Jiang-Nan Chun, Four Seasons Hotel Singapore

Jiang-Nan Chun, Four Seasons Hotel Singapore


The elegant, sophisticated ambience of award-winning Jiang-Nan Chun serves as the perfect backdrop to the outstanding food served in the restaurant, in particular its signature Peking duck.

The meticulous attention to detail starts with each duck being hand-selected before undergoing 14 hours of intense preparation prior to roasting in the mesquite wood-fired oven that gives the sublime smoky aroma, succulent meat and crispy skin.

The chefs’ attention to their creations compares to the artistry of traditional painters, right down to even the tiniest of details – like squeezing fresh spring onion juice into the pancakes.

The chef personally carves the duck in front of diners and explains the difference between Peking and Cantonese roast duck and how it is eaten. For an exquisite final touch, caviar is served on the side for an intimate blend with the traditional duck flavours.