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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.

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.

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This spring, I had the chance to explore Passages of Spring, a beautifully curated Chinese dining experience that really celebrates the season in the most elegant way at Jiang-Nan Chun Four Seasons Hotel Singapore. Think lighter flavours, nourishing dishes, and a strong focus on premium ingredients. All brought together with refined Cantonese techniques.

Crafted by Executive Chinese Chef Alan Chan, this limited-time menu runs until 15 May 2026 and highlights the best of spring’s harvest from tender greens to young shoots, presented in dishes that feel both comforting and refreshing. The 6-course set menu is priced at S$238++ per person, with an optional wine pairing at S$85.00++, alongside an à la carte selection for those seeking more flexibility.

Showcasing highlights from our dinner, the Jiang-Nan Platter offered an elegant trio of starters. The marinated South African Abalone was delicate and refreshing, the Honey-glazed Iberico Pork delivered a rich balance of sweetness and savoury depth, while the Spiced Fried Scallop added a satisfying crisp texture with a gentle kick of spice. An appetising introduction to the meal.

Double-boiled Chicken Soup with Sea Whelk, Conpoy and Morel Mushroom is served in a whole coconut, offering a light yet deeply comforting broth infused with the natural sweetness of its ingredients. Be sure to scrape the coconut flesh, which has absorbed all the rich essence of the soup, for an extra layer of flavour.

Wok-fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce strikes a lovely balance between richness and freshness, lifted by a subtle peppery kick. Even if you’re not usually a fan of bamboo shoots, this dish might change your mind. The black pepper sauce brings everything together beautifully. The bamboo shoots add a crisp, refreshing crunch that complements the tender, well-marbled beef, keeping the dish light and perfectly suited for a spring menu.

Braised White Asparagus in Superior Broth is all about delicacy, subtle sweetness, and a silky, comforting mouthfeel.

The Braised Inaniwa Noodles with Australian Lobster was a clear crowd favourite. Silky noodles are enveloped in a fragrant shrimp sauce, complemented by sweet, tender lobster that adds a delicate richness to the dish. Comforting yet refined, it remains light enough to suit the season while delivering layers of flavour in every bite.

Our meal concluded with an Orange Blossom Mousse paired with Black Sesame Crèmeux and White Chocolate. Lightly sweet and well-balanced, the dessert highlighted delicate citrus notes with a smooth, airy texture that rounded off the experience beautifully.

If you’re seeking a seasonal dining experience that feels both special and comforting, this is certainly one to consider. The menu leans towards clean, refined flavours with nothing overly heavy or overpowering, focusing instead on balance and allowing quality ingredients to shine.

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Chinese New Year 2023 will fall on 22 January, and it is time to welcome the Lunar New Year of the Rabbit for the festive right after all the Christmas feasting. After 2 years of separation due to the pandemic, we can have our reunion dinner back in a larger group be it at home or restaurants.
For those who are planning for corporate, family and friends’ gathering for the upcoming festive, here are the recommendations for you. Most of the set menus are available to dine-in with a minimum of 2 persons onwards. Read More

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Jiang Nan Chun at Four Seasons Hotel Singapore welcomes this Chinese New Year with various Lunar New Year set menus specially crafted by Executive Chinese Chef Tim Lam. The set menus are available at S$148.00++, S$178.00++ and S$228.00++ per person for 6 courses, and range from S$1,088.00++ per table of 8 pax to S$5,688.00++ per table of 10 persons for 8 courses. Read More