Peony Jade @ Keppel Club


Opened in 2008, Peony Jade Keppel Club has recently been minted as one of the Michelin Bib Gourmand Restaurants 2016! As the Mid-Autumn Festival is around the corner, I was invited for a get-together with media friends for a first-hand tasting of the latest mooncake creations by dim sum chef, Wong Kok Shying, as well as hairy crab dishes by executive chef, Rick Liew. Well, as you could see, we even go chang-er and yu-tu gracing our dinner! 😉 Read on to find out how one of the most recognisable names had once started off with just small quantities of mooncakes produced for its golf club members and dining clients.

Double Boiled Chicken Consomme with Conch and Maca Root ($18) – Of course, before the big reveal of this year’s mooncake flavours, we were treated to a wonderful 6-course dinner! 🙂 A nourishing soup was exactly what I needed after a long day at work! Served piping hot, the soup came across as ‘herb-y’ at first. However, as I worked through it, I started to appreciate its subtle note of bitterness, with a prevailing note of sweetness. The pieces of chicken were extremely tender as well. Not long after, the bowl was emptied and I was looking forward to the next course.

Deep-Fried Bull Frog Tossed in Spiced Fragrant Salt (S-$12/M-$18/L-$24) – I have to admit that I don’t take frogs, but I can attest that the smell was really enticing. Well, I tried very hard to allay my fears (of eating exotic meats, like frogs), but I still chickened out. Since I couldn’t taste it myself, I had to do a survey of how this dish was, and from what I gathered around the table, this dish was awesome! Fried together with lots of garlic and spices, I knew it would be difficult for this dish to go wrong.

Sauteéd US Prime Pork Tenderloin with Japanese Roasted Sesame Sauce (M-$28/L-$54) – Oh yes, pork. Delicious was an understatement for this dish. First of all, the pork slices were cut to the right thickness – thin enough to keep its tenderness and thick enough for a satisfying chew. Next up, the waft of wok-hei and caramelisation of the edges provided a smoky fragrance that is not just desirable in beef, but in pork as well. And finally, the tasty sesame sauce to complete the setup. Sigh, even the salad on the side was good. Can I have this everyday?

Chef Liew’s Signature Fillets of Garoupa with Black Truffle & Green Asparagus ($68, for up to 6 guests) – Apart from the mooncakes, I was secretly looking forward to this dish! I love fish – I can eat them in any style. This one here scored extra brownie points from me as truffle and asparagus are my favourites too! As expected, the combination of these three elements was simply heavenly. Apart from small dices of truffles that coated every single slice of fish and asparagus, there were thickly-shaved truffles amongst them too – try spotting them! This was one dish that I couldn’t stop eating, shamelessly. Will be back for this.

One of the many highlights of the night was this!

Salted Baked Hairy Crab ($68/crab) – Famous for their rich golden roe, we had the honour of trying this new hairy crab dish by executive chef, Rick Liew. The crabs are flown in from Tai Lake and considered to be Jiangsu’s premium hairy crab. There are more than 8 creations in the menu, spun out of the crabmeat and crab roe (think hairy crab XLB). The chef had skilfully cracked open the shell of salt, before the carefully encased crab is revealed. This was my first time having hairy crab and I must say that it’s pretty delicious! While I do not appreciate crab roe, this one here was smooth and sweet.

Hong Kong Egg Noodle bathed in Scallions Oil ($6.50/guest) – Apologies for the messy photo! I mean, who knew that such a plain-looking dish would taste so awesome? 😛 Stir-fried without any protein or additional ingredients apart from the noodles and beansprouts, this dish was basic yet genius. The springy egg noodles released the ultimate scallion oil fragrance upon first bite and the crunchy beansprouts complemented it so well. All I need is a bowl of this and some truffle fish (above) to make me a happy lark.

Flaky Orh Ni mooncake [pure, single & double yolk] ($38 nett for a box of 2) – Now, now, we’re on to the most important highlight of this post! With Mid-Autumn Festival in 2 weeks time, I’m sure we’re finding it more and more difficult to choose from the huge variety of mooncakes available in the market. Before I move on to the snowskin mooncakes, let me first introduce you to the classics – the flaky Teochew masterpieces, also known as ‘orh ni’ moon cake, trademarked by its light-as-air flaky pastry skin and the dense, creamy and fragrant rich yam filling. Best served warm, the crust was a dream to bite into. For yolk-lovers, the portion of yolk to filling would be highly desirable.  
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The Snowskin Range
1. Mao Shan Wang durian snowskin ($52 nett for 2 big ones) (photo above) – Alright! This editor’s choice needs to further introduction. Made from Premium ‘A’ grade 100% pure Mao Shan Wang durian that is organic-farmed from Pahang, the snowskin is made from organic pandan juice. One of the best mooncakes I’ve ever tasted, I finally understood why Peony Jade has gained an army of loyal fans for this. The durian filling was simply unadulterated. Best served a little frozen, it tasted like no other durian ice cream. Limited to only 300 boxes – hurry order yours now!!
2. Mini snowskin champagne truffle & ganache mooncake ($62 nett for 8) – Oh, this was another winner for me. A simple champagne truffle with lotus paste mooncake, the aroma of lotus paste was not overpowered by the alcohol-spiked truffle. I really loved the softness of the snowskin as well and most importantly, it was not overly sweet.
3. Mini snowskin mooncake with rose lychee & raspberry jelly center ($62 nett for 8) – I love the prominent lychee rose flavour of the mooncake, however, I could do without some of the raspberry jelly centre.
4. Mini snowskin mooncake with dark valrhona chocolate, sea salt, peanut butter, banana bits & feuilletine ($62 nett for 8) – Definitely the richest flavour of all, this was one decadent flavour. For those who love indulging in their sweets, this would be the answer – all of everyone’s favourite ingredients in one mini mooncake.
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Baked mini mooncake with molten matcha & salted yolk – With all the salted egg yolk craze that’s going on, it’s no surprise that one of this year’s innovative creation at Peony Jade is… molten matcha and salted yolk! A combination of the two well-loved ingredients of Singaporeans, expect a melt-in-mouth creamy egg-nog taste. When served pre-heated, the centre will flow like lava! I’m never a fan of traditional mooncake, but this one got me. 🙂

Though Peony Jade has always been a hot favourite for mooncake lovers, I’ve never gotten around trying it. Well, it’s better late than never! Some fun facts for you – since 2008, when Peony Jade first started selling mooncakes, they have imported more than 28,800,000kg of pure Mao Shan Wang durian, 21 tonnes of premium flour, 800,000 pieces of salted egg yolks, 18 tonnes of premium white lotus paste and deployed 30 moulds to create an amazing 1,520,000 mooncakes with a team of more than 75 pastry chefs. Wow, that was quite a mouthful, but they have definitely fed many Singaporeans!

Find out where you can get your favourite mooncakes from below!

Peony Jade Restaurant @ Keppel Club 
Main Club Lobby (open to public)
10, Bukit Chermin Road
Tel: 6276 9138

MOONCAKE BOOTHS

TANGS VivoCity
Till 14 Sep 2016 Daily, 10am – 10pm

TANGS nex@Serangoon Level 1 Atrium
Till 15 Sep 2016 Daily, 10am – 10pm

Parkway Parade
Till 15Sep2016 Daily, 10am – 10pm

Chevron House, Raffles Place
Till 15 Sep 2016 Mon-Fri (except PHs), 10am–7pm

Jurong Point
Till 14 Sep 2016 Daily, 10am – 10pm

Century Square
Till 15Sep2016 Daily, 10am – 10pm

Takashimaya Shopping Centre B2 Square
Till 15 Sep 2016 Daily, 10am – 10pm

Junction 8
Till 14 Sep 2016 Daily, 10am – 10pm

North Point
Till 11 Sep 2016 Daily, 10am – 10pm

LOT One
Till 14Sep2016 Daily, 10am – 10pm

 

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