If you are looking at having quality Chinese cuisine, live seafood dishes, roasts and dim sum with a view, Crystal Jade Pavilion has opened at VivoCity with a view of the waterway and Sentosa.

You may be familiar with the Crystal Hong Kong Kitchen and La Mian Xiao Long Bao concepts.

Crystal Jade Pavilion which is the brand’s third fine-dining concept, is somewhere to enjoy Cantonese fare in a more luxurious setting.

A modern space with floor-to-ceiling windows, curvaceous design, and soothing teal-coloured interiors, the restaurant creates a relaxed ambience for an unforgettable dining affair.

There are also a number of private dining rooms for family functions, social gatherings, and business meetings.

Occupying the former premises of Crystal Jade Dining IN, Crystal Jade Pavilion’s kitchen is spearheaded by Group Executive Chef Martin Foo and team.

Offering a menu of aesthetically-plated specialties spanning from traditional gems to modern interpretations of classic Chinese dishes, here are some of the highlights:

Chilled Tomato with Roselle and Plum ($10.80 for 8 pcs)
Packed with bite-sized juiciness, the roselle and sour-plum-soaked chilled tomatoes which is great as a starter promise a burst of fun and contrasting flavours.

On the one hand, the roselle adds a nice fruity touch with a hint of spiciness. At the same time, the sour plum gives the dish a refreshingly sweet and tarty disposition.

Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom ($13.80)
The mushroom appetiser is such a delicately plated dish.

Sliced King Oyster Mushrooms form the fundamental base of the chilled salad, adorned with black fungus. Simultaneously, the fresh lily bulb brightens the plate with its earthy crunchiness.

Surprisingly, there is a light kick of the Sichuan ‘mala’ dressing that hits, that may just wake up your taste buds.

Chilled Homemade Tofu with Scallop, Bonito Flakes and Perilla Leaf ($18.80)
The Chilled Homemade Tofu is a lovely appetiser that is also light on the tummy. It comes with soft, melt-in-your-mouth egg tofu embellished with mildly sweet Australian scallops.

Enhancing the dish’s flavour complexity are the smoky and savoury bonito flakes and soy-base sauce.

Deep-fried Mushroom and Corn with Salted Egg Yolk ($12.80)
This dish is deep-fried not one but three types of fungi – king oyster, shiitake, and hon-shimeiji mushrooms.

Tossed in salted egg yolk batter, the crispy-on-the-outside fritters are crunchy and golden-yellow, comforting food at its best for mushroom lovers. I found this very addictive.

Pan-fried Foie Gras and Sliced Roasted Skin with Crepe ($18.80 per person, min. 2 persons)
This almost reminds me of Peking Duck.

Arriving on a stone slab is a soft rectangular crepe with a layered formation of gastronomic delights – from pan-seared foie gras to a thick slice of roast duck.

All that remains is to wrap the crepe, have it in one bite for that delectable mouthful of rich butteriness with crispy-skinned succulent duck.

Poached Scotland Bamboo Surf Clam in Prawn Broth ($26.80 per person)
For some warm-the-belly goodness, this bowl contains fresh bamboo clam pieces and other ingredients such as deep-fried dough fritters.

Pour in the soup only when you are ready to drink, so that you can savour the comforting broth that is cooked till flavourfull with prawn shells and more.

Fish Maw Superior Thick Soup with Mushroom served in Hot Stone Bowl ($36.80/person)
Nourishing soups are also a cornerstone at Crystal Jade Pavilion.

As for the most luscious of it all in my opinion, it would be the Fish Maw Superior Thick Soup brimming with fresh shiitake, king oyster and white beech mushrooms and premium fish maw served sizzling in a hot stone bowl.

Pan-fried Threadfin with Supreme Soya Sauce ($58.80, 600-700g)
Among the main qualities that differentiate this threadfin from others of its kind is that the fish has some sweetness to it and tends to be less flaky in character.

To cook this otherwise firm fish, the chefs first deep-fry it, followed by a transitory simmer in supreme soya sauce. Eventually, the sauce seeps in, while you can still taste the natural flavours of the fish.

Diners wishing for a healthy cooking alternative to the above can ask to have the threadfin steamed. In this case, the chefs use orange peel and shredded ginger to jazz up the fish.

Live Crab Steamed with Egg White (seasonal price)
This dish to me is one of the highlights of Crystal Jade Pavilion. Mud crab is steamed with egg white, a touch of Chinese wine and a light touch of seasoning.

This silky steamed egg would likely remind you of chawanmushi, elevated with the innate sweet flavours of the crab juices which blends harmoniously with the egg whites.

Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce served in Claypot ($42.80)
The humble Chinese Yam, typically a supplement in soups, is championed in its own exclusive dish.

The cooking of this clay pot recipe starts by deep-frying the yam rods and mixing them with an aromatic spicy sauce, spring onions, dried chillies, onions, and capsicum.

After that, a toss-up in the wok, along with Australian sea cucumber and a thick, rich gravy, increases the rustic nature of the recipe. Not to forget the smokiness of the wok hei.

Poached Choy Sum with Black Fungus and Cordyceps Flower in Chinese Ginger Wine ($24.80)
The broth, inspired by the Hakka dish of Chinese Wine Chicken, has plenty of depth and a sweet aromatic character that will appeal to diners who prefer classic flavours.

Bathing in the bowl filled with Chinese Ginger Wine is a selection of Jade-coloured poached greens, black fungus, and cordyceps flowers.

Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce ($33.80)
The first time I am having a dish like this.

For starters, it includes two vermicelli types. Although the combination is novel, the simultaneous frying of bee hoon and tang hoon (glass vermicelli) is where one gets to see expert cookery.

The “yuan-yang” personality of the recipe continues to shine in the meats used – braised pork belly in abalone sauce and slices of pearl abalone. A must-order.

Cheng Tng Sweet Soup with Six Treasures and Golden Luo Han Guo in Whole Fresh Coconut ($13.80 per person)
For the end-of-the-meal sweet treat, Crystal Jade Pavilion presents a contemporary rendition of the local generational favourite, Cheng Tng.

When preparing the dish, the clear soup is steamed and then cooled inside a coconut. This allows the fruit’s sweetness to infuse wholly into the dessert.

Dig deep with the spoon, and you can find everything from peach gum, lotus seeds, and white fungus to dried longans and ginkgo inside the coconut shell.

Makes a refreshing end to the meal.

Crystal Jade Pavilion Opening Promotion:
In celebration of Crystal Jade Pavilion opening, enjoy the following promotions for a limited time:
1) Enjoy 50% OFF Threadfin (U.P. $58.80) with any order (excluding dessert and beverage)
2) Enjoy 20% OFF ala-carte food bill from Mon – Thurs

Terms and Conditions:
– Valid daily (unless otherwise stated) till 31 October 2022, excluding eve of and Public Holiday.
– Promotion is only valid for payment made with a valid Citi or UOB Credit / Debit Card or VivoRewards+ member.
– Promotion is valid for dine-in only, while stocks last.
– Promotion is valid at Crystal Jade Pavilion (VivoCity) only.
– Both promotions are stackable and limited to one redemption per bill, per table, per visit. No splitting of bills and tables allowed.
– Earning and redemption of Crystal Jade Jadeite’s membership cashback are not allowed for promotional items.
– Not valid with other promotions, discounts, vouchers or loyalty programmes unless stated otherwise.
– Prices stated are subject to service charge and prevailing government taxes.
– The management reserves the right to change the terms and conditions without prior notice.

Crystal Jade Pavilion
VivoCity #01-112, 1 Harbourfront Walk, Singapore 098585
Tel: 6278 5626 / 9177 2005
Opening Hours: 11am – 3pm, 6pm – 9.30pm (Mon – Fri)
10.30am – 3.30pm, 6pm – 9:30pm (Sat, Sun, PH)

* This entry is brought to you in partnership with Crystal Jade.

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