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Four Seasons Hotel Singapore’s award-winning fine-dining restaurant Jiang-Nan Chun has reopened its doors in 2016 after its months-long revitalization, bringing together the exquisiteness of chef-crafted Chinese cuisine with the magnificent storytelling of Jiang Nan through its new interiors. This year, it has just been awarded One Michelin Star, in the 2018 Michelin Guide Singapore.
The concept in Jiang-Nan Chun is based on “xiang le zhu yi 享乐主义” – “the principle of enjoyment and happiness”, which heralds self-actualization embodied in the pursuit of culinary pleasures personally handcrafted by the chefs.
Jiang-Nan Chun is one of the rare places in Singapore where Peking duck is roasted in a mesquite-wood-fired oven (and served with caviar!), imbuing it with a delectable smoked aroma and succulence to the meat, while keeping the skin deliciously crispy.
More than just duck, certain dishes of dim sum and claypots are also prepared in this wood-fired oven. The revitalized menu also includes classic signatures and new favourites. Favored by many dignitaries and VIPs for its exquisite dim sums, meats and famous double-boiled soups that nourish the skin and body, authentic Chinese cuisine is innovated with nuanced flavours that tease the tastebuds, and the freshest traditional ingredients are used to elevate the taste and aroma. Every dish is handcrafted, while gourmet dishes and secret recipes create a sensorial experience for guests.
“Xiang le 享 乐 ” cuisine is depicted with wellness benefits, special cooking methods, seasonal ingredients and an element of surprise to discover in every dish, while “Xiang le 享乐” drink is elevated with curated tea lists and wine menus (including a partnership with Riedel, and a Wine by the Glass program using the Coravin system), as well as a series of eight exclusive cocktails (including specially-crafted tea-infused cocktails) only for Jiang-Nan Chun. The “Xiang le 享乐” environment is in the subtle, ambient storytelling through its furnishings and music, while the “Xiang le 享乐” world-class service is interactive, knowledgeable and intuitive.
Signature dishes include: Roast Duck
Signature Jiang Nan Chun Peking Duck
Signature Jiang Nan Chun Peking Duck, Crispy Section
When you order the Peking duck , caviar is included and served on the side.
Fresh ducks undergo special preparation methods for 14 hours before being roasted in the mesquite wood-fired oven, imbuing succulence to the meat and reducing fat beneath the aromatic crispy skin.
The “xiang le” touch extends also to the service: the different eating methods of “Peking” versus “Cantonese” roast duck are explained when the condiments and pancakes are served, and the chef personally carves the duck in front of guests with an exquisite final touch – caviar is served on the side, for an intimate blend with the traditional flavors of the duck.
One of the rare places in Singapore where Peking duck is roasted in a wood-fired oven, imbuing it with a delectable smoked aroma and succulence to the meat, while keeping the skin deliciously crispy. More than just duck, certain dishes of dim sum and claypots are also prepared in this oven.
Signature Jiang Nan Chun Prawn Dumpling with Gold flake
The variety of dim sums showcase the laborious (and delectable) work of the chefs to the finest detail:
Hot Almond Cream with Egg White
Deep Fried Crab Shell Stuffed with Alaska Crab Meat
Sweet and Sour Pork with Pineapple, Signature dish created by Chef
Stir-fried Duck Meat with Wheat Vermicelli
Beloved by VIPs and dignitaries, the wellness benefits of the soups nourish skin and body, with an incredible lightness to the broths that belies the rich ingredients within.
The base of the soup is boiled for eight hours with a cacophony of fresh, natural ingredients to create a rich stock. The soup’s key ingredients are added and boiled again for another eight hours.
A new signature of Jiang-Nan Chun are the claypot dishes, including the “Wagyu Beef Oxtail with Lemongrass-infused Oil” that is cooked for over 30 hours, and so tender that it seems to melt in the mouth. Other signatures include Soon Hock with Pork Belly, and King Prawns with Glass Noodles.
“Steamed Cod Wrapped in Rice Paper Roll” is another ‘xiang le’ delight. The entire dish tells the story of one of China’s Four Beauties, Xi Shi. Legend has it that she washed her silks in the famous West Lake in Hangzhou, and her beauty in the water’s reflection stunned even the fishes, so they swam lower below the waters. The dish evokes silk in the water ripples, and is a wellness dish with cod, mushrooms and water chestnuts. A surprise ‘xiang le’ element awaits when a chef comes personally to shave truffle atop the dish for every guest.
One of the central elements of Asian cuisine, no detail behind a simple bowl of rice is spared at Jiang- Nan Chun. Each bowl of rice is individually steamed, so every grain is moist and soft.
CHEF TIM LAM
CHINESE EXECUTIVE CHEF OF JIANG-NAN CHUN
With over 24 years of culinary experience in prestigious Chinese restaurants in Hong Kong and Macau, renowned Cantonese Chef Tim Lam 林漢添 has recently taken the helm of Four Seasons Hotel Singapore’s premier Cantonese restaurant, Jiang-Nan Chun.
With a keen eye for perfection, preference for seasonal ingredients and a taste for the finest quality, Chef Lam is no stranger to accolades, having taken part in a string of culinary competitions around the globe.
In 2014, he was awarded a gold medal for creativity by the International Exchange Association of Renowned Chinese Cuisine Chefs. In July 2015, Chef Lam was promoted and transferred to Ying Restaurant at the Altira Macau. Under his leadership and creativity, Ying restaurant was awarded One Michelin Star in the 2017 Hong Kong / Macau Michelin Guide.
Born to a family of chefs and raised in Macau, Chef Lam has been following his passion for creative cooking since he was 14 years old.
Chef Lam shares, “At a young age, I knew being in the kitchen was my calling as it allows me to convey my passion for food while showcasing my culinary skills. I am especially excited to embark on a new journey with Jiang-Nan Chun as its principle of enjoyment and happiness is exactly what I hope my guests will experience when savouring my dishes.”
“We are very excited to have Chef Lam on our team in Singapore. We are certain that with his leadership in the kitchen, Jiang-Nan Chun will continue to elevate guests’ dining experience and push the boundaries of Cantonese fine-dining in Singapore,” said Giovanni Speciale, Director of Food & Beverage and Culinary Operations at Four Seasons Hotel Singapore.
For table bookings, please contact at tel: (65) 6831 7220 or email email@example.com
2F Four Seasons Hotel, 190 Orchard Boulevard, SINGAPORE 248646