Crystal Jade Okinawa Fare Promotion Available Until 5 May 2024, Showcasing the Bountiful Produces From Okinawa

Recently returning from a trip to Okinawa, I found myself at Crystal Jade to explore their latest promotion, Flavours of Okinawa. This promotion, running until May 5th, 2024, celebrates the vibrant flavours and fresh produce of Okinawa, often referred to as the Hawaii of Japan.

Some of the ingredients from Okinawa that Crystal Jade will be using and incorporating into the dish are Okinawa Mozuku Seaweed, Sea Grape, Bittergourd and Brown Sugar.

Okinawa Mozuku Seaweed:
One of the stars of the promotion, Okinawa Mozuku Seaweed, takes centre stage in several dishes. Renowned for its briny flavour and delicate texture, this seaweed adds a distinct umami richness.

Sea Grape:
Another Okinawan gem is the Sea Grape. Rarely seen outside of Okinawa, this unique seaweed variety offers a burst of freshness and a delightful crunch, elevating dishes with its unique texture and flavour profile.

Bittergourd:
Bittergourd is a beloved ingredient in Okinawan cuisine. It is used in various dishes. Known for its creamy texture and mild flavour, bittergourd adds depth and richness to soups, stir-fries, and other delights.

Brown Sugar:
No exploration of Okinawan cuisine would be complete without the use of Brown Sugar, a staple ingredient in many traditional dishes. Adding a subtle sweetness and depth of flavour, Okinawan brown sugar lends a unique character to both savoury and sweet creations.

Chilled Okinawa Mozuku Seaweed 4/5

We began our dinner with the refreshing Chilled Okinawa Mozuku Seaweed ($22.80), a delightful dish paired with wasabi-aged vinaigrette, fresh lily bulb, and cherry tomato. Available at all Crystal Jade fine dining outlets, it sets the tone for the evening ahead.

Okinawa Sea Grapes 3.8/5

A rare find in Singapore, the Okinawa Sea Grapes ($19.80) showcased the uniqueness of Okinawan produce. Served on a bed of ice and paired with fragrant, spicy soy sauce, it offered a crunchy texture and a burst of flavour.

Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed 3.5/5

Next, we indulged in the Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed ($19.80 for 4pc), a harmonious blend of fragrant taro and briny seaweed, providing a multi-textural experience.

Crispy Okinawa Bittergourd & Shimeiji Mushroom with Salted Egg 3/5

While flavourful, the Crispy Okinawa Buttergourd & Shimeiji Mushroom with Salted Egg ($12.80) at Crystal Jade Hong Kong Kitchen left me wishing for a more distinct salted egg flavour. Nevertheless, the addition of rice puff added an enjoyable crunch to the dish.

Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake 3.5/5

Reminiscent of okonomiyaki, the Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake ($13.80) at Crystal Jade Hong Kong Kitchen was a delightful treat. Topped with prawns, chives, and seaweed, it offered a crisp and flavorful experience.

Spicy Szechuan Chicken with Okinawa Bittergourd 4/5

The Spicy Szechuan Chicken with Okinawa Bittergourd ($22.80) at Crystal Jade La Mian Xiao Long Bao stood out as a bold and flavourful dish. The fragrant spicy sauce perfectly complemented the tender chicken and bittergourd.

Stewed Noodle with Okinawa Mozuku Seaweed & Prawn 3/5

Ending our savoury journey, the Stewed Noodle with Okinawa Mozuku Seaweed & Prawn ($15.80) provided a comforting experience. While the noodles were soft and silky, the flavour was subdued, probably to allow the seaweed to shine.

Acerola Cherry Mochi 3.5/5

We savoured the Acerola Cherry Mochi ($9.80 for 4pc) and Mini Chocolate Tart with Okinawa Brown Sugar ($8.80 for 4pc) for dessert. Both offered a sweet ending to our meal, with the latter standing out for its elevated aroma and indulgent sweetness from the brown sugar.

Mini Chocolate Tart with Okinawa Brown Sugar 4/5

Crystal Jade's Flavours of Okinawa promotion is a delightful exploration of Okinawan cuisine, showcasing the freshness and diversity of the region's produce. Available until May 5th, 2024, across various Crystal Jade outlets, it offers a tantalising glimpse into the tropical flavours of Okinawa.

Note: This is an invited tasting.

Nong Geng Ji Hunan Cuisine (农耕记) @ VivoCity - Popular Hunan Restaurant Opens 2nd Outlet at VivoCity

Amidst the bustling F&B scene at VivoCity, the popular Hunan restaurant chain Nong Geng Ji (农耕记) makes its mark with its second outlet, following the success of its flagship at Collyer Quay. Curiosity led me to explore the vivid flavours of their Hunanese offerings.

Stir-Fried Pork with Abalone 4/5

Hunan's signature Xiao Chao Rou (小炒肉) gets a delightful twist at Nong Geng Ji with the Stir-Fried Pork with Abalone ($27.90). A fusion of sliced pork, baby abalones, and Hunan green peppers creates a mildly spicy ensemble. While the dish boasts a unique texture with crunchy fungi, I found myself yearning for more of the signature green pepper, a soulful element that seemed slightly lacking.

Stir-Fried Kampung Chicken with Camellia Oil 3.5/5

The Stir-Fried Kampung Chicken with Camellia Oil ($23.90) unfolds with tender chicken, crunchy black fungus, and potatoes. However, the disappointment lingers as the chicken pieces don't quite deliver on the meaty front.

Casserole Flavoured Smoked Bamboo Shoots 4.2/5

A star of the meal, the Casserole Flavoured Smoked Bamboo Shoots beckon for a bowl of rice. Their spicy kick might be intense for those averse to heat, but the flavourful and crunchy bamboo shoots leave a lasting impression.

Steamed Pork Ribs with Taro 3/5

Shifting gears to a non-spicy dimension, the Steamed Pork Ribs with Taro ($18.90) features soft and tender pork ribs atop a fragrant yam bed. It evokes the essence of steamed pork ribs dim sum, a comforting interlude in the spice-laden lineup.

Glutinous Rice Cake with Brown Sugar 3.8/5

Concluding our dinner is the Glutinous Rice Cake with Brown Sugar ($3.90). This trio of soft and spongy delights bathed in balanced brown sugar provides a sweet closure to the Hunanese feast.

Nong Geng Ji at Vivocity is a worthy addition to the Hunan culinary landscape in Singapore. Despite minor hiccups, the restaurant captures the essence of Hunanese cuisine, offering a flavourful journey that invites both spice enthusiasts and those seeking unique textures.

Note: This is an invited tasting.


Nong Geng Ji Hunan Cuisine (农耕记)
VivoCity
1 Harbourfront Walk
#01-51A
Singapore 098585
Tel: +65 9082 0013
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am -10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to destiation. Journey time about 5 minutes. [Map]

Restaurant Eclipse @ Yue Hwa Building - New Fine-Dining Destination Eclipse Opens In The Heart Of Chinatown

A new fine-dining restaurant, Restaurant Eclipse has recently opened. The restaurant is located on the rooftop of Yue Hwa Building, Chinatown. It has a breathtaking view of the city's skyline and Singapore's beautiful downtown area. The restaurant, helmed by Chef Samuel Quan, serves a multitude of east-meets-west fusion delicacies made from the chef's favourite ingredients.

Canape 3.5/5

Our dinner started with a couple of Canape. My favourite is the Amaebi for its play of textures and flavours. A crispy amaebi head sits on top of a Nori cracker paired with avocado cream.

Hamachi 4/5

Next is a refreshing starter served chill. The Hamachi is seasoned with kimchi sauce paired with pickled ginger flower, fresh Nashi pear, hanaho and kaluga caviar. I like how the pear gives the dish a sweet, fruity finishing, while the kohlrabi juice seasoned with lime zest up the whole enjoyment.

Pumpkin Laksa Soup 3.5/5

A unique take is the Pumpkin Laksa Soup which comes with a seafood tortellini consisting of tiger prawn and scallop. While I understand that laksa rempah is added to the cooking, I could not taste it. The taste is still inclined to the taste of pumpkin. The only familiarity of laksa profile comes from the laksa leaf instead. Puff rice is also added for texture.

Chicken 3.8/5

Surprisingly, the dish that left an impression on me is the Chicken Breast with Spiced Mousse paired with green curry foam and Asian slaw. Embarrassingly, I mistook the chicken as fish as the texture was so moist and soft. Hence, I was impressed by how the kitchen can achieve the texture.

Duo Beef 4/5

Next, we have the Duo Beef, which is done two ways. We have the braised short rib on the plate with hoisin glaze and Tajima wagyu cooked over the charcoal grill. Accompanying the dish is crispy potato mille feuille, garden vegetables cooked with anchovies butter and kampot pepper sauce. I prefer the Tajima wagyu for its succulent texture and sweet buttery flavour.

Roselle Granita with Fizzy Grape 4/5

Before moving to the dessert, we are served Roselle Granita with Fizzy Grape for palate cleanser.

Orh Nee Mille Feuille 4/5

Wrapping up our dinner is Orh Nee Mille Feuille for dessert. Taro mousse is piped between layers of crispy puff pastry, topped with whipped coconut cream. On the side is a scoop of coconut ice cream with popping candy and coconut crumble.

As a fine-dining restaurant, I felt that Eclipse was not there yet. While the food is good, I didn't get the wow factor from my dining experience. I think it lacks character for it to stand out among its peers. I checked with some of the friends who happened to be there, and they felt the food was mediocre.

Note: This is an invited tasting.


Eclipse
Yue Hwa Building
70 Eu Tong Sen Street
#06-01
Singapore 059805
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Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Tue-Sun: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to Eu Tong Street. Turn left and walk to destination. Journey time about 3 minutes. [Map]

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]

Si Chuan Dou Hua @ PARKROYAL on Beach Road - 100 Sichuan Delights, 1 Gastronomic Feast

The popular '100 Sichuan Delights, 1 Gastronomic Feast' at Si Chuan Dou Hua, PARKROYAL on Beach Road is back for the third consecutive year from 15 September to 31 December 2018. Many diners still have the perception that Sichuan cuisine is all mala and spicy. Let the promotion take you on an educational gastronomic journey through a showcase of 105 dishes in 25 different Sichuan flavours, beyond the sterotype understanding of Sichuan cuisine.

The a la carte buffet this year will features 105 dishes in 25 different Sichuan flavours. The buffet is priced at $58++ per adult and $29++ per child, which is available for both lunch and dinner. A minimum of four diners is required to dine for the promotion. American Express and UOB Cardmembers will get to enjoy 15% savings on the a la carte buffet.

Something new for this year promotion is the Whisky pairing For an additional $30, guests can enjoy a whisky flight tray comprising of AUCHENTOSHAN 12 Years Old, Three Wood and 18 Years Old.

Obviously I am able to complete savouring all 105 dishes. I think I tried around 80 dishes. I will recommend some of the favourite dishes I have tried, giving you a glimpse into the different flavours of Sichuan cuisine.

Sliced Pork in Garlic and Chilli Sauce 4.2/5

Chilled Chicken with Spicy Bean Paste 4.5/5

Starting with some flavours that are more familiar to our palate is the Sliced Pork in Garlic and Chilli Sauce, Minced Meat Dumpling in Chilli Oil and Chilled Chicken with Spicy Bean Paste which showcases the use of garlic and chilli sauce, chilli oil and mala in Sichuan cuisine.

Fresh Prawns in Tomato Sauce 4/5

It is not all about chilli and spicy in Sichuan cuisine. It uses tomato sauce in their cooking too. This can be seen in the dish, Fresh Prawns in Tomato Sauce.

Chilled Cucumber Strips in Sweet and Sour Sauce 4.2/5

Demonstrating how sweet and sour sauce is used in Sichuan cuisine is the Chilled Cucumber Strips. It is a very refreshing dish more like a cold starter.

Diced Chicken with Dried Chilli and Cashew Nuts 3.5/5

Diced Chicken with Dried Chilli and Cashew Nuts is a common dish in Singapore but little may know that it plays a part of Sichuan cuisine and it is categorized under the use of Sichuan pepper.

Mini Octopus with Exotic Sichuan Sauce 4.2/5

Probably not known to many is the exotic Sichuan sauce that is paired with the Mini Octopus. The sauce is salty, sweet, numbing, spicy, sour, fresh and fragrant. It is like a master sauce that encompassed all the flavours of Sichuan cuisine and goes with anything and everything.

Boiled Fresh Sliced Fish with Minced Sichuan Pepper Sauce 3.5/5

Love how the minced Sichuan pepper sauce complement the freshly Boiled Sliced Fish that is cooked to a beautiful soft and tender texture.

Stir-fried Shredded Pig's Stomach with Garlic 3/5

Spinach with Ginger Sauce 4/5

Showcasing the freshness of the ingredients by just using saltiness to bring out the nature flavours is the Stir-fried Shredded Pig's Stomach with Garlic. For something light and non spicy, one can go for the Spinach with Ginger Sauce.

Monkey's Head Mushroom with Garlic and Chilli Sauce 4.5/5

A crowd favourite is the Monkey's Head Mushroom with Garlic and Chilli Sauce. The mushroom has a enjoyable textural bite to it which is accentuated by the aromatic minced garlic with chilli sauce.

Pan-fried Pancake with Onion 4/5

Pan fried to a golden brown with a slight crispiness on the exterior is Pancake with Onion, stuffed with fragrant spring onion.

Taro and Mushrooms with Sweet Bean Sauce 4.2/5

The Taro and Mushrooms with Sweet Bean Sauce is a delectable dim sum like dish, with the sweet sauce bringing out the distinct flavours of the yam and mushroom.

Honey-glazed Sliced Lotus Root 3.5/5

As for dessert, diners can try the Honey-glazed Sliced Lotus Root which is swet and crunchy. If you have limited stomach space, I would recommend going for the Homemade Fine Bean Curd in Hot and Spicy Stock. The fragrant of the hot and spicy stock will blown your mind.

Homemade Fine Bean Curd in Hot and Spicy Stock 4.8/5

As I mentioned earlier, I could not try all the 105 dishes. I am also unable to feature every dish on my blog. Hopefully I manage to give you a glimpse of the different flavours in Sichuan cuisine and it is not just about spicy and mala. To find out more about Sichuan cuisine, I would recommend you to make a reservation and discover it yourself.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]