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 award-winning 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.


Tuesday – Sunday 11:30 am – 2:30 pm
Tuesday – Sunday 6:00 pm – 10:30 pm
Dress code
Smart casual; Long pants and close-toed shoes 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

  • Buddha Jumps Over The Wall

    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

  • Chef Au's Signature Set Menu

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.




    Relish in a degustation of culinary signatures by Executive Chef Albert Au of Jiang-Nan Chun, available for both lunch and dinner. Further elevate the occasion with a premium selection of fine wines, curated to perfectly complement your dining experience.


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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