Embodying the concept of Xiang Le Zhu Yi or “the principle of enjoyment and happiness,” Jiang-Nan Chun has created an a la carte menu featuring signature Double-Boiled Soups – Silky Fowl Soup with Abalone and Ginseng, which uses premium 6-head South African abalone and ginseng known for its energy-boosting attributes and a lighter option, Spring Chicken Soup with Chinese Herbs and Sea Coconut.

               

The tonic menu also offers roasted delights and steamed dishes such as Roasted Duck with Angelica, prepared overnight and roasted in our mesquite wood-fired oven and dressed in jus before serving. Other dishes include Steamed Star Garoupa with Black Wolfberry and Chrysanthemum, Braised Pork Ribs with Chinese Herbs and Live Prawns cooked with Maka and Herbs in Shao Xing Wine.

The tonic menu is available this season for both lunch and dinner daily at Jiang-Nan Chun.

For reservations, please contact Jiang-Nan Chun at tel: (65) 6831 7220; email jnc.sin@fourseasons.com

More posts from August 2017

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