Complimentary serving of braised bird’s nest with egg white in rich broth tops the menu.
2013-01-22 — /travelprnews.com/ — Having cultivated a following of brunch connoisseurs who delight in having an unparalleled range of dishes served tableside, Chef Alan Chan together with Restaurant Manager Ng Chong Kim take the Oriental Weekend Brunch to a new level with the newly introduced menu at Jiang-Nan Chun at Four Seasons Hotel Singapore.
Beginning with a complimentary serving of either braised bird’s nest with egg white in rich broth, braised hashima with shredded fish maw and dried scallop or double-boiled morel mushrooms with Chinese cabbage and black chicken soup, diners can look forward to signature favourites amid newly minted creations.
While appetizers such as the crispy roasted pork belly and barbecued honey glazed pork are de rigueur orders, the new additions – braised marinated pork belly with bean curd and peanuts, and marinated mini octopus with bonito flakes – tantalize diners with an innovative approach to classic Cantonese cuisine.
With more than 20 dim sum items from which to choose, dim sum lovers will likely need to return for subsequent visits. Savoury morsels that are delicate to the bite include steamed minced beef dumpling with mushrooms, vegetables and truffle oil; steamed bean curd skin roll with homemade bean curd and bacon in egg white sauce; steamed scallop dumpling with prawn, crab roe and honey beans; and baked flaky pastry with barbecued chicken coated with sesame seeds. One of the highlights is the puff pastry with cod and onion in miso sauce, while the steamed pork and shrimp dumpling with cabbage in spicy vinegar sauce and garlic will fire up the appetite further.
Sweet dim sum items that are highly starred are the steamed lotus paste tart and the steamed crystal dumpling filled with custard paste.
As one contemplates the next order in between sips of tea, a glance through the vegetables and bean curd section of the menu will single out braised portobello mushrooms in abalone sauce and seasonal greens, stir-fried seasonal vegetables with wild mushrooms and garlic, and traditional Ma Po tofu with sea cucumber and minced pork in spicy sauce.
The a la carte menu is also replete with seafood, meat, rice and noodle dishes. A showcase of Chef Chan’s repertoire is the wok-fried prawns with minced pork, eggplant served in a claypot – especially when the flavour is enhanced by Spanish chorizo. Similarly, the stir-fried Phoenix clams with asparagus in XO chilli sauce; sautéed beef tenderloin with black pepper, shallots and truffle oil; and wok-fried shrimp roe noodles with mushrooms in superior soy sauce are all strong contenders.
Chilled desserts that hit the spot include fresh mango and strawberry pudding, chilled cream of mango and sago with pomelo, and chilled herbal jelly with sago pearls and osmanthus; while hot cream of almond, oven-baked mini egg tart, and double-boiled barley with quail egg and bean curd skin draw the meal to an equally memorable close.
Inclusive of one serving of the premium soups and free-flowing juices (orange, mango and guava), the Oriental Weekend Brunch is SGD 68.00 per adult, SGD 34.00 per child (5 to 11 years of age), SGD 168.00 (free-flowing Veuve Cliquot Yellow Label Brut, house red or white wine) and SGD 188.00 (free-flowing Veuve Cliquot Yellow Label Rose). Prices are subject to 10 percent service charge and prevailing government taxes.
The seatings are as follows:
- Saturday: 11:30 am to 2:30 pm
- Sunday first seating: 11:00 am to 1:00 pm
- Sunday second seating 1:30 to 3:00 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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At Jiang-Nan Chun, New Oriental Weekend Brunch Reaches a New Height of Indulgence at Four Seasons Hotel Singapore