New Specialties and Familiar Classics at Jiang-Nan Chun at Four Seasons Hotel Singapore

Published on : Saturday, April 7, 2018

cq5dam.web.press.400.keepaspectratioLauded for its exquisite Cantonese cuisine, award-winning Jiang-Nan Chun has updated its a la carte menu with new tantalising creations by Chinese Executive Chef Tim Lam who has recently taken the helm at the restaurant.

 

The sumptuous new dishes boast creative touches and are skillfully executed with culinary finesse, presenting to guests a dining experience of Cantonese cuisine in a classic yet refined style at Four Seasons Hotel Singapore.

 

New A La Carte Menu Highlights

Synonymous with Cantonese cuisine is dim sum, and the steamed pork dumpling with baby abalone (SGD 9 per piece) is a delightful addition with a touch of luxe. Packed with textures and flavours from the pork, prawn and superior flower mushrooms used, it is topped with a baby abalone that has been braised for two to three hours in a special broth using pork ribs, jin hua ham and chicken. The crispy silky turnip pastry with dried shrimps and ham  (SGD 3 per piece) features freshly chopped turnip that has been stir-fried with dried shrimps and ham for that delicious flavour, wrapped in a crisp roll of thin pastry layers.

 

Other must-try dim sum items are the classic steamed shrimp dumpling (SGD 4 per piece) and Four Seasons steamed rice rolls  (SGD 10 per serving), which are wrapped in handmade skins that boast of translucent, springy texture quality, showcasing Chef’s expertise.

 

Marinated using Chef Lam’s secret sauce and roasted to perfection in Jiang-Nan Chun’s mesquite wood-fired oven, the honey glazed pork collar

 

(SGD 29 per serving) is an aromatic char siu masterpiece featuring premium Spanish Ibérico pork famed for its delicious flavour and succulence. The poached chicken in soy sauc(SGD 36 for half a chicken, SGD 20 per serving) is another quintessential Cantonese dish and the restaurant prepares this special using 90-day old free-range chicken that has a richer taste profile, with a fragrant broth of light and dark soy sauce and Chinese rose wine.

 

Ten different types of traditional Cantonese soup(SGD 16 per person) brimming with unadulterated flavours have been introduced to the restaurant’s signature range of double-boiled soups and are available on a daily rotation.

 

The deep-fried crab shell stuffed with crab meat

(SGD 26 per serving) is an absolutely addictive treat with sweet Alaskan crab meat that has been stir-fried with onions, butter and milk, stuffed into a crab shell, then coated with bread crumbs and egg wash before deep-frying till golden brown.

 

Noteworthy is the deep-fried chicken with fresh lemon sauce (SGD 68 for whole, SGD 36 for half), which requires years of training to master its cooking. The unique selling point lies in the wafer-thin crisp skin covering the meat of the chicken, which still remains moist and succulent. One of the main steps to achieving this is the continuous bathing of the whole chicken with ladlefuls of searing hot oil. It is served with an appetising homemade lemon sauce.

Chef Lam’s speciality dish of sweet and sour pork with pineapple (SGD 28 per serving) ups the ante with the use of Spanish Ibérico pork, and his other innovative creation of the wok-fried Australian beef tenderloin with fresh wasabi(SGD 28 per person) is deliciously piquant on the palate.

 

A perennial Cantonese dessert favourite is hot almond cream with egg white (SGD 14 per serving), and Chef Lam’s rendition is delicately smooth and creamy with a divine aroma; the result of intensive six months of research and development. Meticulously homemade daily from scratch using fresh almonds imported from Hong Kong, it is a deceptively simple-looking dessert that requires a great amount of skill and care to ensure the right consistency in texture and balance of flavours.

 

Jiang-Nan Chun Welcomes New Chinese Executive Chef Tim Lam

With more than 24 years of culinary experience in prestigious Chinese restaurants in Hong Kong and Macau, renowned Cantonese Chef Tim Lam  has recently taken the helm of Jiang-Nan Chun.

 

With a keen eye for perfection, preference for seasonal ingredients and a taste for the finest quality, Chef Lam is no stranger to accolades, having taken part in a string of culinary competitions around the globe. In 2014, he was awarded a gold medal for creativity by the International Exchange Association of Renowned Chinese Cuisine Chefs. In July 2015, Chef Lam was promoted and transferred to Ying Restaurant at the Altira Macau. Under his leadership and creativity, Ying restaurant was awarded one Michelin star in the 2017 Hong Kong / Macau Michelin Guide.

 

Source:-Four Seasons

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