HazelDiary

If you are craving comforting Hong Kong flavours over the weekend, Jiang-Nan Chun at Four Seasons Hotel Singaporehas refreshed its Taste of Hong Kong menu with a mix of familiar Cantonese favourites and interesting Singapore-inspired touches. The menu is inspired by Chinese Executive Chef Alan Chan’s Hong Kong roots and culinary journey. Think classic dim sum, comforting noodles and traditional dishes, with a few unexpected flavours along the way.

Read more: Taste of Hong Kong Weekend Menu at Jiang-Nan Chun Restaurant | Four Seasons Hotel Singapore

We started our lunch with a selection of dim sum including the beautifully crafted Crystal Lava Mushroom Dumpling. Featuring a delicate translucent skin filled with earthy mushroom flavours.

One of the more interesting creations was the Steamed Pork Dumpling with Laksa Broth. There is a surprising amount of laksa broth sealed inside each dumpling. So be careful when taking your first bite! The laksa flavour came through nicely without being too rich or coconut-heavy.

The Steamed Bun with Salted Egg Yolk was a little different from the usual version. The filling was smooth, creamy and milky, with a subtle salted egg flavour that leans towards the sweeter side.

My pick from the dim sum selection was the Steamed Rice Roll with Barbecued Iberico Pork. I loved the contrast in textures, with silky-smooth rice rolls wrapped around flavourful barbecued Iberico pork. The savoury-sweet flavours of the pork paired beautifully with the delicate rice rolls.

For something more traditional, we had the Braised Pork Trotters with Quail Eggs, Ginger & Sweet Black Vinegar. This was one of those nostalgic and comforting dishes, with familiar sweet and tangy notes from the black vinegar balanced by the warmth of ginger. The pork trotters were tender and gelatinous, soaking up all that rich, flavourful sauce. My friend especially enjoyed this dish for its bold and comforting flavours.

There was also the Pan-Fried Stuffed Three Treasures, another homely Hong Kong favourite featuring eggplant, green pepper and beancurd filled with a savoury stuffing. The filling was nicely seasoned, while the dish was surprisingly light without being overly greasy. The combination reminded me a little of Hakka-style stuffed dishes, with its familiar and comforting flavours.

For something warm and comforting, the Hong Kong Noodle Soup with Beef Rib Fingers & Tendon hit the spot. The beef rib fingers were tender and succulent, while the tendon was beautifully soft with a melt-in-the-mouth texture. The rich and flavourful broth brought everything together, making it a comforting bowl to enjoy.

The Braised E-Fu Noodles with Beef & Satay Sauce came with generous slices of tender beef tossed together with springy E-Fu noodles. The satay flavour was quite subtle, allowing the savoury notes to come through, although I found the overall seasoning a little too salty for my liking.

We ended lunch on a sweet note with the Deep-Fried Black Sesame Glutinous Rice Ball. Crisp on the outside, chewy within and filled with fragrant black sesame, it was a lovely little bite to finish the meal before the petite fours arrived.

Overall, Jiang-Nan Chun’s refreshed Taste of Hong Kong menu brings a nice mix of nostalgia and creativity to the table. You will find recognisable Hong Kong and Cantonese favourites, but with little twists reflecting Chef Alan Chan’s culinary experiences in Singapore.

Address: Jiang-Nan Chun
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Taste of Hong Kong
Available on Saturdays, Sundays & Public Holidays
Opening Hours: 11:30AM – 2:30PM

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