Four Seasons Hotel Singapore’s fine dining Cantonese restaurant Jiang-Nan Chun has been renewed and elevated since Alan Chan was appointed as Executive Chef a little over a year ago. Chef Chan’s command at the kitchen not only shows a great understanding of age-old techniques and ingredients, but he is also adept at innovating and creating some of the best Cantonese food in the city.

 

Says Chef Chan, “My aim is to delight diners by using the freshest traditional ingredients to elevate the taste and aroma, and present the finished dish in an elegant and modern way."

 

From now until January 10, the luxurious restaurant will be offering its interpretation of a festive menu. Chef Chan and restaurant manager Ng Chong Kim have dreamt up a luxe menu inspired by Cao Xue Qin’s Dream of the Red Chamber. The novel featured 168 dishes and reflected the lavish and passionate undertones of the story. Chef Chan and Ng have selected seven dishes and the results are delicious and visually stunning – even poetic.

 

Our favourites include the jasmine tea smoked duck breast, a tender option delicately flavoured with the jasmine tea. It is served as an appetiser along with wok-fried tomato, egg white, crispy scallops and crystal shrimp jelly.

 

The novel took place in a time when the consumption of then-expensive meats like pork, fish and abalone were a symbol of a privileged lifestyle. To reflect this, Chef Chan created a braised pork belly served with Yun Nan ham and a homemade preserved beancurd sauce packed with balanced flavours – a harmonious blend of sweet, salty and umami.  

 

The items on the menu are also available a la carte. If you decide to opt for the full seven-course meal, make sure to request for the tea pairing by Ng. His selections play up and complement the notes of the food.

 

Second floor, Four Seasons Hotel Singapore. Tel:  6831 7220.