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.


11:30 am – 2:30 pm
6:00 pm – 10:30 pm
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

  • 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.



  • June 1 – 27

    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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