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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Website
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]

Lotus Kitchen @ Chinatown Point - Creative Vegetarian Dishes That Will Even Convert A Carnivore

Chinatown Point welcomes a new vegetarian restaurant - Lotus Kitchen located right at the main entrance on level 1. The new vegetarian restaurant is the spinoff of the famous Lotus Vegetarian Restaurant at Quality Hotel. Diners can find new creations as well as some of the best selling mainstays from predecessor.

Signature Lion's Mane Mushroom Pan Fried Dumpling 4/5

Taro Mee Sua Cake 4.2/5

Have you ever try Vegetarian dim sum? You can savour these delights at Lotus Kitchen such as the Signature Lion's Mane Mushroom Pan Fried Dumpling ($8.80) and Taro Mee Sua Cake ($6.80). The pan fried dumping is stuffed with crunchy lion's mane mushroom and water chestnuts. For the best of both world is the taro mee sua cake where you get to enjoy the fragrant taro complemented by the mee sua encased in a crisp batter.

Signature Double-boiled Herbal Tian Ma Soup 4/5

A nourishing offering on the menu is the Signature Double-boiled Herbal Tian Ma Soup ($8.80). It is understand the tian ma herb used in the the soup has liver-calming and neuroprotective some benefits. The soup is steamed and brewed with 10 different herbs and premium quality pearl mushrooms.

Signature Crispy Summer Wrap with Passionfruit 4.2/5

The Signature Crispy Summer Wrap with Passionfruit ($35.80) is your vegetarian version of Peking duck. The crispy soya slices coated with special batter is your substitution of the duck meat.  This is eaten the same way as Peking duck, wrapped it with the pancake sheet together with stripes of cucumber, carrot and passionfruit. Not to forget to dip some of the homemade sweet bean paste sauce to complete the whole enjoyment.

Signature Homemade Satay 4/5

The Signature Homemade Satay ($15.80) shows me how spices can be incorporated into vegetarian cuisine. Lotus kitchen has cleverly marinated soya slices with more than 10 different spices to create their version of the local satay. It also comes with homemade satay sauce which went very well with the satay.

Spicy Grilled Oat Slices in Hotplate 4.5/5

If you like spicy food, you will find the house blended chilli sauce laid over the Spicy Grilled Oat Slices in Hotplate ($18.80) setting you on fire. It is damn shiok. The dish is made using oats, soya and seaweed. It not only look like a fish but taste almost like it too. This is really a close rendition of the sambal fish.

Braised Mushroom in Hot Pot 4.8/5

One of the crowd favourite is the Braised Mushroom in Hot Pot ($18.80). It comes with lion's mane mushroom, shitake mushroom and bamboo shoots stir fried with chilli, ginger and basil leaves. It resembles the popular 3 cup chicken, except that the chicken is replaced with crunchy mushrooms and bamboo shoots.

Signature Stir Fried Laksa 4.2/5

I was initially sceptical about the Signature Stir Fried Laksa ($9.80) but I was wrong. The flavours were spot on, doing justice to one of the local's favourite street food. My only complain is the used of seaweed instead of laksa leaf. I find the balance of the dish distorted by the seaweed flavour.

Pumpkin Paste with Purple Rice 2.8/5

The dish that I least like is the Pumpkin Paste with Purple Rice ($6.80). I could not traced the pumpkin flavour but just sweetness over sweetness. The pumpkin paste needs to be more distinct.

Lotus Yam Paste with Purple Rice 4.5/5

A dessert not to be missed on the menu is the Lotus Yam Paste with Purple Rice ($6.80). The yam paste comes with purple rice mixture and gingko nuts. Somehow I felt like I was served the traditional Teochew yam paste together with a bowl of red bean soup, in a different way. It is like having 2 different desserts on a plate.

I have to say I am very impress with the vegetarian dishes at Lotus Kitchen. Especially on the creativity behind the dishes. It definitely changes my perspective on vegetarian cuisine. Vegetarian food is not just about deep fried flour items and greens.

Note: This is an invited tasting.


Lotus Kitchen
Chinatown Point
133 New Bridge Road
#01-01/02
Singapore 059413
Tel: +65 65381068
Facebook
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

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

Froth Cafe @ Big Hotel

Froth Cafe located in Middle Road, at the basement of Big Hotel has been in my horizon when instagram has been flooding with their taco waffle picture. With great pleasure, I made my way down to the cafe on a Saturday to check out their new menu.

Salted Caramel Latte 2.8/5

Kicking the day for my brunch at Froth Cafe with the Salted Caramel Latte. Very pretty latte art but the coffee was too sweet and milky for my liking.

Escargot Vol Au Vents 3.5/5

If this is a plating competition, I would have given it perfect score. The Escargot Vol Vu Vents ($12.90), beautifully painted the picture a garden with snails. There are many components on the plate, such as garlic butter escargot, carrot puree, crushed nuts, baby carrots, savoury soil and miso glaze. I actually like the garlic butter escargot on its own. What I did not like is the soil which was actually on the sweet side, throwing the balance off.

Roast Duck Salad 2.8/5

My eyes lightened up again when the Roast Duck Salad ($11.90) is served. The smoked duck breast is served on a bed of greens, mint leaves, watercress, cherry tomatoes, sliced peaches, orange, radish and raisins. It is finished with a tangy truffle foam. Once again it is another pretty dish but I will gladly substitute the foam with a sauce, for a more saucy bowl of salad.

Pork Belly Eggs Benedict 3/5

I was really looking forward to the Pork Belly Eggs Benedict ($20.90) on the menu. Salmon and poached egg is kind of old school now. Great that they have paired pork belly with poached egg on English muffins and dressed with homemade salted egg hollandaise. Pardon my shallow culinary knowledge but I am not sure the reason for the coconut braised pork belly as I could not taste any coconut. Saying that, the pork belly was really fork tender. The salted egg hollandaise was lackluster too. There was no salted egg taste and the dressing was kind of watery.

Rosti & Fried Chicken 3.5/5

I would say that the Rosti & Fried Chicken ($20.90) is a new variation from the usual buttermilk chicken & waffle. I like the lighter version of the rosti to the usual waffle. Partly that I am not a big fan of sweet and savoury combination. Although I could not taste anything salted egg from the salted egg battered fried chicken, it dd manage to give a crunchy exterior crispiness on top of the succulent chicken. I would have rated the dish highly if not for the homemade potato jam which I thought was not necessary.

Taro Pancake Stack 3/5

Taro Pancake Stack 3/5

I was told that the purple sauce for the Taro Pancake Stack ($16.90) is the same taro sauce that is used for Froth's signature taro waffle. I find the sauce once again too sweet and tasted artificial. On the pancake, I actually like the taro stuffing in between them. I could taste the natural flavour and sweetness of the taro.

French Toast Cube 4/5

The French Toast Cube ($19.90) was probably the best thing on the new menu I tried. The broiche cube with it eggy and buttery aroma was so good that I kept going back for more. A little surprise is hidden inside the french toast cube with a scoop of ice icream of your choice. I recommend to have this eaten quickly or the ice cream inside the toast will melted under the heat and made the interior mushy.

While the food at Froth Cafe did not quite impress me but I think it has great potential. I think the idea and concept is there but a little more thought and fine tuning would raise the mark of the dishes. I would not write them off yet, this is one cafe that has an interesting menu that has potential to capture both the diner's tummy and phone.


[MOVED]
Froth Cafe
Big Hotel
200 Middle Road
Singapore 188980
Tel: +65 63361228
Facebook
Website
Nearest MRT: Bras Basah (CC Line), Bugis (DT Lne, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Bras Basah MRT station. Take Exit E. Walk down Waterloo Street. Turn left onto Middle Road. Continue walking down Middle Road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit C. Walk to junction of Victoria Street and Middle Road. Turn right onto Middle Road. Continue walking down Middle Road. Walk to destination. Journey time about 15 minutes. [Map]

ChaoZhou Porridge (潮粥) @ River Valley Road

While Singapore is known as a food haven, it is actually quite hard to find a place for supper after 9pm. ChaoZhou Porridge (潮粥) at River Valley Road will offer a good choice for your next supper, serving nostalgic taste of Teochew porridge and cuisine in a modern setting. The chef at ChaoZhou Porridge, even made the long trip to ChaoShan, China to learn more about Teochew cuisine and even picked up a couple authentic local recipes which is incorporate into the menu.

Following an authentic Teochew recipe, the ChaoZhou Porridge ($0.70) is served half mountain half sea or in Chinese known as "半山半水". One side of the bowl is more watery while the other side has more of the rice grain.

Steamed Meat Ball with Porridge Water 4.2/5

The Steamed Meat Ball with Porridge Water ($5.50/pc) is something new for me.This is the first time I have seen such combination. The meatball is made from a medley of different ingredients such as pork and vegetable. The slight salty meatball and the subtle taste of the porridge water made this an enjoyable combination.

Braised Delight Platter 4.2/5

The Braised Delight Platter ($16.90) comes with duck meat, pork belly, large intestines, egg, beancurd and tau pok. Special mention for the braised duck that uses a recipe afer 30 years of experimentation.

Big Sotong with Homemade Sauce 4.5/5

A must try at ChaoZhou Porridge is the Big Sotong with Homemade Sauce ($6.90). The sotong is first steamed and then chilled, served as a cold appetiser. The pillowy sotong is best paired with the homemade sauce that comes with a sweet, sour and spicy note.

Cockles 4.5/5

A very addictive dish on the menu is the Cockles ($6.90). Besides the plump cockles, the dark sauce was the highlight for me. This is probably one of the best version I have eaten.

Cold Beancurd with Preserved Radish 4/5

For something light, go for the Cold Beancurd with Preserved Radish ($4.80). The preserved radish and the savoury sauce give the beancurd a lift in taste and extra crunch.

Chaozhou Steamed Mullet 4/5

Teochew loves their steamed fish and hence there is the Chaozhou Steamed Mullet (seasonal price) on the menu. The whole fish is steamed in the pot before removing the gut and served with salted vegetables. The execution allows one to appreciate the meatiness and moist oily flesh.

Preserved Radish Omelette 4/5

Fried to a beautiful golden colour is the Preserved Radish Omelette ($2.50 Small / $4.50 Large). The fillings of radish gave it an extra crunch with each bite.

Steamed Minced Meat with Salted Fish 4.5/5

A classic dish to go with the porridge is the Steamed Minced Meat with Salted Fish ($4.50). This is a must order for me whether I have Teochew porridge. The saltiness of the minced meat provides the perfect complement to the porridge.

Sambal Kang Kong 4/5

After all the seafood and meat, it is good to have some greens. The Sambal Kang Kong cooked to a nice crunchy bite may not be a Teochew dish but definitely a popular local favourite.

ChaoZhou Fried Kway Teow 4.2/5

Besides the Teochew porridge and its accompanying dishes, the menu at ChaoZhou also offers some cooked dishes on the menu. We had the ChaoZou Fried Kway Teow ($8) which surprisingly was quite good with the wok hei or smokey flavour.

Crisp-Fried Taro Rolls 4/5

From the limited dessert menu, a worthy order is the Crisp-Fried Taro Rolls ($2.30/pc). A minimum order of 3 pieces is required. Crispy on the outside with the sweetness of the yam inside, this is a delightful hot dessert to end the nught.

With the opening hours from 1030am to 5am next day, ChaoZhou Porridge is like a all day dining venue. Being a Teochew myself, I am glad that I have discovered another great dining venue, especially another supper place. I am sure I will be back again.


ChaoZhou Porridge (潮粥)
221 River Valley Road
Singapore 238279
Tel: +65 62686763
Facebook
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 1030am - 5am

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to destination. Journey time about 5 minutes. [Map]