THE FLA­VORS OF JIANGNAN BECKONS

Fine Jiangnan cui­sine, a se­lec­tion of Sichuan clas­sics, and an el­e­gant new space await you at Crys­tal Jade Jiang Nan at VivoCity

Portfolio - - IMPRESSION -

Af­ter an in­te­rior re­jig, Crys­tal Jade Jiang Nan at VivoCity is fi­nally open, boast­ing a new look and de­li­cious of­fer­ings from the Jiangnan re­gion. The restau­rant in­te­rior is now re­fined and cozy, an­chored by an eye-catch­ing teal color palette, ac­com­pa­nied by de­sign el­e­ments like cherry blos­som ceil­ing mo­tifs, lat­tice pan­els, light wood mar­ble-top ta­bles, and chairs up­hol­stered in soft grey hues. There is a show kitchen too, where you can catch the chefs in ac­tion as they ex­pertly craft a va­ri­ety of dishes. At Crys­tal Jade Jiang Nan, you are en­cour­aged to en­joy com­mu­nal din­ing with the in­tro­duc­tion of small plates that pair well with an as­sort­ment of fine teas and wines. What’s more, Group Ex­ec­u­tive Chef Martin Foo has whipped up a se­lec­tion of re­gional del­i­ca­cies that high­light Jiangnan’s rich culi­nary tra­di­tions – with his dis­tinct mod­ern touch, of course. Start your culi­nary jour­ney with the Three del­i­ca­cies plat­ter, com­prised of Nan­jing salted duck slices, Chilled spinach and fresh lily bulbs with se­same sauce, and Jiangsu smoked fish. Fol­low this with the belly-warm­ing Dou­ble-boiled con­poy and Chrysan­the­mum soup with pearl abalone, which is served in a Chi­nese zisha teapot. Mean­while, an as­sort­ment of hot dishes await, in­clud­ing the Pu-Er tea smoked crispy duck and Poached fish with mus­tard greens in hot and sour broth. Veg­etable dishes such as the Stir-fried shred­ded glazed cab­bage with shi­itake mush­room and Sautéed spicy as­sorted mush­rooms and as­para­gus with shred­ded pork are must-tries too, with their fresh, del­i­cate fla­vors. And what is a sat­is­fy­ing Chi­nese meal with­out rice, so don’t miss the Poached and crispy rice in su­pe­rior prawn broth – a unique dish that fea­tures umami-rich prawn broth with steamed rice and deep-fried crisp grains sprin­kled atop the soup. Fi­nally, end the meal with a se­lec­tion of sweets, in­clud­ing the nour­ish­ing Dou­ble-boiled snow pear with Os­man­thus and the Souf­flé egg white ball with red bean and banana.

PoachedandCrispyRi­ceinSu­pe­ri­orPrawnBroth

Three­Del­i­ca­cies(Nan­jingSalt­edDuck,JiangSuSmokedFish, ChilledSpinach&FreshLi­lyBulb­swith­Se­sameSauce)

Dou­ble­boiledCon­poyand Chrysan­the­mumSoup­with­Pear­lAbalone

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