Came by for dinner the other night and it was a phenomenal world class experience. Jiang-Nan Chun is located on the 2nd floor inside Four Seasons Singapore and has a bus stop that stops right across the street from the Four Seasons. Made a reservation 60 days in advance and my table was ready upon arrival. Front of the house staff were all dressed in uniform with a name tag and they were beyond hospitable throughout the evening. They were able to customize the set menu to cater to my desires! Jiang-Nan Chun serves traditional Cantonese haute cuisine and gives off old money vibes. The restaurant is featured in the Michelin guide. Meal started off with a mini abalone topped over a small piece of daikon, a cute way to start the meal. Moved on to the soup course and the flavors were very bold and the quality of ingredients were top notch. The appetizer trio featured roast duck, roasted pork belly, along with a honey bbq pork collar. The roast duck was warm and crispy, although a touch overcooked. The crispy pork belly was phenomenal. The honey bbq pork collar was quite fatty and flavors were excellent. The braised spiny lobster was cooked to perfection. The sauce was flavorful and light while the lobster was light and refreshing. The wok-fried Australian wagyu tenderloin with mushrooms was also a hit. The tenderloin had decent marbling and the mushrooms were very big and fragrant. The seafood fried rice was also excellent. Wok hey was on point and there was plenty of seafood inside. The palate cleanser was a light and refreshing way to move on to the dessert course. The pomelo mango sago was decent. The pomelo didn't seem too fragrant or flavorful. The mango sago definitely made up for it though. Meal ended off with a couple of petit fours. ~$235/head after GST & 10% service charge for dinner. I got the sense that they validate parking.

decadent meal at jiang nan chun, four seasons hotel the other day. peking roast duck was sublime - crispy skin, melts in your mouth meat wrapped in thin crepe. delish. besides that, we also ordered the famous char siew and roasted pork, scallop cheong fun, stir fried hk baby kailan and char siew bao. food was of best quality you can get in a chinese fine dining restaurant. impeccable service too. . not a place you can walk in everyday for dim sum lunch (for me at least), but defnitely a place i would recommend if you want to host a luncheon / dinner, or a special celebration with your loved ones or friends alike. ambiance's semi casual. remember no shorts and slippers allowed

The ambience is typical Four Seasons - intimate, understated chic. The same goes for the food and service. Except for some dim sum dishes, the offerings are not terribly innovative, just classics made with superior ingredients and very well executed. Even a mundane dessert dish like glutinous rice balls in almond cream is a great pleasure to eat! Service is impeccable - unobtrusive but efficient and pro-active. So, what are the drawbacks? The menu could be longer, and prices are such that few people can afford to come often: About $9++ per PIECE of dim sum; the Buddha Jump Over the Wall is delish, but $128++ for a bowl of soup is a bit extravagant!

We had a wonderful brunch here yesterday at this Michelin-star Cantonese restaurant. We started with an amuse bouche of radish in vinegar, followed by assorted dim sum (order by the piece here) and hot tea. My mom and I shared Lung Ching Dragonwell, and Eric R. had oolong. The dim sum included fried bean curd skin around shrimp paste, black pepper beef puff, steamed shrimp dumpling with gold leaf, mushroom and bamboo dumpling, and Eric R.'s BBQ pork bun. The shrimp dumpling was so juicy and delicious - we all enjoyed it very much, but each little bite was tasty. This is the first restaurant in Singapore that gave us ice in our water, which is awesome. Our next course was a half roasted duck deboned and put in plain and spring onion flavored pancakes with sweet Cantonese sauce. We enjoyed this very much. The duck was also juicy and flavorful. Then we shared the black pepper prawn and noodle claypot with a side of jasmine rice. It was hot and flavorful as well. We were given a shot glass of calamansi juice to cleanse our palate. I decided to get dessert, and enjoyed almond tofu with lychee granita in a martini glass, which was a fun and tasty way to end the meal. Service was very attentive and we got a lot of tea and water refills without asking. The food was beautifully displayed and delicious. The ambiance is very beautiful too. Reservations are required.

4.5 stars. Upscale 1 Michelin star Chinese restaurant in the Four Seasons Hotel - Excellent food. The Peking Duck was as good as the hype though the caviar addition seems excessive / didn't feel like it added too much value to the dish. - The salt and pepper duck meat (how we asked the remaining Peking duck meat to be cooked) was good but not as good as the Peking duck - The BBQ pork collar was very good - melt in your mouth yummy with the right texture and taste - Fish was good quality though nothing particularly impressive considering the price i.e. I expect something of this quality. Stir-fried veggie was surprisingly impressive - for a simple dish, it was cooked very well / very fragrant - Dessert: the red bean pancake was good though not spectacular. - Expensive / special occasion place. Good detail-oriented professional service.

Excellent menu and great service. So good I went twice. (A special mention to Dolly) So when in Singapore do yourself a favour. #facxual_events

Sunday brunch at Jiang Nan Chun is phenomenal. From the succulent roasted meats, to the exquisite soups and the well-executed mains, just about every dish on the fairly extensive ala carte buffet menu was flawless. Not one bad dish. So even if we had to waddle out of the restaurant, Jiang Nan Chun is definitely on my to-return list! Apart from Cherry Garden, this is the only other place I'd ever advise anyone to visit for such ala carte buffet brunches. Service was as of you'd expect of a Four Seasons, attentive but unintrusive, efficient and slick but warm and gracious.

After Dreams of the Red Chambers and Legend of the West, Four Seasons Jiang Nan Chun introduces their Literature series once again and the theme is none other than "Four Great Beauties of China". Not only will you be mesmerized by the exceeded beauty of the dishes, one will be dazzled by the narration that reveals the other side of these legendary personalities. Why does Yang Gui Fei love soaking in fragrant baths and how can the fishes be so amazed by beauty of Xishi that they forgot to swim and drowned to their blissful death? The 5-course menu is really worth trying and I highly recommend you to do so before it ends on 31st Jan :)

Jiang Nan Chun serves Cantonese cuisine in luxurious settings. Their Peking duck is excellent, particularly their pancake wraps which is super thin, thus allowing you to savour the crispy duck skin. Dim Sums is also worth trying, generous with meat and fillings. My favourite is the custard burns with salted egg yolk. Overall, was a sumptuous dining experience.