Peony Jade @ Keppel Club

With the numerous Chinese restaurants in Singapore specializing in different types of Chinese cuisines, one such familiar name is Peony Jade who is known for its Szechuan/Cantonese cuisines. Peony Jade currently has two outlets, one at Clark Quay with the other at Keppel Club which is opened to public. At this time of the year, it is the season for the much awaited Hairy Crabs from Yang Cheng Lake in China's Jiangsu province. Peony Jade has created The Gold Rush Hairy Crab Menu available from 14 October to 30 November 2014 to celebrate the return of these delicious crustaceans.

Mister Crab 4/5

Welcoming the return of the delicacy, we started with the Mister Crab ($14.80 for 3pc). The cute crab shape crystal dumpling is filled with prawn and hairy crab meat. Packed inside the thin translucent orange dumpling skin is a delightful marriage of crunchy prawns and buttery crab roe.

Pomegranate Hairy Crab Meat topped with Creamy Golden Roe 3.8/5

Next is the Pomegranate Hairy Crab Meat topped with Creamy Golden Roe ($58). This is a hit and miss for me. In terms of the ingredients and flavours it was top notch that was very pleasing to the palate. This is like discovering a bag of gold with all the luxurious ingredients wrapped in the huge dumpling skin. Unfortunately due to its huge size, I have difficulty figuring how best to consume it. In the end, I am left with the tail end of the dumpling skin which was not very palatable.

Steamed Hairy Crab with Homemade Chinese Rice Wine 3.8/5

The Steamed Hairy Crab with Homemade Chinese Rice Wine ($48) which is cooked in a stone pot is an unique take from the tradition way of preparing the hairy crab. I applauded the idea of having both the Ying and Yang elements in a pot. Hairy crab is known for its Ying element and usually is paired with Chinese yellow wine or ginger tea to balance with the Yang element. In this dish, the Chinese rice wine which is fermented by the Chef himself for more than a month plays the role of the Yang element which is slurping good. Unless you have an iron fist, the challenge will be dissecting this little fellow cooked in a pipping pot of soup.

La Mian Soup Topped with Hairy Crab Meat Garnised with Golden Caviar 4.2/5

Like all Chinese dinner, our last course is a carb dish in the La Mian Soup Topped with Hairy Crab Meat Garnised with Golden Caviar. The full bodied soup with the buttery golden hairy crab roe was simply richness in a bowl. However the intense flavour can be too heavy for some but definitely not me.

Hot Ginger Tea with Glutinous Rice Dumplings 4/5, Mao Shan Wang Durian Mochi 4.8/5

The hairy crab feast is wrapped up on a ginger high with the Boiled Hot Ginger Tea with Glutinous Rice Dumplings ($7). The ginger was really spicy which is good for the body after consuming all the hairy crabs dishes. This ends on a perfect note with the Mao Shan Wang Durian Mochi ($12 for 3pc). I have only known of their Mao Shan Wang mooncake but the mochi with its soft chewy texture stuffed with the creamy and fragrant premium durian paste brought the house down for me.

This seasonal hairy crab promotion at Peony Jade at Keppel Club is available from 14 October to 30 November 2014. Prices start from S$12 for ala carte items, S$88 per person for set menu and S$138 per person for premium set menu.


Peony Jade
Keppel Club
Level M
10 Bukit Chermin Road
Singapore 109918
Tel: +65 62769138
Facebook: https://www.facebook.com/PeonyJadeRestaurant
Website: http://www.peonyjade.com/
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Mon-Fri: 11am - 230pm, 6pm - 1030pm
Sat-Sun: 1030am - 230pm, 6pm - 11pm

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Walk towards Bukit Chermin Road. Turn right into Bukit Chermin Road. Walk along Bukit Chermin Road. Turn right into destination. Journey time about 20 minutes. [Map]

Baked Salmon using Lee Kum Kee's Fried Cod Fish Sauce

The next dish I prepared using one the the many Lee Kum Kee sauces is the Baked Salmon with Broccoli and Mushrooms with Lee Kum Kee's Sauce for Fried Cod Fish. Cod fish and salmon are the 2 fish that I use all the time. I would put my preferred vegetables underneath the fillet and then simply put the entire oven pan into the oven. I love the fact that I could use the fish oil rendered from these fatty fish to roast the vegetables underneath. Cooking this dish is almost hassle free. I soaked some dry mushrooms the night before. You may use the fresh ones if you are cooking for a larger portion. Since I only cook just a small portion for myself every now and then, dry mushrooms are hence a better choice.

Instead of cod fish fillet, I used salmon belly strips instead. I placed them on top of the broccoli and mushrooms which I had stacked neatly on the oven pan. Once done, I glazed the salmon belly with a tablespoon Lee Kum Kee's Sauce for Fried Cod Fish. You may adjust the amount to your own preference.

After 20 minutes in the oven in 250 Degree Celsius, it's done! The salmon skin charred at some areas due to the sauce and the taste is akin to Teriyaki. With its juice seeping into the vegetables during the baking process, the vegetables were tasty even without any seasoning. You can choose to bake longer if you want the salmon to be crisper. The broccoli and mushroom won't get burnt, they would only turn softer. The same goes to the used of other vegetables.

Now for the recipe:

Dish: Baked salmon belly with broccoli and mushrooms 

Ingredients
- Lee Kum Kee's Sauce for Fried Cod Fish
- Salmon belly
- Broccoli ( You may choose leeks or asparagus)
- Mushrooms

Direction
1) If you are using dry mushrooms, soak them overnight.
2) Wash and slice the broccoli
3) Place both the broccoli and mushrooms on the oven pan. Stack the salmon belly on top
4) Glaze the salmon belly with Lee Kum Kee's Sauce for Fried Cod Fish
5) Bake for 20 minutes in the over, in 250 Degree Celsius

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

Written and Photography 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.