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]

Man Fu Yuan @ Frasers House - Refined Midday Indulgence with New Executive Lunch Sets

Located within Frasers House, Man Fu Yuan presents a refreshed Executive Lunch Menu that continues to showcase its refined Cantonese culinary philosophy. Designed for both business diners and those seeking a leisurely midday indulgence, the new offering introduces two thoughtfully curated 4-course sets — Willow ($52) and Camellia ($58), with a minimum of two diners required. Diners can further enhance their experience with optional starters such as the Dim Sum Platter (+$12) or Roast Platter (+$18).

We had the opportunity to sample the Camellia set, along with both add-on starters, offering a comprehensive look at the restaurant’s refined Cantonese repertoire.

Man Fu Yuan Dim Sum Platter 4.2/5

The Man Fu Yuan Dim Sum Platter makes for a delightful prelude. The trio showcases a balance of textures and flavours — from the juicy Pork and Prawn Siew Mai topped with tobiko for a subtle briny pop, to the Crystal Dumpling infused with Black Truffle, lending an earthy elegance. The Deep-fried Seafood Lychee Ball adds a contrasting crunch, with a lightly crisp exterior giving way to a succulent, mildly sweet filling.

Man Fu Yuan Roast Platter 4.2/5

Equally compelling is the Man Fu Yuan Roast Platter. The Honey-glazed Iberico Pork Collar stands out with its tender bite and caramelised glaze, delivering a satisfying interplay of sweetness and savoury depth. Meanwhile, the Braised Cantonese Soy Chicken, enhanced with black truffle, offers a refined take on a classic, its silky skin and well-seasoned meat reflecting careful execution.

Braised Seafood Soup with Conpoy in Superior Stock 4.2/5

The meal begins in earnest with the Braised Seafood Soup with Conpoy in Superior Stock. A hallmark of Cantonese culinary philosophy, the soup exemplifies restraint and precision. The broth, painstakingly simmered with Jinhua ham, chicken, and pork, reveals a layered umami richness while remaining remarkably clean on the palate. Its lightly thickened consistency lends body without heaviness, making it both comforting and invigorating — a fitting opener that gently awakens the senses. It serves as an elegant, restorative opening to the lunch progression. The dish is fragrant and warm, designed to awaken the palate without overwhelming it, perfectly preparing the diner for the subsequent courses.

Steamed Grouper Fillet with Leek, Spring Onion and Premium Soya Sauce 4.2/5

Taking centre stage is the Steamed Grouper Fillet with Leek, Spring Onion and Premium Soya Sauce. This dish highlights the kitchen’s respect for quality ingredients, allowing the grouper’s natural sweetness and delicate flakiness to shine. The aromatics — leeks and spring onions — are enlivened with a final drizzle of hot oil, releasing their fragrance and adding a subtle sharpness. The superior soya sauce, nuanced and balanced, ties the elements together without overpowering the fish’s inherent flavours.

Braised Ee Fu Noodle with Shredded Duck 3.5/5

For a more comforting note, the Braised Ee Fu Noodle with Shredded Duck rounds off the savoury courses. The noodles, with their signature sponge-like texture, absorb the savoury braising sauce well, resulting in a rich, flavourful dish. While hearty and satisfying, the profile leans towards the familiar, offering a more rustic contrast to the earlier refined courses.

Chilled Eight Flower Tea with Longan, Ginkgo Nut, Red Date 4/5

Dessert arrives as the Chilled Eight Flower Tea with Longan, Ginkgo Nut, and Red Date — a light, nourishing conclusion. The floral infusion is subtle yet fragrant, complemented by the natural sweetness of longan and red dates. The inclusion of ginkgo nuts adds textural interest, while the chilled serving refreshes the palate. It is a thoughtful ending that aligns with traditional Chinese dining principles of balance and restoration.

Overall, the refreshed Executive Lunch Menu at Man Fu Yuan delivers a well-paced and satisfying dining experience, balancing refinement with approachability. With its accessible pricing and polished execution, it presents an excellent option for those seeking a quality Cantonese lunch in a sophisticated setting.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Fortune in Motion: Galloping into a Prosperous New Year with Shangri-La Singapore

One of the most anticipated Lunar New Year celebrations each year has to be at Shangri-La Singapore, and this year's festivities are nothing short of spectacular. Taking centre stage is a majestic revolving lantern (走/跑马灯), symbolising the turning of fortunes and the promise of prosperity. Surrounding it are beautifully presented Yu Sheng platters, inviting diners to toss to an abundant and prosperous new year.

Assorted Dim Sum 4.2/5

Our Lunar New Year dinner began with a refined platter of Assorted Dim Sum, featuring Deep-fried King Prawn Pastry with Chinese Chives, Deep-fried Glutinous Rice Sesame Ball with Diced Chicken and Salted Fish, Steamed Grouper Dumpling with Asparagus, and Steamed Scallop Dumpling with Egg White and Black Truffle. Each morsel was delicately crafted, showcasing finesse in both flavour and execution.

Abundance Pen Cai 4.8/5

Served in an individual mini claypot, the Abundance Pen Cai may be petite in size but is generously packed to the brim with premium ingredients. Highlights include abalone, stuffed dace fish, pan-fried fish maw, sweet and sour pan-fried prawn, dried scallop, sea cucumber, goose web, roasted pork, soy sauce chicken, dried oyster, fragrant mushrooms, white radish, taro, baby Chinese cabbage, fried beancurd skin, chestnut and black moss. Each layer contributed to a harmonious medley of textures and flavours, making this a standout dish of the evening.

Double-boiled Chicken Soup with Dried Scallops and Fresh Matsutake Mushrooms 4.2/5

The Double-boiled Chicken Soup was clear yet intensely flavourful, drawing richness from the essence of dried scallops and fresh matsutake mushrooms. Comforting, hearty and nourishing, this was a bowl that warmed both the palate and the soul.

Roasted Whole Suckling Pig Stuffed with Fried Glutinous Rice 4/5

A quintessential celebratory dish, the Roasted Whole Suckling Pig was elevated with a stuffing of fragrant fried glutinous rice. The skin was crispy and crackling, offering delightful textural contrast, while the aromatic glutinous rice added depth and richness to each bite.

Cod Fillet in Rich Seafood Bisque with Crispy Rice 4.2/5

The Cod Fillet in Rich Seafood Bisque impressed with its lightly crisp exterior encasing buttery, moist flesh. The robust seafood bisque delivered an intensified oceanic flavour, complemented by crispy rice that added an enjoyable crunch and textural contrast.

Pumpkin Sago with Bird's Nest 4.2/5

Jin Jun Mei Peach Resin Coconut Pudding 4/5

Desserts rounded off the meal on a satisfying note. The Pumpkin Sago with Bird's Nest, served charmingly in a mini pumpkin, was creamy and gently sweet, with the bird's nest lending a luxurious, gelatinous bite. Meanwhile, the Jin Jun Mei Peach Resin Coconut Pudding featured a chewy, nian gao-like texture, delicately infused with the aromatic notes of Jin Jun Mei, a premium Chinese black tea, offering a refined and elegant finish to the festive feast.

Note: This is an invited tasting.


Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 67373644
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Nearest MRT: Orchard (NS Line)

Shang Palace @ Shangri-La Singapore - Unveils a Refreshed Cantonese Menu

I am back at Shang Palace, Shangri-La Singapore, to experience its refreshed menu that redefines timeless Cantonese gastronomy through a contemporary lens. Guided by Executive Chef Daniel Cheung, the new offerings honour tradition while introducing refined techniques and elegant presentations.

The meal begins with a delightful Amuse Bouche featuring sweet prawn paired with a zesty sauce. The bright acidity complements the prawn's natural sweetness beautifully, awakening the palate and setting the tone for what's to come.

Trio of Dim Sum Items 4/5

We commence the dinner with a Trio of Dim Sum Items, each showcasing refined craftsmanship and thoughtful layering of flavours and textures. The Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw is comforting yet elegant, with tender chicken wrapped around savoury ham and earthy mushrooms, punctuated by the gentle chew of fish maw. The Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth delivers a delightful contrast: crisp on the outside, revealing a sweet, succulent scallop filling within. Rounding off the trio is the Steamed Crystal Dumpling with Black Truffle, Assorted Mushroom and Preserved Olive, where translucent skin encases an aromatic medley of mushrooms, lifted by the earthy perfume of black truffle and a subtle briny note from the preserved olive. Together, the trio offers a graceful introduction to Shang Palace's refreshed Cantonese repertoire.

Double-Boiled Soup 4.5/5

Next is a hearty and nourishing Double-Boiled An Xin Chicken Broth with Fish Maw, Sea Conch and Honey Dew. Ingredients including sea conch, chicken, chicken feet, fish maw, honeydew, jade bamboo and ginger are double-boiled for over three hours, resulting in a rich, velvety broth. The addition of honeydew is particularly intriguing and uncommon in traditional double-boiled soups. It imparts a subtle melon sweetness at the finish, adding complexity without overpowering the broth's savoury depth.

Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce 4.5/5

One of the highlights of the evening is the Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce. Rose wine is poured tableside before the ribs are flambéed, adding a touch of theatre. The pork ribs are exceptionally tender, falling off the bone with ease. The osmanthus honey lends a delicate floral fragrance, while the black pepper sauce delivers a bold, peppery kick. The sweet-and-spicy interplay is truly lip-smacking.

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce 4/5

This dish is a nostalgic nod to Hong Kong's 1980s culinary era, where Chinese and Western influences converged. Traditionally cooked with Portuguese sauce, Shang Palace adapts it using a creamy white sauce akin to béchamel. The Baked Assorted Diced Seafood and Sea Conch with Cream Sauce is topped with mozzarella cheese and baked until golden brown, resulting in a comforting, creamy dish with a satisfying crust.

Braised Boneless Duck with Eight Treasures 4.5/5

The Braised Boneless Duck with Eight Treasures is served in a rich abalone sauce broth, alongside prawns, cuttlefish, pig kidney, chicken, bamboo shoots, fish maw, sea cucumber, and mushrooms. The duck is deep-fried before braising, a technique that tightens the skin, keeps it crisp, and removes any gaminess from the meat. The result is a luxurious, well-balanced dish showcasing both technique and tradition.

Deep-fried Crab Claw with Shrimp Paste and Almond Flakes 4.5/5

The Deep-fried Japanese Snow Crab Claw, stuffed with shrimp paste and coated with almond flakes, offers excellent textural contrast. The succulence and sweetness of the prawn filling are enhanced by the nutty crunch of the almonds, making this a crowd-pleasing classic.

Braised Assorted Vegetables with Preserved Beancurd in Claypot 4.5/5

Vegetable dishes shine just as brightly with the Braised Assorted Vegetables with Preserved Beancurd in Claypot. Featuring broccoli, Nai Bai, bamboo fungus, shiitake mushrooms, eggplant, snow peas, vermicelli and beancurd, everything is braised in a flavourful vegetable broth with preserved beancurd and vegetarian oyster sauce. The preserved beancurd sauce is the star, packed with umami and depth, while the vermicelli soaks up the delicious broth beautifully.

Chilled Pandan Pudding Topped with Bird's Nest 4.2/5

Dessert is a refreshing Chilled Pandan Pudding topped with Indonesian Bird's Nest and edible gold foil. Made from fresh pandan juice, the pudding is silky smooth and fragrant. The addition of bird's nest lends a touch of luxury, ending the meal on a light yet indulgent note.

Shang Palace's refreshed menu is a confident showcase of classic Cantonese flavours reimagined with finesse. Chef Daniel Cheung strikes an admirable balance between tradition and modern expression, delivering dishes that are comforting, elegant and thoughtfully executed. A worthy revisit for both loyal patrons and newcomers alike.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

Crystal Jade Group Celebrates SG60 with a Delicious Culinary Tribute

To mark Singapore’s Diamond Jubilee, the Crystal Jade Group has unveiled a limited-time menu titled ‘SG60 Flavours’, a delicious tribute to the nation’s 60th birthday. The celebratory offerings span across various Crystal Jade dining concepts, featuring dishes inspired by local flavours, patriotic red and white colour themes, and bold, fiery spice profiles. We had the opportunity to savour a selection of these unique creations.

Singaporean Chicken Rice Siew Mai 4.5/5, Steamed Prawn Dumpling 4.2/5

We began our dinner with two dim sum items that were as innovative as they were delicious. The Steamed Prawn Dumpling topped with Chilli Crab Sauce ($9.80 for 3pcs, Crystal Jade Hong Kong Kitchen) was a delightful fusion of the classic har gow and Singapore’s iconic chilli crab. The result was a harmonious pairing of sweet prawns with a spicy, umami-laden sauce that added just the right punch.

Equally memorable was the Singaporean Chicken Rice Siew Mai ($8.80 for 4pcs, Crystal Jade Golden Palace). This bite-sized dim sum reimagines the beloved chicken rice into a dainty morsel, with all the familiar flavours of ginger, garlic, and fragrant chicken in one savoury parcel. A clever and tasty interpretation that left a strong impression.

Duo Cheong Fun 4/5

The Duo Cheong Fun ($8.80 per portion, Crystal Jade Golden Palace) impressed with its red-and-white visual play, resembling the Singapore flag. The white version featured diced chicken and mustard greens, while the red cheong fun was filled with egg and tomato. It’s a dish that not only looks patriotic but also brings layered textures and flavours to the palate.

Wild Coral Trout Poached in Hot & Sour Tomato Broth 5/5

If there was one dish that stole the night, it was the Wild Coral Trout Poached in Hot & Sour Tomato Broth ($28 per 100g). Served tableside, the fresh coral trout was delicately poached in a vibrant broth brimming with sour, spicy, and umami notes. The fish was incredibly tender, soaking up the flavours of the broth beautifully. This dish drew so much praise that all of us went for second servings. It was easily one of the most outstanding dishes I’ve had this year.

Golden Phoenix Glutinous Rice Roll in Traditional Style 4.2/5

Available at all Crystal Jade fine dining restaurants, the Golden Phoenix Glutinous Rice Roll in Traditional Style ($88 whole) is an impressive centrepiece. The glutinous rice stuffing was fragrant and packed with flavour, while the roasted chicken was cooked to perfection with wonderfully crisp skin. A well-executed classic that evoked nostalgic flavours in a celebratory format.

Dry Curry Prawn with Yoghurt served in Banana Leaf 4.5/5

The Dry Curry Prawn with Yoghurt served in Banana Leaf ($26.80 per portion) was another standout, presenting an Indian-inspired local dish in a modern way. The prawns were plump and coated in an aromatic dry curry, with the yoghurt adding a lovely tang and richness. Presented in a banana leaf, it was a great representation of Singapore’s multicultural culinary heritage.

Youpo Shanxi Knife-cut Noodles with Minced Meat 5/5

From Crystal Jade La Mian Xiao Long Bao, the Youpo Shanxi Knife-cut Noodles with Minced Meat ($20.80 regular) delivered comfort and character. The hand-cut noodles had a satisfying chew, topped with fragrant minced meat and finished with sizzling hot oil poured tableside. The aroma of spices was enticing, and the julienned vegetables added freshness and crunch. A hearty, flavour-packed bowl not to be missed.

Red Ruby Sago with Coconut Milk 3.8/5

To end the meal on a sweet note, the Red Ruby Sago with Coconut Milk ($6.80 per pax, Crystal Jade Hong Kong Kitchen) was a refreshing treat. Crunchy red rubies and soft sago pearls bathed in creamy coconut milk made for a delightful texture contrast and a light finish.

Cute Animal Pastry with Brown Sugar Mochi 4.2/5

The final bite came in the form of the Cute Animal Pastry with Brown Sugar Mochi ($12.80 for 3pcs, Crystal Jade Pavilion). Not only was it visually adorable, but the pastry also delivered on flavour — with a crisp exterior and a chewy mochi centre filled with deep, caramel-like brown sugar. It is a fun and sweet end to a memorable meal.

Crystal Jade’s SG60 Flavours is more than just a festive menu — it’s a thoughtful and well-executed culinary tribute to Singapore’s rich food culture. Each dish showcases creativity while staying true to local flavours. Whether you’re after dim sum, noodles, or a show-stopping whole chicken, there’s something in this celebration menu to love.

Note: This is an invited tasting.


Crystal Jade Group
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