Dining in Jiang-Nan Chun at Four Seasons Hotel Singapore is always great experience and Chef Alan Chan has compiled a menu full of authentic Cantonese taste and style but with some added innovative twists.
One popular house specialty is the fish noodles. Made fresh every morning they provide a subtle, yet charming take to even deceptively simple dishes like the Stir-Fried Fish Noodles with Truffle Oil and Capsicum.
Nutrition is important to Chef Chan and he is well renowned, for his healthy double-boiled soups. Making the stock is time consuming, but the high level of nutrition and clearness of the soup base is believed to keep the Chinese young-looking and healthy making it a clear favourite. Our favourite is the Double-boiled Black Chicken Soup with Morel Mushrooms, Chinese Cabbage, Dried Scallop and Yellow Fungus.
There is a wide range of dim sum on the menu, and the flaky pastry they use is tasty and dissolves in the mouth. The Baked Flaky Pastry with Barbecued Chicken is a must try. Another treat is the delicate taste of the Steamed Lobster Dumpling with Scallop, Crabmeat And Shrimp. The pale green skin invokes thoughts of a spring day, while the meaty filling is sweetly satisfying.
The Jiang-Nan Chun team also presents a range of healthy vegetarian food in the true Cantonese style, with one offering being the fascinatingly named Sauteed Monkey Head Mushrooms and Spinach Beancurd with Vinegar Sauce. This is a richly tasty feast, with the meaty mushroom perfectly complementing the spinach beancurd – again, a highly nutritious dish.
The restaurant itself is sophisticated with dark woods, art nouveau furnishings and art deco pieces. The main area seats 70, while the three private rooms can seat another 30 in total. The dress code is smart casual.
Jiang-Nan Chun is an elegant, but very welcoming restaurant. The food is hearty and even with the innovative touches and some ingredients not traditionally found in Cantonese food, it always remains true to Chef Alan’s values and heritage.
Noodles are very simple on our digestive system, and therefore can be enjoyed at any meal. Like rice, noodles can appear to be ever-present in Chinese cuisine. The earliest records show noodles dating to the East Han Dynasty (25-220AD). Generally made from wheat flour, rice flour or mung bean starch, the regional differences are largely based upon local crop availability. Jiang-Nan Chun’s distinct fish noodles, however, are made fresh every morning using undisclosed techniques and special ingredients. These fish noodles elevate the restaurant’s noodle-based dishes to another level.