Jiang-Nan Chun @ Four Seasons Hotel Singapore - Launched Signatures by Executive Chinese Chef Albert Au

Michelin-starred Jiang-Nan Chun at Four Seasons Hotel Singapore has recently launched Signatures by Executive Chinese Chef Albert Au. Available at both lunch (Six-course $178/pax) and dinner (Seven-Course at $198/ pax), menus showcase fresh, seasonal produce in dishes executed by weaving fresh, seasonal produce and a passion for bringing a dynamic perspective to classic techniques.

Jiang-Nan Chun Trilogy 4.8/5

Dinner is a seven-course experience that begins with a Jiang-Nan Chun Trilogy. It was a plate of 3 very luxurious bites - starting from a succulent and meaty Blue Prawn Toast, followed by a brilliantly executed slice of Crispy Suckling Pig layered with red wine jelly and a generous dollop of osetra caviar, and rounding off the first course is the signature Honey Glazed Pork Collar.

Double-boiled Fish Maw Soup 4.5/5

Next up, we have the classic Double-boiled Fish Maw Soup. It is doubled boiled for 6 hours with Sea Whelk and Dried Scallops, resulting in a gelatinous texture.

Braised Star Garoupa Fillet 4.8/5

The next course was my favourite, which features a wild-caught Braised Star Garoupa Fillet with Daikon in Superior Sauce. Chef Albert specially chose the Japanese daikon for its flavours, and it went all tender and sweet in the rich superior sauce. The fish on its own was outstanding, but the addition of the perfectly stewed daikon brought the dish up a notch.

Boston Lobster 4/5

The next dish highlights a style of cooking 避风塘 that is said to originate from Hongkong Causeway Bay. Such a cooking method was traditionally used with seafood. Here we had an elevated version using Boston Lobster with fragrant Garlic and Dried Chilli. Known for its aroma and robust flavours, the garlic and dried chilli brought out the lobster's sweetness, especially when the meat remained tender and juicy.

Braised Pork Belly with Pineapple 4.2/5

The next course is another Chef's signature - Braised Pork Belly with Pineapple. When the dish was served, there was an immediate pleasing waft of citrusy orange peel coming through. To counter the meat's richness, the pork belly was braised together with pineapple and other dried fruits for their tartness and acidity.

Handmade Noodles with Baby Abalone and Vegetables 4.8/5

The last savoury dish was a highlight for me as well - an extraordinarily homely and comforting Handmade Noodles with Baby Abalone and Vegetables. Both the broth and the texture of the noodles were superb, reflecting Chef Albert's culinary expertise and knowledge.

Oolong Tea infused Jivara Chocolate Sphere with Kumquat 3.5/5

Dessert is Oolong Tea infused Jivara Chocolate Sphere with Kumquat. It was pretty interesting to see a kumquat replacing the usual orange. I feel the extra acidity from the citrusy kumquat filling worked even better with the chocolate.

You can also opt for a pairing of Taittinger Prestige Rosé and fine wines, curated to perfectly complement the full seven-course menu, available at $298 per person. For dining reservations, please speak with Jiang-Nan Chun at 6831 7220 or email jnc.sin@fourseasons.com.

Photos and 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.


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]

Happy Congee (满粥了) @ ARC 380 (Jalan Besar) - Hong Kong Style Chee Cheong Fun And Congee By Former Mui Kee Consultant

Together with my foodie friends, we went down to the food court at ARC 380 on a weekday morning to check out Happy Congee (满粥了), specialising in Hong Kong style congee and chee cheong fun. I understand Seng Kor, a former consultant of Mui Kee Congee in Singapore, is behind the stall offering wallet-friendly congee and chee cheong fun.

Hong Kong Boat Congee 3.8/5, Black Iberian Pork Congee 4/5, Seafood Abalone Congee 3.8/5

We tried a couple of congee on their menu. We ordered the Hong Kong Boat Congee ($6), Black Iberian Pork Congee ($5) and Seafood Abalone Congee ($8). You get a whole abalone for the seafood abalone congee for a mere $8. For the black Iberian pork congee, I felt the pork's savoury sweetness enhances the smooth congee, elevating the flavour. The Hong Kong boat congee comes in second with the bouncy cuttlefish and peanuts for that additional textural contrasts and flavours.

Mushroom 4.2/5

The stall also offers a small selection of snacks to go along with the congee. We had the Mushrooms ($3.80), which is huge, plump and juicy, packed with lovely braising sauce. Other snacks available on the menu are abalone, pickled vegetable, peanut, egg and dough stick.

Char Siew Rice Noodle Roll 3.5/5

Besides congee, another highlight at Happy Congee is their Hong Kong style Chee Cheong Fun. The rice roll is made using the traditional method by laying a cloth on a steaming tray, following with pouring the rice batter onto the cloth, cooking and folding it into a roll.

Rice Noodle Roll with Dough Stick $4

For those that missed travelling to Hong Kong, the Rice Noodle Roll with Dough Stick ($4) and Char Siew Rice Noodle ($4) will bring back fond memories of those yum cha time in Hong Kong. The rice noodle roll with dough stick will delight customers with its crispy and smooth textures, complemented by the flavorful soy sauce and sesame.

Tripe Sauce Rice Noodle Roll 4.5/5

My favourite is the Tripe Sauce Rice Noodle Roll ($3.50) drizzled with sweet and peanut sauce and topped with sesame. The lovely sauce goes very well with the silky smooth chee cheong fun. Both adult and kid will love the combination. It is a taste I am familiar with, bringing back a lot of childhood memories.

Mala Chicken Shred Rice Noodle Roll 4/5

If you are into spicy, you will enjoy the Mala Chicken Shred Rice Noodle Roll ($5). It is a new take of the tradition, incorporating the popular mala sauce into the dish. I was sceptical about the taste, but it turned out the fragrant mala sauce goes well with the rice noodle roll.


Happy Congee (满粥了)
ARC 380
Bgain 380 Food Court
380 Jalan Besar
Sinagpore 209000
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Nearest MRT: Lavender (EW Line), Bendemeer (DT Line)

Opening Hours:
Mon-Fri: 830am - 230pm, 530pm - 830pm

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to bus stop at Lavender MRT station (Stop ID 01311). Take bus number 133 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Bendemeer MRT station Take Exit A. Turn right and walk to traffic junction of Kallang Bahru and Lavender Street. Cross the road at the traffic junction. Turn right and walk down Lavender Street. Walk to destination. Journey time about 8 minutes. [Map]