The principles of joy and happiness at the Four Seasons Hotel Singapore
As its name suggests, the fine-dining Chinese restaurant of Jiang-Nan Chun aims to recreate the idyllic, paradise-like environment of the historic land south of the Yangtze. The restaurant recently threw open its doors following a months-long renovation.
The spectacular retrofit has been worth the wait, with an opulence in design that harks back to its historical inspiration. Wood carvings, rich wool carpets and an intricate overlay of ceramic floor tiles are juxtaposed with fishermen baskets and traditional wooden drawers from olden-day Chinese medicine shops. A total of 96 hand-carved bird figurines roost at windows and entrance screens, gaily referencing Jiang-Nan’s tranquil countryside. This vision is augmented with the rich, dreamy colour palette of local painter Yang Ming-Yi, whose works adorn the walls.
Its Chinese Executive Chef Alan Chan, who has travelled extensively to uncover the unique traits of Chinese cooking, has reworked the menu to reflect his Cantonese cuisine origins, with seasonal and chef-crafted specials as well. A new wood-and-mesquite customised charcoal oven provides the crispy, tender finish to ducks prepared for over 14 hours prior to roasting, before being carved and served with a dollop of luxuriant caviar.
Other culinary highlights include the variety of dim sums – including steamed barbecued-pork buns, stuffed with decadent glazed Kurobuta pork – to double-boiled soups, steamed cod in rice paper rolls and a claypot rendition of wagyu beef oxtail. To pair with these palatal treasures, the restaurant offers curated wine and tea lists, with a Riedel wine programme, no less. Seating includes four private rooms and a main dining area boasting an intricate terraced wall to recall the greenery of springtime.