Crystal Jade Palace has re-opened its doors to present a new look and an inspired menu conjured by Chef Martin Foo, Group Executive Chef of Crystal Jade Group.
Crystal Jade Palace has introduced inventive additions such as Steamed XO scallop dumpling wrapped in ‘marbled’ skin XO酱大理石带子饺子 ($8.80 for 3 pieces); a delicate dark nugget enveloping celery, scallop and prawn with a crown of robust homemade XO sauce, and an elaborate red-tinged Crispy tiger prawn fritters wrapped in red glutinous rice
Light up the meal with an unconventional garden-inspired Organic Crystal ice plant and heirloom tomato salad with Jamón Ibérico ham 西班牙火腿有机冰菜番茄沙律 ($28); an exquisite display on ice, or an
A highly-recommended and utterly moreish snack, Deep-fried chive stem pancake 青龙菜鲜虾春饼 ($14.80) comprises a tasty combination of sweet chives stem, minced prawns and bits of Chinese ‘lap
Besides Chef Foo’s signature Roasted Irish duck with black truffle 黑松露烤爱尔兰鸭 ($26 for regular | $48 for half | $95 for whole), the menu also features a new, more unctuous rendition of Roasted honey BBQ Ibérico pork 蜜汁伊比利亚黑豚叉烧 ($30 for regular portion) made with prime pork shoulder meat, and an updated Palace signature Peking duck 皇宫片皮鸭 ($48 for half | $92 for whole), served with thoughtfully- paired ingredients such as romaine lettuce for crunch, tangy house-made red wine pear, black pepper foie gras pâté which adds richness, alongside the usual accoutrements.
An essential part of Cantonese dining tradition, Chef Foo has concocted a fortifying Double-boiled chicken soup with Peruvian ginseng and sea whelk 秘鲁玛卡响螺炖鸡汤 ($26 per person); a soothing broth rendered from Peruvian ginseng or maca, which possesses an earthy and nutty profile, and briny and umami-packed sea whelk.
Chef Foo’s Braised sea cucumber with Grandma’s braised pork belly 海参外婆红烧肉 ($36) is a comforting pot that harks back to simpler and rustic home-style dishes. Australian sea cucumber is cooked with choice cuts of pork belly until fork-tender, sticky and moreish; the result of a rewarding
The choice for diners who would like to savour and understand the depth and breadth of Chef Foo’s style
A ‘Lu’ cuisine speciality, Braised Australian sea cucumber with scallion 葱烧原条澳洲黄肉参 ($22.80/100g) is an impressive number.
Live seafood still takes centre stage at the restaurant where seafood tanks proffering fresh specimens are proudly on display. Poached Scotland bamboo clam in seafood broth 浓汤过桥苏格兰活竹蚌 (pictured right, seasonal price) is prepared a-la-minute at the table. Boiling-hot seafood broth with glass noodles,
Undoubtedly one of Chef Foo’s signature vegetable iterations, the wholesome Poached seasonal vegetable with fresh beancurd skin and gingko nuts in superior broth 鲜腐竹银杏浸时蔬 ($26 per portion) is elevated with highlight flavourful and collagen-rich chicken stock, deep-fried gingko and garlic cloves, as well as smooth sheets of fresh beancurd skin.
Monday to Friday: 11:30am – 3pm, 6pm – 10:30pm
Saturday: 11am – 3pm, 6pm – 10:30pm
Sunday and Public Holidays: 10am – 3pm, 6pm – 10:30pm
391 Orchard Road, #04-19, Takashimaya Shopping Centre, Singapore 238872
ABOUT CRYSTAL JADE GROUP
Founded in 1991, Crystal Jade is an awarded Chinese culinary group with MICHELIN one star for three consecutive years, since its inaugural edition, and multiple MICHELIN Bib Gourmand awards (Hong Kong& Shanghai). Committed to preserving the rich traditions of Chinese cuisine, the group’s portfolio of