Crystal Jade needs no introduction. From its storied days at Ngee Ann City and Suntec City to its current neighbourhood outposts, this institution has long been the benchmark for Hong Kong-style dining in Singapore — roast meats, dim sum, wanton noodles, the works. But regulars will notice something: the menu is quietly being elevated, dishes reframed with more elaborate descriptions and plating that nudge the experience upmarket. We sat down for a proper Cantonese spread, and the kitchen delivered on most fronts. The Spring Onion Pork Belly arrived in a sizzling claypot, braised in that deeply savory Cantonese style — bold, saucy, unapologetic. The seasoning runs assertive, as it should. This is not a dish for the salt-shy. A pivot from the usual: we ordered the Sweet and Sour Fish instead of the classic pork rendition. A smart swap. The batter held its crunch, the sauce struck the right balance between tang and sweetness, and the fish stayed moist beneath it all. The chef made it sing. The Roasted Honey BBQ Pork was the table’s standout — lacquered, caramelised, with edges that shattered before giving way to a yielding interior. This is the char siew that makes Crystal Jade’s roast counter worth the visit alone. A reminder of what the real thing looks like. Deep Fried Beancurd Skin with Prawn came golden and shatteringly crisp, the kind of texture you chase across a dim sum spread. Each piece held together without collapsing — frying discipline on full display. The Siew Mai with Fish Roe was classically rendered: open-topped parcels of well-seasoned pork, topped with a scattering of roe that added a gentle brininess. Honest, unpretentious, exactly what siew mai should be. We also had the noodles on their own — the same springy strands from their wanton noodles, tossed in that signature tangy soy. Stripped of the wantons, they held their ground entirely, which speaks volumes about the base recipe itself. We closed with the Mango Pomelo Sago — a dessert that promised much, particularly with mango in season. But the fruit fell short, the flavour thin and watery where it should have been lush and full. A rare misstep on an otherwise solid spread. Service moved with the quiet efficiency of a proper cha lau — tea refilled the moment a pot ran dry, without being asked. That small ritual matters. It tells you the front of house still understands what Hong Kong-style hospitality is actually about. We’ll be back.

Really a huge drop in standard. The carrot cake was really starchy. They cut back on the ingredients used, not as flavourful. As for the ee fu noodles it wasnt as fragrant as before and nt braised long enough. Totally disappointment. This is my 2nd try after my first disappointment, will not be going back again.

They have a promo menu now where the pictures show much larger portions(multiple times more in advertised photo) of food than what you actually get, I've attached the menu next to the 2 dishes I ordered for comparison.

my family had sucha lovely experience dining at crystal jade! highly recc their braised shredded seafood with superior thick soup & crispy pork belly (we even ordered seconds!). major kudos to emily tai for her exceptional service - she's sucha sweetheart! she found out that it was my mum's birthday & gave us complimentary lotus buns (in chinese culture, lotus buns are eaten during birthdays to wish them a long life), which made it even more meaningful. thank you, emily! for making our day!

came for dim sum with husband, their crab meat fried rice is a must to order value for money. Their assistant mgr Francis Lee left us a good last impression help my husband on the apps & mention us on eligible discounts. I will definitely return again.