Fine Dining Singapore Dinner Menu | Cantonese

JIANG-NAN CHUN PRESTIGE SELECTION

SGD 338 per person

Wine Pairing — three glasses (excluding dessert wine): + SGD 85 per person / four glasses: + SGD 105 per person

Jiang-Nan Platter: Pan-Fried Scallop Sphere with Prawn Paste and Truffle, Crispy Pork Belly with Mustard, Honey-Glazed Iberico Pork; Taittinger Brut Réserve NV

Double-Boiled Sea Treasure Soup: Fish Maw, Conpoy, Sea Cucumber, Shiitake Mushroom, Sakura Chicken

Steamed Star Garoupa Fillet: with Superior Soy Sauce; Louis Jadot Bourgogne Chardonnay

Braised South African 18-Head Dried Abalone: with Shiitake Mushrooms; Domaine Muzard, Santenay ‘Vieilles Vignes’

Fried Rice: with Minced Kagoshima A5 Wagyu Beef

Double-boiled Superior Bird’s Nest: with Rock Sugar; Bava Moscato d'Asti DOCG, Piedmont

CHEF’S SIGNATURE MENU

SGD 238 per person

Wine Pairing — three glasses (excluding dessert wine): + SGD 85 per person / four glasses: + SGD 105 per person

Jiang-Nan Platter: Chilled Fresh Abalone with Sesame Sauce and Rice Wine, Red Jellyfish Head with Italian Vinegar and Scallion Oil, Honey-Glazed Iberico Pork; Taittinger Brut Réserve NV

Double-boiled Chicken Soup: Fish Maw, Sea Whelk, Matsutake Mushrooms, Conpoy

Wok-fried A5 Wagyu Beef: Mushrooms, Black Pepper Sauce; Domaine Muzard, Santenay ‘Vieilles Vignes’

Sautéed Italian Spinach: Egg White, Crispy Conpoy; Louis Jadot Bourgogne Chardonnay

Braised Inaniwa Noodles: Australian Lobster, Superior Stock

Chilled Pistachio Cream: Imperial Bird’s Nest, Glutinous Rice Balls; Bava Moscato d’Asti DOCG, Piedmont

TASTING MENU

SGD 198 per person (Minimum of Two Persons)

Wine Pairing — three glasses (excluding dessert wine): + SGD 85 per person / four glasses: + SGD 105 per person

Starters: Chilled Fresh Abalone with Sesame Sauce and Rice Wine, Honey-Glazed Iberico Pork; Taittinger Brut Réserve NV

Sea Treasure Broth: Fish Maw, Shredded Sea Cucumber, Conpoy

Steamed Pacific Spiny Lobster: Glass Noodles, Minced Garlic; Louis Jadot Bourgogne Chardonnay

Signature Jiang-Nan Chun Peking Duck: Domaine Muzard, Santenay ‘Vieilles Vignes’

Choice of Entrée: Wok-Fried Hong Kong Noodles with Shredded Duck or Fried Rice with Minced Duck in X.O. Chilli Sauce

Hot Almond Cream: with Egg White; Bava Moscato d’Asti DOCG, Piedmont

HEALTHY VEGETARIAN

SGD 88 per person

Vegetarian Combination: Deep-Fried Shimeiji Mushroom with Sesame Sauce; Crystal Mushroom Dumpling with Bamboo Pith; Sweet and Sour Vegetarian Prawn

Pumpkin Broth: Bamboo Pith, Morel Mushrooms

Braised Vegetarian Fish Beancurd: with Assorted Mushrooms

Vegetarian Abalone: Mushrooms, Seasonal Greens

Fried Rice: Assorted Vegetables, Chinese Preserved Olives

Double-Boiled Almond Cream: with Snow Swallow

À la carte

APPETISERS

PRICED PER SERVING

Chilled Fresh Abalone: Sesame Sauce, Rice Wine; SGD 38

Crispy Softshell Crab: with Salt and Pepper; SGD 28

Chilled Red Jellyfish Head: Cucumber, Italian Vinegar; SGD 24

Poached Chicken: Dong Qu Shao Xing Wine, Jellyfish; SGD 22

Deep-fried Prawns: Sliced Almonds, Crispy Rice; SGD 18

Crispy Fish Skin: with Salted Egg Yolk or Salt and Pepper; SGD 18

Crispy Beancurd: with Salt and Pepper; SGD 16

FROM OUR MESQUITE WOOD-FIRED OVEN

Signature Jiang-Nan Chun Cherry Valley Peking Duck: Classic and Spring Onion Pancakes, Traditional Sweet and Savoury Sauce, Cucumber and Leek, Oscietra Caviar; SGD 148; ADDITIONAL COOKING METHODS (+ SGD 20):; Wok-fried Sliced Duck with Spring Onion and Ginger; Wok-fried Sliced Duck with Dried Chilli and Cashews; Deep-fried Duck with Salt and Pepper; Wok-fried Minced Duck with Lettuce Wrap; ADDITIONAL COOKING METHODS (+ SGD 30):; Braised E-fu Noodles with Shredded Duck and Conpoy; Fried Rice with Minced Duck in X.O. Chilli Sauce

Barbecued Suckling Pig: WHOLE – SGD 488; HALF – SGD 328; 24-HOUR PRE-ORDER REQUIRED

Barbecued Combination: Crispy Pork Belly with Mustard, Honey-Glazed Iberico Pork, Poached Chicken with Dong Qu Shao Xing Wine and Jellyfish; SGD 36 per person

Honey-Glazed Iberico Pork: SGD 38 Per Serving

Crispy Pork Belly: with Mustard; SGD 32 PER SERVING

Roasted Duck: Half – SGD 52; Whole – SGD 102

Bird’s Nests and Double-Boiled Soups

PRICED PER PERSON

Supreme Cordyceps: Sea Whelk, Chicken; SGD 288

Double-boiled Sea Treasure Soup: Fish Maw, Conpoy, Sea Cucumber, Shiitake Mushroom, Sakura Chicken; SGD 108

Braised Thick Broth: with Imperial Bird’s Nest; SGD 98

Double-boiled Sakura Chicken Soup: Fish Maw, Sea Whelk, Conpoy, Matsutake Mushrooms; SGD 68

Double-Boiled Fresh Abalone Soup: Premium Morels, Bamboo Pith, Conpoy; SGD 68

Superior Chicken Broth: Fish Maw, Conpoy, Shimeji Mushrooms; SGD 58

Double-boiled Pork Rib Soup: Conpoy, Monkey Head Mushroom, Barley, Dried Tangerine Peel; SGD 38

Sea Treasure Broth: Fish Maw, Sea Cucumber, Conpoy; SGD 32

Hot and Sour Soup: Spiny Lobster, Assorted Seafood; SGD 32

Sweet Corn Soup: with Crab Meat; SGD 32

Dried Seafood and Abalone

PRICED PER PERSON

Braised 18-Head Yoshihama Dried Abalone: SGD 798

Braised 12-Head Australian Dried Abalone: SGD 438

Braised 15-Head South African Dried Abalone: SGD 268

Braised 18-Head South African Abalone: SGD 148

Braised Australian Green Edge Abalone: 90g — SGD 188; 100g — SGD 208; 110g — SGD 228

Braised Sea Cucumber: Fish Maw, Conpoy, Black Mushrooms, Oyster Sauce; SGD 88

Braised 4-Head South African Abalone: in Oyster Sauce; SGD 62

Braised 6-Head South African Abalone: with Foie Gras; SGD 58

Live Seafood

PRICED PER 100 G

Empurau Fish: Steamed with Superior Soy Sauce; SGD 168; 24-hour Pre-order Required

Pacific Garoupa: Steamed with Superior Soy Sauce; SGD 58

Star Garoupa: Steamed with Soy Sauce, Teochew-Style or Wok-Fried with Superior Soy Sauce; SGD 28

Soon Hock: Steamed with Superior Soy Sauce, Steamed with Minced Ginger or Deep-Fried; SGD 18

Pacific Geoduck: with X.O. Chilli Sauce or Flash-Fried; SGD 48

Alaskan King Crab: Steamed with Chinese Wine and Egg White, Braised in Superior Stock or Served with Singapore-Style Chilli Sauce; SGD 42; 24-hour Pre-order Required

Australian Lobster: Braised in Superior Stock, Wok-Fried with Spring Onion and Ginger, Steamed with Minced Garlic, Baked with Cheese or Wok-Fried with Salted Egg Yolk; SGD 48

Pacific Spiny Lobster: Braised with Superior Stock, Steamed with Minced Garlic, Served with Singapore-Style Chilli Sauce or Wok-Fried with Trio Onions; Whole – SGD 108; Half – SGD 58

Seafood

Steamed Star Garoupa Fillet: with Superior Soy Sauce; SGD 78 PER PERSON (minimum of two people)

Braised Pacific Spiny Lobster: with Superior Stock; SGD 58 PER PERSON

Sea Perch: Seasonal Vegetables, Teriyaki Sauce or Singapore-Style Chilli Sauce; SGD 32 PER PERSON

Deep-fried Crab Shell: Stuffed with Crab Meat; SGD 28 PER PERSON

Sautéed Prawns: Shallots, Dried Chilli; SGD 18 PER PERSON

Clay Pot Braised Soon Hock Fillet: Pork Belly, Beancurd, Seasonal Vegetables; SGD 118 PER SERVING

Clay Pot Braised Sea Perch Fillet: Australian Scallops, Prawns, Beancurd, Abalone Sauce; SGD 58 PER SERVING

Stir-fried Australian Scallops: Broccoli, X.O. Chilli Sauce; SGD 58 PER SERVING

Clay Pot Wok-Fried America Oyster: X.O. Chilli Sauce, Spring Onion; SGD 48 per serving

Wok-Fried Giant River Prawns: with Trio Onions; SGD 42 per serving

Meat

Wok-fried A5 Wagyu Beef: Mushrooms, Black Pepper Sauce; SGD 68 PER PERSON

Wok-fried Australian Beef Tenderloin: with Fresh Black Mushrooms; SGD 48 PER PERSON

Braised Pork Belly: with Chef’s House-Made Sauce; SGD 24 PER PERSON

Traditional Braised Australian Wagyu Beef Oxtails: SGD 48 PER SERVING

Clay Pot Braised Chicken: Abalone, Chinese Herbs, Rice Wine; Please allow 30 minutes for preparation; -; SGD 48 PER SERVING

Clay Pot Braised Beef Brisket: Beef Tendon, Beef Tripe, Curry Sauce; SGD 48 per serving

Sautéed Sliced Snow Beef: Spring Onion, Ginger Sauce; SGD 46 PER SERVING

Cantonese-style Wok-fried Sliced Kurobuta Pork: SGD 38 PER SERVING

Wok-fried Chicken: Dried Chilli, Cashews; SGD 32 PER SERVING

Vegetables

PRICED PER SERVING

Braised Seasonal Vegetables: Crab Meat, Conpoy; SGD 42

Clay Pot Braised Assorted Vegetables: Shredded Abalone, Conpoy; SGD 42

Poached Seasonal Vegetables: Conpoy, Black Fungus, Fresh Tomato Broth; SGD 32

Clay Pot Braised Aubergine: Minced Pork, Salted Fish; SGD 32

Wok-Fried French Beans: Minced Pork, Garlic, Dried Chilli, Dried Prawn Paste; SGD 32

Wok-Fried Organic Cauliflower: Pork, Crispy Prawn Chilli Sauce; SGD 30

Clay Pot Braised Beancurd: Black Mushrooms, Bamboo Pith, Seasonal Vegetables; SGD 30

Wok-fried Seasonal Vegetables: Egg White, Crispy Conpoy; SGD 30

Seasonal Hong Kong Vegetables: Kai Lan, Choy Sum, Baby Bok Choy, Spinach, Asparagus, Broccoli or Chinese Lettuce; Cooking Methods: Garlic, X.O. Chilli Sauce, Oyster Sauce, Ginger Sauce, Poached with Superior Stock; -; SGD 28

Rice

PRICED PER PERSON

Poached Rice: Pacific Spiny Lobster, Superior Stock; SGD 68

Braised Rice: with 4-Head South African Abalone; SGD 68

Cantonese Clay pot Rice: Chicken, Preserved Sausages, Shiitake Mushrooms; Minimum order for two people; Please allow 45 minutes for preparation; -; SGD 30

Fried Rice: Prawn, Crab Meat and Conpoy in Abalone Sauce – SGD 22; Minced Kagoshima A5 Wagyu Beef – SGD 18; Crab Meat, Egg White and Conpoy – SGD 18

NOODLES

PRICED PER PERSON

Braised E-fu Noodles: Pacific Spiny Lobster, Superior Stock; SGD 68

Crispy Egg Noodles: Slow-Braised Australian Beef Cheek, Sweet and Sour Sauce; SGD 32

Braised Flat Noodles: Assorted Seafood, X.O. Chilli Sauce; SGD 24

Braised Hong Kong Noodles: Iberico Pork, Spring Onion and Ginger Sauce; SGD 24

Hong Kong-Style Wok-Fried Hor Fun: Assorted Seafood, Silky Scrambled Eggs; SGD 22

Braised E-fu Noodles: with Straw Mushrooms; SGD 14

Hong Kong-Style Wok-fried Egg Noodles: in Superior Soy Sauce; SGD 14

DESSERT

PRICED PER PERSON

Double-boiled Imperial Bird’s Nest: with Rock Sugar; SGD 108

Double-boiled Superior Bird’s Nest: with Rock Sugar; with Almond Cream or Coconut Cream; SGD 68

Traditional Hong Kong Fried Doughnut: SGD 22

Chilled Dried Apricots: Peach Gum, Papaya; SGD 18

House-made Hot Almond Cream: with Glutinous Rice Dumplings; SGD 18

Chilled Mango and Sago Cream: with Pomelo; SGD 16

Chilled Aloe Vera: with Lemongrass Jelly; SGD 16

Crispy Water Chestnut Roll: with Crushed Pistachio; SGD 16

Chrysanthemum Mousse: with Black Sesame “Xiao Long Bao”; SGD 22

Five-Spice Churros: with Soy Caramel Sauce; SGD 22

All prices are in Singapore dollars, and subject to service charge and other prevailing government taxes. Menu and menu items are subject to change without prior notice.

For more information, please call +65 6831 7653, WhatsApp +65 9455 3466 or email dining.singapore@fourseasons.com.

Make your reservation. +65 6831 7653 Reserve A Table