Is everyone in the mood for CNY yet? The Year of the Horse is arriving in a matter of hours!
For the lunar new year, Jiang-Nan Chun at Four Seasons Singapore sees Chinese Chef Alan Chan rolling out auspicious and well-crafted menus that start with yusheng. Highlights include steamed "soon hock" fish with soy sauce; braised bean curd with dried oyster, black moss and "bai ling" mushrooms; braised pork trotter with six-head abalone; and stir-fried glutinous rice with preserved sausages.
The yusheng looks extra festive with gold dusted rice puffs decorating the tower. It's also laid out in the 吉 ("ji") character for luck.
Restaurant manager Mr Ng Chong Kim is wonderfully well-versed in Cantonese, Mandarin and English. I always like hearing him so fluently describe the dishes, and also lead the yusheng auspicious wishes. Here he is pouring all the requisite sauces including a pineapple paste which adds tangy interest.
Lo-hei banquet celebrations started 8 January and will continue til 14 February. Special celebration menu packages start from S$1,088++ (lunch) and S$1,208++ (dinner) per table of 10 persons.
Reunion dinners start from S$108++ per person for a six course menu (including a vegetarian option). The eight course menu runs from S$988++ per table of ten persons.
Premium toppings like lobster, bird's nest, and the very popular raw salmon.
The yusheng with all ingredients assembled, ready for tossing. The higher you toss, the better your luck!
Oh yes, we made a beautiful mess! If this were my home, I'd pick every last bit off the table.
It not only looks good, but tastes good as well!
Duo of Dim Sum: Steamed Scallop Dumpling with Shrimp and Diced Vegetables; Deep-fried Beancurd Skin Roll with Black Moss and Dried Oyster
These are two new dim sum creations. One steamed and one fried. Both exquisitely done. The scallop dumpling is particularly succulent and sweet.
Double-boiled Chicken Soup with Fermented Black Garlic and Fish Skin
Soups at Jiang-Nan Chun always feel doubly fortifying. This chicken soup is pretty unusual with black garlic giving it a darker hue, and a thick rectangular cut of softly gelatinous fish skin. Imagine the collagen in that!
Steamed Cod Fillet with Ginseng and Cordycep Flowers
This beautifully done cod is perched atop a thin layer of steamed egg white and ladled over with divine sauce. The ginseng is nicely subtle and the fried ginger adds fragrance.
Fried Duo of Grain Rice with Assorted Seafood
The rice grains are a mix of white rice and brown rice, so it's a more nutritious carbohydrate mix. It's studded with crispy strips of fried scallop, sliced baby asparagus and juicy prawn.
Double-boiled Chinese Pear with Ginseng
A lovely and light dessert that is perfect on the palate. This dessert isn't just delicious, but helps to nourish the system as well.
Chef Chan's execution of classic dishes given an innovative twist also include roast chicken with truffles, braised egg noodles with Kurobuta pork belly in XO chili sauce, and steamed Boston lobster with minced garlic. You can see some dishes that he has done in the past in this previous post.
To ring in the new year, there will be a pair of lion dancers greeting guests and sparking good fortune in the air at noon on 31 January. Come join in the festivities!
JIANG-NAN CHUN
Four Seasons Hotel Singapore
Second floor
190 Orchard Road
Singapore 248646
Tel: +65 6831-7220
Open daily
For the lunar new year period (until 14 Feb 2014), dining hours are:
Mon-Sat
Lunch 11:30 am – 2:30 pm
Dinner 6:00 pm – 10:00 pm
Sunday
Lunch (first seating) 11:00 am – 1:00 pm
Lunch (second seating) 1:30 pm – 3:00 pm
Dinner 6:00 pm - 10 pm
Many thanks to Four Seasons Singapore for the invite.
All photos taken with the Canon 100D kindly loaned by Canon Singapore.
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