Lunch at Crystal Jade Golden Palace

Firstly, I have to apologise if the pictures do not look clear as it was taken using a hand phone camera. In addition as this is my first food blog, I am not sure this style of presentation is good or not.

Recently, after going on a shopping trip at Paragon Metro ( Thanks to the voucher given by Sony), my family proceeded to Crystal Jade Golden Palace for some dim sum. It was 2 when we went there but there were no tables available so had to wait a while for seat. ( usually a good sign that the food is not bad else sure got place to seat)

The entrance look impressive. This photo above was taken near the entrance. I quite like the arrangement as well as the furniture used there. It gives the place a very cosy feel, as the place is not really brightly lit and they used some sort of column light as the main lighting source in the restaurant. Quite interesting in my viewpoint.

We ordered a few dim sum items and some side dishes to try out.

The first dish to arrive was the dou miao fried with garlic. It was quite well prepared as the vegetable maintain its texture and it was cook just right and it's fragrance was accentuated by the garlic used.

The next two dishes that arrived were the marinated intestines and the salad prawn dumpling.

The marinated intestines was prepared by braising it then serving it with vinegar which was the transparent sauce next to it. This type of preparation to my understanding is a Teochew style of cooking. To me personally, I personally prefer deep frying it.

The salad prawn dumpling were great. The wanton skin around it was fried perfectly. It was so crispy yet the filling which is prawns maintain its juiciness. In addition the filling were packed full of prawns. Great!

The next three items to arrive were the steamed scallop dumpling, steamed shrimp rice roll( prawn cheong fun) and deep fried prawn and mango roll.

The outstanding dish among the three was the prawn and mango roll. It was the best that I had. The exterior was very crispy yet the filling of the mango and prawns retain its moisture. It was the best. The initial taste was the crispness of the skin followed by the slightly sweet taste of the mango and the prawn filling. I saw a lot of the customers also ordered this dish. I guess it must be good.

The other two were good but not outstanding.

The next dish to arrive was the suckling pig and char siew combination. The char siew was very good. It was tender and the thickness of the cutting was just about right. The suckling pig skin was not bad, it was crispy enough.

I have the opinion that if you want to order suckling pig skin, it should be a solo order rather than a combination which was what was ordered. The reason is because I feel that when you order a combination, the sauce used for the other meat will mix with the suckling pig causing the skin to be last crispy.

What are your opinion on this topic solo or combination?

The last dish was something new. Instead of the normal E-fu Mee with crab roe or mushroom, the above is a mapo beancurd E-fu mee. It was quite unique as it as a bit of spicy taste ans personally I did not think you could apply Ma-po beancurd to cooking noodles. It was an eye-opener.

However my mum felt that is was a tad too salty. For me personally, it was ok.

Overall, it was quite a good experience. They had a mixture of cantonese and Teochew style of cooking.