Fill your tummies at Jiang-Nan Chun during the Lunar New Year

January 2011, Singapore – If you haven’t made arrangements for your family reunion dinner or loh hei sessions, you can look forward to a hearty fill at Jiang-Nan Chun restaurant at the Four Seasons Hotel in Singapore.

Festive Celebration Menus are available till 17 February 2011

Master Chef Benson Fok has created choiced menus for the auspicious Reunion Dinner and the fifteen days of New Year celebrations.

Yu Sheng

Toss to good luck in the Lunar New Year with a delectable and healthy Yu-Sheng creation! Savour the Yu-Sheng and enjoy Salmon, Abalone, Poached lobster, Japanaeses Surf Clam, Fried Shredded Potato, Fried Vermicelli and Fried Shredded Yam.  Prices start at S$48+.

Festive Set and à la Carte menus

Set Menus are available from S$88+ per person, À la carte Brunch Menus are also available.

From S$68++ per person, you get one serving of Yu-Sheng.  With a free flow of Veuve Clicquot Yellow Label Brut Champagne at S$148++ per person and S$168++ per person with free flowing Veuve Clicquot Yellow Label Rosé.  Children’s menus are available and priced at S$38++ per child between the age of 5 – 11.

There are 2 seating options for brunch on 6 to 13 February at 11am to 1pm and 1:30pm to 3:00pm.

Peng Cai – A Big Bowl Feast

Pamper your family and close friends at the traditional reunion dinner with exotic ingredients such as Premium Black Mushrooms, Braised Abalone, Sea Cucumber, Roast Pork, Roast Duck, and succulent Prawns cooked together in a clay pot.    Peng Cai is ideal as an all-inclusive one-dish meal.

Peng Cai is priced from S$238++ which is available till February 17, 2011.
Jiang-Nan Chun operating hours:
Lunch- Mondays to Saturdays: 11:30am to 2:30pm
Lunch/Brunch on Sunday, February 6 and February 13 from 11:00am to 1:00pm and from 1:30pm to 2:30pm (2 seatings)
Dinner- Mondays to Sundays: 6:00pm to 10:30pm

For reservations, please contact Jiang-Nan Chun at Tel: (65) 6831-7220.

Adrian

Middle aged curious individual trying to find a balance in keeping healthy and finding joy keeping fit. Because trying new food and drink is part of the work.

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