Embodying the concept of “Xiang Le Zhu Yi,” or the principle of enjoyment and happiness, our Michelin-starred restaurant is not only evocative of the pastoral lifestyle of the Jiang Nan region’s traditional river villages through its rustic décor, but also through its authentic Cantonese cuisine.
Join us for authentic dim sums or Peking Duck – roasted in a mesquite-wood–fired oven and served with caviar – at our award-winning Cantonese restaurant, Jiang-Nan Chun.
Private Dining Experience
With comfortable leather seats, 65-inch TVs and carved wood details, Jiang-Nan Chun’s elegant private dining rooms are perfect for intimate family dinners and cocktail parties or important business meetings.
Comments from Food Reviewers
Making the luxurious Four Seasons its home, the equally majestic Jiang-Nan Chun consistently wows diners with their exquisite, award-winning gastronomy. Head up a flight of marble stairs and you will find yourself at a regal labyrinth with opulent furnishings – think intricately carved wood, plush leather couches, and handsome carpets – fit for an emperor’s palace.
Enjoy some top-notch Cantonese fare here, including chef-crafted dim sums, double-boiled soups, and Jiang-Nan Chun’s signature Peking Duck roasted in a mesquite wood-fired oven and served with caviar. This traditional technique roasts the skin to a satisfying crisp while keeping the duck meat juicy and succulent; take a little dollop of caviar with the red meat to elevate the dish with a subtle sweet-salty aftertaste.
Gorgeous double-boiled soups such as the Hot & Sour Soup with Lobster or the signature Sea Whelk, Maka, Dried Scallops & Pork Ribs Soup are not to be missed either: wholesome ingredients are boiled for more than 15 hours to make soups that are rich, sweet, and highly nutritious. Other highlights include exquisite dim sum favorites such as the Steamed Scallop Dumpling with Crab Meat & Shrimp and the Baked Flaky Pastry with Smoked Ham, along with live seafood dishes such as the impeccably fresh Live Prawns and Dragon Tiger Garoupa.
With a bevy of lavish eats to choose from, one visit to Jiang-Nan Chun is definitely not enough!
“We are exceptionally thrilled that Jiang-Nan Chun has once again been awarded the one-star Michelin rating by the acclaimed Michelin Guide. This award underscores our dedication to remarkable craftsmanship and culinary excellence, a commitment to authentic flavours and the promise of using only the freshest ingredients. It is a thoughtful, innate appreciation and understanding of the craft, pushing our boundaries to bring back the best of traditional Cantonese cuisine. We celebrate with both our culinary and restaurant operations team, while sincerely thanking our loyal patrons on this notable achievement,” says Peter C. Draminsky, Regional Vice-President and General Manager, Four Seasons Hotel Singapore.
Leading the culinary brigade at Jiang-Nan Chun is Executive Chinese Chef Tim Lam 林漢添. With more than 25 years of culinary experience in prestigious Chinese restaurants in Hong Kong and Macau, Chef Lam has a keen eye for perfection, a preference for seasonal ingredients, and a taste for the finest quality. Creative yet authentic, Chef Lam’s menu excites palate and soul, where each dish is executed with thoughtful yet creative culinary finesse.
Born to a family of chefs and raised in Macau, Chef Lam has been following his passion for creative cooking since he was 14 years old. He said, “At a young age, I knew being in the kitchen was my calling as it allows me to convey my passion for food while showcasing my culinary skills. At Jiang-Nan Chun, the principle of enjoyment and happiness resonates with me as this is exactly what I want my guests to experience when savoring my creations.”
wood-fire roasted duck
Jiang-Nan Chun is one of the rare places in Singapore where Peking duck is roasted in a mesquite-wood-fired oven (and served with caviar!), imbuing it with a delectable smoked aroma and succulence to the meat while keeping the skin deliciously crispy.
Crisp Duck Strips
Four Seasons Hotel Singapore’s award-winning fine-dining restaurant Jiang-Nan Chun has reopened its doors in 2016 after its months-long revitalization, bringing together the exquisiteness of chef-crafted Chinese cuisine with the magnificent storytelling of Jiang Nan through its new interiors. This year, it has just been awarded One Michelin Star, in the 2018 Michelin Guide Singapore.
The concept in Jiang–Nan Chun is based on “Xiang le zhu yi 享乐主义” – “the principle of enjoyment and happiness”, which heralds self-actualization embodied in the pursuit of culinary pleasures personally handcrafted by the chefs.
Crab shell stuffed with Alaskan Crab
More than just duck, certain dishes of dim sum and claypots are also prepared in this wood-fired oven. The revitalized menu also includes classic signatures and new favorites. Favored by many dignitaries and VIPs for its exquisite dim sums, meats, and famous double-boiled soups that nourish the skin and body, authentic Chinese cuisine is innovated with nuanced flavors that tease the tastebuds, and the freshest traditional ingredients are used to elevate the taste and aroma. Every dish is handcrafted, while gourmet dishes and secret recipes create a sensorial experience for guests.
Delicate Dim Sum desserts
“Xiang le 享 乐 ” cuisine is depicted with wellness benefits, rarely known cooking methods, seasonal ingredients and an element of surprise to discover in every dish, while “Xiang le 享乐” drink is elevated with curated tea lists and wine menus (including a partnership with Riedel, and a Wine by the Glass program using the Coravin system), as well as a series of eight exclusive cocktails (including specially-crafted tea-infused cocktails) only for Jiang-Nan Chun. The “Xiang le 享乐” environment is in the subtle, ambient storytelling through its furnishings and music, while the “Xiang le 享乐” world-class service is interactive, knowledgeable, and intuitive.
Signature dishes include: Roast Duck
Signature Jiang Nan Chun Peking Duck
Signature Jiang Nan Chun Peking Duck, Crispy Section
When you order the Peking duck, caviar is included and served on the side.
Fresh ducks undergo special preparation methods for 14 hours before being roasted in the mesquite wood-fired oven, imbuing succulence to the meat and reducing fat beneath the aromatic crispy skin.
The “Xiang le” touch extends also to the service: the different eating methods of “Peking” versus “Cantonese” roast duck are explained when the condiments and pancakes are served, and the chef personally carves the duck in front of guests with an exquisite final touch – caviar is served on the side, for an intimate blend with the traditional flavors of the duck.
One of the rare places in Singapore where Peking duck is roasted in a wood-fired oven, imbuing it with a delectable smoked aroma and succulence to the meat, while keeping the skin deliciously crispy. More than just duck, certain dishes of dim sum and claypots are also prepared in this oven.
The variety of dim sums showcase the laborious (and delectable) work of the chefs to the finest detail:
Hot Almond Cream with Egg White
Deep-Fried Crab Shell Stuffed with Alaska Crab Meat
Sweet and Sour Pork with Pineapple, Signature dish created by Chef
Stir-fried Duck Meat with Wheat Vermicelli
Beloved by VIPs and dignitaries, the wellness benefits of the soups are said to nourish skin and body, with an incredible lightness to the broths that belies the rich ingredients within.
The base of the soup is boiled for eight hours with a cacophony of fresh, natural ingredients to create a rich stock. The soup’s key ingredients are added and boiled again for another eight hours.
A new signature of Jiang-Nan Chun are the claypot dishes, including the “Wagyu Beef Oxtail with Lemongrass-infused Oil” that is cooked for over 30 hours, and so tender that it seems to melt in the mouth. Other signatures include Soon Hock with Pork Belly, and King Prawns with Glass Noodles.
“Steamed Cod Wrapped in Rice Paper Roll” is another ‘xiang le’ delight. The entire dish tells the story of one of China’s Four Beauties, Xi Shi. Legend has it that she washed her silks in the famous West Lake in Hangzhou, and her beauty in the water’s reflection stunned even the fishes, so they swam lower below the waters. The dish evokes silk in the water ripples, and is a wellness dish with cod, mushrooms and water chestnuts. A surprise ‘xiang le’ element awaits when a chef comes personally to shave truffle atop the dish for every guest.
One of the central elements of Asian cuisine, no detail behind a simple bowl of rice is spared at Jiang-Nan Chun. Each bowl of rice is individually steamed, so every grain is moist and soft.
CHEF TIM LAM
CHINESE EXECUTIVE CHEF OF JIANG-NAN CHUN
With over 24 years of culinary experience in prestigious Chinese restaurants in Hong Kong and Macau, renowned Cantonese Chef Tim Lam 林漢添 has recently taken the helm of Four Seasons Hotel Singapore’s premier Cantonese restaurant, Jiang-Nan Chun.
With a keen eye for perfection, preference for seasonal ingredients, and a taste for the finest quality, Chef Lam is no stranger to accolades, having taken part in a string of culinary competitions around the globe.
In 2014, he was awarded a gold medal for creativity by the International Exchange Association of Renowned Chinese Cuisine Chefs. In July 2015, Chef Lam was promoted and transferred to Ying Restaurant at the Altira Macau. Under his leadership and creativity, Ying restaurant was awarded One Michelin Star in the 2017 Hong Kong / Macau Michelin Guide.
Born to a family of chefs and raised in Macau, Chef Lam has been following his passion for creative cooking since he was 14 years old.
Chef Lam shares, “At a young age, I knew being in the kitchen was my calling as it allows me to convey my passion for food while showcasing my culinary skills. I am especially excited to embark on a new journey with Jiang-Nan Chun as its principle of enjoyment and happiness is exactly what I hope my guests will experience when savoring my dishes.”
“We are very excited to have Chef Lam on our team in Singapore. We are certain that with his leadership in the kitchen, Jiang-Nan Chun will continue to elevate guests’ dining experience and push the boundaries of Cantonese fine-dining in Singapore,” said Giovanni Speciale, Director of Food & Beverage and Culinary Operations at Four Seasons Hotel Singapore.
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