Start at the end in Crystal Jade
Saturday, May 2nd, 2009
Crystal Jade is elegant and offers the best in Cantonese cuisine.
MAY 2 — I have a friend who believes in eating dessert first, much like the last Empress Dowager of China. It’s so that you won’t miss out on anything good because you have no room for it at the end of the meal.
I would say do this at Crystal Jade at The Gardens (or wherever else they are located) if you are having dim sum. I bit into a Lau Sar Pau or Steamed Egg Custard Bun and a kaya-like filling poured out. There is a lovely salty tang from the rich salted egg yolk inside. I’m told that the filling should be so liquid that you can pour it out and drink it!
The Black Sesame Bun also made me feel I’d done the right thing having it at the start of the meal. It was pure, very fragrant black sesame paste that tasted like an excellent chee mah wu (black sesame broth). Then there is the Tarn Tart (egg tart) that melts in your mouth and are impossible to resist here. Besides, I regularly have these as a starter when eating wantan noodles at a restaurant in 1 Utama, Petaling Jaya.
We would come back to the sweet side later but for the moment I just so dig the Wu Kok or Deepfried Yam Pastry with pork and mushroom. It was so light, so crispy and the filling liquid and delicious. These days I notice that restaurants do wonderful things with radish. It is no longer just a slab of panfried radish cake. Here we get the Deepfried Crispy Radish Pastry, a rich, layered pastry with shredded radish inside. It had a wonderful mouthfeel.
