Relish the flavours of Winter with a well-crafted six-course seasonal menu at authentic Cantonese restaurant Jiang-Nan Chun.

Designed by Executive Chinese Chef Tim Lam, this luxurious menu seeks to align and nourish during the cool season, with each dish thoughtfully created to rebalance and reenergize using only the best available ingredients at this time of the year.

Enjoyed in the paradise-like ambience of Jiang-Nan Chun, begin with a trio platter of Steamed Xiao Long Bao with Black Truffle, Deep-fried Japanese Oyster and Honey Glazed Pork Collar. Next, savour the soulful Doubleboiled Mini Buddha Jumps Over the Wall in Thick Chicken Broth, prepared with special technique that is best suited to our equatorial year-end season.

Steamed Prawn with Crab Roe and Jade Sauce on Egg White follows and leads into a hearty Deep-fried Beef Cheek with Radish and Sakura Shrimps in Chu Hou Sauce.

End with a heart-warming Simmered Inaniwa Udon with Scallop and Tomato, and Chilled Chinese Pear with Peach Resin and Lotus Seed.

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

For enquiries and reservations, please call (65) 6831 7220 or email jnc.sin@fourseasons.com.


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