The Gardens Mall,
Lot T210, 3rd floor,
Midvalley City, Lingkaran Syed Putra,
59200 Kuala Lumpur.
Business Hours: 11.00am-3.00pm
and 5.00pm-10.00pm daily.
Tel: 03-2283 3129
Fax: 03-2284 8129.

CRYSTAL JADE offers new and healthier choices to its menu in addition to its fine Cantonese cuisine, authentic Hong Kong Dim Sum, BBQ items and various set menus.

This marks the 20th year of award-winning Singapore restaurant brand Crystal Jade Culinary Concepts Holding.

The F&B company has outlets in China, Hong Kong, Thailand, Malaysia, Vietnam, South Korea, Indonesia, the Philippines and Japan.

New items in the Crystal Jade menu in The Gardens include Chilled Sliced Bitter Gourd with Plum Sauce (small-RM10), Double-boiled Sea Whelk and Chicken with Starfruit and Pomelo (small-RM28), Deep-fried Spare Rib with Champagne (small-RM28), and Braised Prawn with Superior Sauce in Casserole (small-RM46).

Most of the new items are geared for diners who prefer healthier choices.

While the restaurant usually serves authentic, traditional Chinese food with contemporary flair, the new additions sees more fusion dishes, with a combination of Western and Eastern ingredients.

For the Chilled Sliced Bitter Gourd with Plum Sauce, the bitter gourd is cut into slices and scalded with boiling water. It is then washed with cold water and chilled for half an hour and later mixed with chilled plum sauce.

6A7B2105C25D4EC8818AB58FFF3617FEMust-try: The Fried Rice with assorted grain in hot stone pot is fried with round grain rice, adzuki bean, wheat, soybean, corn and pine nuts.

I usually do not go for bitter gourd as I do not fancy its taste but the plum sauce minimised the bitterness and added a tangy flavour. With its crunchy texture and the sweet and tangy plum sauce, this may be a way to get your kids to try bitter gourd.

Next, we were served the nourishing double-boiled sea whelk, purportedly suitable for those who lack sleep. Live sea whelk, air flown from Vietnam, is boiled for three to four hours till tender.

Other ingredients include chicken, cordycep flower, dried longan and wolfberry, are double-boiled for their essence. Finally, starfruit and pomelo.

Fancy some bubbly with your meal, then the Deep-fried Spare Rib with Champagne is the dish for you.

A concoction of French champagne, 7Up, coke, and lemon juice adds a sweet and fruity flavour to the deep fried spare ribs.

8E04A962E51A42FF9B6702A169CA0EF6Tiny treats: Braised Prawn with Superior Sauce in Casserole.

Seafood lovers may want to try the Braised Prawn with Superior Sauce in Casserole. Stir-fried sliced ginger, onion and minced garlic as well as the chef’s special chilli sauce is added to the prawns, creating a flavourful and spicy mix.

My personal favourite was the Fried Rice with Assorted Grain in Hot Stone Pot (RM20).

Fried with round grain rice, adzuki bean, wheat, soybean, pine nuts and corn, it reminds me of the Korean hot stone rice Bibimbap.

The different textures add bite to the rice dish. It is also a healthy option as whole helps in lowering the risk of heart diseases and diabetes.

We also tried the Roasted Crispy Pork belly, a treat for pork-lovers, and Braised Spinach Beancurd with Conpoy and Pine Mushroom. The homemade spinach beancurd was delectable and the mushroom was a good combination to it.

For desserts, we had Chilled Pumpkin with Yam Ice-Cream. Maltose syrup is used to create a work of art, the thread-like syrup is used to form a moss-like structure and placed upon the ice-cream. I am glad the chef chose yam ice-cream as it is my favourite ice-cream flavour.

The restaurant’s main dining hall seats 97 pax. For a more private or intimate setting, there are seven VIP rooms: four for 12 pax, one for 10 pax, one for eight pax and one for five pax.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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