Lunch at Jiang Nan Chun Four Seasons Chinese Restaurant

Our last visit to Jiang Nan Chun Four Seasons Hotel Singapore (江南春) was many years ago. Our last post on this famous Chinese restaurant was in 2016 after it underwent a renovation. Recently there was news that chef Alan Chan had returned to helm the restaurant. He had joined JNC in 2011 and left in 2017. According to a Straits Times article, “from 2017, his culinary journey took him through acclaimed kitchens in Singapore and South Korea“. In 2025, the master chef has returned. We thought it was also time for a re-visit.

Four Seasons Chinese Restaurant

Not much has changed in the past ten years. There may be some enhancements in the accessories but Jiang Nan Chun Four Seasons looked roughly the same. The ‘chicken wire’ light fixtures (that we are not fond of) are still hanging from the ceiling. But overall, it still has a a grand, sophisticated look.

Jiang Nan Chun Four Seasons Menu

The restaurant menu is conveniently available online. Here are a few screen shots for you to have a taste of what to expect to eat at Jiang Nan Chun Four Seasons. The main feature we noted was the emphasis on individual portions. For example, dim sum items are priced “per piece”. Which may be a good thing as it allows customisation of individual orders, but may lead to a higher overall bill. For our weekday lunch, we selected items from the dim sum menu and from the a la carte menu.

Amuse Bouche, Dim Sum and Char Siew

Lunch started with an amuse bouche – a tiny abalone on what looks like shredded vegetables. A small but tasty unexpected snack to start our lunch.

Next to arrive was char siew – honey-glazed Iberico pork ($32). This was very good with a good balance of lean and fat areas. Enough sweetness but not too much and grilled to perfection. This was served in six slices, which in our case was enough to be shared by three diners.

For dim sum we selected Teochew dumplings made with pork, dried prawns and mushrooms ($4 a piece), mushroom dumplings ($4 a piece) and baked flaky pastry with bbq Iberico pork puff ($8 a piece).

Both mushroom and Teochew dumplings were good but predictable. The baked pork puff (picture below) was more exceptional. Usually seen in the form of curry cuff shapes, these at Jiang Nan Chun were sesame coated balls. The pastry skin was light and soft and combined well with the pork inside. This is an item we would order again even though it cost $8 a piece.

Claypot Dishes, Rice and Noodles at Jiang Nan Chun Four Seasons

We were usually happy with the claypot dishes at JNC on our past visits and this time was no different.

Both the claypot braised aubergine prepared with minced pork and salted fish (picture above $32) and the braised sea perch fillet (picture below, $58) were what we would expect from a top Cantonese restaurant. Robust flavours and good ingredients with well controlled heat to meld them all together. These dishes would have been perfect with plain steamed rice and we could have saved some money by doing that. But curiosity got the better of us and we decided to try the individual portioned rice and noodle dishes.

This is the single portion Hong Kong style wok-fried egg noodles ($14). We thought that this was rather plain and uninteresting.

The braised ee fu noodles with straw mushrooms ($14) was more tasty than the egg noodles with the added flavours of the mushroom and broth. But still not very impressive.

Fried rice with crabmeat, egg white and conpoy ($18) was the best of the trio of carbo dishes that day. This one had some wok hei and we got a sense of it being a proper restaurant dish.

Ratings:
Food: 4
Service: 5
Value: 3
Atmosphere: 4
Overall Rating: 4 TOPs 

Jiang Nan Chun 江南春
Four Seasons Hotel
2nd Floor, 190 Orchard Boulevard
Singapore 248646

Tel : +65 6831 7220

Nearby Stations: Orchard
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