(Source: Four Seasons Hotel Singapore)
Calling all dim-sum fans out there! This isn’t your average dim-sum fare, no siree. I mean, come on, they serve dim-sum all day so you’re not restricted to just going there for lunch. My first impression of Jiang-Nan Chun Restaurant was that of awe. It didn’t strike me as your regular Chinese restaurant full of the sounds of chitter chatter while crazy music plays in the background. The interior is elegantly decorated, with traditional music playing at a barely audible volume. But enough about that, let’s move on to the food.
What Four Seasons Hotel is basically trying to do is promote their Dim Sum menu as something more than just your traditional dim sum fare. As Four Seasons Director of F&B Michael Tan said, “We serve better crafted dim sum where chefs use more ingenuity and creativity. Small morsels like this need some care put into it”.
Amuse-Bouche: Top shell and peach
As you can see, this isn’t quite dim-sum, but hey, I’m game for mixing it up. I’ll be honest, I had no idea what top shell was before trying this dish. It was, well, different. It reminded me of the jellyfish dish you get at Chinese wedding dinners. It was cooked with a sweet light chilli sauce and blended surprisingly well with the peach.
Char Siew Bao
No dim sum meal is complete without a char siew bao, otherwise known as a sweet roast pork bun. Call me crazy, but a good bao is my gauge of a good dim-sum restaurant. The bun was light and fluffy with a slightly sweet taste to it, balancing well with the pork. I like!
L: Steamed lobster dumpling with scallop, crabmeat, shrimp R: Baked abalone tart with chicken & diced mushrooms
These two dishes right here are definitely worth a try. The steamed lobster dumpling was served with a chunk of lobster (no scrimping at Four Seasons!) and a nice juicy piece of scallop at the bottom. Almost like a har gao with a twist. And the abalone tart? O. M. G. I love abalone and this, was like a piece of heaven.
Fried Udon with Kurabuta Pork and Truffle Oil
I don’t know what ‘kurabuta pork’ really is, but I do know the pork absorbed the truffle flavour very well, I would go as far as to describe it as robust. I wasn’t however, much of a fan of the udon. Udon on its own generally doesn’t have much of a taste to it, so I wasn’t too wild about it. And I’m a little over truffle being in just about everything. But that’s just me.
L: Chilled aloe vera with lemongrass jelly, R: Custard cream w/ strawberry rice skin dumpling
There was no better way to end the meal than with this light and tasty dessert. The lemongrass jelly with aloe vera was simply perfect – not too sweet, light on the palate, nice and refreshing. The rice skin dumpling was definitely something else – a little bit like a cross between a mochi and a snow-skin mooncake. You gotta try it to know what I mean. Because I’m a dessert person, I’m going out on a limb to say this was my favourite dish of all. (My second favourite was the char siew bao.)
Overall, Jiang-Nan Chun is great for big family celebrations with a dim sum meal that gives you a little something something. Also, if you’re kinda bored with your regular Sunday brunch of bacon, eggs and toast, this just might be the change you need in your life. A little bit of class on a Sunday afternoon, why not? And if you need some other reason to head over to Jiang-Nan Chun, you might like to know that they’ve been shark fin-free since Dec 31 2011.
Jiang-Nan Chun Restaurant
Four Seasons Hotel Singapore
190 Orchard Boulevard
Restaurant located on Level 2
Tel: (65) 6734-1110
Lunch 11.30am – 2.30pm