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Changi General Hospital partners with Crystal Jade and Hjh Maimunah to enhance patient meal experience with signature dishes
Singapore, 27 January 2026 – Changi General Hospital (CGH) has introduced its first collaboration with local restaurant brands, partnering with Crystal Jade and Hjh Maimunah to bring familiar favourites to patients.
The collaboration aims to provide meals that achieve patients' nutritional goals while offering comfort through familiar, traditional flavours during vulnerable times such as hospitalisation. It introduces popular items including Crystal Jade's har gow, siew mai, and vegetarian cakes, as well as a specially designed double mushroom dumpling; alongside Hjh Maimunah's signature asam pedas and masak merah flavours.
Unlike conventional food service contracts, CGH chefs worked with Crystal Jade and Hjh Maimunah to adapt recipes of their signature food items and sauces. CGH dietitians reviewed the nutritional content and portion sizes to ensure the meals meet dietary requirements whilst still tasting delicious.
Daniel Yeo Lee Huat, Senior Executive Chef, Department of Food Services, Changi General Hospital shared, “Based on the nutrition guidelines for patients, we reduced sodium in the dishes, and used more natural ingredients, such as shallots, spring onions and other spices, to build flavours. We also modified recipes to be low-fat by making substitutions from coconut milk to low-fat milk.”
Ong Li Jiuen, Head, Department of Dietetics, Changi General Hospital added, “Food plays an important role in providing comfort, beyond meeting nutritional needs. When we see patients enjoying these familiar foods during a hospital stay, ultimately, it makes us happy to be part of something that improves patient care experience, knowing that our food contributes to improving their emotional wellbeing and appetite, which in turn, positively impacts recovery.”
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