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Starting from 19 January, Crystal Jade Group of restaurants will launch the festive dishes and menus to usher in the Year of the Dragon. All casual and fine dining outlets will feature a unique lineup of dishes and set menus, and I had the opportunity to sneak preview them. Starting with the prosperity yu sheng that is available at all fine dining concepts, the traditional yu sheng is elevated with the addition of Boston lobster tail and aburi scallop. Crystal Jade Pavillion will be showcasing the double-boiled kampong chicken soup while the Hong Kong Kitchen team is presenting the pan-fried dace fish paste in Shunde style. Listed in the Michelin Guide, Crystal Jade Golden Palace is serving up a pan-fried South Africa abalone topped with crispy leek and a lava kumquat taro doughnut while Crystal Jade Palace is going festive with the premium loin rib coated with Cointreau orange sauce and a dessert of red bean roll with tangerine peel. The noodle specialist of Crystal Jade La Mian Xiao Long Bao has a dry la mian with prawn and celtuce, while diners can takeaway the eight treasures vegetable wrapped in beancurd skin that is so reminiscent of a pen cai.
USDA Prime, Illinois Corn Fed, Aged 21 Days
(Complimentary)
Honestly, the food is underwhelming for the price, though the service is Top notch
Honestly, the food is underwhelming for the price, though the service is Top notch
Yeah this was pretty good, the banana cream was strong
Overall, some dishes were good but nothing was great, not very innovative nor was it very Korean even and way too overpriced for the quality. Yes I know they have good reviews but that's before they got their first star and the prices skyrocketed
Makgeolli bread
Nothing special, tasted like Chinese fermented alcohol cake
Corn crisps w corn cream was alright, the crisp lingers in your mouth too long
The main dessert was corn ice cream, caramel, popcorn which was light, raw Hokkaido white corn and corn custard. White corn was juicy and overall it was pleasant
Beetroot w finger lime, beetroot sorbet w shiso
The earthiness of beetroot is strong but the strength of the citrus and the shiso rounded everything nicely. Overall pretty surprising execution and you can sense the thought that went into balancing the flavours
Eggplant puree and burdock rice were both way too buttery
The lamb from Western Australia was utterly tender though. The most tender I've had, it's similar to tenderloin actl. Nice crisp on top as well. Crisp disappears quickly though so you don't have time to waste.
The leaf dumpling w mushroom Ragu was impactful, w the herbaceousness as well as the heat in the mushroom.
Overall pretty good lamb, the sides were weak
Beef tendon/shank was v tender and almost melts in your mouth.
The noodles had a fantastic bite, it's quite chewy and the sauce was nutty even tho no nuts were used. The gochujang and the creaminess were really balanced impeccably and it's a very satisfying bowl of noodles which I wolfed down very quickly
