This brand-new fine-dining concept by the acclaimed Crystal Jade Group comes with idyllic waterfront views across Sentosa Island. The modern interiors and the calming shades of teal exude comfort and elegance that is not only great for leisure diners but also suitable for business occasions. Other than the grand palaces in town, Crystal Jade Pavilion strikes out to pave the way for more approachable fine-dining concepts outside of Orchard for the popular group.
Doing what they do best, the menu is made up of Cantonese specialties from traditional gems to modern interpretations of classics whipped up by group executive chef Martin Foo and his team of consummate chefs. The cold starters lean toward the contemporary with a series of artfully plated one-biters of juicy tomato with roselle plum, Australian scallops on silky tofu, and an addictive crunch of salted egg assorted mushrooms that help awaken the taste buds.
Light but flavourful fresh seafood sets the tone for the nourishing range of soups. A highlight of beautifully poached Scotland bamboo surf clams ($26.80) is served in an aromatic prawn broth which cooks it on the spot in under 30 seconds. The heady broth is balanced with the sharp zing of ginger and fried fritters for texture. Of course, there is also the inimitable roast meat feature of crispy skin roast duck ($18.80). Here, the glistening crisp duck skin is layered with seared foie gras and crunchy beancurd skin with freshness of leeks, tomatoes and butterhead lettuce.
Like in most traditional Cantonese restaurants, the live seafood culture is still very much alive and what’s swimming in their lively tanks comes highly recommended. Hand caught upon order, go with the pan-fried threadfin ($58, estimated 600g to 700g). The firm and meaty fish is deeply fried to retain all its highly desired gelatinous moisture then flash simmered in the supreme soy sauce to give it a glistening sheen of savoury goodness.
If you’re not already stuffed, there’s the masterfully braised duo vermicelli ($33.80) in a lip-smacking abalone sauce that comes with pearl abalone and pork belly.
