Congrats to Jiang-Nan-Chun for once again been awarded the One Michelin Star in the Michelin Guide 2019. This is the second consecutive year the Cantonese restaurant has received the accolade in recognition for its culinary and dining excellence.
In celebration for this occasion, they are launching Winter Menu starting from 1 October to 22 December 2019.The menu is designed by Executive Chinese Chef Tim Lam that aligns and nourish during the cool season. Chef uses best available ingredients at this time of the year.
Double-boiled Mini Buddha Jumps Over the Wall
The thick chicken broth prepared using special technique with Chinese herbs and premium ingredients like abalone in it.
Steamed Prawn with Crab Roe and Jade Sauce on Egg White
Instead of using crab claw this time, chef uses the steamed prawn drizzled with crab roe gravy on top of the egg white.
Deep-fried Beef Cheek with Radish in Chu Hou Sauce
This was our favourite dish of the night where everyone enjoyed the crispy outer layer of the beef cheek and yet tender and soft in the inside. The dish is beautifully prepared with the must-have condiment sauce, Chu Hou sauce in Cantonese cuisine.
Chilled Chinese Pear with Peach Resin and Lotus Seed
And of course dessert is the chilled and refreshing palate to end the meal.
The restaurant also served the Petit Four as a complimentary after the meal.
Jiang Nan Chun 江南春
Address: 190 Orchard Boulevard
Four Seasons Hotel
Tel: 6831 7220
Opening Hours: 11:30AM – 2:30PM | 6:00PM – 10:30PM (Daily)