Irone Kim | Mar 19, 2018 | 0
New Seasonal Menu at Jiang-Nan Chun, Four Seasons Hotel Singapore
Jiang-Nan Chun has launched a new a new seasonal menu, designed to showcase the best of fresh Cantonese cuisine. The selection has been carefully curated by the restaurant’s Executive Chef, Alan Chan, to feature the finest and freshest ingredients to bring out the flavours of spring.
The seasonal set menu is priced at S$138 per pax, with 6 courses and is available for both lunch and dinner daily for a limited period:
Jiang-Nan Chun Seasonal Set Menu
– Wok-fried Prawn with Dragon Well Tea
– Slow-Cooked Lobster served with Poached Apple
Braised Pumpkin Soup with Scallop and Shrimp Dumpling
Steamed Cod Fish with Bamboo Shoots, Mushrooms and Minced Pork
Braised Six-Head South African Abalone with Winter Melon and Conpoy
Hong Kong Noodle Soup with Beef Short Ribs
Homemade Almond Tofu with Lychee
I sampled the full course during a lunch tasting and I must say, it was a very satisfying meal. There is a good mix of flavours and the portions are just right without feeling too full or gluttony.
I always enjoy dining at Jiang-Nan Chun and marvel at the attention to details at the restaurant, from the decors to the way the wait staff will quietly shift the placement of my utensils when they observed I am left-handed after the first course.
The standout dishes from this seasonal menu for me were the pumpkin soup and braised abalone.
A braised six-head South African abalone by itself is a luxury ingredient, but what really makes the dish noteworthy is the accompanying side. The conpoy (dried scallop) is wrapped into a slice of winter melon, presented like a whole food by itself. It’s not only beautiful to look at, but the flavours all melt into one.
According to Chef Alan, this is the season where the pumpkin is at its best and sweetest. Hence a pumpkin dish is a given on the seasonal menu. To fully showcase the delicate flavour, the pumpkin is transformed into a fluffy, creamy soup, accompanied by a savoury dumpling stuffed with a whole scallop and shrimp paste.
When it comes to Cantonese cuisine, it is most apt to round up the meal with a bowl of braised beef noodle and the beef short ribs noodle did not disappoint. This is the perfect comfort food whenever I travel to Hong Kong and it is nice to taste the same flavours here in Singapore.
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