april 08, 2018 - Four Seasons

New Specialties and Familiar Classics at Jiang-Nan Chun at Four Seasons Hotel Singapore

Fine #cantonese delicacies crafted by new Chinese Executive #chef Tim Lam

April 6, 2018, Singapore

Lauded for its exquisite #cantonese cuisine, award-winning Jiang-Nan Chun 江南春 has updated its a la carte menu with new tantalising creations by Chinese Executive Chef Tim Lam 林漢添, who has recently taken the helm at the #restaurant.

The sumptuous new dishes boast creative touches and are skillfully executed with culinary finesse, presenting to guests a dining experience of #cantonese cuisine in a classic yet refined style at Four Seasons Hotel Singapore.

For dining reservations, guests may contact #jiangnanchun at: (65) 6831 7220 or email: jnc.sin@fourseasons.com.

New A La Carte Menu Highlights

Synonymous with #cantonese cuisine is dim sum, and the steamed pork dumpling with baby abalone 鲍鱼烧卖 (SGD 9 per piece) is a delightful addition with a touch of luxe. Packed with textures and flavours from the pork, prawn and superior flower mushrooms used, it is topped with a baby abalone that has been braised for two to three hours in a special broth using pork ribs, jin hua ham and chicken. The crispy silky turnip pastry with dried shrimps and ham 萝卜丝酥 (SGD 3 per piece) features freshly chopped turnip that has been stir-fried with dried shrimps and ham for that delicious flavour, wrapped in a crisp roll of thin pastry layers.

Other must-try dim sum items are the classic steamed shrimp dumpling 虾饺 (SGD 4 per piece) and Four Seasonssteamed rice rolls 四季蒸肠粉 (SGD 10 per serving), which are wrapped in handmade skins that boast of translucent, springy texture quality, showcasing Chef’s expertise.

Marinated using #chef Lam’s secret sauce and roasted to perfection in Jiang-Nan Chun’s mesquite wood-fired oven, the honey glazed pork collar 果木黑豚叉烧 (SGD 29 per serving) is an aromatic char siu masterpiece featuring premium Spanish Ibérico pork famed for its delicious flavour and succulence. The poached chicken in soy sauce 玫瑰豉油鸡 (SGD 36 for half a chicken, SGD 20 per serving) is another quintessential #cantonese dish and the #restaurant prepares this special using 90-day old free-range chicken that has a richer taste profile, with a fragrant broth of light and dark soy sauce and Chinese rose wine.

Ten different types of traditional #cantonese soup 广东老火靓汤 (SGD 16 per person) brimming with unadulterated flavours have been introduced to the restaurant’s signature range of double-boiled soups and are available on a daily rotation.

The deep-fried crab shell stuffed with crab meat 蟹肉酿蟹盖 (SGD 26 per serving) is an absolutely addictive treat with sweet Alaskan crab meat that has been stir-fried with onions, butter and milk, stuffed into a crab shell, then coated with bread crumbs and egg wash before deep-frying till golden brown.

Noteworthy is the deep-fried chicken with fresh lemon sauce 鲜柠汁脆皮炸子鸡 (SGD 68 for whole, SGD 36 for half), which requires years of training to master its cooking. The unique selling point lies in the wafer-thin crisp skin covering the meat of the chicken, which still remains moist and succulent. One of the main steps to achieving this is the continuous bathing of the whole chicken with ladlefuls of searing hot oil. It is served with an appetising homemade lemon sauce.

Chef Lam’s speciality dish of sweet and sour pork with pineapple 凤梨咕噜肉 (SGD 28 per serving) ups the ante with the use of Spanish Ibérico pork, and his other innovative creation of the wok-fried Australian beef tenderloin with fresh wasabi 青芥末炒澳洲牛柳粒 (SGD 28 per person) is deliciously piquant on the palate.

A perennial #cantonese dessert favourite is hot almond cream with egg white 蛋白杏仁茶 (SGD 14 per serving), and #chef Lam’s rendition is delicately smooth and creamy with a divine aroma; the result of intensive six months of research and development. Meticulously homemade daily from scratch using fresh almonds imported from Hong Kong, it is a deceptively simple-looking dessert that requires a great amount of skill and care to ensure the right consistency in texture and balance of flavours.

Jiang-Nan Chun Welcomes New Chinese Executive #chef Tim Lam

With more than 24 years of culinary experience in prestigious Chinese restaurants in Hong Kong and Macau, renowned #cantonese #chef #timlam 林漢添 has recently taken the helm of #jiangnanchun.

With a keen eye for perfection, preference for seasonal ingredients and a taste for the finest quality, #chef Lam is no stranger to accolades, having taken part in a string of culinary competitions around the globe. In 2014, he was awarded a gold medal for creativity by the International Exchange Association of Renowned Chinese Cuisine Chefs. In July 2015, #chef Lam was promoted and transferred to Ying #restaurant at the Altira Macau. Under his leadership and creativity, Ying #restaurant was awarded one Michelin star in the 2017 Hong Kong / Macau Michelin Guide.

Born to a family of chefs and raised in Macau, #chef Lam has been following his passion for creative cooking since he was 14 years old. #chef Lam shares, “At a young age, I knew being in the kitchen was my calling as it allows me to convey my passion for #food while showcasing my culinary skills. I am especially excited to embark on a new journey with #jiangnanchun as its principle of enjoyment and happiness is exactly what I hope my guests will experience when savouring my dishes.”

“We are very excited to have #chef Lam on our team in #singapore. We are certain that with his leadership in the kitchen, #jiangnanchun will continue to elevate guests’ dining experience and push the boundaries of #cantonese fine-dining in #singapore,” says Giovanni Speciale, Director of #food & Beverage and Culinary Operations at Four Seasons Hotel #singapore.


Prices stated are in #singapore Dollars, subject to 10 percent #service charge and 7 percent goods and services tax.