Crystal Jade Pavilion overseeing the picturesque backdrop of the waterway and Sentosa island, being the restaurant group’s third fine-dining concept. Crystal Jade Pavilion dining offers inspired menu of specialties traversing traditional to modern interpretations of exemplary Chinese dishes, by Group Executive Chef Martin Foo and his team of chefs. An elegant and breezy contemporary space characterised by a soothing teal shade designed for convivial and memorable dining experiences, great for hosting business luncheons, gathering with friends and family.
Chilled Homemade Tofu with Scallop, Bonito Flakes and Perilla Leaf ($18.80) comprises of homemade egg tofu crowned with Australian scallop and bonito flakes. Here, you can enjoy the eggy flavour of silken homemade tofu and the sweetness of the scallops with a savoury touch of soy sauce and fragrance of the aromatic ‘shiso’ leaf.
sliced duck, foie gras, julienne tomatoes, leeks, cucumber and refreshing butterhead lettuce, crispy fried beancurd skin alongside with homemade crepe. I like it that the homemade crepe is slightly toasted!
Pan-fried Threadfin with Supreme Soya Sauce ($58.80 (600-700g)) is deep-fried then simmered with superior soy sauce, leaving a golden brown coat. The meat texture is soft yet firm.
chillies pleasantly filled with wok hei. The chef has skillfully executed the Australia sea cucumber such that it has no iodine taste. Simply love the wobbly soft Australia sea cucumber with thick flesh and I can’t help myself to get a second or third serving for this dish!
A warm nourishing sweet dessert to end off the meal – Cheng Tng Sweet Soup with Six Treasures and Golden Luo Han Guo in Whole Fresh
Coconut ($13.80 per person). The flesh of the coconut is soft and delicate, with a soft set jelly feel, tasted great with the cheng tng alongside with crunchy ingredients like peach gum, white fungus, ginkgo, dried longans and lotus seeds.
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