This bustling first-floor Cantonese restaurant is packed for both lunch and dinner services for its seafood-forward dishes. Tables are large, so large-group catch-ups or extended family gatherings are usually conducted at Crystal Jade with ginger and scallion stir-fried lobster over egg noodles and winter melon soup crowning each table. Fish tanks filled with live seafood line one wall, with ubiquitous fish like coral trout and barramundi occupying as much tank space as the mud crabs sold at market price. Yum cha occurs daily and alongside more traditional dishes, wu gok (fried taro dumplings) may be stuffed with a creamy chicken filling rather than the usual pork gravy, and golden lava buns (steamed buns filled with a sweet-savoury runny salted egg yolk custard) arrive steamed in orange-tinged buns.
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