A SINGAPORE PRESS HOLDINGS WEBSITE
by Cheryl Lim
Singapore, February 6, 2011
Empress Jade
The Jewel Box
See more pictures of Empress Jade dishes
WHEN Empress Jade opened in October 2008, it offered Singapore Chinese heritage cuisine, or traditional dishes that Singaporeans have grown up with, like chilli crab or pig trotters in vinegar.
However, a change of chef last April signalled that it was time for the restaurant to revamp the cuisine too.
So in came Cantonese cuisine, the speciality of the new chef Li Chak, who has over 35 years of experience in the kitchen.
The menu, which was revamped last July, retains over 20 popular dishes from the previous one, but introduces about 50 new dishes.
What has also remained is the comfortable and sleek surroundings that has drawn many diners.
The lovely view of the harbour against the lush greenery of Mount Faber makes dining at Empress Jade a pleasure.
There are three set menus for Chinese New Year available for both lunch and dinner from now until Feb 17, priced between $78 and $128 per person, before taxes. Our panel sampled Set B, priced at $98 per head, before taxes.
What we liked
The raw fish salad or yusheng, a Chinese New Year must-have, had ample slices of salmon. More importantly, the panel liked that its sauce wasn’t too sweet.
Everyone was eager to review the shark’s fin soup. The version here was rated as the “best dish of the set” by the panel.
“The amount of fins is generous,” said Ms Goh, while Ms Lock observed that “crab roe made the soup tasty and not starchy at all”.
The second appetiser, consisting of three individual items on a plate, was well-received.
The Thai-style scallop, which owes its sour tang to green papaya slices, was “fresh”, said Ms Leong. The deep-fried cheese batter was “creamy”, she added.
The braised sliced abalone, which was served with a piece of beancurd, had the right firmness. Its gravy was savoury and not too salty, the panel said.
The wok-fried beehoon impressed the panel because of its lightness.
“It had the potential to be overly salty, but it’s so light and fluffy,” raved Ms Lock.
The chilled mango sago was accompanied with pomelo slivers and a generous dose of freshly cut fruits like diced strawberries and pineapples.
“I like that the sweetness is just right, and it’s so creamy yet not overly heavy,” said Ms Leong.
What we didn’t
The deep-fried wasabi prawn ball would have done better if the wasabi sauce was stronger. The panel felt it was too subdued.
The smoked fish, one of three items in a starter, was slightly disappointing because it was “too dry”, said Ms Leong.
Table For 4 dined at the invitation of the restaurant.
Empress Jade
The Jewel Box
109 Mount Faber Road
Singapore 099203
Tel: 6377-9689
See more pictures of Empress Jade dishes
