![[SG EATS] Jiang-Nan Chun | Four Seasons Hotel Singapore –The Degustation Signatures By Executive Chinese Chef Albert Au](https://hazeldiary.com/wp-content/uploads/2021/04/Jiang-Nan-Chun-Four-Seasons-Trilogy-Platter-672x372.jpg "[SG EATS] Jiang-Nan Chun | Four Seasons Hotel Singapore –The Degustation Signatures By Executive Chinese Chef Albert Au")
[SG EATS] Jiang-Nan Chun | Four Seasons Hotel Singapore –The Degustation Signatures By Executive Chinese Chef Albert Au
Jiang-Nan Chun, Michelin-starred authentic Cantonese restaurant at Four Seasons Hotel Singapore welcomes Executive Chinese Chef Albert Au on board. He launches a degustation of culinary signatures that are available at both lunch and dinner. The menu highlights the fresh, seasonal produce and a passion to bring a dynamic perspective to classic techniques.
Let me share more about the seven-course experience in details below.
Jiang-Nan chun Trilogy
A plate of 3 luxurious bites that consist of meaty Blue Prawn Toast, Crispy Suckling Pig beautifully layered with red wine jelly and a dollop of Osetra Caviar and signature Honey Glazed Pork Collar.
Double-boiled Fish Maw Soup
Double-boiled soup boiled for 6 hours with sea whelk and dried scallops. Densely nutritious bowl of soup that nourishes ‘yin’, replenishes kidney and boosts stamina.
Braised Star Garoupa Fillet with Japanese Radish in Superior Stock
Wild-caught Braised Star Garoupa Fillet with Daikon in Superior Sauce. Chef uses Japanese daikon for its sweet flavour to pair with the snowy white flesh braised garoupa fillet and superior stock. Flavourful indeed!
Wok-fried Boston Lobster with Garlic and Dried Chili
Chef uses Typhoon Shelter cooking style that is originated from Hong Kong’s Causeway Bay. This style of cooking featuring a signature golden breadcrumb coating, which applied to all kinds of ingredients, from seafood and poultry to meats and vegetables. Instead of usual seafood ingredients, Chef uses Boston Lobster with fragrant garlic and dried chilli. Flavourful dish with hints of astringent taste.
Braised Pork Belly with Pineapple
The pork belly was beautifully braised together with pineapple and other dried fruits for the tartness and acidity. Well-balance of savoury and citrusy flavour blending in together. There is a distinctive citrusy orange peel when it was served to the table.
Handmade Noodles with Baby Abalone and Vegetables
Comforting handmade noodles with good texture and broth. Delicious!
Oolong Tea Infused Jivara Chocolate Sphere with Kumquat
My favorite dessert of the night. A refreshing Oolong tea infused Jivara Chocolate Sphere with signature kumquat in the middle filling works wonder. Look how beautiful the details of this piece with Pastry Chef Audrey Yee’s inputs as well.
Strawberry-Sze Chuan Pepper Sorbet
Complete your dining experience with Taittinger Prestige Rose and fine wines, curated to complement the full seven-course menu at S$298.00++ per pax.
Pricing Details:
Lunch – Six-Course priced S$178.00++ per pax
Dinner- Seven-Course priced S$198.00++ per pax
For dining reservations, please call +65 6831 7220 or email jnc.sin@fourseasons.com
Jiang Nan Chun
Address: Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 6831 7220
Opening Hours: Daily 11:30AM-2:30PM | 6:00PM-10:00PM
Website: https://www.fourseasons.com/singapore/dining/restaurants/jiang_nan_chun/
Facebook : https://www.facebook.com/JiangNanChunFourSeasonsSingapore/