Back to wok and roll

Epicure - - EPICURE NEWS -

Af­ter a two-month facelift, Crys­tal Jade at Hol­land Vil­lage has launched a new menu by group ex­ec­u­tive Martin Foo. Ex­pect com­fort­ing and well-ex­e­cuted home­style dishes like Steamed Home­made Tofu topped with As­sorted Seafood ($18.80). The tofu, del­i­cately made with or­ganic soy milk and eggs and crowned with deep-fried gar­lic prawns and scal­lop, is served in a clas­sic tofu press. Wok-fried clas­sics like the ubiq­ui­tous French beans ($13.80) get a flavour boost, thanks to the ad­di­tion of Tai O sauce. (Tai O refers to a fish­ing vil­lage in Hong Kong that is known for its shrimp paste.) Set­ting the gold stan­dard for Can­tonese-style por­ridge is the Premium Seafood Congee, cooked for three hours in a pork-free stock redo­lent of kombu, scal­lop, crab and prawn. Bonus: The out­let opens at 8.30am daily, ideal for drop-off moms and early ris­ers. 2 Lor Mam­bong, Hol­land Vil­lage. Tel: 6469 0300

is a 'New­gen Re­tail' ex­pe­ri­ence that adopts ad­vanced tech­nol­ogy and robots to im­prove your gro­cery shop­ping ex­pe­ri­ence. Lo­cated near Maple­tree Busi­ness City, the 60,000 sq ft su­per­mar­ket houses more than 20,000 prod­ucts — in­clud­ing sea­sonal fruits and vegeta­bles, seafood, meats, and cheeses — as well as 15 new eater­ies of­fer­ing ev­ery­thing from grain bowls and grilled meats to bento boxes and souf­flé pan­cakes.

The fun part comes from the cash­less, au­to­mated check­out ex­pe­ri­ence and ro­botic col­lec­tion point at the store. Sim­ply down­load the hon­est­bee app (avail­able on i0s and An­droid) and make pay­ment through beepay for on­line and of­fline pur­chases. Those with bas­kets of 10 items or less can use the “Scan & Go” func­tion to skip the lines and get their buys on the spot. Oth­er­wise, drop off your haul at the au­to­mated check­out and pick up your bags at the Robo­col­lect Sta­tion; wait­ing time can be as short as five min­utes. Other con­cepts in the sprawl­ing space in­clude a butch­ery with a se­lec­tion of dry-aged and snow-aged beef, a sec­tion of fresh pro­duce sourced from farm­ers and grow­ers in the re­gion, a seafood counter that tells you where your catch comes from, and a wine and spir­its cor­ner. #01-01, 34 Boon Leat Ter­race

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