Guests are feted to a progressive menu jointly created by Chef Alan Chan and Restaurant Manager Ng Chong Kim
Singapore – 2012-12-06 — /travelprnews.com/ — Enthralled by the compelling insights of 18th century aristocracy and the vivid portrayal of cuisine in Cao Xue Qin’s Dream of the Red Chamber, Restaurant Manager Ng Chong Kim and Chef Alan Chan present a culinary interpretation of this literary masterpiece in Jiang-Nan Chun at Four Seasons Hotel Singapore, from now through January 10, 2013. Having referenced the list of 168 dishes featured in the novel, a seven-course menu was curated to reflect the lavish lifestyle and romance of the central figure Jia Baoyu and his female protagonists Lin Daiyu and Xue Baochai.
With jasmine and tomato being highly nutritional ingredients, the trio of jasmine tea-smoked duck breast, wok-fried tomato with egg white and crispy scallops, and crystal shrimp jelly usher in the first course on a light note of flavours. While the second course of double-boiled chicken soup with bird’s nest shrimp dumpling may seem indulgent, the inherent nutritional properties of bird’s nest and chicken broth are testimony to the flawless complexion of the beauties in the novel.
In an era where the consumption of pork belly, fish and abalone reflected the stature of those who lived a life of privileges, the third, fourth and fifth courses provide a suitable insight: braised pork belly with Yunnan ham and preserved bean curd sauce; six-head South African braised abalone and crab claw steamed in bean curd skin; and steamed cod in Jing Hu-style with fermented rice and black mushrooms.
“It’s been my dream to create the Dream of the Red Chamber in a restaurant setting,” says Restaurant Manager Ng Chong Kim. “Given the historical significance of the novel, I spent the past few months reading and researching to see how best we could delight guests with a culinary interpretation.”
In collaboration with Chef Alan Chan, Ng researched and experimented and this led to the inspiration behind the sixth course – that of Lin Daiyu’s delicate beauty as evoked by boiled bird’s nest congee with spinach sauce. Highly regarded as a symbol of good fortune and nobility, a peony-shaped presentation of the last course – duo of puff pastry with red bean paste and red dates with yam root jelly – draws the culinary storyline to a close.
Priced at SGD 138.00 per person, the seven-course menu is subject to 10 percent service charge and prevailing government taxes.
The Dream of the Red Chamber set menu is available Monday to Saturday for lunch from 11:30 am to 2:30 pm and dinner from 6:00 to 10:30 pm. On Sundays, the menu is available for dinner only from 6:00 to 10:30 pm.
For reservations, contact Jiang-Nan Chun at (65) 6831 7220 or jnc.sin@fourseasons.com
Hotel Press Contact
Michelle D. Wan
Public Relations Director
190 Orchard Boulevard
Singapore, Singapore 248646
Email Michelle D. Wan
T. (65) 6831-7130
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Chinese Chef Alan Chan