How you eat, and why you eat, is just as important as what you eat. This holistic philosophy centered around total well-being is shared by both Savour BlackBookAsia Magazine and 1 Michelin Starred Jiang-Nan Chun. Four Seasons Hotel Singapore’s fine-dining restaurant celebrates authentic Cantonese cuisine through exquisite culinary craftsmanship and with the magnificent storytelling of Jiang Nan through its interiors. The concept is based on yi which heralds self-actualization embodied in the pursuit of culinary pleasures personally handcrafted by the chefs.
Jiang-Nan Chun Main Dining Hall
The revitalizing menu includes classic signatures and new favourites. Favored by many dignitaries and VIPs for its exquisite dim sums, meats and famous double-boiled soups that nourish the skin and body, authentic Chinese cuisine is innovated with nuanced flavours that tease the tastebuds, and the freshest traditional ingredients are used to elevate the taste and aroma. Every dish is handcrafted and well balanced, while gourmet dishes and secret recipes create a sensorial experience for guests.
Honey Glazed Pork Collar
Available at lunch, the dim sum created by well trained chefs showcase the laborious, and delectable, work of these maestros to the finest detail: The “Crispy Silky Turnip Pastry with Dried Shrimps and Hama is a work of culinary art, with seventeen symmetrical layers, forming a crisp textured pastry that encases fragrant wok-fried hand-shredded turnip. A familiar favourite, the delicate gourmet parcel is steamed to perfection for the perfect balance of flavour and texture.
Braised Australian Green Edge Abalone
Beautiful architecture of the river villages at Jiang Nan (“south of the Yantze River”) has been the inspiration for many artisans and is gorgeously evoked in Jiang-Nan Chun. From the fine traditional wood carvings to the bespoke entrance centrepiece made of over 600 chopstick holders: the decor is symbolic of the relationships and day-to-day sustenance that the residents held dear to their hearts. 96 hand-carved bird figurines perched on the window and entrance screens add playful lively reference to the pastoral lifestyle of Jiang Nan.
Poached Rice with Boston Lobster in Superior Stock
Peking Duck with Caviar – Fresh ducks undergo special preparation methods for 14 hours before being roasted in the mesquite wood-fired oven, imbuing succulence to the meat with delectable smokiness along with reducing fat beneath the aromatic crispy skin. More than just duck, certain dishes of dim sum and claypots are also lovingly prepared in this oven.
The “xiang le” touch extends also to the service: the different eating methods of “Peking” versus “Cantonese” roast duck are explained when the condiments and pancakes are served, and the chef personally carves the duck in front of guests with an exquisite final touch Avruga caviar served on the side, for an intriguing integration of oceanic characteristics and smoky notes of both caviar and duck.
Peking Duck with Caviar
Jiang-Nan Chun is located on the second floor of Four Seasons Hotel Singapore. There is direct lift access from the carpark to the 2nd floor. Complimentary car parking and wifi is provided for dining guests. Dress code is smart casual: Covered shoes, long pants and sleeved shirts are required for gentlemen. 1 Michelin Starred Jiang-Nan Chun is Savour BlackBookAsia Magazine’s choice destination for special occasions as well as everyday business engagements.
ADDRESS:
190 Orchard Blvd, Singapore 248646
PHONE:
6734 1110
WEBSITE:
https://www.fourseasons.com/singapore/
Click the below for Savour BlackBookAsia Magazine’s full feature of Four Seasons Hotel Singapore.
https://savourblackbookasia.com/four-seasons-hotel-singapore/