Since its first store launch almost 30 years ago, the Singaporean-based Crystal Jade has now expanded into a culinary empire with branches not only all around Asia but even in cities like SF as well.
Its original restaurant in Singapore has attained the much-coveted Michelin star status (1 star) for 2 years in a row now while its Shanghai and Seoul branches have been distinguished as a bib gourmand restaurant and recommended restaurant by Michelin Guide respectively. Its brand operates a number of cuisines that mainly focuses on Chinese cuisine but has even branched into Korean barbecue and ginseng chicken.
In Seoul, Crystal Jade operates a number of restaurants including the branch located right within the Somerset Palace serviced residence apartments. Specializing in Shanghainese cuisine and located in the busy Anguk-dong area just by Anguk Station, the restaurant is easy to find and just a stone's throw away from popular sightseeing attractions such as Gyeongbokgung Palace.
The building itself houses a small pond and garden that makes it a pleasant place to take a light stroll before or after your meal.
Inside, high vaulted ceilings and spacious seating gives it an airy and open feel. The partially open kitchen also offers a glimpse of the cooks hard at work.
The menu itself is quite extensive with options for ala carte items of noodles, soups, dumplings, and set menus which ranges from the 25K to 100K per person mark. The menu is so extensive that I only snapped a few shots of the set menus available to offer you a glimpse at the dishes they offer
The liquor menu is also extensive with a wide range of western wine and Chinese liquor on hand. A good selection of premium Chinese tea is also available.
The Somerset Palace location enjoys a more secluded and private feel and service was attentive though they seemed to forget simple things like condiments.
As recommended favorites, we went with the dandanmien, wooyooktangmien, and xiao long bao which came out nearly simultaneously later after ordering.
The wooyooktangmien immediately emits a spicy and fragrant scent after being brought to the table. The soup's spice level would easily be classified as being moderately spicy for Koreans and the Szechuan flavors brings a welcome change of a different kind of spiciness from the garlic and red pepper flakes-induced heat of Korean cuisine.
The pulled noodles are also on the thicker side to balance the stronger flavors of the soup while the crunchy bok choy, tofu pieces with bite, and beef cuts adds some fun texture.
In traditional fashion, the xiao long bao comes steaming from its bamboo steamer baskets. Uncovering the lid reveals the plump soupy dumplings sealed with a few gentle pinches atop. Undoubtedly one of Crystal Jade's "star" dish, if not its main attraction, the menu and website boasts great claims about its xiao long bao which they say is not only made by a specially trained chef sent over from its headquarters but using a 20 pinch method that seals its core.
From Shanghai to Taiwan, the most famed xiao long bao restaurants all tend to emphasize two important criteria of these soup dumplings. One, the thinness of the hand rolled dumpling wrappers, and two, the soupy, meaty contents perfectly encased within.
Objectively the ones here weren't the thinnest nor soupiest I've had but credit goes to them for giving it a clean cut flavor and perfectly capturing any gamy scents from the pork-base filling (generally a major no-no for the Korean palate). There were two layers of four dumplings each making it a perfect portion to split between a group.
Its original restaurant in Singapore has attained the much-coveted Michelin star status (1 star) for 2 years in a row now while its Shanghai and Seoul branches have been distinguished as a bib gourmand restaurant and recommended restaurant by Michelin Guide respectively. Its brand operates a number of cuisines that mainly focuses on Chinese cuisine but has even branched into Korean barbecue and ginseng chicken.
In Seoul, Crystal Jade operates a number of restaurants including the branch located right within the Somerset Palace serviced residence apartments. Specializing in Shanghainese cuisine and located in the busy Anguk-dong area just by Anguk Station, the restaurant is easy to find and just a stone's throw away from popular sightseeing attractions such as Gyeongbokgung Palace.
The building itself houses a small pond and garden that makes it a pleasant place to take a light stroll before or after your meal.
Inside, high vaulted ceilings and spacious seating gives it an airy and open feel. The partially open kitchen also offers a glimpse of the cooks hard at work.
The menu itself is quite extensive with options for ala carte items of noodles, soups, dumplings, and set menus which ranges from the 25K to 100K per person mark. The menu is so extensive that I only snapped a few shots of the set menus available to offer you a glimpse at the dishes they offer
The liquor menu is also extensive with a wide range of western wine and Chinese liquor on hand. A good selection of premium Chinese tea is also available.
The Somerset Palace location enjoys a more secluded and private feel and service was attentive though they seemed to forget simple things like condiments.
As recommended favorites, we went with the dandanmien, wooyooktangmien, and xiao long bao which came out nearly simultaneously later after ordering.
The wooyooktangmien immediately emits a spicy and fragrant scent after being brought to the table. The soup's spice level would easily be classified as being moderately spicy for Koreans and the Szechuan flavors brings a welcome change of a different kind of spiciness from the garlic and red pepper flakes-induced heat of Korean cuisine.
The pulled noodles are also on the thicker side to balance the stronger flavors of the soup while the crunchy bok choy, tofu pieces with bite, and beef cuts adds some fun texture.
While looking even spicier than the wooyooktangmien, the dandanmien is a more subtle affair and a safer bet for those who are not able to handle spicy dishes or unaccustomed to the peppery tones of Sichuan flavors.
The soup has a decidedly thicker texture compared to the wooyooktangmien (think somewhat like a kongguksu-like texture) whose still, clearly Sichuan base, is a bit mellowed out by the addition of peanuts and sesame in the soup's makeup. The nuttier flavors of the soup clings well with the also thicker noodles but Koreans will probably prefer the more pricklier tastes of the wooyooktangmien rather than the dandanmien. After all, even a dish like kongguksu, based on ground soybeans, tends to divide Koreans.
Personally, for both noodle dishes I wouldn't mind stronger flavors like peppercorns and cilantro but the Korean branch of Crystal Jade seems to do a good job keeping enough of those "essences" intact without sacrificing its soul. I'm sure if you asked when ordering, they'd be able to somewhat accommodate your flavor preferences.
In traditional fashion, the xiao long bao comes steaming from its bamboo steamer baskets. Uncovering the lid reveals the plump soupy dumplings sealed with a few gentle pinches atop. Undoubtedly one of Crystal Jade's "star" dish, if not its main attraction, the menu and website boasts great claims about its xiao long bao which they say is not only made by a specially trained chef sent over from its headquarters but using a 20 pinch method that seals its core.
From Shanghai to Taiwan, the most famed xiao long bao restaurants all tend to emphasize two important criteria of these soup dumplings. One, the thinness of the hand rolled dumpling wrappers, and two, the soupy, meaty contents perfectly encased within.
Objectively the ones here weren't the thinnest nor soupiest I've had but credit goes to them for giving it a clean cut flavor and perfectly capturing any gamy scents from the pork-base filling (generally a major no-no for the Korean palate). There were two layers of four dumplings each making it a perfect portion to split between a group.
Final thoughts
Though the flavors are somewhat adhered to the Korean palate by tampering down a bit of the spices, its "Chinese" soul remains very much in full and can easily be remedied by asking for spices and ingredients in full (cilantro, Sichuan peppers, etc). Family gatherings for locals would especially be a fantastic choice to fit the palate of a diverse group of people and the prices are more than reasonable.
The Somerset Palace location's advantage over other Crystal Jade branches in Seoul includes its prime location- right in the heart of Seoul-, its quieter and peaceful setting, and generally more attentive service.
Address:
서울특별시 종로구 율곡로2길 7 로얄팰리스스위트
Somerset Palace (Royal Palace Suite)
Yulgok-ro 2-gil, Jongno-gu, Seoul, Korea
Yulgok-ro 2-gil, Jongno-gu, Seoul, Korea
From exit 6 of Anguk Station, walk straight for about 100 meters to get to the major intersection and continue west for another 100 meters. You'll hit Yulgokro-2gil upon which you'll want to make a left, head for about 30 meters until you see the Somerset Palace building alley entrance on your left.
Telephone:
02-720-0133
Website:
http://www.crystaljade.co.kr/
Parking:
Free parking up to 3 hours for dining customers.
Alcohol:
Extensive list that includes not only Korean and Chinese liquor but a wine list as well.
Tip:
Their entire menu is available for takeout.
Various other branches of Crystal Jade are found in Seoul including two in Myeongdong (one behind Lotte Plaza Mall and the other within the Shinsegae department store), one near the Express Bus Terminal, Yeongdeungpo, Sangamdong, Jamsil, and another near Apgujeong.
Note: The meal pertaining to this post was generously sponsored by Crystal Jade.
Various other branches of Crystal Jade are found in Seoul including two in Myeongdong (one behind Lotte Plaza Mall and the other within the Shinsegae department store), one near the Express Bus Terminal, Yeongdeungpo, Sangamdong, Jamsil, and another near Apgujeong.
Note: The meal pertaining to this post was generously sponsored by Crystal Jade.
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