This November, Chinese Chef Alan Chan’s Cuisine Perfumed by Black Truffles Debuts at Jiang-Nan Chun at Four Seasons Hotel Singapore

Set menu can be paired with Champagne and wines.

Singapore – 2012-09-21 — /travelprnews.com/ — Known for his innovative take on Cantonese cuisine while preserving its authenticity at the same time, Chinese Chef Alan Chan courts gourmands with black truffles at Jiang-Nan Chun November 1 to 30, 2012 at Four Seasons Hotel Singapore.

In celebration of the seasonal debut of the “jewel of the ground,” Chef Chan’s six-course truffle menu may be matched with Champagne and wines for an exceptional dining experience. Following a toast with Veuve Clicquot Yellow Label NV, the Alaska crabmeat and asparagus salad with truffles delights the palate with a perfumed freshness. This paves the way for braised bird’s nest with egg white served with the nuanced flavour of truffles.

Accompanying the pan-fried cod with superior soy sauce and truffles is Mischief & Mayhem White Burgundy Chardonnay, while the braised six-head abalone and beancurd with truffles is suitably paired with Terrazas de Los Andes Reserva Malbec. The thread of satiety lingers on as poached rice is served with lobster and truffles, only to be rounded up by chilled aloe vera with lemongrass jelly for a refreshing finish.

The six-course menu is SGD 178.00 per person and SGD 258.00 per person (with Champagne and wine pairings), subject to 10 percent service charge and prevailing government taxes.

The black truffles 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 truffles menu is served at dinner only from 6:00 to 10:30 pm.