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