This Can­tonese fine-din­ing restau­rant in the Four Sea­sons Singapore abides by the con­cept of “xiang le zhu yi" (享乐主义), or the prin­ci­ple of en­joy­ment and hap­pi­ness. This trans­lates into dishes that are cooked with well­ness, sea­sonal in­gre­di­ents and the el­e­ment of sur­prise in mind. On Jiang-Nan Chun's menu, find hand­made dim sum like crispy puff pas­try with black pep­per beef, hearty clay­pot dishes like soon hock with pork belly, and nu­tri­tious dou­ble-boiled soups such as supreme cordy­ceps, sea whelk and chicken.

An iconic dish to savour here is Pek­ing duck. Jiang-Nan Chun is one of a mere hand­ful of restau­rants to use a mesquite wood-fired oven to pre­pare their ducks, re­sult­ing in a smoky aroma, crisp skin and juicy, ten­der meat. The dish is taken up a notch with a serv­ing of caviar on the side. The ducks are se­lected each morn­ing and prepped for 14 hours be­fore be­ing roasted in the oven. The prepa­ra­tion process in­cludes bar­be­cue chef Don Chan mas­sag­ing spices into the ducks and mar­i­nat­ing them for hours. Chef then pumps air un­der the skin of the ducks, so that the skin will be­come ex­tra crispy af­ter roast­ing in the oven.

When it is time for ser­vice, chef Chan per­son­ally goes ta­ble­side to carve and serve the duck with condi­ments such as pan­cakes, spring onion pan­cakes, sliced English cu­cum­bers, sugar and Can­tonese- and Beijing-style sauces. For him, a de­tail down to the choice of knife for slic­ing the duck has an im­pact on the re­fine­ment of the dish. He uses a Ja­panese-made seven-inch knife named 泞 from the proverb 不忘初

衷,勿沾泥泞 (lit­er­ally trans­lated as "do not for­get your ob­jec­tive; do not be tainted by neg­a­tiv­ity").

Level 2 Four Sea­sons Ho­tel, 190 Or­chard Boule­vard. Tel: 6831 7220

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