Jiang Nan Chun at Four Seasons Hotel Singapore has finally re-opened after months long renovation. Spotting an elegant interiors and furnishings from the wood cravings to the handmade ceramic floor titles, the restaurant manifests the beautiful river villages along the south of Yangtze river. It felt like having a gastronomic dining experience on board an ancient junk, sailing through a calm Yangtze river.
Alfonso Tea ($11/pax)
Besides fine wine and premium tea, Jiang Nan Chun has 8 exclusive cocktails that concocts whiskey and sake with tea. I have something light, fruity and refreshing in the Alfonso Tea ($11/pax). For a change and something different, the easy to drink tea cocktail will be a good choice to pair with food.
Signature Jiang Nan Chun Peking Duck 4.5/5
A visit to Jiang Nan Chun is not complete without having the Signature Jiang Nan Chun Peking Duck ($98/duck). Undergo 14 hours of preparation and roasted in a customised mesquite wood oven, the duck carves at table side emits an aromatic scent when it makes its entry.
Signature Jiang Nan Chun Peking Duck 4.5/5
Signature Jiang Nan Chun Peking Duck 4.5/5
Signature Jiang Nan Chun Peking Duck 4.5/5
Soft Shell Prawns with Sliced Almond and Crispy Rice 4.5/5
Besides the peking duck, the Soft Shell Prawns with Sliced Almond and Crispy Rice ($15 per serving) is a must try. The soft shell prawn with almond and crispy rice are coated in a very special spiced sauce that is very addictive. The sauce somehow reminds me of eating potato chips. You just can't stop at one.
Dim Sum Trio 4.2/5
Next up is the Dim Sum Trio that gives a glimpse of the dim sum offering at Jiang Nan Chun. On the plate there is the Crispy Puff Pastry with Black Pepper Beef ($3/pc), Steamed Shrimp Dumpling with Eryngii Mushroom ($2/pc) and Char Siew Sliders with Pickled Green Chilli ($15 per serving). Different from other dim sum places, the serving here is by individual portion and hence diners can try a bit of everything. The crispy puff pastry stood out with its texture that is made up of impressive 17 layers of pastry skins. The kurobuta pork done in char siew style provide a fresh air to the usual kong bak pau too.
Sea Whelk, Maka, Dried Scallops and Pork Ribs Soup 4.2/5
The double boiled Sea Whelk Soup ($38/pax) comes with Maka Ginseng, Dried Scallops and Pork Ribs. The soup is light but yet rich in flavour, well extracting the essence of the ingredients for a nourishing and comforting bowl of double boiled soup.
Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5
Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5
I was very impressed with this dish, Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll ($38/pax). Initially I thought the cod dish was wrapped in cabbage but it turned out to be rice paper roll. Those that used for Vietnamese roll. The wrap not only holds the flavours from the cod fish, mushrooms and water chestnuts together, at the same time did not interfere or steal the show from the main casts. The shaved truffle is like jewels on the crown, elevating the flavours to a new dimension.
Wagyu Beef Oxtail with Lemongrass Infused Oil 4.2/5
For a fine dining restaurant like Jiang Nan Chun, I was rather surprise to see claypot dishes on their menu. In actual fact, there are 11 claypot dishes on the menu. I only manage to try the Wagyu Beef Oxtail with Lemongrass Infused Oil ($32 per serving). Comes in a rich and robust sauce, the wagyu beef oxtail literally melted in the mouth after a good 30 hours of slowing cooking it. It is one of those dishes that you simply cannot resist ordering a bowl of rice to go with it.
Avocado Cream, Coconut Sorbet, Osmanthus Jelly, Cocoa Nibs 3/5
The Avocado Cream dessert ($14/pax) was a bit disappointing for me. While I like the coconut sorbet, osmanthus jelly and the cocoa nibs the whole execution felt like a family where the members don't communicate with one another.
Yoghurt Cream, Mung Beans, Longan, Chia Seed, Sour Plum Granite 3/5
The Sour Plum Granite ($14/pax) with yoghurt cream, mung beans, longan and chia seed was kind of complex with the different layers of flavours. I would rather have it simple and refreshing without the others distraction.
Crispy Puff Pastry with Almond Cream 4/5
Do be careful when eating the Crispy Puff Pastry with Almond Cream ($12/pax). Encased inside the crispy puff pastry is the lava almond cream which will ooze out like your liu sha bao. I thought the shape looks a bit like a yam basket and if the almond cream can be substituted with orh nee, that will be more exciting.
The newly revitalized Jiang Nan Chun embodies the concept of Xiang Le Zhu Yi or the principle of enjoyment and happiness, which implies that food has the ability to transcend the body's appetites to fulfill the aspirations of the mind and soul. This makes how and why you eat as important as what you eat.
Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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]
