September 2 and 3, 2026
Join Chef Neal Zeng, Executive Chinese Chef of one-Michelin-starred Song at Four Seasons Hotel Hangzhou at Hangzhou Centre, as he takes over Jiang-Nan Chun for a two-day gastronomic journey. Experience Chef Zeng’s interpretation of Zhejiang cuisine through a curated 10-course menu where seafood takes centre stage with Dong Qu Shaoxing wine pairing. Organized in collaboration with Bibik's Supper Club and UOB.
SGD 388 PER PERSON (Complimentary Wine Pairing Included)
Appetizers
- Soaked Scampi
- Sea Urchin, Rice Wine Sauce
- Soy-braised Live South African Five-Head Abalone
- with Preserved Bamboo Shoot
- Dong Qu 2010
Soup
Handmade Minced East China Sea Mi-iuy Croaker, Pork Fish Ball Soup, Nori
Main Courses
- Caviar
- Crispy Fried Fish Maw, Jinhua Ham Sauce
- Braised Pork Cube
- Seaweed, Steamed Pumpkin Bun
- Snow Crab
- Preserved Wax Gourd, Fermented Sour Broth
- Sautéed Luffa
- Dried Scallop, Shrimps
- Dong Qu 2007
Staple
Braised East China Sea Pomfret, Clam Seafood Noodle Soup, Ginger
Dong Qu 2009 (UOB-exclusive)
Desserts
- Glutinous Rice Wine Yogurt
- with Osmanthus
- Chinese Rice Cake of Success
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.