For those who work in the CBD area, you would agree that there is no lack of dining spots, be it local fare at Golden Shoe Food Centre and Lau Pa Sat, cafes around the Telok Ayer area and higher end restaurants for the important business luncheons.  

The newly opened Crystal Jade Prestige falls within the last category. Located conveniently at Marina Bay Financial Centre (MBFC), it would be a perfect hotspot to bring clients or even business associates for lunch. With a range of food options on the menu, dim sum (offered during lunch time) and ala carte, expect to impress your dining companions.

Roasted baby suckling pig rolled with black truffle pearl rice | S$20++/pc

Definitely one of the highlights on the menu, this was a winner in all aspects, texture, flavour and fragrance. Wrapped by the crackling skin sliced off baby suckling pig, the roulade comprised plump grains of Japanese short-grain pearl rice infused with aromatic truffle and abalone sauce. Expect a lovely crackle at the back of your mouth with each bite only to be complemented by the granular texture of the fragrant rice. 

Available in individual portions or S$168++ for half suckling pig and S$328++ for whole.

Verdict: 8.5/10

Deep-fried scallop with salted egg yolk | S$20/++

As with any Chinese cuisine, soup is an absolute must. A light and clear broth, just good to warm the stomach! Served in a young coconut, expected a lovely aroma with each mouthful!

Verdict: 7.0/10

Tea-smoked roasted duck | S$78/++

Everyone would be familiar with the usual Peking duck but tea-smoked roasted duck is something relatively new, at least to us! With a preparation and cooking process that takes almost 30 hours, the bird was definitely in good hands before being served to the table. Starting from marination (tea leaves and spices) which imparts all the flavours to the duck, it then goes through the roasting process before the final process of smoking for 45 minutes.

The handmade crepe had greater elasticity compared to those off-the-shelf that you get at supermarkets or even some restaurants. What really differentiated this from the usual Peking duck is the bout of intense flavours with each mouthful. You can really taste the difference with the distinct smokiness. Handled delicately by the chef, the duck was portioned to three plates - skin, thigh and breast meat. The crisp skin was meant to be dipped with refined white sugar and would dissolve instantaneously, almost, in your mouth. The high meat or the breast meat (depending on your preference for a fattier or leaner cut) would go well wrapped in the crepe.

Verdict: 8.0/10

Pan-fried beancurd with black truffle sauce | S$8.80/++

Not the most photogenic but it won me over in terms of flavours. Bold and distinct, the earthy flavour stood out delightfully though I would have preferred a slightly stronger truffle fragrance and taste. The dyed tofu on the inside was the result of introducing squid ink to the dish. What nailed it for me was the juxtaposition in terms of textures as the delicate tofu complemented the crisp texture on the surface.

Verdict: 8.0/10

Pan-fried minced fish noodle with scallop | S$12/++