Jade La Mian Xiao Long Bao: Kaya Mochi 4.2/5

Lastly, the Kaya Mochi ($5.80 for 3 pcs) at Crystal Jade La Mian Xiao Long Bao is an addictive treat. The soft, stretchy mochi encases a fragrant kaya filling, delivering a harmonious combination of textures and flavours that makes it hard to stop at just one.

Overall, Crystal Jade’s National Day Collection succeeds in reimagining Singapore’s beloved flavours with creativity and finesse. Each dish reflects a thoughtful balance between nostalgia and innovation, offering diners a fresh perspective on familiar tastes while preserving their cultural essence. Available for a limited time only, this collection is a fitting tribute to Singapore’s vibrant culinary heritage and well worth exploring across the group’s various dining concepts.

PROMOTIONS
From 10 July to 30 August 2026, Jadeite Members and OCBC Cardmembers can enjoy 15% off with a minimum order of two National Day Special dishes at participating Crystal Jade restaurants. *Terms and conditions apply.

Note: This is an invited tasting.

Meadesmoore @ Boon Tat Street - World’s Best Wagyu Striploin Now Served Exclusively Here

Modern steakhouse Meadesmoore has recently reopened its doors at Boon Tat Street, unveiling a refreshed space alongside an even more exciting menu. Having established itself as one of Singapore’s leading steakhouses since its debut in 2021, the new menu underscores Meadesmoore’s commitment to sourcing-driven dining, with a greater emphasis on variety, provenance and the versatility of beef.

Full-Blood Wagyu Striploin from Takeda 10

Among the highlights are two cuts exclusive to Meadesmoore. The first is the Full-Blood Wagyu Striploin from Takeda 10 ($220/400g), named in honour of Wagyu breeding pioneer Shogo Takeda. Produced by Australia’s renowned Pardoo Wagyu, this exceptional cut was crowned World’s Best Grain-Fed Sirloin at the World Steak Challenge 2025. Raised in the pristine coastal environment of Western Australia’s Pilbara region, the cattle benefit from stringent breeding and feeding programmes that produce remarkable marbling and depth of flavour.

Full-Blood Wagyu Striploin 4.8/5

Simply grilled over charcoal and basted with beef tallow, the Full-Blood Wagyu Striploin developed an outstanding caramelised crust with pronounced char, contrasting the buttery richness of the meat.

Dairy Wagyu Tri-tip 4.5/5

The second exclusive is the Dairy Wagyu Tri-tip ($75/150g) from Hokkaido, Japan. Cut from the hindquarter of Hokkaido dairy cattle, this richly marbled steak offered a firmer, more muscular bite and a deeper, more developed beef flavour than conventional Japanese Wagyu. While I appreciated its robust character, I preferred the Full-Blood Wagyu Striploin, whose deep caramelised exterior harmoniously complemented the meat’s unctuous richness.

Chef’s Cut 4.2/5

Working with lesser-known cuts is also central to Meadesmoore’s philosophy. We also tried the Chef’s Cut, featuring Intercostal Rib Finger Skewers and is sourced from True North Beef – a family-owned cattle business from Australia. Presented as skewers, this cut delivered the most pronounced beefy notes among the three, almost like indulging in an exceptionally luxurious beef satay.

The accompanying sauces were great. The French Butter - Sauce L’entrecôte was fragrant and herbaceous, adding richness and a silky mouthfeel without overwhelming the beef’s natural flavour. Meanwhile, the velvety Bordelaise further amplified the steak’s savoury depth with its robust, wine-infused character.

Roasted French Scallop 5/5

The evolved menu also creates room to showcase beef in more diverse and creative ways, such as the Roasted French Scallop ($18) topped with house-made dry-aged beef XO sauce. The scallops were delicious, charred on the edges, coaxing out their natural sweetness, which was further complemented by skordalia and charred leeks. Made with extra-dry-aged Wagyu chuck and rendered beef fat, the deeply savoury beef XO sauce delivered an intense hit of umami, adding depth to the dish’s creamy, sweet profile.

Peruvian White Asparagus with Vichyssoise Emulsion 4.5/5

The side dishes proved to be stars in their own right. The Peruvian White Asparagus with Vichyssoise Emulsion ($18) offered a clever reinterpretation of the classic cold potato and leek soup. The delicate sweetness of the asparagus paired effortlessly with the chilled emulsion.

Mac & Cheese 5/5

The Mac & Cheese ($22) was a standout. Using oversized giant fusilloni, the pasta offered a satisfyingly chewy texture that allowed the wheaty flavour to linger with every bite. A blend of Comté, Fourme d’Ambert, Gruyère and Grana Padano created a luscious sauce that coated the pasta without becoming heavy, enticing my palate with a subtle hint of blue cheese funk.

Vodka Baba 3/5

For dessert, we had the Vodka Baba ($18). Beneath the flambéed meringue lay refreshing yuzu sorbet and a ginger-apricot compote. The combination reminded me of a Lemon Tart. While the flavours were enjoyable, I found the baba itself rather dry and crumbly. Personally, I would still choose a classic Rum Baba served simply with lightly whipped cream, where the spirit-soaked cake remains the true star.

Meadesmoore now partners with seven award-winning producers across Australia, Japan, New Zealand, Ireland and the United States, allowing you to experience a wider range of breeds, terroirs and flavour profiles. Other signatures include the F1 Wagyu Denver from Ireland, F1 Wagyu Grain-Fed Angus Picanha from New Zealand, and the Heritage Wagyu Tomahawk from Australia.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Meadesmoore
21A Boon Tat Street
Level 2
Singapore 069620
Tel: +65 6227 2247
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 530pm - 10pm
Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
Sun: 530pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to destination. Journey about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to the destination. Journey time about 6 minutes. [Map]

Esquina @ Teck Lim Road - A Nostalgic Tapas Journey Through Its Greatest Hits

Celebrating a milestone in Singapore’s dining scene, ESQUINA at Jiak Chuan Road marks its 15th anniversary with a nostalgic yet forward-looking menu that brings back beloved tapas from its archives. Helmed by Chef Carlos Montobbio, the restaurant revisits crowd favourites from past years, refreshing the lineup monthly from May to December 2026. Priced from $15 per portion, these limited-time dishes capture the spirit of ESQUINA — vibrant, produce-driven, and quietly inventive. Adding to the celebratory mood, diners who order six anniversary tapas specials receive a complimentary carafe of Spanish house wine — a thoughtful touch that encourages communal indulgence.

Cadoret Oyster (2013) 4.8/5

A beautifully composed opener, the Cadoret Oyster delivers a punchy medley of flavours. The briny sweetness of the Perle Noire oysters is uplifted by a bright Vietnamese dressing, while Lebanese cucumber and coriander cress lend freshness. It’s a bold yet balanced bite — a fitting tribute to the dish that left a lasting impression on Chef Carlos himself.

Smoked Sardine “Gilda” (2026) 4.5/5

A new addition to the anniversary lineup, the Smoked Sardine “Gilda” reinterprets a classic pintxo with finesse. The delicately cured and cold-smoked sardine boasts a silky, melt-in-the-mouth texture, complemented by the acidity of olives, pickled onions, and piparras. Clean, elegant, and deeply satisfying.

Foie Gras (2013) 4.2/5

Rich and indulgent, the Foie Gras is elevated with a clever interplay of textures and flavours. The buttery liver sits atop a flaky puff pastry, balanced by a leek and sherry vinegar jam that cuts through the richness with a sweet-sour brightness. Each bite is luxurious yet surprisingly well-rounded.

Momotaro Tomato (2026) 4.8/5

The Momotaro Tomato dish is a masterclass in layering flavours. Sweet, juicy Momotaro tomatoes rest on a velvety salmorejo, enriched with olive oil and garlic. The addition of Manchego ice cream introduces a nutty, savoury dimension, while burnt chive oil ties everything together with a subtle smokiness. Refreshing yet complex.

Ofunato Bay Scallops (2019) 4/5

A refined land-and-sea composition, the Ofunato Bay Scallops are perfectly seared, retaining their natural sweetness. Paired with earthy Jerusalem artichoke and accented with burnt onion, the dish gains depth and contrast. The crowning touch of Ibérico lardo melts over the scallops, adding a rich, savoury finish.

Carabinero “al ajillo” (2023) 4.5/5

A luxurious upgrade of the classic garlic prawn, the Carabinero “al ajillo” showcases the prized Carabinero prawn in all its glory. Bathed in aromatic garlic-chilli oil, the prawn is intensely sweet and juicy. The resulting oil, stained with prawn essence, is irresistible when mopped up with bread.

Sweet Potato (2018) 4.8/5

One of ESQUINA’s most sought-after dishes, the baked Sweet Potato is anything but ordinary. Slow-cooked over charcoal, it develops a deep caramelised sweetness, enhanced by ají amarillo heat, a smoked quail egg, and crunchy puffed quinoa. Comforting yet layered.

Mini Uni Paella (2018) 5/5

The Mini Uni Paella is a standout dish that steals the spotlight. The Bomba rice is intensely flavoured with lobster stock, each grain perfectly al dente. Topped with Gambero Rosso, Mongo Ika, and a generous portion of Bafun uni, the dish delivers a powerful umami explosion — decadent, rich, and utterly unforgettable.

Iberico Pork Jowl (2016) 4.2/5

Slow-cooked and finished with a crisp sear, the Iberico Pork Jowl is melt-in-the-mouth tender with a caramelised crust. Chipotle mayo adds smoky warmth, while pickled pear cuts through the richness with bright acidity. A sprinkle of shichimi togarashi rounds it off with aromatic spice.

Tarta al Whisky (2026) 4.2/5

The Tarta al Whisky is a modern reinterpretation of a classic Spanish dessert; this deconstructed version layers whisky parfait, praline, vanilla ice cream, and yema. The interplay of warm and cold elements creates a dynamic, multi-textured finale.

Crostini with Chocolate Mousse 4.2/5

Simple yet satisfying, the Crostini with Chocolate Mousse features a rich chocolate mousse elevated with sea salt and olive oil, adding depth and fragrance. The crostini provides a crisp contrast, rounding off the meal on a comforting note.

ESQUINA’s 15th anniversary menu is more than just a retrospective — it’s a celebration of its culinary journey, evolution, and enduring appeal. By revisiting past favourites while introducing new interpretations, Chef Carlos Montobbio crafts a dining experience that feels both nostalgic and exciting. Whether you’re a longtime regular or a first-time visitor, this rotating lineup offers plenty of reasons to return — before each dish disappears once again from the counter.

Note: This is an invited tasting.


Esquina
16 Jiak Chuan Road
Singapore 089267
Tel: +65 62221616
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Nearest MRT: Outram Park (EW Line, NE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 1130am - 1030pm Fri-Sat: 1130am - 11pm
(Closed on Sun & Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time is about 8 minutes.[Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Teck Lim Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Quan Hotpot @ Hotel Michael - A Refined Five Elements Hotpot Experience

Located at Resorts World Sentosa, Quan Hotpot is a contemporary dining concept that offers a refined take on the traditional hotpot experience. Situated within Hotel Michael (Level 1), the restaurant emphasises balanced flavours and sustainable, locally sourced ingredients, guided by the Chinese philosophy of the Five Elements — sour, sweet, bitter, spicy, and salty.

Departing from the communal pot format, Quan Hotpot serves its broths individually, allowing diners to tailor their experience from the outset. The selection is diverse, ranging from the rich Signature Singapore Laksa Broth to the comforting Traditional Congee Broth and Collagen Herbal Chicken Broth. Those who prefer bolder flavours can opt for the Classic Sichuan Mala Broth, while the Heritage Suan Cai Broth offers a tangy, fermented profile.

I went with the Heritage Suan Cai Broth, which delivered a well-balanced tanginess that was both appetising and comforting. The acidity of the preserved mustard greens was gentle yet distinct, lifting the flavours of the accompanying ingredients without overpowering them. It proved to be a versatile base that grew more flavourful as the meal progressed.

Once the broth is selected, the experience becomes interactive with a selection of condiments presented tableside. Diners can mix their own dipping sauces to suit their preferences, adding another layer of personalisation to the meal.

The Signature 4 Element Hotpot Set Menu ($68 per person) offers a comprehensive spread, covering premium meats, seafood, vegetables, housemade items, noodles, and dessert. It is a well-curated selection that balances variety and quality.

The Premium Meat Selection includes Organic Australian Pork Belly, US “CAB” Beef Short Plates, Kampong Chicken Thigh, and Sliced Salt Grass-Fed Australian Lamb Shoulder. Each was thinly sliced for quick cooking, with the beef short plate standing out for its tenderness and marbling, while the pork belly offered a satisfying balance of fat and lean.

The Premium Fresh Seafood Selection features Live Tiger Prawns, Hokkaido Scallops, Fish Slices, and Live Korean Abalone. The prawns were firm and naturally sweet, while the scallops were plump and delicate. The abalone added a touch of indulgence, with a tender bite and subtle briny sweetness.

The Vegetable Selection was equally satisfying, comprising Bok Choy, Napa Cabbage, Spinach, King Oyster and Shiitake Mushrooms, along with Beancurd Roll, Silken Tofu, Potato, and Sweet Corn. Fresh and vibrant, the assortment provided a good balance to the meal’s richer components.

A highlight in both presentation and texture is the 5 Elements Fish Noodles, served in striking hues of orange, purple, yellow, black, and green. Beyond their visual appeal, the noodles offered a delightful chew and springy bite, making them a fun addition to the hotpot.

The dessert was less impressive. The Flamed Meringue Ice Cream arrived with a theatrical flourish but leaned overly sweet, overshadowing the ice cream beneath. The Fresh Fruit platter provided a lighter finish, though the fruits lacked the sweetness expected to round off the meal on a stronger note.

Overall, Quan Hotpot delivers a polished and thoughtfully executed hotpot experience. Its focus on individual broths, quality ingredients, and a balanced flavour philosophy sets it apart, making it a compelling option for those seeking a more refined take on this comforting dining tradition.

Note: This is an invited tasting.


Quan Hotpot
Hotel Michael
Level 1
8 Sentosa Gateway
Singapore 098269
Tel: +65 6577 6665
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 5pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 15 minutes. [Map]