Find Reservations
Find Reservations
Welcome
Make a Reservation
Make a Reservation

When will you be staying with us?

Open Calendar
Open Calendar

Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

Remove
Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call . Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

Continue

If you require assistance, please contact the Hotel directly at or our Toll-free numbers by country .

Book now with UnionPay

Four Seasons Hotel

Singapore

Local Time

Local Temperature

30 °C / 86 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
Close
  1. Home /
  2. Singapore /
  3. Dining /
  4. Jiang-Nan Chun /
Tel.(65) 6734-1110
Contact Us
Dining

Set Dinner

  • Autumn

    Combination of: Chicken Simmered in Hua Diao Wine, Roasted Duck and Roasted Pork Belly

     

    Double-Boiled Mexican Sea Cucumber with Black Chicken and Cordycep Flowers

     

    Baked Cod Fillet with Sweet and Sour Sauce

     

    Stir-fried Seasonal Garden Greens with Shitake Mushrooms

     

    Braised Wheat Vermicelli with Abalone in Rich Broth

     

    Herbal Jelly with Sago Pearls

  • Winter

    Deep-fried Prawn Tossed with Thousand Island Sauce and Crispy Ribs with Savory Sauce

     

    Double-boiled Superior Bird’s Nest with Chicken and Cordycep Flowers

     

    Stir-fried Celery with Fresh Scallops

     

    Sautéed Beef Tenderloin with King Oyster Mushrooms

     

    Braised “Bai Ling” Mushroom with Conpoy, Golden Mushrooms and Seasonal Greens    

     

    Stir-fried Wheat Vermicelli with Assorted Seafood 

     

    Chilled Mango Cream with Glass Jelly

  • Four Seasons

    Pan-fried Foie Gras with Lemon and Vinegar Sauce Salad

     

    Double-boiled Superior Bird’s Nest Soup with Yunnan Ham and Chicken

     

    Braised Three Head Quality Abalone with Sun Fish Skin and Mushroom

     

    Baked Lobster with Oats 

     

    Wok-fried Beef Tenderloin with Truffle Oil

     

    Fried Rice with Seafood, Dried Shrimp Paste and Crispy Rice

     

    Double Boiled Hasma with Herba Saussureae Involucratae