Lunar New Year Celebration At Jiang Nan Chun (江南春), Four Seaons Hotel Singapore

For the upcoming Lunar New Year, Jiang Nan Chun (江南春) at Four Seaons Hotel Singapore has specially crafted a range of sumptuous delicacies and specialty menus for family or business festive feasting.

Prosperity Salmon Yu Sheng with Abalone, Japanese Surf Clams and Bird's Nest 4.2/5

A must in every Chinese New Year is the Yu Sheng, tossing to a prosperous and abundant Year of the Dog. Available for dine-in and takeaway at Jiang Nan Chun is the Prosperity Salmon Yu Sheng ($98/$138) with abalone, Japanese Surf Clams and Bird's Nest. Besides the usual shredded vegetables, what stood out is the crispy vermicelli and fried potato strips giving the yu sheng an extra crunch in texture complemented by the dressing of plum sauce and pineapple paste.

Trio of Starter 4/5

Next, we have a trio of starter giving u a glimpse of the offering on the menu. The platter consists of
Roasted Spanish Iberico Pork with Honey Glaze, Greenhouse Tomatoes in Plum Sauce and Poached Chicken in Chinese Wine. My favourite is the roasted spanish iberico park which is a premium version of our local char siew for its succulent texture.

Doubled-boiled Pork Ribs Soup with Sea Whelk, Maka and Dried Scallops 4.2/5

The Doubled-boiled Pork Ribs Soup ($38/pax) with Sea Whelk, Maka and Dried Scallops is a comforting and nourishing bowl of soup. The bowl of soup is packed with depth, drawn from extracting the essence of the ingredients through double boiling.

Wok-fried Boston Lobster in Black Bean Sauce 4.2/5

Most lobster dishes are usually baked or poached but the Wok-fried Boston Lobster in Black Bean Sauce ($38/pax) is a good chance from the norm. The black bean sauce goes well with the bouncy lobster meat, with a hint of smokey wok-hei.

Wok Fried Kai Lan 4.2/5 and Fried Rice 4.5/5

The Wok Fried Kai Lan with Preserved Sausages ($32 per serving) retains a nice crunch with a layer of aromatic flavour from the preserved sausages. Noteworthy is the Fried Rice with Crab Meat, Butterscotch Mushrooms and Dried Scallops ($14/pax). The fragrant and fluffy rice is elevated further by frying in abalone sauce, giving it an extra boost in flavour.

Hot Almond Cream with Egg White 4.8/5 and Coconut Nian Gao 4/5

For dessert, I had the Hot Almond Cream with Egg White and Coconut Nian Gao. I really enjoy the smooth and silky hot almond cream with egg white. Almond can be quite strong in flavour and acquire to some but this is well balanced, smoothing and comforting. 

Guests can expect an exquisite dining experience in a classy setting at Jiang Nan Chun. Celebratory set menus featuring a lavish selection of delicacies are available at $138, $168 and $218 per person for 6 courses, and range from $988 per table of 8 persons to $2088 per table of 10 persons for 8 courses. For dining reservation, guests can call +65 68317220 or email jnc.sin@fourseasons.com

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 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
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 passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

A Contemporary Lunar New Year Celebration With Oriental High Tea @ Si Chuan Dou Hua

Available from 1 February to 4 March 2018, Si Chuan Dou Hua Restaurant, Tian Fu Tea Room introduces the Reunion Imperial High Tea (新春团圆宫廷下午茶), a rare oriental find among high tea options in Singapore featuring a value-for-money 9-course dim sum and tea pairing high tea set menu for an indulgent celebration this festive season.

Not only can you expect exquisite handcrafted dim sum items, the Imperial High Tea also comprises festive specialties such as a Yu Sheng customised for each dining party's size, Glutinous Rice with Waxed Meat, as well as a tri-flavoured Pan-fried New Year Cake to tantalise your tastebuds.

Jubilant Gathering (Cocktail) 4.5/5

Located at the TOP of UOB Plaza, the adjoining restaurant bar, Chuan @ The Sixtieth brings a specially crafted cocktail to the menu, Jubilant Gathering (欢菊一堂) which is concocted by bartender Gabriel Li with a combination of vodka and chrysanthemum tea, chilled by a lemon ice ball and served in a traditional three-piece Chinese tea cup. While retaining a strong chrysanthemum fragrance, the gradual melting of the lemon ice ball alters the taste of the cocktail with renewed sweet and tangy complexities ever so slightly over time, rendering this drink a truly refreshing one with every sip.

Prosperity Salmon Yusheng 4/5

As with all Lunar New Year celebrations, the one at Si Chuan Dou Hua takes on a more westernised and healthier approach to their Prosperity Salmon Yusheng with salad lettuce and an orange dressing with candied orange peel for a refreshing and tangy flavour. It is presented in separate portions to each diner for individual ‘tossing’ to good fortune and health.

Steamed Prawn & Scallop Dumpling 4.2/5, Steamed Assorted Mushroom Dumpling 4/5, Steamed Seafood wrapped in Seaweed 4/5, Crispy Yam Puff in Curry Paste 4.2/5

Next up in a bamboo basket are four different exquisitely crafted dim sums offerings. The Steamed Prawn & Scallop Dumpling has a luxurious freshness and seafood-sweetness, while the Crispy Yam Puff in Curry Paste boasts a hint of curry spice fragrance in its soft yam fillings, and a crispy exterior that does not leave any oily aftertaste. The Steamed Assorted Mushroom Dumpling wrapped in delicate, slightly chewy skin is enjoyable as well with its juicy savoury interior, while the Steamed Seafood wrapped in Seaweed has a rich umami taste and a good balance of juicy meat and sweet broth.

Glutinous Rice with Diced Chicken wrapped in Lotus Leaf 4/5

The Glutinous Rice with Diced Chicken wrapped in Lotus Leaf comes in a portion of warm, soft and sticky rice with tender braised chicken and mushrooms which adds a luscious savouriness to the dish. A rather satisfying dish that I wished I could have seconds.

Steamed Dumpling with Lotus Paste 3.8/5

Desserts comes in an assorted trio in a bamboo basket, consisting of the Steamed Dumpling with Lotus Paste which boasts a fragrant lotus paste fillings encased in a soft tangerine shaped dessert.

Pan-fried New Year Cake 4/5

The Pan-fried New Year Cake layered with original, pandan, and gula melaka flavours had subtle hints of pandan and gula melaka fragrance, a soft sticky texture and not overly sweet in taste.

Golden Fish Shape Mango Pudding 3.8/5

The Golden Fish Shape Mango Pudding comes in a soft creamy pudding, though it feels lacklustre with a lack of stronger distinct mango accents.

The Reunion Imperial High Tea can be enjoyed either TOP of UOB Plaza where guests can enjoy the high tea while taking in the panoramic view of the city from the 60th floor of UOB Plaza 1, or at PARKROYAL on Beach Road, where guests can discover a quaint and cosy tearoom accented by Chinese calligraphy. From 1 Februay to 4 March 2018, the high tea set is available at $48 at the TOP of UOB Plaza and $38 at PARKROYAL on Beach Road. For UOB cardmembers, one dines free with every three paying adults while Maybank cardmembers can enjoy 18% savings. The high tea menu differs at both outlets.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Si Chuan Dou Hua
TOP of UOB Plaza
UOB Plaza 1
80 Raffles Place
#60-01
Singapore 048624
Tel: +65 65356006
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.