At Jiang-Nan Chun at Four Seasons Hotel Singapore, Chef Alan Chan’s Reunion Feasts and Prosperity Goodies Welcome the Year of the Snake

Festive menus in One-Ninety and The Bar and Alfresco also impart the season’s traditions

Singapore – 2012-12-17 — /travelprnews.com/ — Steeped in symbolism in keeping with the traditions of the lunar new year, reunion feasts and prosperity goodies created by Jiang-Nan Chun Chef Alan Chan and his team await families ushering in the Year of the Snake starting January 7, 2013. In One-Ninety and The Bar and Alfresco, the season’s Mezze Lunch and Afternoon High Tea debut February 9, 2013 at Four Seasons Hotel Singapore.

On February 10, 2013 at 12:00 pm, a pair of lions will greet guests and spread good fortune in the lobby and restaurants. Adults and children alike will be captivated by their lively performance accompanied by resounding drum beats and the clash of cymbals.

Salmon Yu Sheng, Pen Cai and Prosperity Goodies

Toss to a year of good health and fortune with salmon yu sheng, thede rigueur specialty dish comprising a mix of thinly-shredded vegetables, rice vermicelli, fried sweet potato, salmon and pineapple paste drizzled with plum sauce, olive oil and topped with bird’s nest (at an additional cost of SGD 60.00 per 100 grams). The salmon yu sheng is available from January 14 to February 24, 2013 and is priced at SGD 68.00 (small) and SGD 98.00 (large).

Known as the “Big Bowl Feast,” pen cai is an indulgent combination of three layers of ingredients. Served in a claypot, the feast is replete with 10-head abalone, black moss, fish maw, sea cucumber, dried oyster, conpoy, bamboo pith, pig’s trotter and yam, among ten other ingredients. Available from January 14 to February 24, 2013, orders have to be placed one day in advance. Priced at SGD 348.00 (for six persons) and SGD 498.00 (for 10 persons).

For gifts of the season, the Prosperity Goodies include coconut nian gao, carrot cake with Chinese sausage, homemade pineapple tarts, Japanese dried mushrooms and bird’s nest with rock sugar, to name a few. Available from January 7 to February 7, 2013.

Reunion Feasts in Jiang-Nan Chun

With the essential menu offerings at Jiang-Nan Chun comprising of fish, pork and chicken to signify abundance and augur well for a new year, guests can choose from a selection of menus ranging from SGD 108.00 per person to SGD 168.00 per person for a six-course set menu. For a bigger gathering, eight-course set menus range from SGD 888.00 to SGD 1,688.00 for tables of 10.

Alternatively, guests may order one of Chef Chan’s a la carte specialties: double-boiled cordyceps with fish maw, dried scallop and black chicken soup, braised sea perch with bean curd and pork belly in claypot, and baked half lobster with superior stock. Available from January 14 to February 24, 2013.

Seatings, January 14 to February 24, 2013:

• Monday to Saturday: 11:30 am to 2:30 pm for lunch; and 6:00 to 10:00 pm for dinner
• Sunday: 11:00 am to 1:00 pm for the first seating; 1:30 to 3:00 pm for the second seating; and 6:00 to 10:00 pm for dinner

Seatings, February 9, 2013:

• 6:00 to 8:00 pm for the first seating; 8:30 to 10:00 pm for the second seating

For reservations, contact Jiang-Nan Chun at (65) 6831 7220 or jnc.sin@fourseasons.com

Mezze Lunch in One-Ninety and Afternoon High Tea in The Bar and Alfresco

In One-Ninety, the popular Mezze Lunch spread features additional selections of festive dishes. Available from February 9 to 24, 2013 from 12:00 to 2:30 pm, the three-course lunch is SGD 48.00 per person.

At The Bar and Alfresco, the quintessential Afternoon Tea experience is enhanced by Chinese sweets. Available from February 9 to 24, 2013 from 1:00 to 5:00 pm, the Afternoon High Tea is SGD 38.00 per person.

For reservations, contact One-Ninety at (65) 6831 7250 or one-ninety.sin@fourseasons.com

All prices are subject to 10 percent service charge and prevailing government taxes.

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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