Jiang-nan Chun

Jiang-nan Chun is easily one of the most enduring Chinese restaurants in Singapore, thanks to the consistency of the front and back of houses. Chef Albert Au’s menu strikes a fine balance between Cantonese classics that will satisfy the most traditional palates, and more imaginative interpretations which diners are unlikely to find in other restaurants. Perfect examples include the signature Peking duck, roasted in the kitchen’s wood-fired oven until the skin is crispy and the meat juicy (for a second preparation), as well as the perennial favourite of double-boiled chicken soup with fish maw, matsukake mushroom and cabbage. The establishment’s intimate size with a low table-to-staff ratio led by the charming manager Cleo Shao provides for an intimate dining experience not commonly found anywhere else.