The master chef de­lights

Epicure - - EPICURE NEWS -

Fans of the now-de­funct VLV Sin­ga­pore who raved about ex­ec­u­tive head chef Martin Foo’s Roasted Truf­fle Lon­don Duck will be pleased to know that an equally note­wor­thy ver­sion is also avail­able at Crys­tal Jade Palace. Foo has re­cently moved over to Crys­tal Jade Group as group ex­ec­u­tive chef and he has in­tro­duced this sig­na­ture dish ($25/per por­tion; 48 for half; $90 for whole) and other new menu items, such as the sweet and brac­ing Dou­ble-boiled Sea Whelk, Sea Cu­cum­ber Flower with Black Gar­lic in Chicken Con­somme ($22), at the Chi­nese fine din­ing restau­rant.

A six-course set menu ($128), which is avail­able for lunch and din­ner till 30 Septem­ber, of­fers other lip-smack­ing gems like Tiger prawns pan-seared with XO sauce, served with egg noo­dles and a lash­ing of pork lar­dons. #04-19, Takashimay­a Shop­ping Cen­tre, 391 Or­chard Road. Tel: 6735 2388

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