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Peking Duck with Caviar Anyone? It’s Available at Jiang-nan Chun

Peking Duck with Caviar Anyone? It’s Available at Jiang-nan Chun

Have you tried Peking Duck with caviar?

This is an actual east-meets-west menu item at Cantonese restaurant, Jiang-Nan Chun, in Four Seasons Hotel Singapore.

I tasted it and fell in love with the dish. I was expecting it to be gimmicky but the flavours blended surprisingly well together. Some people like to eat their Peking Duck slices with a dash of salt. Caviar serves the same savoury effect, but with an added exquisite punch.

The signature Peking Duck at Jiang-nan Chun is roasted in a mesquite wood-fired oven and served with caviar:

Signature Peking Duck

Signature Peking Duck

Beautiful, crisp slices

Beautiful, crisp slices

Caviar

Caviar

Wrapped slices

Wrapped slices

Or you can eat it this way

Or you can eat it this way with just the duck slice and caviar

This dish is priced at S$98, indicative of the premium ingredient used, including the less common mesquite wood used to smoke the duck for the distinct aroma.

The restaurant follows the concept of Xiang Le Zhu Yi (享乐主义) or “the principle of enjoyment and happiness. This is embodied in the menu items as well as the newly renovated restaurant interior and furnishings.

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Like the legendary beauty of Jiang-nan (江南) in China, south of the lower reaches of the Yangtze River, rich with resources and human capital, the restaurant seeks to bring the elegance of the paradise-like region to the restaurant’s dining experience.

These are the other menu items I tried:

Soft Shell Prawns with Sliced Almond and Crispy Rice

Soft Shell Prawns with Sliced Almond and Crispy Rice

You can devour the prawn whole from head to tail

You can devour the prawn whole from head to tail

Dimsum Trio

Dimsum Trio

Crispy Puff Pastry with Black Pepper Beef

Crispy Puff Pastry with Black Pepper Beef

Char Siew Slider with Homemade Pickled Green Chili

Char Siew Slider with Homemade Pickled Green Chili

Steamed Shrimp Dumpling with Eryngii Mushroom

Steamed Shrimp Dumpling with Eryngii Mushroom

Sea Whelk, Maka, Dried Scallops and Pork Ribs Double-boiled Soup

Sea Whelk, Maka, Dried Scallops and Pork Ribs Double-boiled Soup

Steamed Cod Wrapped in Rice Paper Roll with Mushrooms and Water Chestnuts

Steamed Cod Wrapped in Rice Paper Roll with Mushrooms and Water Chestnuts

Wagyu Beef Oxtail with Lemongrass-Infused Oil

Wagyu Beef Oxtail with Lemongrass-Infused Oil

Yoghurt Cream, Mung Beans, Longan, Chia Seed, Sour Plum Granite’

Yoghurt Cream, Mung Beans, Longan, Chia Seed, Sour Plum Granite

Avocado Cream, Coconut Sorbet, Osmanthus Jelly, Cocoa Nibs

Avocado Cream, Coconut Sorbet, Osmanthus Jelly, Cocoa Nibs

Crispy Salted Egg York Puff Pastry with Almond

Crispy Salted Egg York Puff Pastry with Almond

I like strong, thick flavours. Hence I particularly enjoyed the double-boiled soup and the oxtail claypot. I appreciate the attention to details for each of the dish. For instance, even the accompanying rice crispy used in the prawn dish was freshly fried, rather than getting it off the shelf.

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The highlight of the meal remains the signature Peking Duck and I would highly recommend it as a must-order dish at Jiang-nan Chun.

The restaurant’s newly renovated interiors and furnishings enhance the overall dining experience of bringing the best of Jiang-nan to the table.

Traditional wood carvings contrast with fishermen baskets, while wool carpets and handmade ceramic floor tiles complement the medical drawers and bespoke entrance centrepiece made of over 600 chopstick holders. Ninety-six hand-carved bird figurines perched on the window and entrance screens add playful, lively reference to the pastoral lifestyle of Jiang-nan.

Even the colour schemes are symbolic in the restaurant. The intricate terraced pattern of the green feature wall was chosen to evoke the lushness of paddy fields, with rich-blue ground tiles representative of the Yangtze river. This “flows” toward the private dining walls dotted with white ceramic tiles, emblematic of one of the most important produces of China: rice grains.

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To commemorate the arrival of the Year of the Rooster starting January 16 to February 11, 2017, Jiang-Nan Chun is offering an array of a la carte and six-course set lunch or dinner menus from S$128 per person. The menu will feature dishes such as the Chef’s Special Braised Duck, Double Boiled Fish Maw Soup with Black Truffle, Steamed Boston Lobster with Ginseng, 65g of Superior Bird’s Nest in Thick Chicken Broth and Braised Three Head South African Abalone in Rich Brown Sauce.

For more details, visit the official Jiang-nan Chun website.

To make a reservation, please call (65) 6831 7220 or email them at jnc.sin@fourseasons.com.

Operation Hours:
Lunch (Daily) 11:30 am — 2:30 pm
Dinner (Daily) 6:00 pm — 10:30 pm

Address:
2nd Floor, Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore Singapore 248646

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

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