Jiang-Nan Chun at Four Seasons is known for serving classic Cantonese cuisine in a luxurious setting, and while I’d been meaning to venture there for a meal, it took me until recently to do so.
The new Chinese executive Chef Alan Chan used to be from Crystal Jade Dining IN, and since joining Jiang-Nan Chun, he has introduced a new menu. It is evident that he is adamant to make his mark on the restaurant. The food that we had were well-executed using traditional cooking techniques, with a slightly modern twist.
We started our meal in the best possible way, with a gorgeous Peking duck ($72 for whole duck) enfolded within an incredibly thin pancake wrap made of spinach.
The roasted platter – comprising roasted duck ($24), crispy pork belly ($16) and char siew ($20) – was also delightful, and though the char siew was only decent, the roasted pork belly and duck rocked my world.
Next up, we had a dim sum platter of steamed pork dumpling with baby abalone; steamed scallop and cod with truffle oil; baked flaky pork pastry with bacon; steamed pork dumpling in spicy vinegar sauce; custard bun with salted egg yolk; steamed lobster and shrimp dumpling; steamed mushroom vegetable dumpling; and deep-fried pastry with salted egg and curry powder.
While everything was absolutely perfectly prepared, my favourite was without a doubt, the custard buns with salted egg yolk. Jiang-Nan Chun’s rendition is one of the better ones that I’ve had, and I definitely adding it into my list of best custard buns in Singapore.
The other dim sum that caught my attention was the deep-fried pastry with salted egg, mushroom, and curry powder. Although it was not the best dim sum on the table, I thought that the use of curry powder was interesting.
For main courses, we had simmered fillet of star garoupa with beancurd skin, wok-fried lobster with chorizo and eggplant, a double-boiled sakura chicken soup and a braised beef cheek with red vinaigrette, topped with gold foil.
By the time the crispy noodles with truffle shavings was served, I was stuffed to the brim, and regrettably, I only took a few bites.
I am sure I don’t have to explain much, but in case you are still wondering, the meal that we had at Jiang-Nan Chun was excellent, and I think you should definitely go there soon for a nice dinner.
190 Orchard Boulevard
Four Seasons Hotel
Tel: +65 6831 7220
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat & Sun (Dim Sum Brunch): 11am – 1pm, 1.30pm – 3pm
Note: This was an invited media tasting.