Jiang-Nan Chun @ Four Seasons Hotel Singapore – Discover the “Passages of Spring” Seasonal Menu

At Jiang-Nan Chun, the arrival of spring is marked by a thoughtfully curated seasonal menu, available from 15 March to 15 May 2026. Helmed by award-winning Executive Chinese Chef Alan Chan, the eight-week showcase celebrates the season’s first harvests — tender greens, young shoots, and delicate blossoms — translated into refined Cantonese plates. We experienced the six-course set menu ($238++ per person), a well-paced journey highlighting both technique and seasonality.

Amuse Bouche 4/5

The meal began on a refreshing note with a simple yet effective amuse bouche of Pickled Tomato. Light, juicy and naturally sweet, the tomatoes provided a bright, palate-awakening start, gently priming the appetite for the courses ahead.

Jiang-Nan Platter 4.2/5

The opening platter presented a trio of delicacies: Marinated Fresh South African Abalone, Honey-Glazed Iberico Pork, and Spiced Fried Scallop. The standout was undoubtedly the marinated abalone, a departure from the usual braised rendition. Here, the abalone retained a delicate bite while absorbing a nuanced marinade that elevated its natural brininess with a gentle layering of flavours. The honey-glazed Iberico pork (char siew) impressed with its succulent texture, offering a pleasing balance of lean meat and fat, its caramelised glaze lending a subtle smokiness and sweetness. Completing the trio, the spiced fried scallop delivered textural contrast. It was crisp on the outside while remaining plump and tender within.

Double-Boiled Chicken Soup 5/5

A highlight of the evening, the Double-Boiled Chicken Soup with Sea Whelk, Conpoy and Morel Mushroom was served in a whole coconut, marrying presentation with depth of flavour. Slow-simmered over hours, the soup achieved remarkable clarity while extracting the essence of each ingredient. The natural sweetness of the coconut lent a gentle, refreshing lift, while the conpoy (dried scallops) and sea whelk contributed layers of umami richness. Spring morel mushrooms added an earthy complexity, rounding out the profile. Comforting yet invigorating, the soup struck a beautiful balance between nourishment and refinement, a dish deeply rooted in Cantonese culinary tradition.

Wok-Fried A5 Wagyu Beef 4.5/5

The Wok-Fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce showcased a masterful interplay of richness and freshness. The A5 Wagyu, with its intense marbling, was indulgently tender and flavourful, while the seasonal bamboo shoots introduced a crisp, clean contrast. Their subtle sweetness and fibrous crunch helped cut through the richness of the beef, preventing the dish from becoming overwhelming. The black pepper sauce added aromatic heat and depth, tying the elements together into a harmonious, well-balanced plate that felt both luxurious and surprisingly light.

Braised White Asparagus in Superior Broth 4/5

Celebrating another prized spring ingredient, the Braised White Asparagus was executed with finesse. Naturally sweet and tender with a gentle crunch, the asparagus absorbed the superior broth beautifully, enhancing its delicate flavour without overpowering it. The addition of bacon introduced a savoury, smoky undertone that provided contrast and depth, elevating what could have been a simple vegetable dish into something more layered and satisfying.

Braised Inaniwa Noodles with Australian Lobster and Mushrooms in Shrimp Sauce 4.2/5

The noodle course delivered both elegance and comfort. Silky Inaniwa noodles were paired with tender Australian lobster and fresh mushrooms, all enveloped in a rich shrimp sauce. The lobster’s natural sweetness shone through, complemented by the umami-laden sauce, while the mushrooms added an earthy dimension. The noodles, known for their smooth texture, carried the sauce effortlessly, resulting in a dish that was refined yet approachable, a gentle expression of spring’s lighter, more nuanced flavours.

Orange Blossom Mousse with Black Sesame Cremeux and White Chocolate 4.5/5

Dessert arrived in a visually charming form, shaped like an orange. Beneath its delicate exterior, the Orange Blossom Mousse was light and aromatic, offering floral citrus notes without veering into excessive sweetness. The black sesame crémeux introduced a nutty depth, while the white chocolate added a creamy richness, tying the elements together. The interplay of flavours was well-judged, resulting in a balanced and refreshing conclusion to the meal.

Jiang-Nan Chun’s seasonal menu is a graceful ode to spring, where premium ingredients and time-honoured techniques come together in a polished, contemporary expression of Cantonese cuisine. Available for both lunch and dinner, the menu is offered as a six-course set ($238++ per person) or à la carte (from $28++), with an optional wine pairing ($85++) to further enhance the experience.

Note: This is an invited tasting.


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]

VUE @ OUE Bayfront- Showcases the Exquisite Flavours of SILERE New Zealand Alpine Merino Lamb in Its Spring Menu

This spring, VUE at OUE Bayfront presents an elevated spring menu featuring an exclusive selection of Silere Alpine Merino Lamb dishes. Raised free-range in the wild alpine meadows of New Zealand, these lambs graze on golden tussocks and wild mountain thyme, which naturally contribute to their distinctive flavour profile.

Silere NZ Alpine Merino Lamb Tartare 4/5

The cold appetiser of Silere NZ Alpine Merino Lamb Tartare truly showcased the exquisite meat. The tender texture of the lamb paired beautifully with oscietra caviar, pickled sakura leaves, and egg yolk gel, enhancing its richness and depth of flavour. A subtle gaminess lingered at the end of each bite, adding an intriguing nuance. A touch more acidity could have further elevated the tartare.

Zeeland Kingfish Confit 4.5/5

Another standout cold appetiser was the Zeeland Kingfish Confit, complemented by pickled kabu, grilled mussels, and smoked bonito vinegar. The dish delivered both richness in texture and layered umami flavours, balanced by just the right amount of acidity.

White Asparagus 4.2/5

For a vegetarian warm appetiser, the seasonal White Asparagus was well-executed, its grilled smokiness enhancing the asparagus's natural mildness. The lion's mane mushroom tempura added a satisfying crunch and a moreish quality to the dish. A drizzle of herb oil and sweet, piquant choron sauce tied the elements together harmoniously.

Scallop & Pearls 4.2/5

The seafood warm appetiser, Scallop & Pearls (+$18), was a showstopper. The scallops were succulent and perfectly seared, paired with buttery cauliflower purée and creamy oscietra caviar, delivering a silky, indulgent mouthfeel. A hint of mild curry cream and pickled onions added depth and a slight acidity to balance the richness.

Wild Forest Mushroom Risotto 4.2/5

For the risotto course, we sampled the Wild Forest Mushroom Risotto and Signature Uni Risotto (+$12), each offering a perfectly cooked rice texture. The Wild Forest Mushroom Risotto featured porcini and sautéed chestnut mushrooms enriched with Parmigiano and truffle for a deep, earthy flavour. While deliciously rich and umami-packed, it became slightly too salty towards the end.

Uni Risotto 4.5/5

The Uni Risotto had a unique briny and cheesy flavour profile, enhanced by the use of Japanese multi-grain rice, which added a nutty dimension that paired well with the creamy sea urchin.

Silere NZ Alpine Merino Lamb Rack 4/5

Under the Mains, the Silere NZ Alpine Merino Lamb Rack was presented as a Lamb Wellington, wrapped in flaky, golden pastry with tender, blushing-pink lamb at its core. While the lamb's flavour was relatively mild, the dish was elevated by a Pithivier chilli & cumin pesto and a tangy buttermilk sauce, which provided a bold, flavourful contrast.

Spanish Lubina 4.5/5

For the seafood main, the Spanish Lubina was well-cooked with a crisp, golden-brown skin. It was enhanced with Sardinian bottarga alongside tender braised leek and kale velouté, adding a depth of oceanic and herbaceous flavours.

Sobacha Dark Chocolate 4.8/5

For a decadent finish, the Sobacha Dark Chocolate stood out with its nutty blond buckwheat mousse, fermented soy caramel, and cereal milk ice cream — a sublime combination of textures and flavours. The prized Shizuoka Musk Melon (+$28) was a delightful choice for a lighter option. This air-flown melon was served with fresh berries and seasonal sorbet, allowing its natural sweetness and juiciness to shine.

Shizuoka Musk Melon 4.2/5

Available from 28 March 2025 to 23 June 2025, the Spring Menu features 3-course $128++ | 4-course $168++ | 5-course $198++ per guest

Words 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. Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 3pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters

For a limited time from 22 July to 28 July 2024, Min Jiang Goodwood Park presents an exclusive collaboration featuring Michelin-starred chef couple Sam and Forest Leong alongside Min Jiang and Min Jiang at Dempsey's very own Master Chefs. Themed "Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters", this collaboration offers two exclusive set menus for dine-in only at Min Jiang at Goodwood Park Hotel. Here's a closer look at the culinary masterpieces we had the pleasure of experiencing.

Abalone, Sea Cucumber, Wild-caught Eel Maw in Golden Organic Pumpkin Broth 4.8/5

Uni & Jamón Ibérico 4.8/5

We kicked off the dinner with a bowl of golden soup, A Sea of Treasures, by Chef Sam Leong. This dish, featuring Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamón Ibérico, was a luxurious delight. The pumpkin broth's collagen-rich consistency, with its natural sweetness, complemented the delicacies excellently. A dollop of red vinegar enhanced the overall experience, adding a tangy depth to the broth.

King Crabmeat in Light Curry Sauce with Seasonal White Asparagus 4/5

Chef Forest Leong brought a touch of Thai influence with The Ocean's Embrace, a dish comprising King Crabmeat in Light Curry Sauce with Seasonal White Asparagus. This dish skillfully merged her Thai heritage with contemporary French elements. The depth and savoury, spicy kick of the king crabmeat curry complemented the springy white asparagus perfectly, making this dish a standout.

Slow-braised ‘Live’ South African Abalone 4/5

Simply executed to highlight the prized ingredient, A Dream So Deep featured South African Abalone slow-braised for two hours in a full-bodied concoction of abalone jus. Paired with lightly fried okra for extra textural contrast, this dish was a sublime testament to the beauty of simplicity in showcasing premium ingredients.

Typhoon Shelter Turbot Fish Fillet and Soft-shell Crab 4.2/5

The Perfect Calm featured Turbot Fish and Soft-shell Crab done in typhoon shelter-style. A fragrant medley of breadcrumbs, scallions, garlic, curry leaf, dried chillies, and dried shrimp, expertly stir-fried to bring out the aromas, added depth and complexity to the dish. Each bite promised a satisfying explosion of textures and flavours, with a hint of spice that left us craving more.

Slow-braised Wagyu Beef Cheek with Japanese Daikon 4.5/5

From the Prairies to Harmony showcased an innovative creation that seamlessly combined traditional Chinese culinary techniques with subtle Japanese flair. The tender Beef Cheek, slow-braised and paired with juicy Japanese Daikon, soaked up the delicate beef broth beautifully, making for a harmonious and flavourful dish.

Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops 4.2/5

Chef Sam Leong's Smooth as Silk was a silky smooth Congee with celtuce, barley, and handmade shrimp balls cooked in a heady, opaque chicken broth. Topped with crispy dried scallops and served with salted egg salmon skin, this dish offered an irresistible crunch and was a comforting, umami-rich delight.

Crispy Crepes, Meringue and Gold Laced Threads with Assorted Berries Gelato 4/5

We wrapped up the dinner with Chef Forest Leong's dessert creation, Playground in My Mind. This deconstructed version of Khanom Bueang, a traditional Thai street snack, was a visual and culinary treat. Topped with a sprinkle of crumble, fresh strawberries, and blueberries and finished with a scoop of assorted berries ice cream, this dessert was a delightful end to a remarkable dining experience.

"Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters" at Min Jiang Goodwood Park is not to be missed. Each dish, crafted with meticulous attention to detail, brings together the best of East and West, traditional and modern. Whether you are a fan of classic flavours or innovative creations, this limited-time collaboration promises an unforgettable dining experience.

THE SET MENUS (FOR DINE-IN ONLY)
22 to 28 July 2024
6-course lunch menu for min. 2 persons at $148++ per person
7-course dinner menu for min. 2 persons at $188++ per person

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Salut Private Dining @ Grange Heights - A New Private Dining Concept By Chef Karl Dobler

Celebrate and entertain your friends and loved ones in this beautiful, intimate space. Welcome to Salut Private Dining, a new dining concept helmed by Karl and Jessica - one with excellent culinary skills, the other with impeccable taste.

Austrian Chef Karl Dobler's culinary repertoire spans from Michelin-starred restaurants to luxury hotels across Europe and Australia. You might also remember him from Flutes Restaurant or then Restaurant Salut Private Dining in Dempsey. With great respect for classic flavours and culinary techniques, Chef Karl personally sources fresh seasonal ingredients and carefully prepares them. While contemporary European cuisine is his speciality, he is adept at Asian and Peranakan cooking and whips up a very popular Prawn Noodles. Meanwhile, Jessica works her magic to create the perfect ambience for your dinner event and can set the table for personalised themes. Tonight, we're enjoying a romantic candlelit table set with white roses and artfully strewn crystals.

As guests stream in, smartly dressed wait staff warmly welcome them with flutes of champagne and canapés of the most luxurious degree - smoked salmon with cream cheese & caviar, beef cheeks mini puffs and burrata & tomato mini toasts. Feel free to bring your own wines and spirits. There is no corkage charge. A generous policy!

A dish of Hokkaido Scallop Carpaccio appears in front of us. It's delicately sliced and draped like a flower, drizzled with truffle soy dressing and some olive pearls.

As White Asparagus is in season, the Chef prepares it as a warm appetiser served with a soft hen egg, truffle hollandaise and bellota ham, which is the finest grade of Jamón ibérico with a smooth texture and a rich, savoury taste.

Next comes a pan-seared NZ Bass Grouper prepared with artichoke mash, edamame, and scampi glaze. The fish's flesh is firm, white, and flaky. Delicious!

We got to try the Chef's signature Crispy Roasted Suckling Pig, which had a crackling skin. It is served with smoked pancetta cabbage, rosemary potatoes, and star anise jus.

The dessert was well-timed. We caught an aromatic whiff of the soufflés baking as we were about to finish our main course. Out from the kitchen came those piping hot ramekins of Passionfruit Soufflé, baked with real fruit bits. It was delightfully melty and absolutely enjoyable.

We thought dinner had come to an end but were presented with Hand-rolled Hazelnut Chocolate Truffles. As a chocolate lover, I can only say that I wished I had the whole tray to myself.

Afterwards, a fine selection of Cheese, Dried Fruits, and Crackers accompanied the post-dinner wine and conversation.

Although newly opened, Salut Private Dining has already received strong interest from regulars, who invite Chef Karl to their homes for private catering. A minimum party of 6 persons is required, and the dining room can accommodate up to 20. Typically, a 5-course menu starts from $198 per pax, with no service charge or GST. If interested, do reserve at least 2 weeks to 1 month in advance.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavors and experiences. Note: This is an invited tasting.


Salut Private Dining
Grange Heights
15 Saint Thomas Walk
Singapore 238145
Tel: +65 9831 3067
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Nearest MRT: Great World (TE Line)

Direction:
1) Alight at Great World MRT station. Take Exit 5. Walk to bus stop at Riva Lodge (Stop ID 13071). Take bus number 32, 54, 139 or 195. Alight 1 stop later. Walk to Saint Thomas Walk street. Turn right onto Saint Thomas Walk street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Great World MRT station. Take Exit 5. Walk down River Valley Road towards Saint Thomas Walk. Turn left onto Saint Thomas Walk. Walk to destination. Journey time about 8 minutes. [Map]