Crystal Jade Golden Palace 翡翠金阁 (Paragon)

From now to 30 September, the Crystal Jade Group of restaurant concepts will be paying homage to Singapore’s rich heritage with familiar specialities and reimagined classics. Over at Crystal Jade Golden Palace, get ready to be well pampered starting with the Abalone with Black Garlic Bak Kut Teh that is served in a teapot, a broth with so much depth in flavours you will drink every sip of it.

My parents love the next dish of Nanyang Fresh Rojak with Roasted Duck, which brings a new spin to the classic salad with an umami rich sauce. The Sautéed Squid and Petai is a dish calling out for a bowl of rice as both ingredients are elevated with the piquant homemade sambal. For our main, we got the Nyonya Fried Vermicelli Mee Siam with Assorted Seafood, the rice noodles having a wok hei aroma and coated evenly with the rempah. We ended with Durian Chendol in Coconut and I ❤️ SG Pudding.

This is the only Crystal Jade with a Michelin star, and it’s a notch above the crystal jade stainless steel palace takashimaya, both in terms of food quality and ambiance. Avoid the Peking Duck though, it is mediocre compared to Imperial Treasure on the same floor of Paragon. Service is attentive, but incredibly slow and with mistakes.

This is the only Crystal Jade with a Michelin star, and it’s a notch above the crystal jade stainless steel palace takashimaya, both in terms of food quality and ambiance. Avoid the Peking Duck though, it is mediocre compared to Imperial Treasure on the same floor of Paragon. Service is attentive, but incredibly slow and with mistakes.

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.

Led by Group Executive Chef Martin Foo, the stellar chef teams from both fine and casual dining restaurants have curated seasonal dishes
ranging from enticing High-Tea sets and set menus

Feature :
From Crystal Jade golden palace
💕steamed whole deboned fish wrapped in crystal jelly in teochew style
My fav, diners can choose a live fish, so it’s very fresh.
The fish filleted then wrapped with shiitake mushroom, red chili, preserved vegetables, Chinese celery and shredded ginger batonettes in a delicate mung bean sheet, and steamed in a light stock tinged with the tanginess of fresh tomatoes and preserved vegetables.
So it’s fresh , tangy, with hint of ginger
💰Seasonal price
💕Hakka grandma’s pork belly with preserved vegetable
The pork belly was very tender and served with preserved vegetable, perfect pair for rice.
💰$28 for 4 pcs
💕superior bird’s nest with taro paste in deep fried sesame ball
Crispy golden brown sesame ball filled with generous superior bird nest.
💰$18.8 for 3 pcs

From Crystal Jade la Mian Xiao long Bao and Jiang nan
💕Deed fried assorted mushroom and lotus roots in chef’s special spicy cumin powder.
Addictive deep fried mushroom and lotus that coated with spicy cumin powder
💰$16.8

📍Crystal Jade Golden Palace and Crystal Jade la Mian Xiao long Bao and Jiang nan

With a choice of live fish; soon hock and garoupa are recommended, the fish is first filleted then wrapped with shiitake mushroom, red chili, preserved vegetables, Chinese celery and shredded ginger batonettes in a delicate mung bean sheet, and steamed in a light stock tinged with the tanginess of fresh tomatoes and preserved vegetables.