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Telephone
6831 7653
Introduction
Embodying the concept of “Xiang Le Zhu Yi,” or the principle of enjoyment and happiness, our Michelin-starred restaurant is not only evocative of the pastoral lifestyle of the Jiang Nan region’s traditional river villages through its rustic décor, but also through its authentic Cantonese cuisine.
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Awards and Titles
Michelin Plate (2021)
Additional Information
Dress Code: Smart Casual
Opening Hours
Today
11:30 - 14:30
18:00 - 22:30
Mon - Sun
11:30 - 14:30
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
RELATED ARTICLES
Doubled-boiled Abalone Soup with Chicken & Ginseng Flower - Omg all the goodness can be found in this soup! Full-flavoured and the abalone was very tender too! The chicken was a tad tough so just focus on the abalone & the soup, 1 word to describe - Excellent Soup!Braised Hashima with Shredded Fish Maw, Dried Scallops & Golden Mushroom - This soup was a tad pale in comparison with the above abalone soup (Perhaps the abalone soup was too good) The broth was quite thick, tasty and full of ingredients. I think you will find this soup nice if you have not try their abalone soup.Stir-Fried Scallops with Savoury Sauce - The scallops were succulent and complemented well with the savoury sauce!Deep-Fried Grouper Fillet with Cereal - We usually had cereal with prawn or beancurd. So this is our first time having fish fillet with cereal. The combination was not bad, fillet was quite tender as well!Overall this place is definitely worth a visit as the ambience was very relaxing and the food quality was quite high except some areas need to improve on. And it's very rare to see chinese restaurant serves free flow of selected fruit juices for weekend brunch buffet.. A plus point to attract people as it's really nice to have buffet with fruit juices!For full review and photos, please visit:http://summerlovestoeat.blogspot.sg/2014/09/oriental-weekend-brunch-buffet-at-jiang.html
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1st Course:Four Seasons Quintessence Platter (Jellyfish, Wasabi Prawns, Smoked Black Pepper Duck, Crispy Silver Fishes and Drunken Chicken)Better than the average cold dishes in most Chinese restaurants, grand enough to be the first dish. Inconsistency in the saltiness of the fish.2nd Course: Bird NestA more savoury than sweet version of bird nest with unfortunately, overcooked chicken meat. The usage of chicken breast is inappropriate for such a cooking method, they should have used chicken drumstick instead for a more tender bite. The soup is too thick, cannot taste the authenticity of the bird nest. The bird nest appears to have undergone some sort of processing.3rd Course: Prawns and AsparagusPrawns are juicy and piquant to the tastebuds, but the asparagus should be bigger and remain uncut.4th Course: Steamed Live Soon Hock, Hong Kong StyleThe fish meat is really tender, generally very good! My favourite dish of the night. The sauce is light on the palate and not overwhelming, yet very tasty. They should reduce the amount of leaves for presentation though.5th Course: Roasted DuckFragrant and juicy meat, but inconsistent throughout with portions more tender than the rest.6th Course: Crabmeat and Pork Ribs Would prefer the pork ribs to be bigger and more tender, and need more "ribs" part of the pork ribs. The crabmeat tofu is really savoury and yummy.7th Course: Mushroom and Bo VegetablesThe sauce is too saturated and intense. Vegetables end up soaking too much of it, becoming overly salty. The mushrooms were surprisingly difficult to bite too.8th Course: Ee MianOne of the best ee mian I've tried. Wokhei fragrance throughout the dish.9th Course: Red Bean Soup with Glutinous Balls with Sesame PasteNot a fan of red bean soup and this did not change my mind about this dessert either. Bordering on being a little too watery. The best part about this were the glutinous balls stuffed generously with sesame paste.10th Course:White Chocolate Mousse Hazelnut and Raspberry CompoteEat in moderation as it can get too sweet and cloying, but I really love this. Sinful but so good.For more food adventures, follow me at http://spherepiece.blogspot.sg/
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Today attend a wedding lunch at Four Seasons Hotel, and treated to a eight course sit down Chinese meal.Four Seasons Quintessence Platter (Jellyfish, Wasabi Prawns, Smoked Black Pepper Duck, Crispy Silver Fishes and Drunken Chicken)The drunken chicken is very tender and full of the wine taste. The silver fishes is light and crispy. The wasabi prawn is too mushy and there is no hint of wasabi taste.Double Boiled Abalone Soup with Chinese Cabbage and Black MushroomThe soup is very flavourful and light. The vegetables is very soft and soaked up the flavours.Roasted Crispy Chicken with Spiced Salt & Prawn CrackersThe chicken is quite tender and flavourful on its own. No need spiced salt. The skin is quite thin and crispy.Steamed Live "Soon Hock", Hong Kong styleThe fish is quite fresh and juicy.Overall the service is very good here. The staff serves the food individually and each dish is serves on new plates. The food is also very delicious.
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Not all have read the Chinese Classic "Dream of the Red Chamber" 红楼梦 but now it is not just a book but has been transformed into a seven course meal curated out of the 168 recipes from the book.For details and pictures : http://dairycream.blogspot.sg/2013/01/jiang-nan-chun-dream-of-red-chambers.htmlThe entire was not only a feast for the eyes but also for the mind as the very knowledgeable staff takes time to explain the romance behind each dish. The taste, of course, is beyond words.The ala carte on the other hand, was rather average except for the spinach tofu. Will be back for dim sum!
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