Media Tasting at Jiang Nan Chun at Four Seasons Hotel Singapore
Michelin-starred Cantonese restaurant Jiang-Nan Chun, housed within Four Seasons Hotel has recently launched a 6-course Summer menu. This menu designed by Executive Chinese Chef Tim Lam with the intention of nourishment and aiding of wellness during this insanely hot and humid season.
Shortly after the amuse bouche, the first dish of Deep fried Cod Fillet with Rose Wine Sauce, together with Chilled Sliced Whole Abalone seen with its shell on a bed of crushed ice arrived. The cod was lightly fried, retaining its moisture, tender and fragrant from the rose wine sauce. The abalone was marinated, sliced bite-size and thankfully not excessively chewy.
Being a soup person, I did enjoy the nourishing Double boiled Pork Shoulder Soup with Cordyceps flower and Figs. With both the tender pork shoulder and fig contributing huge part of their sweetness to the soup, it must have been boiled for a prolonged period of time. I basically finished everything in the bowl.
Steamed Crab Claw with Egg White and Chinese Wine was the only seafood dish from this 6 course Summer meal. Since it was steamed, the dish was rather light and it highlights the crustacean’s taste, rather than concealing it beneath sauce. Egg white was like chawanmushi, probably steamed with Chinese wine instead of dashi broth.
Cabbage Roll with Winter Melon, Kombu Seaweed and Mushrooms was another dish that highlights the natural flavors of the ingredients used without excessive sauces. Neatly wrapped cabbage roll had a really thin layer of winter melon on top, giving this dish a natural ‘shine’. What lies inside would mix a mixture of crunchiness from the vegetables.
Braised Flat Noodles with Pork Collar was actually one of my favourite dish that night. The ‘mee pok’ was really springy and had that perfect bite to it. The pork collar (char siew) had no form of excessive artificial colouring and I was hoping to have more than 2 slices of them. The Char Siew is said to be Jiang Nan Chun 2nd speciality, right behind its signature peking duck.
Both ladies and guys were beaming when the Chilled Coconut Pudding with Bird’s Nest was served. Generous serving of bird’s nest nestled on top of the creamy and rich coconut pudding. A great dessert to end the meal with!
As Mid Autumn Festival would be arriving in less than 2 months time, Four Seasons Hotel Singapore has unveiled its collection of traditional and snowskin mooncakes by Michelin starred Jiang Nan Chun.
New on its menu from the snowskin collection would be the tropical Passion Fruit with Dried Mango that is refreshingly tangy with a hint of sweetness. It could be a difficult choice to make between all 4 flavors as I loved them all.
- Hazelnut Royaltine Chocolate S$80
- Mao Shan Wang Durian S$98
- Bird’s Nest With Custard S$80
- Passion Fruit with Dried Mango S$80
- Jiang-Nan Chun Medley S$88
Check out the following baked skin mooncake options they carry:
- Silver Lotus Paste with Double Yolk S$80
- Silver Lotus Paste with Single Yolk S$78
- Silver Lotus Paste with Melon Seed S$78
- Smoked Duck with Assorted Nuts S$78
- Four Seasons Medley S$82
Four Seasons Hotel Singapore mooncakes are encased in an elegant looking deep teal silk fabric enveloped 4-drawers jewellery box, inspired by the botanics that infuse the ambience and cuisine at Four Seasons Hotel Singapore. Available for order until 13 September.
Its rose gold floral design would definitely impress your friends or family members who would receive it as a gift as well.
*Service charge(10%) and GST(7%) applicable.
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