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:
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.
To prepare each duck, the process of preparation begins early each morning when the restaurant’s chefs carefully select only the freshest duck. The finest chosen birds will then undergo an intense preparation process for 14 hours before being roasted in the kitchen’s purpose-built mesquite wood-fire oven.
From the fresh spring onion juice squeezed into the pancakes to give them the unique, natural greenish hue, to carefully slicing the English cucumbers to the perfect shapes, nothing is left to chance in preparing this dish. Each element is prepared with the artistry of a Chinese painter. The attention to details goes right down to the two sauces accompanying the dish, a Cantonese and a Beijing version each, to suit the respective tastebuds of diners.
Here’s a great news if you would like to try this dish. For a limited period only, Jiang-Nan Chun’s signature Peking Duck with Caviar will be available at an exclusive promotional rate of 20% off from May 2017!
To make a reservation, please call (65) 6831 7220 or email them at [email protected].
Lunch (Daily) 11:30 am — 2:30 pm
Dinner (Daily) 6:00 pm — 10:30 pm
2nd Floor, Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore Singapore 248646
Exclusive Giveaway for Alvinology readers
In a special collaboration with Jiang-Nan Chun and Four Seasons Hotel Singapore, we are giving away a Jiang-Nan Chun’s signature Peking Duck with caviar!
To win, complete the following steps:
1. ‘Like’ the Alvinology Facebook page.
2. ‘Like’ and share this post on Facebook and tag at least three friends on your post whom you will like to enjoy the duck with. Make your post public so we can find it.
3. Tell us why you wish to win the Jiang-Nan Chun’s signature Peking Duck by commenting below or on our Facebook post.
4. Get as many friends as possible to like your comment on the post as well as get them to like Alvinology on Facebook.
Contest ends at 11.59 pm on 30 May 2017. The winner will be notified via Facebook, and must be able to collect the prize in Singapore.