What’s Buzzing? The one Michelin-starred Cantonese restaurant Jiang-Nan Chun in Four Seasons Hotel Singapore has a new Executive Chinese Chef Albert Au, along with the introduction of Signatures by Executive Chinese Chef Albert Au since 1 April 2021.
No matter how many times I am back at Jiang-Nan Chun, I am still very impressed with the interior of the restaurant which is a beautiful marriage of contemporary and touches of Jiang-Nan region.
What To Expect? Chef Albert Au has almost three decades of experience in various prestigious Chinese restaurants across Mainland China, Hong Kong and Macau, and he has introduced a degustation of culinary signatures, available for both lunch and dinner.
I had the Signatures by Chef Albert Lunch Menu (from $178++ per person) which begins with a Jiang-Nan Chun Trilogy of Blue Prawn Toast, Crispy Suckling Pig with Osetra Caviar and Red Wine Jelly, and Honey Glazed Pork Collar. A beautiful trio with distinct flavours on its own, my favourite of the lot is the indulgent suckling pig.
The next course is a classic Double-boiled Fish Maw Soup with Sea Whelk and Dried Scallops. Expect a flavourful and rich broth, a comforting second course after the starters.
The third course is one of my favourite course, the Braised Star Garoupa Fillet with Daikon in Superior Sauce. The superior sauce grows on me, while the fresh fillet spots a perfect texture. It looks like a simple dish but so spot on.
The Wok-Fried Boston Lobster with Garlic and Dried Chilli wows me by the copious fried garlic and the aroma. Amazing lobster here, and who knows that it goes so well with fried garlic.
Another classic Jiang-Nan region dish, the Braised Pork Belly with Pineapple impresses with the glistening pork skin and meat which literally melts in the mouth. This dish reminds me much of what I had at Jin Sha, coincidentally one of the Chinese restaurant in Four Seasons Hotel Hangzhou At West Lake during my trip previously.
The last savoury dish is the Handmade Noodles with Baby Abalone and Vegetables, where the portion is just right for almost the end of the course. The noodle texture is very delicate, so it is very easy to stomach even if you are already full at this juncture.
For pre-dessert, it is an interesting flavour of Strawberry Sze Chuan Pepper Sorbet.
Dessert is the Oolong Tea infused Jivara Chocolate Sphere with Kumquat. Overall, the kumquat within the sphere strikes a nice balance with the chocolate and Oolong tea flavour.
Overall Experience Impeccable service at Jiang-Nan Chun, one point I want to commend other than the excellent food.
- The Signatures by Chef Albert Lunch Menu is available from $178++ per person. The Six-course Menu (choice of either Steamed Star Garoupa Fillet in Superior Soy Sauce, and a climax of Boston Lobster with fragrant Garlic and Dried Chilli).
- The Signatures by Chef Albert Signature Dinner Menu (Seven-Course) is available at $198++ per person, while the Signatures by Chef Albert Dinner Menu with Champagne and Wine Pairing (Seven-Course) is available at $298++ per person.
This was an invited tasting, though all opinions expressed are our own.
Four Seasons Hotel Singapore
190 Orchard Boulevard
Tel: +65 6831 7220
Lunch – 11.30pm to 2.30pm (Daily)
Dinner – 6pm to 10.30pm (Daily)
Ranted by The Ranter