Jiang-Nan Chun @ Four Seasons Hotel Singapore - Infuses Hong Kong Roots with Singaporean Flair For New Taste Of Hongkong Menu

Jiang-Nan Chun’s Taste of Hong Kong has been refreshed, with a menu inspired by the roots and culinary journey of Chinese Executive Chef Alan Chan. The updated menu celebrates the flavours, traditions and memories of Cantonese dining, while reflecting his experiences in Singapore.

Steamed Pork & Prawn Dumpling with Lava Quail Egg 4/5

We started with a few classic dim sum dishes, each with an interesting take. The Steamed Pork & Prawn Dumpling with Lava Quail Egg ($12) had a quail egg stuffed within, offering a slightly more textural bite than a regular dumpling. While my quail egg did not have much of a lava yolk, I appreciated the less meaty bite it gave the dumpling.

Steamed Pork Dumpling with Laksa Broth 4.5/5

The Steamed Pork Dumpling with Laksa Broth ($10) had an impressive amount of laksa broth wrapped inside. The broth was flavoursome without being overly coconutty, although I felt it could have been less salty.

Steamed Bun with Salted Egg Yolk 3.5/5

The Steamed Bun with Salted Egg Yolk ($9) offered a milkier take on the familiar salted egg yolk bun. The custard was almost reminiscent of condensed milk, with a much milder salted egg yolk flavour. Diners who enjoy custard buns but prefer them without the stronger, savoury salted egg yolk flavour may enjoy this version.

Steamed Rice Roll with Crispy Prawns 4.8/5

The Steamed Rice Roll with Crispy Prawns ($22) was one of my favourites. The rice roll was thin with a good bite, while the crispy prawns had an airy texture that worked particularly well with the rice roll.

Braised Pork Trotters, Quail Eggs, Ginger & Sweet Black Vinegar 3.5/5

Moving on to the traditional dishes, the Braised Pork Trotters, Quail Eggs, Ginger & Sweet Black Vinegar ($28) tantalised with jiggly pork trotters and a gelatinous bite. It was not the most tender version I have had, but the flavours were on point.

Pan-Fried Stuffed Three Treasures 4/5

The Pan-Fried Stuffed Three Treasures ($22) was quite a homely dish. Each bite was well seasoned, with a satisfying mouthfeel from the stuffing, while nothing came across as overly greasy.

Hong Kong Noodle Soup with Beef Rib Fingers & Tendon 5/5

The Hong Kong Noodle Soup with Beef Rib Fingers & Tendon ($28) satisfied with succulent chunks of beef rib fingers, while the tendons were delightfully tender, with an almost melt-in-the-mouth texture. The broth was full-bodied with a good depth of flavour.

Braised E-Fu Noodles with Beef & Satay Sauce 3.5/5

The Braised E-Fu Noodles with Beef & Satay Sauce ($25) was surprisingly hearty, with generous slices of tender beef. While the satay sauce didn’t quite come through, the overall flavour was well balanced, and the beef was nicely seasoned. The noodles were tender but could have done with a little more bite.

Deep-Fried Black Sesame Glutinous Rice Ball 5/5

Rounding off our meal was a delicious morsel of Deep-Fried Black Sesame Glutinous Rice Ball, followed by a petite four.

Petite Four

Overall, the refreshed Taste of Hong Kong brings together familiar Cantonese favourites with playful touches and flavours influenced by Singapore, offering diners a chance to revisit the classics through Chef Alan Chan’s culinary lens.

Taste of Hong Kong is only available on Saturdays, Sundays & Public Holidays.
Time: 1130am–230pm

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317653
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Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Bebek Goreng Pak Ndut @ Sengkang Grand Mall - Crispy Indonesian Fried Duck and Authentic East Javanese Flavours

For those craving authentic Indonesian flavours, Bebek Goreng Pak Ndut has opened its latest outlet at Sengkang Grand Mall, bringing its signature crispy fried duck and a selection of traditional Indonesian dishes to the heart of Sengkang. The halal-certified restaurant specialises in East Javanese-style flavours, transforming humble ingredients such as duck, chicken, tofu and vegetables into hearty, satisfying dishes. While the crispy fried duck is undoubtedly the main draw, the menu offers plenty more worth exploring.

Original Crispy Fried Duck + Rice 4.2/5

We started with the Original Crispy Fried Duck + Rice ($12.50), the signature dish that Bebek Goreng Pak Ndut is known for. The duck is marinated for 24 hours in a savoury blend of secret spices, then deep-fried until the exterior is beautifully crisp. As expected from a deep-fried duck, the meat is not particularly juicy, but the trade-off is a wonderfully crispy exterior with plenty of texture and bite. The duck comes with rice, tofu, tempeh, a side salad, and Bebek Goreng Pak Ndut’s Original Chilli Sauce. The sambal is seriously spicy, so a little goes a long way, but for those who enjoy heat, it adds a fiery kick that works particularly well with the savoury duck. The crispy skin, fragrant spices and fiery chilli make this a satisfying introduction to what Pak Ndut does best.

Crispy Fried Duck in Green Chilli + Rice 4.2/5

If the Original Chilli is a little too fiery, the Crispy Fried Duck in Green Chilli + Rice ($12.50) is a more approachable option. The Green Chilli has a pleasant aroma and moderate heat, giving the duck a nice spicy lift without overwhelming its crispy, savoury character. I particularly liked that the chilli didn’t mask the duck’s flavour, letting the crunchy texture and seasoned meat stay the focus.

There are five chilli options — Original Chilli, Green Chilli, Sweet Chilli, Belacan Chilli and Sangan Chilli — so you can customise your meal to your preferred level and style of spice.

Sangan Crispy Fried Chicken + Rice 4.2/5

Not a fan of duck? Pak Ndut also offers crispy fried chicken with the same selection of chilli sauces. I went for the Sangan Crispy Fried Chicken + Rice ($10.50), which gets its distinctive character from being fried in a clay pan, which imparts a subtle smoky aroma to the chilli. The chicken comes with rice, tofu, tempeh, side salad and Sangan Chilli. The combination of crispy chicken and spicy, smoky char chilli makes this a worthwhile alternative if duck isn’t your thing.

Gado Gado 4.5/5

Beyond the rice dishes, I recommend ordering a few traditional Indonesian side dishes to share. The Gado Gado ($8.50) was one of my favourites. This classic Indonesian salad brings together a mix of fresh and blanched vegetables, including cabbage, long beans, bean sprouts and cucumber, alongside fried tofu, tempeh and quarters of hard-boiled egg. A generous coating of thick, creamy peanut sauce brings it all together. It is rich, nutty and savoury with a hint of sweetness, garlic and tamarind, while remaining relatively mild on its own. Crispy keropok adds another layer of texture, providing a satisfying crunch against the soft tofu, egg and vegetables. If you prefer more heat, you can always add some chilli from the free-flow sambal station. This is a hearty and substantial version of gado gado that works particularly well as a sharing dish.

Oxtail Soup (Sop Buntut) 4.5/5

The Oxtail Soup ($10.50) is another dish worth ordering, especially if you prefer something warm and comforting. The clear beef broth is rich and savoury, with traditional aromatics such as nutmeg, clove and white pepper lending a gentle warmth and fragrance to the soup. Generous chunks of oxtail fill the bowl, cooked until tender and easy to pull from the bone. Carrots, potatoes and tomatoes add sweetness and substance, while fried shallots and fresh herbs provide an aromatic finish. Despite the richness of the beef, the clear broth keeps the soup relatively light, making this a comforting accompaniment to the heavier fried dishes.

Tahu Telour 4.8/5

Another standout was the Tahu Telur ($8.50), a classic Indonesian dish that combines soft tofu with beaten egg, then deep-fries it over high heat. The result is an impressive golden, fluffy tower that is crisp on the outside while remaining soft and airy within. The contrast in textures makes this particularly enjoyable, especially when paired with the accompanying peanut sauce. The sauce combines creamy peanuts with sweet soy sauce, giving it a savoury-sweet profile with a gentle hint of spice. Shredded vegetables such as bean sprouts, carrots and cucumber add freshness and crunch, cutting through the richness of the fried tofu and egg. Simple ingredients, but executed in a way that makes the dish surprisingly satisfying.

Bebek Goreng Pak Ndut offers a solid introduction to traditional Indonesian comfort food, with crispy fried duck as the main attraction. The duck may not be the juiciest because of the deep-frying process. Still, the crisp texture, aromatic seasoning and variety of chilli sauces make it an enjoyable dish, particularly for those who love their food with plenty of crunch and heat. Beyond the signature bebek goreng, I would also recommend exploring the sides. The Gado Gado, Oxtail Soup and Tahu Telur were our standouts, offering a nice balance to the fried mains and showcasing the variety of Indonesian flavours on the menu.

Note: This is an invited tasting.


Bebek Goreng Pak Ndut
Sengkang Grand Mall
70 Compassvale Bow
#01-38
Singapore 544692
Tel: +65 6913 7787
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Nearest MRT: Buangkok (NE Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Buangkok MRT Station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]