In honour of their 25th anniversary next year, Crystal Jade La Mian Xiao Long Bao has launched a new menu, featuring dishes like the all-new Steamed Salted Egg Yolk Xiao Long Bao (4 pcs for $7.80, pictured) comprising chunks of minced pork and salted egg yolk. The two flavours go well together and the savoury broth is on point. In addition, the Steamed Chilli Crab Xiao Long Bao (4pcs for $10.80) makes a fiery comeback for those yet to try the SG50 special back in July. Can't decide? Get a mix – Steamed Assorted Flavours Xiao Long Bao (4 pcs for $10.80), which also comes with a ginseng flavoured and a vegetable xiao long bao.

Other highlights

Imagine a puffed-up ikan bilis coated generously in a sweet and sour sauce, and you’ll get the dangerously addictive Deep-fried White Bait in Wuxi Style ($7.80).

Despite its unassuming exterior, all it took was a bite of the Poached Watercress Dumpling (6pcs for $6.80) to convince me that less is more. Packed snugly beneath a delicate layer of dumpling skin, the watercress and minced pork filling was simple yet memorable.

The La Mian with Scallion Oil served with Dong Po Belly ($10.80 - $11.80) is a worthy indulgence. Think chewy, springy noodles served alongside braised fatty meat dressed in a sticky-sweet dark sauce.

Only ten servings of the Deep-fried Duck (half for $26.80) are available each day. The dish is a labour of love; it is first marinated for two days, steamed for two hours and deep-fried to retain all the succulent juices. Round off the meal with the Glutinous Rice Ball in Fermented Rice Wine ($3.80), where mini tang yuan are served in a fermented rice lees sweet broth. This new menu is now available at all Crystal Jade La Mian Xiao Long Bao and Jiang Nan outlets.

Written by Rachel Wong