Jiang Nan Chun at Four Seasons Singapore has onboarded a new Executive Chinese Chef – Albert Au who hails from Hong Kong. In line with his introduction to the property, the restaurant has launched a Chef’s Signature Menu available for both lunch and dinner.
The Chef Signature Menu is available for both lunch and dinner. It is 6-courses for lunch and is priced at S$178++ while it is 7-courses during dinner and is priced at S$198++. Wine pairing options are also available. For this particular instance, I had the 7-course dinner set.
Table of Contents
Jiang Nan Chun Trilogy
The first course consists of a trio of appetizers – Blue Prawn Toast, Crispy Suckling Pig with Osetra Caviar and Red Wine Jelly, and Honey Glazed Pork Collar. I particularly enjoyed the Crispy Suckling Pig which in this instance came beautifully layered. The skin was marvelously thin and crispy and complemented by a small slice of red wine jelly in the middle and a dollop of caviar on top.
Double-boiled Fish Maw Soup
The soup course here is a nourishing bowl of Double-boiled Fish Maw Soup which comes with sea whelk, chicken and dried scallops. The soup was double boiled for a total of 6 hours, resulting in a densely flavorful stock.
Braised Star Garoupa Fillet with Japanese Radish in Superior Stock
One of the stars in Chef Albert’s signature menu, in my view, is the garoupa fillet. The fish comes with daikon (Japanese radish) on the side for added flavor. I have to admit, I was quite addicted to the sauce on this one, and slathered it continuously on the fish.
Wok-fried Boston Lobster with Garlic and Dried Chili
The lobster here came prepared in “bi feng tang” style which originated from the boat dwellers of Causeway Bay in Hong Kong. This cooking style is characterized by its breadcrumb coating and lots of garlic in frying, resulting in a distinctly crispy texture. This was hands down, my favorite dish in the menu.
Braised Pork Belly with Pineapple
Another highlight in the menu is the well-executed pork belly which was presented with a glistening exterior. It certainly lived up to its appearance one I sunk my teeth into it. The meat was perfectly tender and carried a whiff of citrus peel. The pineapple that came with the dish served to further accentuate the fruity notes.
Handmade Noodles with Baby Abalone and Vegetables
The customary carbohydrate dish in the signature menu is a modest serving of noodles topped with abalone. Again, the star here is the addictive broth. The noodles are the short and thin type.
We also got a scoop of Strawberry with Sze Chuan Pepper Sorbet as pre-dessert. This was an interesting concoction. I found the Sze Chuan pepper rather overpowering though to the point of almost completely masking the sweetness of the strawberry.
Oolong Tea Infused Jivara Chocolate Sphere with Kumquat
One of the things I love about Four Seasons Singapore’s food offering is its expertise in pastries and desserts and that’s due in no small part to the hotel’s Executive Pastry Chef Audrey Yee. It probably comes as no surprise that she was also tapped for the dessert course here. Although looking rather dense at first, the chocolate sphere was surprisingly light – perfect at the end of a meal. This was complemented by the tangy kumquat filling at the center. When sliced, the filling looks like a yolk.
Four Seasons Hotel Singapore
190 Orchard Boulevard
Tel: +65 6831 7220
Daily, 11.30pm to 2.30pm and 6pm to 10.30pm