For the second year running, Peony Jade @ Keppel Club; is awarded a spot on the Bib Gourmand list in MICHELIN guide Singapore. But did you know that Peony Jade actually has its roots stemming from Clarke Quay since 2004? Today, Peony Jade @ Clarke Quay continues to wow us with delightful Cantonese and Szechuan cuisine, including the newly launched “Red HOT Chilli Crabbers Set Lunch”!
Red HOT Chilli Crabbers 6 Course Set Lunch
I like Crabs but they are pricey, especially if I am having them at one of the restaurants along touristy Singapore River. But with the launch of Peony Jade’s attractively priced 6 Course “Red HOT Chilli Crabbers Set Lunch”, I can now indulge without spending a bomb.
Set Lunch Menu
1st Course: Dim Sum Trilogy
Looking like a piece of art, the Dim Sum Trilogy is a platter of three exquisitely handcrafted dim sum. Each diner will be treated to a pan-seared prawn in filo wrap, poached dumpling in hot & sour broth and steamed pork ‘siu mai’ with tobiko.
My personal favorite on this platter is the pan seared prawn in filo wrap. With every bite, I savored a delicious mouthful of crispy pastry and juicy prawn accompanied by a slightly sweet and tangy mango sauce, which serves to reduce the oiliness. Although the prawn used is not as meaty as I like (it is more crunchy), I still enjoyed it.
The steamed pork ‘siu mai’ with tobiko was done reasonably well with juicy and perfectly seasoned fillings.
Poached dumpling in hot & sour broth is my least favorite because the dumpling skin (at the folds) was too thick. The hot and sour broth was also not as spicy as I expected.
2nd Course: Wok Fried Crabs
Although this is a Red HOT Chilli Crabbers set lunch, we are not limited to have only chilli crabs; instead we can choose between Singapore’s Favorite Wok-Fried Chilli Crab, Singapore’s Famous Black Pepper Crab or the unique Wok-Fried Crab with White Pepper.
During the media lunch, we tried all three flavors. Unanimously, we all voted for the Chilli Crab as our favorite. There are many variations of Chilli Crab; some are sweet, some are spicy, some are salty and others are in between. Peony Jade’s chilli crab is one of the rare ones that are firmly on the spicy side with a delicate level of sweetness and marginal saltiness. In other words, it has my perfect chilli crab sauce. The only pity is that fried mantous are not included in the set.
For those who like experimenting with new flavors, White Pepper Crab is also worth a try. Against my expectation, the White Pepper Crab is not served dry but in a creamy carbonara type of sauce. I am not usually a fan of cream sauce but this one won me over. The addition of spicy white pepper in the cream sauce is a stroke of genius that minimized the jelat-ness, making this one of the few cream sauces that I enjoy. This delicate sauce also allows the sweetness of the crab meat to shine through the most.
Lastly, the Black Pepper Crab. Most of my fellow diners rated this as their least favorite. Some found this to be too spicy while others commented that it is a tad salty compared to the other two crabs. Since I like spicy stuff, I think that this is still pretty good. It is just not as satisfying as the Chilli Crab and White Pepper Crab. But, if you are a black pepper fan, there is no reason why you should skip this!
Each portion of crab shown above is about 800g to 1kg and is for two to share.
3rd Course: Sauteed Beef with Hong Kong Kale
After the yummy crabs, it is time for some meat – Sauteed Beef with Hong Kong Kale. I really adore the tender beef slices but did not like the Hong Kong Kale as they take on a bitter after-taste. According to my fellow diners, the bitterness is an innate characteristic of Hong Kong Kale so you either love it or hate it (like bitter gourd).
4th Course: Szechuan Spicy “Dan Dan” Noodles
“Dan Dan” Noodles was the most anticipated dish for me. But alas, it did not meet my spicy benchmark; while I concede that there is a slight lingering ma la (numbing) effect, overall, the noodles was more sweet than spicy. However, this should be good news for diners who dislike cannot take spicy food.
5th Course: Chilled Fresh Mango Puree with Sacs and Sago Pearls
As a sweet ending to the meal, Peony Jade prepared a Chilled Fresh Mango Puree with Sacs and Sago Pearls (Mango Sago and Pomelo) dessert. Served really cold, Peony Jade’s version of this popular Hong Kong dessert is suitably sweet and has a thick consistency. I love this so much that I finished it in seconds!
6th Course: Singapore Sling
Lastly, we concluded our meal with an iconic Singapore cocktail, the Singapore Sling. Based on my lone encounter with the Singapore Sling on board one of the SQ flights, I think this is way better. It was not too sweet and did not have any unpleasant “cough syrup” taste.
If you are not a fan of cocktails, Peony Jade allows you to replace the cocktail with a beer, Red/White wine or any non-alcoholic drinks on their menu. I really give them thumbs up for this flexibility!
Price and Promotion
The Red HOT Chilli Crabbers 6 Course Set Lunch is a ongoing lunch promotion.
Price: $138.80++ for two persons, S$79.90++ for additional person (Minimum 2 persons to dine)
If you are a fan of spicy crabs, look no further but Peony Jade @ Clarke Quay! Considering the impeccable service, classy ambiance and superb central location, the price is a steal. Being affordable yet impressive, this will also make a wonderful choice if you are out to impress foreign clients or friends. NAHMJ highly recommends.
Peony Jade @ Clarke Quay
3A River Valley Road, Clarke Quay – Merchant’s Court #02-02 (face Singapore River), Singapore 179020
Tel: +65 6338 0305
Monday – Friday: Lunch 1130 to 1430, Dinner 1800 to 2230
- Liang Court along River Valley Road 32, 54, 195
- Opp Shell House along Clemenceau Ave 64, 123, 143
- UE Square or Mohd Sultan Road 32, 54, 139, 195
- Clarke Quay Station along Eu Tong Sen Road 2, 12, 33, 51, 54, 61, 63, 80, 124, 145, 147, 166, 174, 174e, 190, 197, 851, 961
- Clarke Quay Station along New Bridge Road 2, 12, 33, 54, 147, 190
- North-east line – Clarke Quay station
*Disclaimer: This was a media invite.
Written by Denise Chua who also blogs at myfoodstory.sg.