Daily: 11:30 - 14:30
Daily: 18:00 - 22:30
Sat: 11:30 - 14:30
Sun: 11:00 - 13:00
Sun: 13:30 - 15:00
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Jiang-Nan Chun is no stranger to people who are familiar with Chinese restaurants in Singapore, being an established Cantonese restaurant at Four Seasons Hotel Singapore. Located at the second level of the hotel, the restaurant interior is reminiscent of a modern palace, from the palace gate lookalike grand entrance to the Chinese style partitions within, it is really tastefully done.
From now till 31 January 2015, Jiang-Nan Chun has launched the Food in Literature Series: Four Beauties 四大美女养身套餐 five-course set at $148++ per person, on the notion of nourishing the body and skin.
The story and meal begins with the Scent of the Heavenly Beauties Combination Platter 国色天香四美图, with four starters to depict each of the four beauties, namely Yang Guifei, Xi s***, Wang Zhaojun and Diaochan.
I was recommended to start from the refreshing Chilled Cherry Tomato with Lychee Martini Water, where cherry was Yang Guifei’s favourite fruit which the Tang dynasty emperor would go to great lengths to feed her the best lychee. One of Jiang-Nan Chun specialty is dim sum, which the Steamed Seafood Dumpling was showcased here to represent Xi s***, whom inspired the name of the West Lake in Hangzhou. For Wang Zhaojun, the Deep-fried Shrimps Paste with minced Mushroom “Pipa” Beancurd was a subtle tribute to her favourite Chinese Pipa instrument. My favourite of this platter is the Chilled Foie Gras with Osetra Caviar to symbolise Diaochan, as the Foie Gras was simply delicious.