Crystal Jade Kitchen @ Holland Village - Re-opens With New Menu By Group Executive Chef Martin Foo

After a two-month long renovation, Crystal Jade Kitchen at Holland Village unveils a new contemporary look, together with a revamped menu crafted by newly minted Group Executive Chef Martin Foo. Alongside old times favourites, look out for creations that are modish but classic at the same time.

Deep-fried Chicken & Dried Shrimp Carrot Dumpling 3/5

Deep-fried Chicken & Dried Shrimp Carrot Dumpling ($5.30/3pcs) is a modern take of the traditional deep-fried yam puff with minced meat. Though its filling was slightly too heavily seasoned, I like its mochi-like skin which was crisp on the outside and chewy in the middle. Similar mochi-like exterior can be found in their Deep-fried Sesame Ball with Lava Salted Egg Yolk ($6.80/3pcs), enveloping a molten salted egg yolk filling. Savoury and sweet, this works well as an appetizer or a dessert.

Steamed Siew Mai with Truffle 3.5/5

Steamed Siew Mai with Truffle ($7.50/4pcs) is not a new combination but this is one of the more convincing versions that I have come across with the use of shiitake mushrooms along with truffle pate and truffle oil.

Soya Sauce Chicken with Osmanthus 3.8/5

One of the new dishes that garners much attention was this Soya Sauce Chicken with Osmanthus ($14.80/regular, $20.80/half, $35/whole). Steeped in a special marinade and basted with osmanthus-infused syrup, the occasional whiffs of osmanthus aroma effusing from the chicken seemed to have the ability to lift its flavour, though it remained pretty elusive in terms of its actual taste.

Steamed Homemade Tofu 4/5

I was quite excited by the sight of the wobblying Steamed Homemade Tofu topped with assorted seafood ($18.80). The tofu is homemade with organic soy milk and eggs. I appreciate Chef's attention to details, such as serving it in a traditional tofu press and mould, with a piece of tofu skin underneath to prevent the sauce from seeping through. The assorted seafood topping were stir-fried beforehand, imparting a layer of wok hei onto the tofu, which may otherwise be quite one dimensional in flavor.

Premium seafood congee with Japanese seaweed 3/5

Crystal Jade has always been known for their velvety congee and the Premium Seafood Congee with Japanese Seaweed ($13.80) is the latest addition to its current range. Interesting choice of using Japanese kelp alongside with scallop, crab and prawn but nothing really quite stood out.

Fried Brown Rice with Black Bean Dace Fish & Egg White 4/5

What stood out for me is the Fried Brown Rice with Black Bean Dace Fish & Egg White ($15.80). The unpolished red rice were grainy and neatly separated, flavoured with traditional black bean dace fish. It was a good idea to leave out the egg yolk which might mess up its flavor, while using only the fluffy egg white to balance up the texture of the drier ingredients.

Sauteed French Bean with Tai O Shrimp Paste and Minced Pork 4/5

What looked simple but big on delivery is the Sauteed French Bean with Tai O Shrimp Paste and Minced Pork ($13.80). The Tai O shrimp paste glazed over the charred French beans, drawing out their sweetness effortlessly.

Sauteed Live Prawn with Vermicelli 3/5

In the same vein we had Sauteed Live Prawn with Vermicelli, white peppercorn, ginger and scallion in Claypot ($24.80). I'm not sure if this is a good way to treat live prawns as the combination of the sauce and the rather sharp ingredients seemed to have dominated the dish. But I like the vermicelli, which got quite addictive, like burnt claypot rice.

Purple Sweet Potato & Taro 3.5/5

For dessert, we tried a healthier version of Orh Nee - Purple Sweet Potato & Taro with coconut milk, gum tragacanth & sago ($5.80). It had that nice yam fragrance and the sweetness of sweet potato, enhanced by coconut milk. Although it was not fully made of yam paste, the sago plumped with coconut milk was just as satisfying. The gum tragacanth also gave an interesting bite to this dessert. The above are only a portion of their new dishes, so do visit the outlet to find out more about their new menu.

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.


Crystal Jade Kitchen
Holland Village
2 Lorong Mambong
Singapore 277671
Tel: +65 64690300
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 830am - 11pm

Direction: 
1) Alight at Holland Village MRT station. Take Exit B. Walk to Lorong Liput. Walk to destination. Journey time about 3 minutes. [Map]

Guan Dynasty @ United Square - Offering Handmade Dim Sum and Hong Kong Roasted Delights

Guan Dynasty is a new dim sum restaurant that has opened at United Square. The restaurant tucked in a corner of the basement, is the latest concept by Guan Chee which also owns other brands such as Guan Chee Hong Kong Roasted Duck, I Fish and Sumber Ayam.

Steamed Signature Dace Siew Mai 3.5/5, Steamed Pork Rib with Black Bean Sauce 3/5

We started with the Steamed Signature Dace Siew Mai ($6.80) and Steamed Pork Rib with Black Bean Sauce ($5). The siew mai was plump and juicy. The pork rib unfortunately was a bit too fatty for my liking.

Steamed Hot & Spicy Dumpling 2.5/5

I find the Steamed Hot & Spicy Dumpling ($5) disappointing The dough for the dumpling was too thick and the sauce was not fragrant too.

Steamed Rice Roll with Crispy Shrimp 4/5

Not all the dim sum items are bad here. Take for the Steamed Rice Roll with Crispy Shrimp ($6.50). It is a delectable contrast of texture where one will get the play of smooth silky rice roll and sweet crispy shrimp.

Baked Black Pepper Duck Bun 4.2/5

Steamed Custard Bun Salted Egg Yolk 4/5

For the selections of bun, I tried the Baked Black Pepper Duck Bun ($5.50) and Steamed Custard Bun Salted Egg Yolk ($5.20). Comes in charcoal black is the duck bun which has a slight crust on the exterior. It is stuffed with minced duck pieces in a sweet peppery sauce. As for the custard bun, the soft and fluffy bun is filled with oozing salted egg yolk sauce that is fragrant, sweet and creamy.

Guan Dynasty Roasted Duck 4.2/5

Guan Chee started its business with Hong Kong roasts back in the days when it is a humble stall in Hougang back in 1983. With up to 35 years of roasting experience, no wonder their Guan Dynasty Roasted Duck ($12.80 per portion) is roasted to a delightful succulent with crispy skin.

Shrimp Wonton Noodle Dry 4.2/5

Not to be missed is the Shrimp Wonton Noodle Dry ($6.90) which is really good too. The egg noodles are springy and did not have the alkaline taste. It even comes with huge wonton that is stuffed with crunchy shrimp.

Note: This is an invited tasting.


Guan Dynasty
United Square
101 Thomson Road
#B1-09/64/65
Singapore 307591
Tel: +65 65656465
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Website
Nearest MRT: Novena MRT station (NS Line)

Opening Hours:
Mon-Fri: 10am - 10pm
Sat-Sun: 9am - 10pm

Direction:
1) Alight at Novena MRT station. Take Exit B1. Walk to destination. Journey time about 8 minutes. [Map]

Madame Fan By Alan Yau @ The NCO Club - An Entertainment Lifestyle Concept And Culinary Anchor Of Newly Opened NCO Club Presents A New Era Of Chinese Fine Dining

Tucked away in the buzzing Singapore's art and culture district within the South Beach precinct is The NCO Club. Reopened in April 2018 as an entertainment lifestyle destination housing four eclectic concepts, one of which - Madame Fan is acclaimed “restaurateur” Alan Yau's first Southeast Asian venture. It debuts as an etiquette-free lifestyle dining concept grounded in Old School Classics to deliver an exquisite dining experience unique to its traditions and heritage. While the Chinese cuisine at Madam Fan is dedicated by playful takes on authentic Chinese dishes in juxtaposition of tradition against modernity, the establishment stays true to its roots by curating unique but traditional staples. Diners can look forward to a selection house specialty dishes at Madam Fan, along with classic dim sum collections.

Scallop Shumai 4.2/5

Chinese Chive Dumpling 4.2/5

There are not many restaurants in Singapore where you can order dim sum for dinner and Madam Fan is one of them. With an exquisite selection of dim sum to pick from, I had the opportunity to try all four - The Scallop Shumai ($18 for 3), Chinese Chive Dumpling ($8 for 3), Sri Lankan Mud Crab Wonton ($18 for 3) and the Sichuan Vegetable Dumpling ($6 for 3). My personal favourites are the first two, with the fresh and plump scallops on shumai, as well as the chewy starchy dumpling skin with ingredients within that meld well together. Lastly, slather the dim sum with some flavourful chili sauce for that extra spice kick.

Double Boiled Four Treasure Soup 4.2/5

The Double Boiled Four Treasure Soup ($28) features a coconut husk filled with a flavourful broth that comes with sea cucumber, fish maw, dried scallop and crabmeat. A masterpiece crafted by Chef Mike, fresh coconut is used to add its natural sweetness into the extraordinary flavours and depth of the soup base to further enhance its soulful profile.

Home Style Crispy Pork Stir-fry 4/5

The Home Style Crispy Pork Stir-fry (S$16) comes served with chunky cuts of bitter melon, preserved cabbage and tofu in a black bean sauce, accompanied by generous servings of pork slices. The bitterness of the bitter melon balances out the sour flavour from the preserved vegetables, making it enjoyable when eaten together with the savoury meat. This creates a great contrast between the flavours in the whole dish that meld well together. If you're a fan of bitter melon. you would really appreciate this dish.

Crispy Aromatic Duck 4.5/5

The Crispy Aromatic Duck ($38) is one of the highlights here. Done in Beijing style, Madam Fan's traditional take on the dish presents a well executed peking duck which embodies less fat and more of the meat, yet still packs some moisture to seal in all its flavours. Served in the traditional way with thin pancake dough, cucumber, spring onion and flavourful duck sauce, wrap them up with thin slices of meats for an indulgent experience. It also comes with an option of adding Chinese Kaluga Caviar at an additional $170.

Steamed Soon Hock with Ipoh Soy and Spring Onion 4/5

The Steamed Soon Hock with Ipoh Soy and Spring Onion ($14 per 100g) is another signature at Madam Fan. Preferred over the Grouper, the Soon Hock is steamed and done in typical style with soya sauce and spring onions. It imparts a natural sweetness and succulence within its soft tender meat.

Handcut Taiwan noodle 4.5/5

The Handcut Taiwan Noodles ($16 per portion) is essentially a chinese take on the classic Pappardelle Vongole. Served with wind-dried pork and fresh la-la clams that contributes a natural sweetness to the al-dente flat noodles, the dish is the ultimate comfort food that is a must-order here.

Mojito Lemon Tart 3.8/5

Rounding off the meal with a dessert – the Mojito Lemon Tart comes with a slice of light lemony mousse atop a thin layer of a more sour lemon custard and a soft buttery tart. The icy lemon sorbet heaped on a stronger sour flavour to the dish. If you're a fan of sour desserts, you would find all the sourish elements on the dish to be most enjoyable. However, I feel there could be a sweeter element to balance out the flavour.

Apart from Madam Fan, The NCO Club also houses three other distinctive lifestyle concepts curated in refined cultural experiences including the Fish Pool, where one can indulge in an electrifying champagne, caviar and oyster bar, embellished with a diving pool experience, Stags' Room, an intimate wine room, as well as Cool Cats, a live music venue and speakeasy concept that will refresh Singapore’s cocktail scene with an edge of entertainment.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 68181921
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Website
Nearest MRT: Esplanade (CC Line)

Opening hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]

VLV Singapore @ Clarke Quay - Multi-concept Dining And Entertainment Destination

VLV Singapore at Clarke Quay is a multi-concept dining and entertainment destination. Housed in a heritage building along the Singapore riverfront, the premises consists of a Chinese restaurant, a plush ultra-lounge, an alfresco courtyard bar with live music and a riverside dining enclave serving fresh seafood.

Crab Roe Kurobuta Siew Mai 4.2/5

I dropped by the Chinese restaurant on a Saturday afternoon with my friends and we ordered a couple of their signature dishes from the dim sum and ala carte menu. Starting from the dim sum menu, we had the Crab Roe Korobuta Siew Mai ($5.80 for 4pc). The siew mai was really plump, stuffed with the tender kurobuta pork, and crowned with crunchy fresh prawn and crab roe.

Crispy Seafood Rice Roll 4.2/5

The Crispy Seafood Rice Roll ($8.80) is an unique take from the usual cheong fun. It has a delightful textural combination, starting from the smooth rice roll, crispy batter and succulent shrimp.

Dim Sum Symphony 4.2/5

If you can't decide what to order, the easiest is to go for the Dim Sum Symphony ($28). The sight of the colourful parcels in the steam basket will whet one's appetite with its variety. It consists of dim sum items such as golden flakes lobster, truffle siew mai, fish celery and veggie dumpling, served with XO sauce.

Crackling Pork Belly 4/5

Moving to the ala carte menu, we started with some Crackling Pork Belly ($18). Indeed the skin has a refine crispiness to it. However the sight that my pork belly is halved, instead of serving me the whole chunky piece has cast a shadow over the delicious piece of meat.

VLV Peking Duck 3.8/5

For our mains, we tried the VLV Peking Duck ($55 half/ $110 Whole). We ordered half the duck which comes with Japanese cucumber, baby leek, lettuce, avocado, beancurd skin and truffle foie gras paste. This is my first to have Peking with truffle foie gras paste, avocado and beancurd skin. I actually like the foie gras paste compare to the usual sweet sauce. The crispy beancurd skin also give a boast in texture.

Spicy Duck Cone 3.5/5

For the remaining of the duck meat, diner has the choice of either cooking it in salt and pepper with housemade kimchi or served in a Spicy Duck Cone (half 6 cones/ whole 12 cones). I had the spicy duck cone which is kind of cute. Stuffed with minced duck meat in a mild spicy sauce, I didn't quite manage to wow me in terms of taste.

Chrysanthemum Tofu Soup 4/5

With all the rich flavoured dishes, it is good to wash them down with the Chrysanthemum Tofu Soup ($14/pax). The beautiful tofu is craved into a chrysanthemum, demonstrating the knife skill of the chef. You can also find matsutake and bamboo fungus in the bowl of clear seafood consomme, giving it a subtle earthy finishing.

Sizzling Romaine Lettuce 4/5

We have mixed opinion of the Sizzling Romaine Lettuce ($20) which is cooked in dried shrimp and prawn paste. While some find the taste rather complex or over powering, I like the unique combination of the crunchy greens and prawn paste, which is rather bold in my opinion.

VLV Singapore
3A River Valley Road
#01-02
Singapore 179020
Tel: +65 66610197
Facebook
Website
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Tue-Thu: 12pm - 2am
Fri: 12pm - 3am
Sat: 1130am - 3am
Sun: 113am - 12midnight

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

Victor's Kitchen @ Sunshine Plaza - Giving You A Taste Of Hong Kong At Your Doorstep

Victor's Kitchen at Sunshine Plaza has been a household name to go for Hong Kong style dim sum in Singapore. Run by a Hong Kong chef who has worked in 5-star hotel, bringing his vast experience to Singapore, affording all day dim sum. Shame to say, I have been avoiding the place because of the crowd even though I have read many good reviews of the affordable dim sum, especially their golden egg yolk lava bun.

Tasty Queen Size Siew Mai 4.2/5

We started with the Tasty Queen Size Siew Mai ($4.80). Usually most siew mai has a higher ratio of minced meat to prawn ratio but not here. As you can see from the picture, the siew mai is stuffed with 2 prawns together with the minced meat. It gives the siew mai a crunchier texture which I enjoyed.

Poached Sze Chuan Dumpling in Spicy Sauce 4/5

For those that love spicy food, you will like the Poached Sze Chuan Dumpling in Spicy Sauce ($5.50). Each dumpling is rather huge in size, drenched in a fragrant spicy sauce that elevated the whole enjoyment.

Nemo's Porridge 3/5

The Nemo's Porridge ($4.80) may sounds a bit weird but it's actually porridge with century eggs and fish slices. I was expecting the silky, creamy type of Cantonese congee but what is served is more to the grainy side. A simple and comforting bowl of porridge to go along with the dim sum.

Golden Egg Yolk Lava Bun 4/5

The legendary Golden Egg Yolk Lava Bun ($4.80) is not to be missed. Inside the fluffy dough is the generous oozing, sweet and savoury salted egg yolk. Compared to many others that I have tried, the version here is sweeter and more buttery. The salted egg yolk flavour is not as distinct.

Hong Kong Style Pan Fried Cheong Fun 3.5/5

The Hong Kong Style Pan Fried Cheong Fun ($5.20) is slightly different from the usual cheong fun we used to eat at dim sum restaurant. Instead of drenching the steamed cheong fun with light soy sauce. the rice flour is steamed, rolled into shape and slightly pan fried. It also comes with accompanying X.O. sauce and sweet sauce for dipping.

Sausage Yam Cake 4.2/5

Lastly, we tried the Sausage Yam Cake ($4.80). It is pan fried to a beautiful crisp on the exterior, while the interior is still moist. I like the addition of Chinese sausage to the yam cake, providing that extra boost in flavour.

Do expect long queues if you plan to dine at Victor's Kitchen. On top of that, be pretty to sit shoulder to shoulder with other diners, just like those traditional dim sum places in Hong Kong.


Victor's Kitchen
Sunshine Plaza
91 Bencoolen Street
#01-49
Singapore 189652
Tel: +65 98382851
Facebook
Website
Nearest MRT: Bencoolen (DT Line)

Opening Hours:
Sun-Thu: 1030am - 8pm
Fri-Sat: 1030am - 9pm

Direction: 
1) Alight at Bencoolen MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]