27 January 2013, Singapore – Toss to a year of good health and fortune with the Salmon Yu Sheng at Jiang-Nan Chun at Four Seasons Hotel Singapore. The dish comprises thinly-shredded vegetables, rice vermicelli, fried sweet potato, salmon and pineapple paste drizzled with plum sauce, olive oil and topped with bird’s nest at an additional cost of S$60 per 100g. The Salmon Yu Sheng is available from 14 January 2013 to 24 February 2013 at S$68 (small) and S$98 (large).
Indulge in the three-layered ingredient claypot Pen Cai which is filled with 10-head abalone, black moss, fish maw, sea cucumber, dried oyster, conpoy, bamboo pith, pig’s trotter and yam; amongst 10 other ingredients. An advanced order of one day ahead of dining for the Pen Cai is required. The Pen Cai is priced at S$348 for six and S$498 for 10.
Set menus are available from 14 January to 24 February 2013 from S$108 per person to S$168 per person for a six-course set menu. Eight-course set menus range from S$888 to S$1,688 for tables of 10.
A la carte specialties such as Chef Alan Chan’s double-boiled cordyceps with fish maw, dried scallop and black chicken soup, braised sea perch with bean curd and pork belly in claypot and baked half lobster with superior stock are available.
Jiang-Nan Chun seatings as follows:
- Monday to Saturday: 11.30 to 2.30pm (lunch), 6 to 10pm (dinner)
- Sunday: 11am to 1pm (1st Seating lunch), 1.30pm to 3pm (2nd Seating lunch) and 6 to 10pm (dinner)
- 9 February dinner seating: 6pm to 8pm and 8.30pm to 10pm
Call +6568317220 or email jnc.sin@fourseasons.com for reservations.
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