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With the abundance of Chinese restaurants out there each offering their Chinese New Year dinner sets, diners are absolutely spoilt for choice. Of Teochew origin, we decided to return to our roots. Focusing on the cooking techniques of poaching, steaming and braising, Teochew cuisine is however often influenced by the Cantonese-style of cooking, therefore do not be surprised if you find elements of the latter.

Stepping into the exquisitely designed Crystal Jade Golden Palace for the first time, we quickly realised that it was not the usual Crystal Jade franchise restaurants that are readily spotted at shopping malls. Offering Teochew and Cantonese-style fine dining with a contemporary twist, the menu would please those who are health conscious as it even has a section that offers healthier options. This multiple award-winning restaurant not only specialises in its food offering but more importantly the wide range of fine wines, not forgetting premium Chinese liquor such as maotai.

We were shown to our table, located at a cosy corner of the restaurant which suited us well since it was a small family reunion. The manager left us to deliberate over our preferred dishes and stepped in with his recommendations after a while when he sensed that we were still undecided. He first warmed up to us by conversing to us in various dialects from Cantonese to Teochew and that immediately struck off on the right note. I personally find that it takes passion from one to be able to deliver such dedicated attention and service in your line of work. It is often walking that extra mile, offering that additional personal touch that impresses customers and turn them into regulars as a result.

Hearty Five Treasures Yu Sheng | S$78.80/++

This was highly recommended overly its normal Salmon Yu Sheng which was offered at S$43.80 so we were highly piqued about how special this Yu Sheng was and decided to let our taste buds do the testing! The fresh vegetables were hand-shredded and we really enjoyed the thick and generous slices of salmon and hamachi (otherwise known as yellowtail).

This was initially offered only to the VIP guests when it was first launched in 2012 but due to popular demand, it is available to public at a slight premium. This was however well justified with the premium ingredients used, such as hazelnut oil and the quality fresh fish. For the health conscious, expect to be delighted as the unusual addition of pine nut, sunflower seed and pumpkin seed makes this a must-try. The homemade sweet plum sauce was so good that I had to find out what was in it and later did I realise that honey and fresh lemon juice was added to control and create the balance in flavours. Apparently it was so good that some of the staffs use it as a spread for their bread!

Everyone at the table loved the beautiful layers of textures created with the crisp Chinese yam ("淮山") complemented by the crunch of the nuts and seeds. The strips of fresh mangoes paired with the acidity of the lime made this a really refreshing dish and for someone who is not a huge fan of Yu Sheng, I actually had three rounds of serving!



The portion was generous and it was cooked to perfection. The chosen technique of sautéing the frog legs ensured that it was not over-cooked while locking in the moisture, leaving each mouthful reminiscent of the last. It was also beautifully complemented by the honey peas which adds a subtle level of sweetness to the savouriness of the dish, which would an ideal dish to go with some white rice.

While this was another dish that would go well with some fragrant Jasmine white rice, there were elements that disappointed. When it comes to fine-dining, it is only fair to expect the basics to be done right. The two pieces of crackers served were nowhere close to crispy, tasting limp and flat.

While we enjoyed the slight crispness of the nest surrounding the chunks of chicken and cashew nuts, it lacked the level of crispness desired. The flavours of the savoury dish were spot-on but when it comes to introducing layers of textures, it requires some work yet.

Along the area of Bugis, this inconspicuous restaurant might be easily overlooked. Drawing attention for its bottled milk tea/bubble tea, this was our second visit as the first was a mere takeaway order of their beverages.

Thai iced tea | S$3/-, Moo Moo Island | S$4.80/-

What we realised was that there was a rather large price discrepancy for the drinks between the dine-in and takeaway menu. The bottled white-coloured drink shown above is the Moo Moo Island, which comprise green tea, young coconut and milk. We found that while the serving size was generous for the takeaway price (note the price difference as we compare against the dine-in prices later on in this review), it lacked green tea taste and was predominantly a coconut-based drink. What we particularly liked about this were the slices of young coconut flesh within the drink. The sweetness was also appropriate and suited our liking, without being overly saccharine.



Stepping in to the restaurant, there was an awkward moment of silence as the staffs looked at us. One of the ladies then walked over to us and ushered us to a table at the back of the restaurant.


There was a distinctly strong fragrance of curry as we walked to our table and we realised that the staffs were preparing curry over the portable electric stove and toasting fish strips. However, it does not quite offer an open concept kitchen as the ordered dishes were brought in from the back of the restaurant before some plating work was carried out at the counter before being served.

Lime juice and iced lemongrass drink

We ordered two set dinners whereby we had the option to choose one main (either rice or noodle dish) and one beverage. With a limited choice of lime juice, lemongrass, coffee and tea, we went for the former two. The lime juice and lemongrass drink on the ala carte menu would have cost S$4.80/+ each. While the lime juice tasted refreshing, the lemongrass was slightly too strong for my liking.


Thai iced tea | S$5.80/+

At a S$2.80 premium or essentially double the takeaway price, expect to be rewarded with a choice of two toppings, of which we went for the aloe vera and pearls. While there were large chunks of fresh aloe vera, the pearls were a large disappointment as it tasted limp and squishy though this could be largely subjective as the texture could be favoured by some. The saving grace was the richness of the Thai milk tea which was sweet but not overly done so it was still pleasing on my palate.

This was not available as part of the set menu even if we wanted to top-up and had to order it ala carte. Separately, it was stated on the menu that at just S$1 extra, you could have the toasted fish strips to go along as a complementing snack. We checked with the lady taking our orders and she reaffirmed and we decided to give it a shot.

With a choice of pork or beef to go along with this fried rice with dark sauce, we went for the former. While the diced mushrooms and sunny side-up were good complementing ingredients to the stir-fry, it was a touch too savoury for my palate. For those with a higher tolerance to salinity, this might appeal.

Our previous visit to Arteastiq Boutique at Mandarin Gallery was a memorable experience as it was somewhat a sanctuary haven to retreat to in the midst of the busy city life. A relaxing trip to the Millenia Walk area brought us to its affiliated boutique, the Arteastiq Tea Bone China.

It was only months after returning to work in Singapore did I realise that Triple O's actually have a presence here. One of my favourite fast food chains while working in Hong Kong, this Canadian brand deserves much more recognition than it does at present.

It all started in 1924 when founder Nat Bailey transformed his truck into a travelling lunch counter in Vancouver, Canada. It is very much like our travelling food truck today though this started some nine decades ago! With a passion for baseball, Nat began selling hotdogs as a youngster on the rickety grandstands of old Athletic Park in Vancouver. Customers would shout out to Nat to bring the burgers to them and Nat hired three 'hustlers' who would dress provocatively to take orders from customers in their parked cars. For the simple fact that the ladies hopped to the cars, they became known as Carhops! More importantly, this inspired him to start the first fast food restaurant in Canada that offers drive-in services. It has been coined the 'Carhop Story'.

The name Triple O's originated from the shorthand language of the carhops who took the orders. Customers could choose specially made mayonnaise and relish for their burgers. On the order pads, 'X' meant 'hold' while 'O' meant extra and Triple O simply meant 'plenty of everything'. It was then, a legend was born.

Original burger | S$6.90/nett (burger only price)

All burgers at Triple O's are made-to-order, so that every customer is guaranteed quality and fresh food. The signature classic burger comes with a dill pickle atop, separated by the wrapper. The artisan-styled buns are made using Nat's original recipe and the key that draws customers coming back was the Triple 'O' Sauce which was so good that they named the restaurant after it! It was almost like mayonnaise but blended with various other elements to give it that ultimate kick of richness and savouriness that would almost certainly please everyone's palate.

The Hickory smoked bacon delivered the savouriness which was paired with four ounces of fresh beef patty! This is not your usual processed beef patty usually found at fast food chains but rather fresh minced beef is used. There was your usual fresh crisp lettuce and vine-ripened tomato beautifully topped by a slice of melting cheddar cheese. Of course, we are talking about sinful calories-laden food here but heck, there are cheat days even for the health-conscious!


2 piece crispy fish burger | S$10.90/nett + S$1.50 for fries

Thoughtfully set aside, the wedge of lemon slice was separated allowing customers to squeeze in as much tang to their burgers as desired. The crispy beer battered cod was seasoned and deep-fried to give a nice golden brown coating to that tender and soft fish fillet. It was fresh and the softness of the cod fish was nicely complemented by the layer of batter and crust on the outside.

What made this irresistible was that to-die-for homemade tartar sauce and ranch dressing which would have you coming back for a second bite almost right away!

It is no trade secret that the cafe scene is extremely vibrant in Singapore but quite frankly, after trying quite a handful of popular places, we have yet to discover 'THE' cafe that is able to deliver a relaxing experience complete with calories-worthy coffee and food. What exactly does one look for when it comes to seeking a cafe experience?