Jiang-Nan Chun

Call us to book your table. +(65) 6831 7220 Reservations

Embodying the concept of “Xiang Le Zhu Yi,” or the principle of enjoyment and happiness, our Michelin-starred restaurant is not only evocative of the pastoral lifestyle of the Jiang Nan region’s traditional river villages through its rustic décor, but also through its authentic Cantonese cuisine.


Closed until further notice
Jiang-Nan Chun is delighted to welcome families with children.
Dress code is smart casual. Covered shoes, long pants and sleeved shirts are required for gentlemen.

Signature Dishes

  • Aerial view of whole Peking duck on wood platter beside small dishes with slices
    Signature Peking Duck

    Roasted in a mesquite-wood–fired oven and carved tableside by the chef

  • Close-up of cordyceps mushrooms in bowl of soup
    Pork Ribs Soup

    With sea whelk, maka and dried scallops

  • Dim Sum arranged on various plates and bamboo steamer
    Dim Sum

    Choose from our selection of handcrafted dumplings, steamed, wok- or pan-fried

If words do not suffice, let us convey with food.

Cleo Shao Restaurant Manager
Reservations and Inquiries +(65) 6831 7220 Online Reservations

Private Dining

  • Leather bucket chairs around private meeting dining table, TV on wall

    With comfortable leather seats, 65-inch TVs and carved wood details, Jiang-Nan Chun’s elegant private dining rooms are perfect for intimate family dinners and cocktail parties or important business meetings.



  • June 14-20, 2021

    Father's Day Six-Course Set Menu

    Crafted Executive Chinese Chef Albert Au, spoil Dad with an authentic Cantonese Michelin-starred six-course dining experience that showcases the best of Jiang-Nan Chun. Available for lunch and dinner.

    Learn more

Meet the Team

A smiling Chef Albert Au standing in Jiang-Nan Chun's dining room

Albert Au

Executive Chinese Chef

Chef Au’s impressive culinary career began at the tender age of fourteen. Twenty-nine years later, he remains passionate about the art of fine Chinese cuisine. With a deep respect for fresh seasonal produce and a passion for bringing a dynamic perspective to classic techniques, his indomitable spirit has led him to become the world’s youngest three-Michelin-starred Chinese chef in 2014.

I focus on authentic Cantonese cuisine and cooking techniques using only quality ingredients. I appreciate and have a sincere respect for fresh seasonal produce and, as such, I make it my passion to bring these unadulterated flavours and textures to the forefront through imaginative, yet classic culinary techniques that bring a fresh perspective to traditional dishes.

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