Jiang Nan Chun | Nutritious Chinese Cuisine That Help To Stay Warm This Winter Solstice

Media Tasting at Jiang Nan Chun at Four Seasons Hotel Singapore

It is said that Winter is cold and we need food which warms up our body like beef and prawns. In the Chinese context, the good time to warm up the body will be in Autumn and prepare for winter. Glad that Executive Chinese Chef Tim Lam from Jiang-Nan Chun has crafted a nutritious and luxurious six-course menu to adjust and nourish during the cold season, with with each dish insightfully made to rebalance and reenergize utilizing simply the best ingredients available during this time. The Winter Menu is available at S$168 per person, from now until 22 December at both Lunch and Dinner Daily.

Start off the meal with four seasons platter showcasing steamed xiao long bao with black truffle, deep fried Japanese oyster and honey glazed pork collar. The steamed xiao long bao may appear to be indifferent from the rest. Bite through the thin layer of skin to reveal a generous serving of well-marinated juicy minced meat with flavourful soup. We also raved over the deep fried Japanese oyster. Fresh oyster well-cushioned with golden platter was light, crispy and exuded a stimulating fragrance upon munching into it.

Keeping the body warm can’t miss out a bowl of piping hot soup. The luxurious double-boiled mini buddha jumps over the wall giving the palate a break with something light yet packed with lots of flavours. The ingredients are well executed for example, abalone was tender, slightly chewy texture that makes it delightful to consume.

Next, crunchy, firm and bouncy prawn set on a bed of jade sauce on egg white and dressed with crab roe. The ultra soft egg white has soaked with all the goodness of the sweet prawn and crab roe sauce. So addictive that I’ve wiped clean everything.

Meltingly tender soft beef cheek perfectly matched with chu hou sauce, offset with the crispy outer and crunch from radish. One of my favourite dishes for the night!

Beautifully browned (not burnt) scallop set atop of simmered Inaniwa udon with tomato. The udon was smooth yet firm and the more you chew, the flavours get stronger!

Comforting bowl of chilled Chinese pear with crystal-like peach resin and lotus seed as the finale of the meal. I’m a big fan of the peach resin, they’re of soft, silky consistency and with rich collagen, which improve the smoothness of skin.

*Service charge(10%) and GST(7%) applicable.

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