Long a stalwart on the local F&B scene, Jiang-Nan Chun has recently undergone a facelift, and the results are decidedly impressive. Expect a plush, elegantly appointed dining room that sets the stage for an equally sumptuous meal.
As per a restaurant of its standing, Jiang-Nan Chun offers a well-curated menu built on the finest ingredients from bird’s nest to lobster, live fish and abalone. Double-boiled soups are a speciality—try the signature sea whelk with maka, dried scallops and pork rib; or go off the beaten pathwith the fragrant, delicate black garlic and wild mushroom soup served in a young coconut.
But perhaps the star offering here is the outstanding barbecue selection from the kitchen’s mesquite wood-fired oven. Plan ahead and order the barbecued Spanish suckling pig a day in advance, or failing which, the signature Peking duck with its crisp deeply burnished skin and tender flavourful meat will do as well. Another memorable dish is the steamed codfish ensconced in delicate rice paper roll and lifted with generous heady shavings of black truffle.
11.30pm - 2.30pm (Mon-Sun)
6pm - 10.30pm (Mon-Sun)
Four Seasons Hotel Singapore, 190 Orchard Boulevard, Singapore 248646
Price:$50 to $100/pax