SHARE WITH FRIENDS!
The restaurant’s refreshed concept brings exquisite storytelling to both decor and cuisine
By Samantha Francis
My eyes were first drawn to the handcrafted bird figurines that perched on the grand doors leading into Jiang-Nan Chun.
“We had to reinforce these adorable birds in case guests tried to remove them,” said our host.
Such is the appeal of the award-winning fine-dining restaurant, which finally unveiled its new look after a months-long revitalisation process.
Taking inspiration from its name, which means “South of the Yangtze River”, the restaurant’s interior features traditional wood carvings as a nod to the region’s artisanal culture as well as a stunning jade-green wall to represent the lush paddy fields.
Glance upwards and you’ll find dangling fishermen baskets — an homage to the rustic livelihood of the region. Look to the ground and you’ll see patterned carpets that evoke the sense of a flowing river.
Carved table-side, the succulent duck is fragrant with the aroma of the wood-and-mesquite charcoal that it’s been cooked with.
Enhanced Dining Experience
The paradise-like quality of Jiang-Nan transcends into the restaurant’s refreshed menu, which is based on Xiang Le
Zhu Yi — the principle of enjoyment and happiness. What this phrase translates into is an enhanced dining experience in terms of seasonal ingredients or cooking methods.
Diners who are familiar with the restaurant’s signature dishes such as its succulent Peking Duck ($98) will be pleasantly surprised by some updates. What elevates the experience now are the condiments served, which allow diners to enjoy both the Peking and Cantonese eating methods.
To top it off, pearls of caviar are served on the side. They are best eaten with a slice of flavourful meat for a subtle hint of briny savouriness.
As always, the duck is carved table-side and the aroma of the wood-and-mesquite-charcoal it’s been cooked with will pique your appetite.
The exquisite Steamed Cod Wrapped in Rice Paper Roll best exemplifies the restaurant’s attention to detail.
The exquisite Steamed Cod Wrapped in Rice Paper Roll ($38) best exemplifies the restaurant’s attention to detail. Soft, silky-smooth rice paper encases a textural mix of cod, mushrooms and water chestnuts. Before I tuck in, a chef comes by to shave truffles atop my dish — an indulgent touch indeed.
The new signature dishes of Jiang-Nan Chun are the clay pot dishes, including the Wagyu Beef Oxtail with Lemongrass-infused Oil ($32). Cooked for more than 14 hours, the meat is rendered so tender that it seems to melt in the mouth.
The new signature dishes of Jiang-Nan Chun are the clay pot ones, including Wagyu Beef Oxtail with Lemongrass-infused Oil.
From food to decor, an incredible amount of thought has been put into creating a memorable experience for diners. For that reason, and those mentioned above, the refreshed Jiang-Nan Chun is worth a visit.
Jiang-Nan Chun, Four Seasons Singapore, 190 Orchard Blvd, Level 2, Singapore 248646
A version of this article appeared in the print edition of Weekender, Issue 151, April 29 – May 12, 2016, with the headline ‘Food from paradise’.
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