Crystal Jade Pavilion @ Vivocity - The Group's Third Fine-Dining Brand Opens At Vivocity

Occupying the former premises of Crystal Jade Dining IN, the restaurant has reopened as Crystal Jade Pavilion, the restaurant group's third fine-dining brand. It is located on level one at Vivocity, facing the picturesque backdrop of the waterway and Sentosa island. 

Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom 4.2/5

Chilled Tomatoes, Chilled Homemade Tofu with Scallop, Deep-fried Mushrooms and Corn 4.2/5

We started with a couple of appetisers such as the Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom ($13.80), Chilled Tomatoes with Roselle Plum ($10), Chilled Homemade Tofu with Scallop, Bonito Flakes and Perilla Leaf ($18.80) and Deep-fried Mushrooms and Corn with Salted Egg Yolk ($12.80). I can't put my finger on my favourite, because all of them are deliciously good.

Poached Scotland Bamboo Surf Clam in Prawn Broth 4.8/5

The Poached Scotland Bamboo Surf Clam in Prawn Broth ($26.80 per pax) is a unique soup offering if you are not looking for something different. The robust prawn broth is poured tableside into the bowl with fresh bamboo clam pieces, which are instantly cooked. Diners can choose to add condiments like julienne ginger, black fungus, coriander and deep-fried dough fritters to enjoy the soup.

Pan-fried Sliced Duck and Foie Gras with Crepe 4/5

The Pan-fried Sliced Duck and Foie Gras with Crepe ($18.80 per pax) is eaten like your Peking Duck. However, the version here has more textures, coming from the meaty slice of crispy-skin roast duck, pan-fried foie gras and crispy fried beancurd skin. To eat, wrap them up in a homemade crepe with julienne tomatoes, leeks, cucumber and refreshing butterhead lettuce.

Pan-fried Threadfin with Supreme Soya Sauce 4/5

Live seafood is available at Crystal Jade Pavilion too. A recommendation is their Pan-fried Threadfin with Supreme Soya Sauce ($58.80 for 600-700g). The firm and moist fish is deep-fried and then simmered in a superior soya sauce. However, diners must be careful as it has a lot of bones.

Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce 3.8/5

Great with a bowl of rice is the Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce in Claypot ($42.80). It is a treasure pot of crunchy Chinese yam and spongy Australia sea cucumber in a tongue-tingling gravy.

Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine

On a lighter note, we had the Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine ($24.80). The jade green veggies are steeped in a ginger wine broth.

Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce 4.5/5

The winsome Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce ($33.80) is a must-try. It combines fried beehoon and tang hoon coated in a braising liquid enriched with pork belly and abalone sauce.

Cheng Tng Sweet Soup 4.2/5

Brimming with quality ingredients such as peach gum, white fungus, ginkgo, dried longans, and lotus seeds is the Cheng Tng Sweet Soup with Six Treasures and Golden Luo Han Guo in Whole Fresh Coconut ($13.80 per pax). A light and refreshing dessert for a sweet finish.

Note: This is an invited tasting.


Crystal Jade Pavilion
Vivocity
1 Harbourfront Walk
#01-112
Singapore 098585
Tel: +65 62785626/ 91772005
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Website
Nearest MRT: Harbour Front (CC Line, NE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 930pm
Sat-Sun, PH: 1030am - 330pm, 6pm - 930pm

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

Joyden Canton Kitchen @ Great World - Celebrates Brand New Opening With Summer Eel Fiesta

Partaking in the seasonal freshwater eels season, Joyden Canton Kitchen has launched a seasonal ‘Summer Eel Fiesta’ menu featuring live eels from now till 14 August. We visited its brand new outlet at Great World to taste of this well-loved summer food, alongside its popular Cantonese and locally-inspired signature dishes.

Harvested and flown in directly from Mainland China, the eels are cooked in four ways to bring the most out of their rich and unctuous meat.

Grilled Eel with Honey Glaze 4/5

We started with Grilled Eel with Honey Glaze ($39.80). First glazed with a homemade honey and maltose mixture and then grilled to a golden brown, the eel was delightful with a slightly crisped exterior with bits of caramelization. I do find the glaze a tad too sweet, though.

Braised Eel with BBQ Sauce in Claypot 4.5/5

Braised Eel with BBQ Sauce in Claypot ($36.80) is a crowd-pleaser with chunks of fatty eel, shiitake mushrooms, onions and bell peppers tossed in a smoky housemade BBQ sauce. The onions and bell peppers added a wonderful sweet crunch and an earthly flavour to the dish.

Wok-Tossed Eel with Chives Flower 4.5/5

In a similar vibe is the Wok-Tossed Eel with Chives Flower ($38.80). It is another mouthwatering dish to be savoured that is tossed with a special blend of fermented soybean paste.

Steamed Eel with Fragrant Soybean Crisps 4.5/5

Among the four renditions, the dish that stood out to me is this Steamed Eel with Fragrant Soybean Crisps ($40.80), featuring a steamed eel fillet in superior soy sauce topped with a layer of fragrant fried soybean crisps. I was pleasantly surprised by the subtlety of the fried soybean crisps. They provided just the right amount of umaminess to complement the eel while also playing up the texture of the dish. Half expecting it to be a little greasy, it was actually light and easy on the palate.

Chargrilled Mandarin Peel Pork Ribs 4/5

Fish Maw and Tiger Prawns with Glass Noodles in Homemade XO Sauce 3.5/5

Other wholesome dishes include Chargrilled Mandarin Peel Pork Ribs ($20) and Fish Maw and Tiger Prawns with Glass Noodles in Homemade XO Sauce ($22). The pork ribs shone with a distinct mandarin peel note in the glaze, giving the dish a citrusy lift. The latter was robust with proprietary XO sauce made with dried scallops, but it got slightly greasy with the fish maw.

‘Moonlight’ Rice Vermicelli with Egg White and Scallop 4/5

Joyden's Signature 'Moonlight' Rice Vermicelli with Egg White and Scallop will be the most ideal given its mild flavours for a more saucy preference to appreciate the eels. It marries the classic Chinese dish of 赛螃蟹 with sauteed egg whites and a local 'zichar' noodle dish. A bed of silk rice vermicelli with a touch of wok hei luxuriates in fluffy scrambled egg whites sweetened with crab meat and scallop.

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.


Joyden Canton Kitchen
Great World
1 Kim Seng Promenade
#01-141/142
Singapore 237994
Tel: +65 62192262
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Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Mon-Fri: 1130am -330pm, 530pm - 9pm
Sat-Sun & PH: 11am - 930pm

Direction:
1) Alight at Great World MRT station. Take Exit 2. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Resplendent Reunions For Two Or Intimate Gathering With Family And Loved Ones

Usher in the year of Tiger with a luxurious selection of Lunar New Year delicacies and prosperity prix-fixe menus at Man Fu Yuan from 11 January to 15 February 2022. Upholding the tradition of masterfully crafted dishes, Executive Chinese Chef Aaron Tan and his team showcase six delightful prix-fixe menus and a collection of speciality dishes steeped in auspiciousness. Diners can select and savour menus that suit their palates in the cosy alcoves in the dining hall or comfort of private and semi-private, whether it is a dining experience for two or an intimate gathering with family and loved ones dining rooms for up to five guests.

Full of Abundance Yusheng 4.2/5

We started with the Full of Abundance Yusheng, tailored for the individual to lo hei at their seat. It comes with Hokkaido scallops, sea urchin, Kaluga caviar and salmon paired with a refreshing and fruity pomegranate dressing.

Double-boiled Giant Fish Broth 5/5

Cooked till milky and creamy is the luxe Double-boiled Giant Fish Broth with Bird's Nest, King Tuber Mushroom, Yunnan Cured Ham, Fish Maw in Coconut Husk. You can even have the coconut flesh after finishing the soup. 

Roasted-smoked Duck with "Ban-Zhang" Tea Leaves 4.5/5

The Roasted-smoked Duck with "Ban-Zhang" Tea Leaves is tender and juicy, with a beautiful aroma.

Abundance Treasure Pot 4.8/5

A signature at Man Fu Yuan is their Abundance Treasure Pot brimming with over 18 premium ingredients such as 8-head abalone, Canadian lobster, Hokkaido scallops, pig’s trotters and Yunnan pleurotus tuber fungus.

Pan-fried Atlantic Cod Fillet with Premium XO Scallop Sauce 4/5

Usually, I have steamed cod, but Pan-fried Atlantic Cod Fillet is a good change from the usual. Interestingly, the cod fillet is paired with premium XO scallop sauce, which is another new way of enjoying the buttery fish for me.

Man Fu Yuan Classic Salted Baked Sakura Chicken 4.5/5

Requiring a minimum of three days advance order is the Man Fu Yuan Classic Salted Baked Sakura Chicken. It is so tender that the meat fell off the bone with ease.

Braised Lobster with Superior Crab Meat Egg White Sauce 4/5

This year, a new creation is the Braised Lobster with Superior Crab Meat Egg White Sauce paired with Hong Kong chye sim, crispy vermicelli and ikura. The highlight has to be the vermicelli, while the lobster is just a calefare to the dish.

Roasted Suckling Pig 4.5/5

Another signature item at Man Fu Yuan is the Roasted Suckling Pig stuffed with fragrant glutinous rice. You get a trio of enjoyment - crackling skin, succulent pork and sticky rice.

Double-boiled Pumpkin with Almond Cream 4.5/5

Wrapping up our meal is the Double-boiled Pumpkin with Almond Cream, Yacon and premium Sarawak Bird's Nest. A fitting chill dessert that is light and refreshing to cut all the richness from the festive savoury dishes.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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

Hai Tien Lo @ Pan Pacific Singapore - Roaring In The Year Of Tiger With Auspicious Reunions

Have a bountiful reunion at Hai Tien Lo, Pan Pacific Singapore. Execute Chef Ben Zeng has put together eight impeccable set menus for a gastronomic feast to remember. Adding choices to the plethora of set menus are Hai Tien Lo's a la carte specialities specially curated for the season.

Vitality Yu Sheng with Lobster and Smoked Salmon

We have the Vitality Yu Sheng with Lobster and Smoked Salmon Yu Sheng ($148/ $218), tossing to a fortune-filled year ahead.

Hai Tien Lo Superior Treasure Pot 4.5/5

New this year is the Hai Tien Lo Superior Treasure Pot ($508/ $788) with 15 stellar ingredients comprising of Eight Head Whole Abalone, Dried Oyster, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Australian Scallop, Dried Scallop, Roast Duck, Dace Fish Ball, Bean Gluten, Chinese Mushroom, Black Moss, Sliced Lotus Root and Yunnan Golden Ear Mushroom. Hai Tien Lo’s indulgent Poon Choy are available for both dine-in and takeaway from 17 January 2021 to 15 February 2022.

Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

Another delicacy on the menu is the Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall brimming with premium ingredients.

Deep-fried Sea Perch Fillet with Shacha Sauce 4.2/5

The Deep-fried Sea Perch Fillet with Shacha Sauce surprises me with its delectable sauce. The savoury sauce complements the sweetness of the moist sea perch excellently.

Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock 4/5

The Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock is something light and yet flavourful. The star has to be the supreme stock for slurping goodness.

Double-boiled Papaya with Pear, Fungus & Maltose 3.8/5, Prosperity Chinese New Year Cake 4.8/5

Wrapping up our meal, we have the light and refreshing Double-boiled Papaya with Pear, Fungus & Maltose. I also enjoyed the Prosperity Chinese New Year Cake at the side, which has been coated with finely-ground nuts and shredded yam. giving it the extra boast in fragrant and texture.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Website
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Sabai Sabai Thai Private Kitchen @ Valley Point @ Fei Siong Group's First Thai Restaurant Concept

Fei Siong Group, known for offering affordable local and Malaysian hawker fare, is sailing into uncharted water with the group's first Thai restaurant concept, Sabai Sabai Thai Private Kitchen. The "hidden restaurant" is tucked within Valley Point inside the premises of Nam Kee Pau, giving patrons a cosy dining experience akin to dining right in a chef's home kitchen.

Grilled Pork Skewers 4.2/5

Pomelo Salad 4.2/5

We started with two seasonal items on the menu - the Grilled Pork Skewers ($7.80 for 3pc) and Pomelo Salad ($11.80). I enjoyed the marination of the grilled pork skewers giving it a delish sweetness on top of the tender texture with a hint of smokiness. The pomelo salad is a refreshing and fruity starter to whet the appetite.

Pandan Chicken 4/5

The boneless chicken leg wrapped in Thai pandan leaves is marinated in herbs and pure pandan juice. The Pandan Chicken ($11.80) is then steamed and deep-fried, giving it a crusty exterior while sealing within all the juices and flavour.

Tom Yum Thick Seafood Soup 4.2/5

My entry-level for a good Thai restaurant is their tom yum soup. The spiciness must not be watered down to cater for the local palate. Glad that the Tom Yum Thick Seafood Soup ($11.80) did not disappoint. It has all the characteristic tangy and spicy flavours of a good bowl of vibrant tom yum soup, teeming with fresh squid, slices of snakehead fish, a jumbo tiger prawn, straw mushrooms and cherry tomatoes.

Phad Thai Prawn 4/5

Another Thai classic is the Phad Thai Prawn ($15.80). The kitchen uses rice noodles specially imported from Thailand. It is plumper and chewier compared to the local variety, offering a more satisfying bite. Their version is also wetter, which is quite different from my places.

Thai Flower $9.80

Another seasonal dish is the Thai Flower ($9.80). It is my first time trying the ingredients with delightful crunchiness and sweetness, paired with silky tofu.

Steamed Sotong 4.5/5

The Steamed Sotong ($19.80) is cooked perfectly to a beautiful tender and bouncy texture complemented by the punchy yet delicately balanced blend of lime juice, lemongrass, chilli padi, green chilli and garlic.

Claypot Jumbo Prawn & Crispy Pork Belly Vermicelli 4.2/5

The glass noodles for the Claypot Jumbo Prawn & Crispy Pork Belly Vermicelli ($26.80/ $44.80) are also specially imported from Thailand. The chewy rice noodles are flambeed in a wok and then transferred to a heated claypot to soak in the homemade peppercorn sauce. It is finally crowned with tiger prawn and coriander.

Wrapping up our dinner, we have Red Ruby for dessert. Interestingly, it even comes with chendol in a sweet coconut milk soup. 

Noted: This is an invited tasting.


Sabai Sabai Thai Private Kitchen
Valley Point
491 River Valley Road
#01-07/08
Singapore 248371
Tel: +65 88235988
Facebook
Nearest MRT: Orchard (NS Line), Redhill (EW Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12 - 230pm, 530pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop before Orchard Station (Stop ID 09022). Take bus number 14 or 65. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill Station (Stop ID 10209). Take bus number 32. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Fort Canning MRT station. Take Exit A. Walk to bus stop before Fort Canning Station (Stop ID 04331). Take bus 32. Alight 6 stops later. Walk to destination. Journey time about 20 minutes. [Map]