Just a year into the food scene, Crystal Jade Dining In in Bonifacio Global City has made a devoted customers (primarily Filipinos, Singaporeans, Koreans and Chinese from mainland China) who just cannot get enough of its Crispy Duck Sandwich (slivers of tender and juicy duck meat and cucumber between pieces of fried wrapper and crunchy duck skin drizzled with hoisin sauce); and Double-Boiled Crab Claw Soup (a lone crab claw swimming in clear delicious broth in addition to shiitake and enoki mushrooms served on fresh coconut).
Crystal Jade, understood for melding classic and contemporary Cantonese fare, also counts as bestsellers the Suckling Pig (imported from Vietnam), Baked Fresh Prawns with Crispy Cereals, and Baked Assorted Mushroom with Black Truffle.
5 master chefs from Hong Kong, Vietnam, Singapore and South Korea man the Crystal Jade kitchen area. This discusses the flawless quality of the food providings in the menu.
There is no Xiao Long Bao at this fine-dining restaurant due to the fact that the dim amount is not your normal Cantonese fare. It’s offered at its sibling restaurant, Crystal Jade Shanghai Delight– a more laid-back dining facility in Greenhills, San Juan City.
The Hot and Sour Soup has just the correct amount of flavor and sour tang while leaving space for your tongue to taste the bean curd, veggies and mushrooms.
Do not expect huge portions at Crystal Jade Dining In. The emphasis is on quality, not quantity. Ingredients are always fresh, the food preparation perfectly carried out, and the food discussion plated remarkably so you will anticipate your next meal.
“Crystal Jade is not your common Chinese dining establishment,” states Cherry Lo, operations vice head of state. “Our food is nowhere near typical. It produces a remarkable dining experience with household, close friends and even company partners.”.
Part of that effort to keep things abnormal for customers is an ever-changing menu. Crystal Jade is bring out a new menu this month. The selection, prepared by its foreign chefs and accepted by Crystal Jade headquarters in Singapore, includes such must-tries as Fried Chicken with Sliced Mango and Foie Gras (melt-in-your-mouth goose liver and mango served on a bed of fresh lettuce); and SautÃ©ed Scallops with XO Sauce, which has a nice blend of spices that livens up the taste and works well with the broccoli flowers, while the XO sauce consistently launches the sweet taste and smooth structure of the scallops.
Worth trying are the Rock Lobster Baked with Superior Broth and E-fu Noodles, the Braised Fish Maw with Goose Web, Grilled Sea Bass with Pumpkin, and Braised Sliced Abalone with Fish Maw.
For dessert, if you want something rejuvenating and light, there’s Chilled Avocado Pudding and Pomelo (with bits of tapioca, mango and suha), or Yam and Coconut with Sago and Glutinous Rice Dumpling with Taro.
“In the new menu, we will maintain the popular ones while adding about 20 percent new dishes for our restaurants to find something intriguing to them,” says Mylene Lim, primary running officer.
“All the dishes, both new and timeless, will naturally lug the hallmark stamp of Crystal Jade quality, assuring the best components prepared in the most creative discussion,” includes Lim.
Crystal Jade is part of an international franchise represented in nine counties with 112 outlets. In the Philippines, the franchise business is run by Red Dragon Culinary Concepts, Inc.