Jiang-Nan Chun @ Four Seasons Hotel Singapore - New Winter Menu To Celebrate Its Second Consecutive Michelin One Star Award

Jiang-Nan Chun at Four Seasons Hotel Singapore has once again received One Michelin Star in the Michelin Guide Singapore 2019. Being the second consecutive year to be awarded this accolade, Jiang-Nan Chun has launched a Winter Menu to celebrate this occasion. Designed by Executive Chinese Chef Tim Lam, the man who brought Jiang-Nan Chun to where it is today, this six-course seasonal menu embodies the principle of "align and nourish" during the cold season. Each dish is meant to rebalance and re-energise you from within, starting from using only the best available ingredients at this time of the year.

Trio Platter 3.8/5

Starting your meal is a trio platter of Steamed Xiao Long Bao with Black Truffle, Deep-fried Japanese Oyster and Honey Glazed Pork Collar. What sync these 3 items together was the luscious mouthfeel that each provides. The Xiao Long Bao oozed warm and savoury juice infused with earthy flavours of the truffle, which have developed over time inside the heated pocket. The Japanese oyster was plump and deep-frying it gives a crust that contrasts nicely with its texture, which may otherwise be a tad gooey for diners who ain't into oysters.

Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

The second course is Double-boiled Mini Buddha Jumps Over the Wall in Thick Chicken Broth. Much consideration has been given to the preparation work. As boiling the soup for too long may cause it to be overly "heaty", even though the common belief of the brewing period is the longer the better, the soup is boiled for only 2 hours, and then simply let it sit for a period of time for the ingredients to slowly release their nutrients. Hence the soup, even with its clear consistency, laced my lips with a gelatinous layer with every sip.

Steamed Prawn with Crab Roe 4.5/5

Next up was Steamed Prawn with Crab Roe and Jade Sauce on Egg White. I like how the crab roe gives that boost of texture to the egg white and fire up the dish with its vibrant colour and flavours.

Deep-fried Beef Cheek 4.2/5

Moving on to a more highly flavoured dish, we had Deep-fried Beef Cheek with Radish and Sakura Shrimps in Chu Hou Sauce. Radish is a winter produce that is good for nourishing, and its qualities are apt to pair with meat. The beef cheek has been braised for 4 hours before being deep-fried. I enjoy the paper-thin tempura-like crust, which further brings out the tenderness of the beef and its gelatinous qualities.

Simmered Inaniwa Udon 4.2/5

To balance the heavier course, the meal will end with a very light Simmered Inaniwa Udon with Scallop and Tomato. With the soup so flavourful yet gentle, I believe I could finish it even if the portion is that of a standard ramen bowl.

Chilled Chinese Pear with Peach Resin and Lotus Seed 4.5/5

The Winter Menu ends with a Chilled Chinese Pear with Peach Resin and Lotus Seed. The huge, chewy peach resin was such a treat.

The Winter Menu is available at $168 per person, from 1 October to 22 December at both Lunch and Dinner Daily.

Written and photography 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.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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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 passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Fragrant Garden (馨香园) @ Upper Serangoon Shopping Centre - A Hidden Gem In A Deserted Shopping Mall

Upper Serangoon Shopping Centre used to be my hangout during my primary and secondary school days. This is where I got my computer games in floppy disc and computer repaired. Back then, it was the only shopping mall in the Hougang and Serangoon areas. There were no Nex, Kovan Heartland Mall, Hougang Mall and City Square Mall. The mall remains stuck in time, in its early 80s, rundown and deserted, except for Fragrant Garden (馨香园) on level one that still attracts a regular crowd for its Teochew dishes.

Combo Roll 4/5

Together with a few foodie friends, we dropped by Fragrant Garden on a weekday evening to have dinner. The whole place still looks the same during my secondary school's day. The entire mall is deserted except for the dinner crowd at Fragrant Garden. We started with the Combo Roll ($12/$20) which consists of prawn roll and liver roll. My attention is drawn to the liver roll, which is hardly available in the restaurants' menu nowadays. The offal gives it a creamy interior encased in a crispy exterior wrapped with beancurd skin.

Oyster Omelette Teochew Style 4.2/5

I have tried the oyster omelette from Chui Huay Lim Teochew Restaurant and its the gooey version. Over at Fragrant Garden, the Oyster Omelette Teochew Style ($14/$20) is very close to our local hawker version. It is fried to crispy on the exterior, retaining a slight gooeyness inside with plump and juicy oysters.

Steamed Pomfret in Teochew Style 4.5/5

Steamed Pomfret in Teochew Style (Seasonal Price) is a staple Teochew dish which does not come cheap. A size like this would probably cost around $95. You would perhaps like to confirm the price right at the beginning just to avoid any unhappiness during payment. Steamed to perfection, the pomfret was moist and complemented by the sourish gravy.

Braised Duck in Teochew Style 4.2/5

Another dish I enjoyed a lot in the Braised Duck in Teochew Style ($15/$20). I like the layer of fat under the skin, giving it a delightful ratio to the tender meat. Hidden underneath the pile of sliced braised duck, is a bed of silky Pu Ning Tofu.

Fragrant's Stuffed Sea Cucumber 4/5

If you are a fan of sea cucumber, you will appreciate the Fragrant's Stuffed Sea Cucumber ($60 onwards). The sea cucumber is well braised to a soft and bouncy texture. The stuffed meat mixture elevates the main ingredient, giving it a multi-textural enjoyment. Pre-order is required for this dish.

Braised Vegetable with Scallop in Teochew Style 4.5/5

For the vegetable dish, we went for the Braised Vegetable with Scallop in Teochew Style ($12). I am a sucker for cabbage, especially when it is braised under "nua nua" (very soft), absorbing the flavoursome broth.

Fried Kway Tiao with Chai Poh 4/5

Another staple Teochew dish is the Fried Kway Tiao with Chai Poh ($5/$8/$12). Another well-executed dish packed with smokiness. I only wish there are more dice vegetables for that crunchy bite in each mouthful of the fragrant noodle.

Yam Paste 4/5

Of course, how can we not end our dinner with the traditional Yam Paste ($4/$20/$30)? The version at Fragrant Garden comes with gingko nuts, pumpkin and shallot. Decently good but not the best I have tried.

Fragrant Garden prides itself for offering authentic and cheap Teochew cuisine. It is true to a certain extent as most of the dishes are reasonably priced. However, they are also expensive items such as the sea cucumber, steamed pomfret, cold crab etc. Hence you need to know what to order and not influenced by the pushy service staffs that will try to recommend you the expensive dishes. I have come across reviews about their lousy service but putting that aside, the food here is delicious.


Fragrant Garden (馨香园)
Upper Serangoon Shopping Centre
756 Upper Serangoon Road
#01-15/16
Singapore 534626
Tel: +65 62897301
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Website
Nearest MRT: Serangoon (CC Line, NE Line), Kovan (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit H. Walk to bus stop at Serangoon Bus Interchange (Stop ID 66009). Take bus number 101, 107, 136 or 153. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit E. Walk to bus stop at Serangoon MRT station (Stop ID 66351). Take bus number 81 or 82. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Kovan MRT station. Take Exit C. Walk to bus stop at Kovan MRT station (Stop ID 63039). Take bus number 80, 81, 82, 101, 107, 136 or 153. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]