Saturday, December 31, 2011

Happy New Year's Eve! Best of 2011

What are you eating for New Year's Eve? We just made a simple curry fried rice. It's got 5Cs - carrot, cabbage, corn, curry and coriander leaves! Oh, and some crispy "chao-ta" bits (the best part)! Photo from my Instagram.

It's the final hour of 2011. Some will be partying, some will be cosying up at home. Quite a few perhaps contemplating what's past, and what they want in the new year.

As I look back in the blog, I see some of my favourite experiences this year. Here they are, roughly in reverse chronological order...
Armani/Prive in Hong Kong: fabulously surreal rooftop bar
Kuriya Penthouse: my first fugu
il Lido: best pasta of 2011
Jane Thai at Orchard Towers: superspicy, simple but good Thai
db Bistro Moderne: lunch with and by Daniel Boulud himself.
Chengdu Restaurant: authentic Sichuan that will put fire in your belly
My baking fervour, especially artisanal breads! Pity it ruined my oven...
Meeting Chef Mak of Tim Ho Wan fame: he is so down-to-earth!
Meeting Joel Robuchon again, this time with both his restaurants launched!
Meeting, OK, Glimpsing Donnie Yen at Wuxia Movie Gala Premiere. Right, it's not food, but some would say still delicious...
The Battlestar Galactica Ride at Universal Studios: you might spill from the thrill
The French Window in Hong Kong: sublime modern French with utterly romantic ambiance
and kicking off the year with my all-time most visited post - The List of Japanese buffets! This page alone got almost 70,000 views!

This is also the year I finally created the Camemberu Facebook page. Thanks to all who "liked" it.

As a family, we explored the rustic resort at Telunas, and also the Banyu Biru Villas on Bintan.

So there have been some memorable highlights, but 2011 was also the year in which some devastating events happened, like the 3.11 Japan earthquake and tsunami. It was absolutely crushing, and we scrambled to help even as we felt so small and distant. We also lost Chef Santi Santamaria.

I don't know what next year will bring. But right now, I am just treasuring whatever moment I am in.

Let me leave you with something cheerfully lucky from traditional Japanese pantheon. The Seven Lucky Deities (Shichifukujin) travel on their treasure ship (Takarabune) on New Year's night, bringing gifts and good luck. It's like they have seven Santa Clauses. I just saw this on Muza-Chan and thought it was really cute. I so want to go back to Japan...I miss it so much.

あけましておめでとう!Happy New Year!

image from


Friday, December 30, 2011

Pine Court Is Now Mandarin Court; Has Bak Kwa Nian Gao!

The biggest yusheng platter I've seen!
Isn't this the biggest yu sheng serving platter you've seen? It is for me! Talk about living large. This is the Prosperity Salmon Yu Sheng at Mandarin Court.

Awesome platter aside, I was intrigued that Pine Court at the Mandarin Orchard had changed its name to Mandarin Court. But the chef is the same, and so is the menu by and large. Even the serving staff are the same (many of whom have been there a long time too). The name change is to better reflect the Mandarin branding, say the PR folks.

Lots of crispy goodies go into this

Executive Chinese Chef Sunny Kong has crafted 10 different signature menus ranging from a
$98++ per person menu (minimum 2 persons) to a luxurious $1,888++ meal for 10 persons. These will be available from 13 January to 6 February 2012.

These are some of the highlights from those menus.

Baby Abalone Fortune Pot
Ah, what's Chinese New Year without pen cai? The Baby Abalone Fortune Pot is a huge bowl of many goodies. The only thing I miss here is some roast pork.

Typhoon Shelter Roast Chicken with Minced Black Bean, Garlic and Almond Flakes
This is the "Bi Feng Tang" or "Typhoon Shelter" Roast Chicken with Minced Black Bean, Garlic and Almond Flakes. I love typhoon shelter anything. All that garlic. Dracula has no chance with my breath.

Stewed Fish Noodle with Conpoy and Enoki Mushroom
Stewed Fish Noodle with Conpoy and Enoki Mushroom. Fish noodles have more textural bite to them, but these were quite tender in general. A very healthy-tasting dish.

Some really kick-ass XO Sauce
They have some really good XO sauce. We kept asking for more, because it just gives all the dishes extra zing.

Red Bean Soup with Green Tea Glutinous Rice Ball Dumplings
There is a pretty good Red Bean Soup with Green Tea Glutinous Rice Ball Dumplings for dessert.

Bak Kwa Nian Gao!
Last but not least, the CNY offering that I thought was most interesting: Bak kwa nian gao - sweet glutinous rice cake with dried BBQ pork! The pork gives a complexity to the sweetness plus a savoury edge. It works very well, and is especially good pan-fried. Like!

Level 35
Mandarin Orchard
333 Orchard Road
Singapore 238867
Tel: +65 6831 6288/62
Open daily
Monday to Friday
12.00pm to 2.30pm

Dim Sum Brunch
Saturday, Sunday & public holiday
11.00am to 2.30pm

Monday to Sunday
6.30pm to 10.30pm

Thanks to Mandarin Orchard for the media tasting.

Wednesday, December 28, 2011

Wagyu Beef Yu Sheng at Peach Blossoms, Marina Mandarin Hotel

Instead of raw fish for yusheng, how about some char-grilled wagyu beef?
Are you tired of the usual, predictable lo hei with salmon or other raw fish? How does some char-grilled wagyu sound instead? Yes, Peach Blossoms at Marina Mandarin Singapore is shaking things up a little by going wagyu!

It certainly is unconventional, given that a number of Chinese (especially Buddhists) do not take beef. But these days, even non-Chinese partake in the lo-hei ritual, especially as part of a company get-together. And for those of us who do love beef, this option makes a nice change indeed.

The wagyu beef yu sheng comes with Hong Kong style sesame dressing
The wagyu beef "yu sheng" comes with Hong Kong style sesame dressing instead of the usual plum sauce.

Lo hei! As high as you can!
牛气冲天!Embrace the new year with bullish vigour!

牛气冲天! Char-grilled wagyu beef yu sheng
It helps that this beef salad is really tasty. The crisp, cold vegetables are perfect with the sesame dressing and wagyu slices. I appreciate that it's not doused with cloyingly sweet sauces.

Char-grilled Wagyu Beef Yu Sheng
served with Hong Kong-style Sesame Dressing
$68++ (4 to 6 persons); $118++ (10 persons)

But if you still prefer the traditional fish-based yu sheng, tossing to 年年有余, they have that as well.

At the media tasting, we also got to preview some of the dishes that will be available during Chinese New Year.

Double-boiled Chicken Broth with Ginkgo Nuts and Cordycep Flower
Double-boiled Chicken Broth with Ginkgo Nuts and Cordycep Flower
$35++ per person

The Cantonese are fastidious about soups, and this one feels really fortifying with lots of cordycep flowers at the bottom.

Baked Lobster with Sliced Garlic and White Truffle Oil

Baked Lobster with Sliced Garlic and White Truffle Oil
Available within Harmonious Set Menu at $1488++ for 10 persons

Lobsters will probably be very popular next year (Year of the Dragon), especially since its name in Chinese is 龙虾, the "dragon prawn". This baked lobster is delicious, but slightly on the chewy side.  If you prefer, there is also a steamed lobster with superior sauce, and lobster yu sheng too.

Peach Blossoms Abalone Treasures Pot

Peach Blossoms Abalone Treasures Pot - $248++ (4 to 6 persons); $398++ (10 persons)
10-head Quality Whole Abalone, Fish Maw, Quail, Sea Cucumber,
Dried Scallops, Marinated Soya Chicken, Roast Duck, Roast Pork,
Deep-fried Live Prawns, Flower Mushrooms, Black Moss,
Abalone Mushrooms, Radish, Lotus Root,
Baby Corns, Pig’s Tongue, Fried Bean Curd Skin
I don't know about you, but this pot just makes me want to go, "HUAT AH!!!"
What a beautiful "pen cai" with layers of auspicious ingredients.
My favourite item in there? The crispy skin roast pork - it's so good, I'll trade abalones for it!

Chef Chan Shun Wong from Hong Kong is very young!
Peach Blossom's newly appointed Chef, Chan Shun Wong (陈顺煌), is from Hong Kong. He looks deceptively young (I hear he has an 11 year old kid). Chef Chan will keep to preparing authentic Cantonese food but will add a modern twist to create interest.

Steamed Marble Goby with Fragrant and Raw Minced Garlic

Steamed Marble Goby with Fragrant and Raw Minced Garlic
Available in both A La Carte (market price) and Set Menus (from $388++ for 4 persons)

Of course, the Chinese must have a fish dish. This one is superloaded with garlic! You can request for it to be less intense, if you like.

Water Chestnut Cake with Osmanthus (front); Red Dates Cake with Coconut Milk (back)
We also got to sample their 年糕 Nian Gao in two very pleasing flavours:
Front *桂花马蹄糕 Water Chestnut Cake with Osmanthus ($28.80 per cake)
Back *椰汁枣皇糕 Red Dates Cake with Coconut Milk ($28.80 per cake)
I thought the red date cake was quite interesting.

Peach Blossoms hashima desserts - hot and cold
You can have other desserts too. The hashima comes in the traditional hot version with red dates, and also a cold one with almond cream in a young coconut.

Peach Blossoms desserts
There are also colourful cold desserts - avocado, strawberry and mango with scoop of ice cream. I can see these being a hit with kids!

Four Treasures Pastry
The Four Treasures Pastry ($18.80 per box) makes a nice gift when visiting.
*莓果酥 Mixed Berries Pastries*
*凤梨酥 Pineapple Tarts*
*腰果酥 Cashew Nuts Pastries*
*莲蓉核桃酥 Walnut with Lotus Paste Pastries*

Peach Blossoms itself has undergone a S$1 million makeover to usher in the new year. It's got a brand new menu and now seats 180. The four renovated private dining rooms will welcome guests with a choice of 11 premium teas.

The Chinese New Year menu, including orders for take away starts from 16th January right up till 6th February 2012.

Level 5, Marina Mandarin Singapore
6 Raffles Boulevard
Singapore 039594
Tel: +65 6845-1111
Open daily
Weekdays, 12.00pm – 2.30pm
Weekends & Public Holidays, 11.00am – 2.30pm

Daily, 6.30pm – 11.00pm (Last order at 10.30pm)

Thanks to the lovely folks at Marina Mandarin Singapore for the CNY preview tasting.

Sunday, December 25, 2011

Merry Christmas! Recipes for 7 Desserts, from Bosch Contest

The winning creation - Chocolate and Raisin My Favourite Tart
Some of you have asked regarding recipes from the Bosch Cook-off Competition. I've managed to get hold of the recipes and permission to publish them, so here they are! Merry Christmas!

But first, let me show you the machine that I believe the winner Fahizal used to make his winning chocolate raisin tart (first photo).

It is a MUM 5 all-in-one kitchen machine. It's got many functions in one compact body - a mixer, blender, shredder and citrus juicer. This is the shredder attached to the main arm. The output goes conveniently into the sturdy stainless steel mixing bowl.

The shredder comes with three different blades - for slicing, coarse grating, and fine grating (cheeses, chocolate, fruits, nuts, vegetables, etc). These are stored conveniently in a pouch that also contains the mixer attachments like the whisk, dough hook and mixer. The whole black pouch can be stored neatly in the mixing bowl when not in use. There's the bright orange citrus juicer too - great when you need lots of juice for a family brunch or party.

Fold the arm down, and you can attach a blender for blending drinks, pureeing fruit and vegetables, making mayonnaise, and even crushing ice cubes.

There are more options you can attach, including meat grinders and different slicing blades (for French fries, rosti, potato dumplings, etc).

As you can see, it's really versatile. I can't wait to make full use of mine when I finally get my oven! Yes, and when my tastebuds resume duty too. I'm sick of being sick, and eating porridge! I miss my homebaked stuff!

But on to the recipes!



The winning creation - Chocolate and Raisin My Favourite Tart

NAME OF DESSERT: Chocolate Raisin My Favourite Tart

Sweet Dough (Tart base)
85 g Butter (Unsalted)
85g Caster Sugar
150g Flour
1 no Egg Yolk

Chocolate Brownie (Filling)
75g Butter (Unsalted)
50g Dark Chocolate
113g Mascavado Sugar
1 no Eggs
1 no Vanilla Bean
25g All Purpose Flour
25g Cocoa Powder
2g Baking Powder
1 Pinch of Sea Salt
60g Golden Raisin

Chocolate Ganache
75g Dark Chocolate
75 g Whipping Cream

Pre-heat oven to 180 degrees Celsius.
Sweet Dough
1) Grease baking tin (35cm x 11cm x 3cm)
2) Add all ingredients into mixing bowl.
3) Using the stirrer to combine ingredients forming a crumble texture.
4) Using hand, knead into dough.
5) Prepare the tart base by placing the dough onto the tin and pressing it against the
tin to cover the entire tin.
6) Leave it in the freezer for 10 minutes.
7) Take it out from the freezer and bake for 20 min.

Chocolate Brownie (Filling)
1) Melt chocolate and butter using double boil method.
2) Mix dry ingredients & raisins in the mixer's bowl & beat at speed 3.
3) Add melted chocolate mixture into the dry ingredients followed by egg and vanilla
4) Mix well and beat at Speed 6 for approximately 3-5 minutes.
5) Stop the mixer and scrap the mixture to fill the tart base.
6) Bake at 180 Degree Celsius for 13 minutes.

Chocolate Ganache
1) Place whipping cream, chocolate into a bowl.
2) Melt the chocolate using double boil method.
3) Mix well before pouring it on the cool tart.
4) Tart can be served chilled or warm.
5) Garnish with berries before serving.


Banana Cake with Cheese Topping

PARTICIPANT NAME: Young Beins, Diana
NAME OF DESSERT: Banana Top Cake with Cheese

250g butter
180g sugar
5 eggs
200gm self raising flour
1 tsp vanilla powder
2 bananas
Mashed 2 bananas
Sliced 150gm shredded cheese

1) Beat butter and sugar until creamy on the MUM8 cake machine at speed 4
2) Add the eggs one at a time until well mixed
3) Add the self raising flour a little at a time and the vanilla powder
4) Lastly add in mashed bananas and mix well
5) Line a baking tin with baking paper and arrange the sliced bananas until it
covers the entire base of the cake tin
6) Pour the mixture on top and bake in the oven at 180 degree Celsius for
about 45 minutes or until the cake is baked thoroughly
7) Allow to cool and sprinkle the shredded cheese on top before serving



PARTICIPANT NAME: Elizabeth Choy Wai Mai
NAME OF DESSERT: Sop with Jack Mousse Cake

4 eggs
100g sugar
100g plain flour (sifted)
100g warm melted butter
1/2 tsp vanilla essence

Mousse filling: 3 tbsp water, 20g gelatin, 150g soursop (blended), 250g fresh
cream (whipped), 100g jackfruit (sliced thinly or shredded)

Jelly topping: 400g water, 12g instant jelly, 80g sugar and 1tsp lemon/lime

For decoration: 50-100g whipped fresh cream, 50g toasted almond flakes
and some sliced/shredded jackfruits

1) Preheat oven to 160 degrees C
2) Grease and line a deep 9" round baking tin with paper.
3) Whisk eggs, sugar and vanilla essence at max. speed until stiff.
4) Fold in sifted flour.
5) Add in warm melted butter and mix well
6) Pour into baking tin and bake for about 35 minutes
7) Cut cake into 3 layers when it is cooled
8) Dissolve gelatin in water over low fire
9) Leave to cool. Whisk fresh cream until stiff and add in the blended
soursop, sliced/shredded jackfruit and the cooled gelatin and mix well.
10) Position one layer of cake on a cake board and place a cake ring over.
11) Spread 1/3 of mousse mixture on top of cake. Repeat the same process
until all the mousse is used up. Take care not to leave any gap at the sides to
prevent jelly topping from flowing down.
12) Leave in the freezer to set, about 1/2 hour.
13) Boil water, sugar, juice and instant jelly together.
14) Set aside until lukewarm.
15) Decorate the top of cake with sliced/shredded jackfruit and pour lukewarm
instant jelly on top.
16) Leave in the fridge to set. Remove the cake ring and decorate the side
with whipped fresh cream and toasted almond flakes.



PARTICIPANT NAME: Florence Seow Kah May
NAME OF DESSERT: Peach Cheese Cake

2packs Philadelphia Cream Cheese (226gm)
1tube Bulla Premium Sour Cream (200ml)
1tube Bulla Pura Cream (200ml)
100gm SCS Butter
13pcs McVites Digestive Biscuits
4 Medium Eggs 1Tps
Vanilla Essence 2Tps
Gelatine Powder 1/2cup
Castor Sugar 1can
Peach Halves

1) Preheat oven to 175c for 10minutes
2) First, crush McVites Digestive Biscuits in a bowl, add melt butter and put in
the baking tray. Leave in the freezer for 1/2hour.
3) Put Philadelphia Cream Cheese and sugar into mixing bowl and beat till
4) Slowly add egg, one at the time. Lastly add sour cream and pura cream,
vanilla essence together beat till dissolve
5) Take out the baking tray from the freezer and pour items 3 & 4 into the baking tray, fold in the aluminium foil below the baking tray.
6) Add water bath in the tray
7) Bake at 175c for 45minutes then turn off the oven and leave it for 1hr inside.
8) Take the cake out from the oven and let it cool off for about 2hrs and then put in the fridge to chill
9) Decorate the cake with peaches
10) Cook gelatine powder till dissolve (set aside for 5minutes to cool) slowly pour all over onto the surface of the cheesecake and put in the fridge to chill again.


Orange Chocolate Muffins

NAME OF DESSERT: Orange Chocolate Cupcake

3 Eggs
1 cup of butter
¾ cup sugar
½ cup milk
2 cups self raising flour
½ Orange- Orange Juice
½ Orange- Orange Peel
¼ cup Cocoa powder
White chocolate silver topping (Optional)

1) Preheat oven to 160 Degree Celsius
2) Line 12 cupcake pans with cupcake paper
3) In a bowl, lightly beat the eggs, add butter and sugar, and then mix until light
4) Add milk and flour, stir until combined. Beat for 2 minutes, until light and creamy
5) Divide mixture into 2 bowls.
First bowl - add orange juice and peels.
Second bowl - add Cocoa
6) Add ½ mixture of each into each cupcake paper and stir gently to get a marble effect
7) Bake for 18-20 minutes until firm to touch. Allow to cool


Hokkaido Sweet Potato Steamed Cake

PARTICIPANT NAME: Karen Lum Chwee Fung
NAME OF DESSERT: Hokkaido Sweet Potato Steamed Cake

200g butter
200g fine sugar
1 egg
3 egg yolks
3 egg whites
300g flour (general purpose flour or cake flour)
1 tsp baking power
1 pinch of salt
50g full cream milk from Japan (Hokkaido)
50g coconut milk (fresh is better)
250g to 300g sweet potato cubes

1) Cream butter and sugar (120g) till light and fluffy
2) Add mixture of 1 egg and 3 egg yolks. Cream till smooth. Set aside.
3) In separate bowl, whip 3 egg whites with sugar (80g) till stiff peak.
4) Add egg whites mixture into the batter and combine well.
5) Fold in the flour (mixed and sifted flour and baking power) into the batter gently.
6) Add coconut milk with milk and fold gently.
7) Add sweet potato cubes.
8) Pour into baking or muffin pan.
9) Steam for 45mins.


Although simple, the banana cake was one of the best-tasting items


125g Butter
200g Sugar
200g Flour
4 ripe bananas (mashed)
2 eggs
1/3 cup milk (optional)
1) Cream butter and sugar till creamy n light
2) Add in eggs, a little at a time.
3) Add in mashed bananas and flour.
4) Pour mixture into a grease baking tin.
5) Bake in a preheated oven at 180 c for 35mins.
6) Cook and cut neatly before serving

Happy baking and experimenting!

Friday, December 23, 2011

Armani/Prive Rooftop Bar in Central HK

Something with the name Armani in it is bound to be posh. But I was totally blown away by the huge, sprawling rooftop terrace at Armani/Prive. The awesome sense of space, together with skyscraper panoramic views, simply evokes a surreal feel.


Tuesday, December 20, 2011

Moët Hennessy Wine-Pairing Dinner at Island Tang, Hong Kong

Last month, Moët Hennessy Asia Pacific invited me to Hong Kong for the launch of their iPad app, Flavours Asia, that helps pair wines with Asian food. You can see see screenshots and review of the app here (it is beautiful!). The app is a huge boon to wine aficionados, because we've had guidance galore on how to pair wine with French and European cuisines, but very little on what goes well with the diverse array of food across Asia (Japan, India, Thailand, China, Malaysia, etc).


Goodwood Park Hotel's Mahjong Tile Poundcake!

This is just too cute. A cake shaped like a giant mahjong tile with the word "fa" (to strike it rich)! The perfect thing to have while you rustle your mahjong tiles for prosperity in the lunar new year. The Goodwood Park Hotel's Fortune Mandarin Orange Pound Cake (S$72 for 1kg) is available from the Deli 9 Jan to 6 Feb 2012. Call +65 6730 1786 one day in advance to reserve.  Huat ah!!

Photo courtesy of Goodwood Park Hotel

Sunday, December 18, 2011

Crystal Jade Kitchen Opens at Scotts Square

Roasted Meat Combination: Crispy Roast Duck and Barbecued Pork (Char Siew) with Honey Sauce
Delicious crispy roast duck and barbecued pork with honey sauce.

You know, Scotts Square is yet another place that makes my wallet and credit cards shiver. Lots of posh brands and upmarket goods. The residents living in this luxury development have Hermes at their doorstep. I don't even have a mamak shop at the bottom of my block.

But there's the familiar Cantonese comfort food of Crystal Jade Kitchen which just opened here a few days ago. Same consistent affordable fare, with prices from S$4.80 to S$39.90.

Dim sum (pan-fried rice roll with spicy shrimp paste, steamed shrimp dumpling, deep-fried yam puff
You'll have regular favourites like roast meats, noodles, congee and dim sum. I like all of these - (from front to back) pan-fried rice roll with spicy shrimp paste, "har gau" steamed shrimp dumpling, deep-fried yam puff.

The crispy roast duck (first photo, S$12.80 for small) uses free-range ducks raised in Malaysia until seven weeks. These are stuffed with Chinese herbs, and during roasting the chef carefully turns and adds layers of sweet glaze to caramelize the skin for that crisp texture.

The BBQ meat or char siew (S$10.80 for small) is really tender. Boneless pork is glazed with honey and roasted on long forks. Sliced nice and thick, so you can really taste how juicy it is.

Crispy Beancurd with Salt & Pepper
Crispy Beancurd with Salt & Pepper (S$6.80 for small). A typical appetiser.

Crispy Eggplant with spices
Crispy Eggplant with spices (S$6.80 for small). Not so typical, but certainly a delicious way to have your vegetables.

The Crystal Jade Kitchen here has some new dishes that you won't find at other Kitchen outlets.

There is a wider range of double-boiled and homestyle soups here
There is a wider range of double-boiled and homestyle soups here. Have you noticed Crystal Jade's trend towards offering more soups and healthy dishes?

Double-boiled Pork Shoulder with Almond, Preserved Vegetable and Dried Octopus
You'll find soups such as Double-boiled Pork Shoulder with Almond, Preserved Vegetable and Dried Octopus. It has no added MSG and is purported to enhance complexion and nourish the lungs.

Opening promo - soup of the day only S$1 - until end Dec 2011
There is even an opening promo - soup of the day at only S$1 - until end Dec 2011. But even at the regular price of $4.80, the double-boiled soup is already a good deal.

Roasted Chicken with Special Spicy Paste
Roasted Chicken with Special Spicy Paste (S$12.80 for half) is also new. This dish is a Portugal adaptation that's become popular in Macau. The tomato, garlic and scallion based sauce would go really well with fish, and indeed you can request for it to be done with tilapia. Personally, I like roasted chicken just the way it is - especially with crispy skin.

Stewed Beef Tendon in Black Pepper
Stewed Beef Tendon in Black Pepper (S$14.80 for small). The tendons have been stewed for two hours to produce melting tenderness. Delicious with white rice.

Sauteed Walnut with Assorted Vegetables
Sauteed Walnut with Assorted Vegetables - red capsicum, French beans, black fungus and fresh lily bulbs. Lovely colour combination, and a healthy dish that's tasty as well. This is also new.

Steamed QQ Rice with Scallion Oil
They also introduced a fabulous "Steamed QQ Rice with Scallion Oil" (S$6.80 for small - enough for 3-4 persons). Scallions are mashed into a paste together with ginger and other condiments. It's spread atop the QQ rice (a mixture of fragrant and glutinous rice). The whole thing is left to steep for a while.

Steamed QQ Rice with Scallion Oil
Then the server mixes it all up and it's a fragrant and delicious ensemble, almost good enough to eat on its own.

Egg Tart and Mango Pudding
Perennial favourites for dessert - the Egg Tart (S$3 for 3 pieces) and Mango Pudding (S$4.50). We were stunned to hear that each mango pudding uses one whole Philippine mango!

Har gau dumpling making demo
What also drew us to the event were the demos - how to make har gau and egg tarts. The pleating of the dumpling skin is a real skill.

This outlet has an electric service bell system
This outlet is also different from the rest in that it has an electric service bell system. So no more waving at busy staff for service. But it's too big a place anyway; it seats about 110. The restaurant is also more contemporary in decor, with muted pastel and cream leather seating. It's also the first to reflect their new branding too.

Well, it was nice to meet the Crystal Jade team again, as well as their pleasantly humble and affable Chairman, Mr Ip Yiu Tung. Have you seen the personality profile I wrote on him on Makanation (Yahoo's new online food magazine)? Crystal Jade has been on an expansion roll, and we take a closer look there at what makes them such a success story.

CRYSTAL JADE KITCHEN (their website is undergoing a revamp, but you can still access promotions)
#03-06 Scotts Square,
6 Scotts Road,
Singapore 228209
Scotts Square
Tel: +65 6636-1836

Opening hours:
Monday- Saturday
11.30am to 3pm
5.30pm to 10.30pm

Sundays and Public Holidays
10.30am to 3.30pm
5.30pm to 10.30pm

Thanks to linea and Crystal Jade for inviting us to the media session.
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