Crystal Jade is a familiar name amongst Singaporeans, but did you know they have three fine dining outlets? They are Crystal Jade Palace, Golden Palace and Pavilion. These outlets are perfect for group dinners, celebrations & reunions!
Every year, the menu sees a refresh and for this year, the group has drawn inspiration from heritage Chinese cuisine, bringing you reimagined classics.
Here’s what you can expect at the three fine dining outlets.
Crystal Jade Palace
Some new dishes include items like a Crisp-fried King Oyster Mushroom with Shiso Leaf & Seaweed ($12.80), Sauteed Scallop with Celery, Water Chestnut & Black Fungus ($48) along with Wok-fried Hand-pulled with Assorted Seafood & Black Pepper ($38).
The Palace Signature Starters Platter ($38.80) is a great starter dish as it features four moreish bites from Crispy Sakura Shrimp Cracker and deep-fried Whitebait to refreshing bites like a Chilled Jellyfish & Fresh Lily Bulb in Wasabi Aged Vinegar.
One of our favourite dishes from the new menu is the Crispy Chicken served with Homemade Ginger Scallion & Chilli Lime Sauce ($42 for half, $80 for whole). The chicken had a satisfying crispy skin with juicy meat and paired amazingly with the fragrant ginger scallion sauce. It was a very familiar dish but so amazingly executed.
Refreshed menus for Palace will launch on 21 October.
Crystal Jade Golden Palace
The refreshed menu at Crystal Jade Golden Palace (Paragon) probably has most of our favourite dishes.
One of it is the Shunde Style Chen’s Village Flat Rice Roll ($28). This unassuming dish looks like a plate of hor fun or chee cheong fun at first glance, but it’s topped with minced pork & sole fish along with a hefty serving of crispy pork lard. The flat rice roll is nothing like your hor fun noodles. There’s a nice bounce and chew to these rice rolls and despite being pretty full from other dishes, we slurped this down like nothing!
Another favourite is the Teochew Seafood Crispy Noodle served with Black Vinegar & Sugar ($38). The egg noodle pancake is deep fried, and poached in a flavoured broth before it’s pan-fried till crispy. You can drizzle black vinegar & sprinkle sugar over it, which gives it a nice old-school feel to it.
There’s also the Sauteed Tiger Prawn with Morel Mushrooms ($42) which features plump and bouncy prawns, with mushrooms from Yunnan.
Other new dishes include the likes of Teochew specialities such as Teochew Style Cold Threadfin Fish (seasonal price), Teochew Style Pan-fried Homemade Cuttlefish Cake ($18 for 6 pieces), and a Double-boiled Fish Maw, Sea Whelk with Xinhui San Bao Zha Chicken Soup ($138 for up to 4 pax to share).
Crystal Jade Pavilion
Enjoy a warm, hearty bowl of Double-boiled Fish Maw with Coconut Water, Baby Cabbage & Bamboo Pith in Chicken Soup ($72 for 3-4pax) which has an enjoyable sweetness from all the ingredients.
The Stir-fried Fresh Crab Meat with Chinese Olive Seed, Egg & Conpoy in a Lettuce Cup ($58.80 for 6 pieces) was a personal favourite. Eggs and crab meat are scrambled until they resemble small buds of yellow osmanthus flowers. It’s then served in a lettuce cup, which you can wrap up to enjoy.
Refreshed menus for Pavilion will launch on 7 October.
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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