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]

Jalan Wong Ah Fook Charcoal Curry Fish Head @ Tampines Street 64 - My Favourite JB-Style Charcoal Curry Fish Head is in the East

With curry fish head spots popping up all over the island, it begs the question — which ones are truly worth your time (and calories)? For me, Jalan Wong Ah Fook Charcoal Curry Fish Head in Tampines is a clear standout at the moment. What sets it apart is how closely it mirrors that iconic Johor-style curry fish head many Singaporeans willingly travel across the Causeway for. In fact, the recipe here is inspired by that very same famous establishment in Johor Bahru, resulting in a rendition that feels both nostalgic and satisfying, with slight tweaks to better suit local palates.

Charcoal Curry Fish Head 4.5/5

The Charcoal Curry Fish Head ($26/$32) is undeniably the star of the show and a must-order. Prepared over charcoal, the curry develops a gentle smokiness that adds an extra layer of complexity to its already robust profile. The gravy is thick, creamy, and deeply spiced — rich without being cloying — coating every element in the pot with its full-bodied intensity.

The fish itself is fresh, with moist and tender flesh that holds up well against the bold curry. Accompanying the fish are classic additions like long beans, lady’s fingers, and brinjals, all of which absorb the curry beautifully. A standout component is the generously sized deep-fried beancurd skin, which soaks up the gravy like a sponge while offering a contrasting texture that makes each bite more satisfying. Altogether, it’s a dish that feels indulgent, comforting, and remarkably close to its Johor counterpart.

3-Cup Chicken 4.2/5

Beyond their signature, the kitchen also turns out a commendable selection of zichar dishes. The 3-Cup Chicken ($10) impresses with its aromatic profile — fragrant from Chinese wine, soy sauce, and generous handfuls of basil leaves. The sauce is rich and slightly caramelised, clinging well to the tender chicken pieces, which are thoroughly infused with flavour. It’s a comforting, well-executed classic that complements the heavier curry dish nicely.

Pig Trotter Vinegar 4.2/5

The Pig Trotter Vinegar ($15) is another highlight and one I would gladly return for. The trotters are stewed until fork-tender, with a luscious, gelatinous skin that retains a pleasant bounce. Each bite is deeply infused with the sharp, gingery tang of black vinegar, striking a balanced interplay between savoury richness and appetising acidity. It’s a dish that leans towards traditional flavours and delivers them confidently.

Fried Shrimp Cake 4/5

A surprising favourite at the table was the Fried Shrimp Cake ($10). Deep-fried to a beautiful golden brown, it boasts a crisp exterior that gives way to a slightly soft, doughy interior. The prawn topping adds an extra layer of crunch and natural sweetness, making it incredibly addictive — the kind of dish you keep reaching for without realising.

Sambal Stingray 3/5

The Sambal Stingray ($18), however, was less impressive. While the stingray itself was reasonably well-cooked, the sambal lacked the depth and punch expected of a good sambal chilli — missing that robust, piquant kick that elevates the dish. That said, I appreciated the inclusion of chinchalok on the side, which added a touch of authenticity and extra flavour dimension.

Jalan Wong Ah Fook Charcoal Curry Fish Head delivers a compelling dining experience, especially for those craving that distinctive Johor-style curry fish head without the need to cross the border. The charcoal-cooked curry stands out with its depth, richness, and subtle smokiness, while the supporting zichar dishes round out the meal with satisfying variety. While not every dish hits the mark, the strengths here — particularly the signature curry fish head and pig trotter vinegar — are strong enough to warrant repeat visits. For now, it comfortably ranks as one of the more noteworthy curry fish head spots in Singapore.

Note: This is an invited tasting.


Jalan Wong Ah Fook Charcoal Curry Fish Head
Tam Chiak Kopitiam
Blk 666 Tampines Street 64
Singapore 520666
Tel: +65 89395992
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Nearest MRT:

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Tampines MRT station. Take Exit A, D or G. Walk to Tampines Bus Interchange. Take bus number 296 or 490. Alight 7 stops later. Walk to destination. Journey time about 22 minutes. [Map]