Jiang-Nan Chun at Four Seasons Hotel Singapore has once again received One Michelin Star in the Michelin Guide Singapore 2019. Being the second consecutive year to be awarded this accolade, Jiang-Nan Chun has launched a Winter Menu to celebrate this occasion. Designed by Executive Chinese Chef Tim Lam, the man who brought Jiang-Nan Chun to where it is today, this six-course seasonal menu embodies the principle of "align and nourish" during the cold season. Each dish is meant to rebalance and re-energise you from within, starting from using only the best available ingredients at this time of the year.
Trio Platter 3.8/5
Starting your meal is a trio platter of Steamed Xiao Long Bao with Black Truffle, Deep-fried Japanese Oyster and Honey Glazed Pork Collar. What sync these 3 items together was the luscious mouthfeel that each provides. The Xiao Long Bao oozed warm and savoury juice infused with earthy flavours of the truffle, which have developed over time inside the heated pocket. The Japanese oyster was plump and deep-frying it gives a crust that contrasts nicely with its texture, which may otherwise be a tad gooey for diners who ain't into oysters.
Double-boiled Mini Buddha Jumps Over the Wall 4.5/5
The second course is Double-boiled Mini Buddha Jumps Over the Wall in Thick Chicken Broth. Much consideration has been given to the preparation work. As boiling the soup for too long may cause it to be overly "heaty", even though the common belief of the brewing period is the longer the better, the soup is boiled for only 2 hours, and then simply let it sit for a period of time for the ingredients to slowly release their nutrients. Hence the soup, even with its clear consistency, laced my lips with a gelatinous layer with every sip.
Steamed Prawn with Crab Roe 4.5/5
Next up was Steamed Prawn with Crab Roe and Jade Sauce on Egg White. I like how the crab roe gives that boost of texture to the egg white and fire up the dish with its vibrant colour and flavours.
Deep-fried Beef Cheek 4.2/5
Moving on to a more highly flavoured dish, we had Deep-fried Beef Cheek with Radish and Sakura Shrimps in Chu Hou Sauce. Radish is a winter produce that is good for nourishing, and its qualities are apt to pair with meat. The beef cheek has been braised for 4 hours before being deep-fried. I enjoy the paper-thin tempura-like crust, which further brings out the tenderness of the beef and its gelatinous qualities.
Simmered Inaniwa Udon 4.2/5
To balance the heavier course, the meal will end with a very light Simmered Inaniwa Udon with Scallop and Tomato. With the soup so flavourful yet gentle, I believe I could finish it even if the portion is that of a standard ramen bowl.
Chilled Chinese Pear with Peach Resin and Lotus Seed 4.5/5
The Winter Menu ends with a Chilled Chinese Pear with Peach Resin and Lotus Seed. The huge, chewy peach resin was such a treat.
The Winter Menu is available at $168 per person, from 1 October to 22 December at both Lunch and Dinner Daily.
Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
190 Orchard Boulevard
Tel: +65 68317220
Nearest MRT: Orchard MRT (NS Line)
Daily: 1130am - 230pm, 6pm - 10pm
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]