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. [
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