Crystal Jade CNY 2025 - A Treasury of Lunar New Year Specialties to Savour at Crystal Jade Group of Restaurants

Crystal Jade ushers in the Year of the Snake with an exceptional array of festive dishes and set menus across its 17 outlets. Featuring both classic favourites and innovative creations, the offerings showcase the restaurant's hallmark artistry and dedication to authentic flavours. I had the privilege of sampling some highlights, and here's a rundown of the delectable experience.

Premium Prosperity Yu Sheng 5/5

The Premium Prosperity Yu Sheng ($128/$198) is an absolute standout. Showcasing Fresh South African Abalone, Great Amberjack Fish, and Australian Scallop, this dish is elevated by a medley of fresh and dried fruits, candied walnuts, and crispy Hsin Chu bee hoon. Deep-fried yam strips further enhance its textural appeal. With its refreshing taste and harmonious interplay of flavours, this Yu Sheng is hands down one of the best I’ve had this year.

Braised Superior Bird's Nest in Pumpkin Thick Soup 5/5

A bowl of comfort and indulgence, the Braised Superior Bird's Nest in Pumpkin Thick Soup ($68/pax) is a luxurious treat. Enriched with an assortment of seafood and Hokkaido Sea Urchin, the velvety pumpkin base imparts a natural sweetness that complements the nourishing bird's nest. It is a truly delightful and memorable dish.

Air-flown French Turbot Fish Prepared Two-ways 4.2/5

Crystal Jade's Air-Flown French Turbot ($24/100g) celebrates this delicate flatfish in two renditions: sautéed and deep-fried. Served with asparagus and black fungus, the preparation highlights the fish's natural sweetness while offering a delightful contrast of textures.

Shanghainese Style Treasure Pot 4.8/5

The Shanghainese Style Treasure Pot ($128), designed for 3-4 diners, is a refreshing take on the traditional pen cai. Brimming with ingredients such as homemade egg dumplings, mushrooms, prawns, oysters, and fish maw, this rustic one-pot dish is enveloped in a luscious yet lighter sauce — perfect for those seeking a healthier and less heavy alternative.

Salt-Baked Kampung Chicken with Hairy Fig 4.8/5

A crowd favourite, the Salt-Baked Kampung Chicken with Hairy Fig ($68.80) delivers exceptional flavour. The natural sweetness of the hairy fig complements the savoury, tender kampung chicken, making this dish a true celebration of balanced flavours.

Golden Vegetarian Yam Ring with Assorted Vegetable Medley 4.2/5

Vegetarian diners (and even non-vegetarians!) will enjoy the Golden Vegetarian Yam Ring with Assorted Vegetable Medley ($38). Crispy on the outside and creamy on the inside, the fragrant yam ring pairs wonderfully with the vibrant vegetable medley, offering a delightful textural contrast.

Apple-shaped Mochi with Apple Cinnamon Puree 4.2/5

Crystal Jade showcases its creative flair with the Apple-Shaped Mochi with Apple Cinnamon Purée($8.80 for 3pc). This delicate dessert combines mochi's soft, chewy texture with a warmly spiced apple cinnamon filling, making it a unique and satisfying end to the meal.

Mango Pomelo & Sago Jelly 4.2/5

A playful twist on the classic dessert, the Mango Pomelo & Sago Jelly ($32.80) reimagines the traditional flavours in a visually stunning and refreshing jelly form. It’s a light and delightful finale to any festive feast.

Crystal Jade's Lunar New Year dining runs from 8 January to 12 February 2025 across all outlets, with set menus catering to up to 10 persons. Takeaway delicacies can be pre-ordered online at estore.crystaljade.com from 20 November 2024 to 8 January 2025 and at outlets starting from 11 November 2024. Collections will be available from 8 January to 12 February 2025 at select outlets. With its expertly curated menu and a wide range of festive delights, Crystal Jade ensures a prosperous and memorable Lunar New Year celebration for all.

Note: This is an invited tasting.

5 On 25 @ Andaz Singapore - Usher in the Year of the Snake with Auspicious Lunar New Year Dishes, Refined Set Menus and New Takeaway Goodies

Ushering in the Year of the Snake, 5 ON 25 at Andaz Singapore introduces an array of auspicious Lunar New Year dishes, refined set menus, and festive takeaway goodies, available from 13 January to 12 February 2025. Curated by Executive Chef Martin Satow, Head Chinese Chef Lim Hong Lih, and their culinary team, the offerings highlight thoughtfully sourced ingredients while staying true to authentic Cantonese flavours.

5 ON 25 Signature Yusheng ($88/$148 Dine-in/Takeaway) features luscious slices of house-smoked sustainable Ora King Salmon from New Zealand, crispy fried yam, candied nuts, and a tangy plum dressing. For an indulgent upgrade, add-ons are available: Sustainable Canadian Lobster Meat ($78), Sustainable Surf Clam ($28), Crispy Whitebait ($20), and Crispy Salted Egg Yolk Fish Skin ($20).

Dim Sum 4.5/5

Highlights from the special Dim Sum lunch menu include the Truffle, Pumpkin & Water Chestnut Dumpling, Shrimp & Crab Dumpling, Crispy Taro Fritter with Chicken Sustainable Prawns & Mushroom. Both dumplings boasted soft, chewy skins with juicy fillings, while the taro fritter had a light, airy crust that paired beautifully with the creamy taro and well-seasoned interior.

Buddha Jumps Over The Wall 4.5/5

Buddha Jumps Over The Wall is a nourishing soup prepared with a dash of premium yellow rice wine from Mansong Wine Estate and simmered over low heat. Packed with tender herbal chicken, abalone, fish maw, sea cucumber and dried scallops, it was comforting and flavourful with depth and richness.

Stuffed Morel Mushrooms 3.5/5

Available during lunch and dinner, Stuffed Morel Mushrooms ($68) is a limited-time special. Filled with sustainable shrimp mousse and water chestnuts, the presence of Yunnan black truffle enhanced the earthy flavour of the mushrooms. Chinese yam and edamame complemented the dish with added texture and flavour.

Mapo Tofu 2.8/5

5 ON 25's rendition of Mapo Tofu combined two colours of beancurd and was elevated with sea cumber and fish maw. While its firmer tofu and a much more pronounced peppercorn flavour deviated from traditional map tofu with firm beancurd, it offered a different experience of enjoying the dish.

Turbot 4.5/5

Live seafood selections offer farmed Turbot. We had it steamed Hong Kong style, showcasing the fish at its best with buttery texture and delicate sweetness.

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone 4.5/5

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone was noteworthy. It featured fork-tender short ribs that were unctuous and flavorful, coated in a savoury, sweet, and malty sauce.

Wu Liang Ye Flambéed Claypot Baked Jasmine Rice 4/5

The Wu Liang Ye Flambéed Claypot Baked Jasmine Rice was a showstopper with its dramatic tableside flambé presentation. Topped with braised jade tiger abalone, Cantonese cured sausage, Romanesco and rice crisp, every bite was an interplay of flavours and textures, and the amount of moreish scorched rice crust achieved made it even more satisfying.

Mandarin Entremet 4.5/5

Dessert was well-considered and exquisite — Mandarin Entremet ($16), which delighted with airy pineapple sponge cake, light vanilla mousse, glutinous rice, and black rock sugar.

Six set lunch and dinner menus are available from $98 per person, served in the main dining hall or private dining suites – Emerald (up to 12 guests, minimum spend of $1,800) and Ruby (up to eight guests, minimum spend of $1,200).

For restaurant reservations and takeaway orders, please call + 65 6408 1228 or visit https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25.

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.


5 On 25
Andaz Singapore
5 Fraser Street
Level 25
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6-1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - Charms In The Golden Year of The Snake

Min Jiang and Min Jiang at Dempsey welcome the Golden Year of The Snake with new additions to their festive menus and creatively crafted festive goodies for this joyous occasion.

Auspicious Abundance 'Lo Hei'

Auspicious Abundance 'Lo Hei' (Available only at Min Jiang at Dempsey Takeaway/Delivery: $292.10 nett per large portion/ Dine-in: $268++ per large portion) is a vibrant Yu Sheng featuring salmon sashimi, abalone topped with tobiko, succulent shrimps and crispy eel, and refreshing with a medley of fruits like watermelon and kiwi.

Double-boiled Chicken Soup

Double-boiled Chicken Soup with Abalone, Bamboo Pith stuffed with Japanese Eel & Handmade Shrimp Balls in Claypot (Available only at Min Jiang at Dempsey, $324.80 nett for 6 pax) is a nourishing soup that is prepared by double-boiling fresh chicken, pork, and dried scallops over four hours. A unique ingredient is the earthy bamboo pith, which is filled with Japanese eel.

Typhoon Shelter Turbot Fish

Typhoon Shelter Turbot Fish showcases expertly prepared fish cut into bite-sized pieces, then lightly battered before being fried. These golden morsels are then tossed with a fragrant blend of aromatic curry leaves, dried chilli, and a spicy shrimp paste, followed by a coat of crispy, savoury mix of fried garlic, shallot, and breadcrumbs to elevate its crunch.

Braised Whole Spring Chicken, Dace Fish stuffed in Radish, Goose Web and Sea Treasures Pot

Min Jiang introduces a wholesome Braised Whole Spring Chicken, Dace Fish stuffed in Radish, Goose Web and Sea Treasures in Pot ($422.90 nett for 6 pax). The whole spring chicken, fried and steamed in a rich sauce infused with aromatics for over an hour, delighted with its utmost tenderness, and the goose web was certainly a rare treat for this occasion.

Ingot ‘Nian Gao’ with Purple Sweet Potato

Ingot 'Nian Gao' with Purple Sweet Potato ($56 nett, 8 pcs Dine-in at Min Jiang and Min Jiang at Dempsey: $16++, 2 pcs). Symbolising wealth and fortune, this traditional nian gao ingot is elevated with a sweet purple sweet potato filling.

Fortune ‘Fa’ Cake

Blooming Prosperity Roll

Blooming Prosperity Roll ('Mao Shan Wang' Durian Roll Cake - $148 nett, 800g) resembles a spring-inspired log cake, visually pleasing with pink and red spring blooms, with layers of rich, creamy 'Mao Shan Wang' durian between almond sponge cake, wrapped in vanilla cake and coated in white chocolate. An ideal centrepiece for gathering, the Fortune 'Fa' Butter Cake ($128 nett, 1.5kg), enrobbed in its prosperous outlook, offers a classic combination of butter cake layered with buttercream. The quintessential Lucky Pineapple Ingot Tarts ($68 nett, 8 pcs) pleased with its melt-in-your-mouth buttery pastry.

Other evergreen and moreish festive delights include the all-time favourite Goodwood 'Bak Kwa' ($66 / $98 nett, 600g / 1kg), popcorn-like Water Lily Pops with Sour Cream ($32.80), Kueh Bangkit ($32.80) made with inhouse pandan leaves, nostalgic Charcoal-Grilled Love Letters ($38.80) and the savoury Spicy Salted Egg Yolk Lotus Root Chips with Chicken Floss ($36.80)

The above-mentioned Lunar New Year festive selection will be available for takeaway from The Deli, Min Jiang (Goodwood Park Hotel) and Min Jiang at Dempsey (7A & 7B Dempsey Road). Availability for all Lunar New Year specials is from 6 January 2025. An advance order of five days is required for takeaways; the last pre-order date is 7 February 2025.

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.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel:6737 7411
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Min Jiang At Dempsey
7A and 7B Dempsey Road
Singapore 249684
Tel 6774 0122
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Min Jiang @ Goodwood Park Hotel - Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters

For a limited time from 22 July to 28 July 2024, Min Jiang Goodwood Park presents an exclusive collaboration featuring Michelin-starred chef couple Sam and Forest Leong alongside Min Jiang and Min Jiang at Dempsey's very own Master Chefs. Themed "Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters", this collaboration offers two exclusive set menus for dine-in only at Min Jiang at Goodwood Park Hotel. Here's a closer look at the culinary masterpieces we had the pleasure of experiencing.

Abalone, Sea Cucumber, Wild-caught Eel Maw in Golden Organic Pumpkin Broth 4.8/5

Uni & Jamón Ibérico 4.8/5

We kicked off the dinner with a bowl of golden soup, A Sea of Treasures, by Chef Sam Leong. This dish, featuring Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamón Ibérico, was a luxurious delight. The pumpkin broth's collagen-rich consistency, with its natural sweetness, complemented the delicacies excellently. A dollop of red vinegar enhanced the overall experience, adding a tangy depth to the broth.

King Crabmeat in Light Curry Sauce with Seasonal White Asparagus 4/5

Chef Forest Leong brought a touch of Thai influence with The Ocean's Embrace, a dish comprising King Crabmeat in Light Curry Sauce with Seasonal White Asparagus. This dish skillfully merged her Thai heritage with contemporary French elements. The depth and savoury, spicy kick of the king crabmeat curry complemented the springy white asparagus perfectly, making this dish a standout.

Slow-braised ‘Live’ South African Abalone 4/5

Simply executed to highlight the prized ingredient, A Dream So Deep featured South African Abalone slow-braised for two hours in a full-bodied concoction of abalone jus. Paired with lightly fried okra for extra textural contrast, this dish was a sublime testament to the beauty of simplicity in showcasing premium ingredients.

Typhoon Shelter Turbot Fish Fillet and Soft-shell Crab 4.2/5

The Perfect Calm featured Turbot Fish and Soft-shell Crab done in typhoon shelter-style. A fragrant medley of breadcrumbs, scallions, garlic, curry leaf, dried chillies, and dried shrimp, expertly stir-fried to bring out the aromas, added depth and complexity to the dish. Each bite promised a satisfying explosion of textures and flavours, with a hint of spice that left us craving more.

Slow-braised Wagyu Beef Cheek with Japanese Daikon 4.5/5

From the Prairies to Harmony showcased an innovative creation that seamlessly combined traditional Chinese culinary techniques with subtle Japanese flair. The tender Beef Cheek, slow-braised and paired with juicy Japanese Daikon, soaked up the delicate beef broth beautifully, making for a harmonious and flavourful dish.

Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops 4.2/5

Chef Sam Leong's Smooth as Silk was a silky smooth Congee with celtuce, barley, and handmade shrimp balls cooked in a heady, opaque chicken broth. Topped with crispy dried scallops and served with salted egg salmon skin, this dish offered an irresistible crunch and was a comforting, umami-rich delight.

Crispy Crepes, Meringue and Gold Laced Threads with Assorted Berries Gelato 4/5

We wrapped up the dinner with Chef Forest Leong's dessert creation, Playground in My Mind. This deconstructed version of Khanom Bueang, a traditional Thai street snack, was a visual and culinary treat. Topped with a sprinkle of crumble, fresh strawberries, and blueberries and finished with a scoop of assorted berries ice cream, this dessert was a delightful end to a remarkable dining experience.

"Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters" at Min Jiang Goodwood Park is not to be missed. Each dish, crafted with meticulous attention to detail, brings together the best of East and West, traditional and modern. Whether you are a fan of classic flavours or innovative creations, this limited-time collaboration promises an unforgettable dining experience.

THE SET MENUS (FOR DINE-IN ONLY)
22 to 28 July 2024
6-course lunch menu for min. 2 persons at $148++ per person
7-course dinner menu for min. 2 persons at $188++ per person

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

Revolver @ Tras Street - A New Private Experience Room Concept

Revolver, a popular restaurant in Tras Street, has elevated its dining experience by unveiling its Private Experience Room on the second floor. This expansive haven features a well-operational bar, a meticulously curated wine cabinet, a cutting-edge sound system, a communal dining table, and sumptuous loungers, creating an intimate space for up to 14 diners. Introducing a novel concept, The Spread ($329++ per pax) is an exclusive menu meticulously crafted solely for this distinguished venue.

Prawn Balchao Monaka 4/5

Burrata Tokri Chaat 4/5

Rock Oysters 4/5

Our dinner began with a trio of exquisite snacks. With their briny essence, the Rock Oysters were paired with a smokey chipotle chutney, yuzu juice, and moilee espuma, creating a sea-inspired overture. The Burrata Tokri Chaat, nestled in a delicate tart shell, featured layers of soft cheese, sun-dried tomatoes, chimichurri, and caviar, a harmonious medley of flavours. Completing the trio, the Prawn Balchao Monaka, a Goan-inspired delight, balanced the sweetness of prawns with a spicy and sour paste.

Japanese Hamachi, Pickled Daikon "Pani Puri" 4.2/5

Next, we savoured the Japanese Hamachi with Pickled Daikon for the small plates, offering a Pani Puri-inspired twist. The Hamachi, known for its fresh and clean taste, was a canvas for the diverse array of flavours that followed. Each bite revealed a nuanced symphony – the buttery richness of the fish, the tangy notes from the pickled daikon, and the zesty finish that lingered, inviting another bite.

Delhi Paneer, Winter Spinach, Shishito Pepper 4.2/5

The Delhi Paner tandoor-baked to perfection, masterfully marries the robust flavours of tandoori cooking with the lush creaminess of paneer, all harmonised by a Winter Spinach mash and the gentle heat of Shishito Pepper. The inclusion of Shishito Pepper is a stroke of genius, adding a mild heat that builds gradually, enhancing the overall experience without overpowering the other elements. It's a subtle heat that complements rather than competes, allowing the tandoori essence to shine.

Japanese King Crab, Gunpowder 4.2/5

The Grilled Japanese King Crab is the epitome of seafood opulence. The crab's natural sweetness was accentuated by the aromatic embrace of gunpowder spices, creating a symphony of flavours. Perfectly grilled to preserve tenderness, each bite was a revelation, marrying smokiness with the delicate richness of the crab.

Whole French Turbot, Spiced Dust 3.8/5

Anticipation hung in the air as the Whole French Turbot made its grand entrance, shrouded in the alluring aroma of spiced dust. The olfactory prelude promised a sensory extravaganza, yet the tasting experience fell short of the aromatic build-up. Although the fish exhibited exemplary texture — firm and moist — the expected infusion of spiced nuances remained elusive. Regrettably, the flavours of the fish appeared somewhat muted, lacking the aromatic depth anticipated from the tantalising spiced dust.

Mayura Station Tomahawk, ABC Sauces 4.5/5

The pièce de résistance of the evening was undeniably the Mayura Station Tomahawk, grilled to a perfect medium rare. With its intricate marbling, this pinnacle of wagyu excellence bestowed upon each bite a heavenly tenderness and a lavish, buttery flavour that lingered on the palate, marking it as the undisputed star of the night.

Comte Kulchette, Black Perigord Truffles 5/5

Stealing the limelight, the star was undeniably the Comte Kulchette, adorned with the richness of Black Perigord Truffles. The flatbread, baked to perfection in the tandoor, cradled a harmonious medley of flavours. Stuffed with comte cheese, truffle puree, stracciatella, mushroom confit, and a generous shaving of Black Perigord truffles, it delivered an exquisite interplay of textures and flavours that was nothing short of extraordinary — a symphony for the taste buds, creating an indulgence that transcended the ordinary.

Japanese Mush Melon Chaat 4.5/5

Grilled Orange 4/5

In a grand finale of sweet delights, the dinner reached its zenith with the entrance of the dessert maestro — the sweet Japanese Musk Melon adorned with the tantalising essence of Chaat masala and a surprising twist of Grilled Orange. Delving into the orange, its meticulously grilled skin presented a novel gustatory experience, revealing an extraordinary way to relish citrus.

Saffron Cheesecake 4.8/5

The dinner at Revolver culminated in an extraordinary encore — the Saffron Cheesecake. The cheesecake redefined indulgence, boasting a molten, lusciously cheesy body that was nothing short of divine. The enchanting infusion of saffron added a regal touch, elevating the dessert to unprecedented heights. The cheesecake's crowning glory, a delightful biscuity base, provided the perfect foundation for the best cheesecake ever eaten.

Sea Buckthorn Marshmallow 3/5

The soft and pillowy Sea Buckthorn Marshmallow, a canvas of sweetness, was transformed into a sublime dessert by adding sea buckthorn. It imparted a delightful tartness, orchestrating a harmonious dance with the inherent sweetness of the marshmallow.

Note: This is an invited tasting.


Revolver
56A Tras Street
Singapore 078995
Tel: +65 62232812/ 96685119
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 1030am - 4pm, 5pm to 11pm
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]