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
Website
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]
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