Four Seasons Hotel Singapore

Rating: ★★★★½

Nestled on the second floor of the Four Seasons Hotel Singapore, Jiang Nan Chun remains one of the city’s most refined destinations for authentic Jiangnan cuisine. For Chinese New Year 2026, executive chef Li Kwok Kwong has curated set menus starting at $218 per person that honor tradition while showcasing the kitchen’s technical mastery and commitment to premium ingredients.

The Setting

The dining room exudes understated elegance, its lacquered rosewood panels and celadon accents providing a serene backdrop to the festive season. Soft golden lighting casts a warm glow across tables adorned with delicate plum blossom arrangements—a subtle nod to the new year without veering into excessive ornamentation. The atmosphere strikes that delicate balance between celebratory and contemplative, ideal for meaningful reunion conversations.

Sea Treasure Broth: Liquid Gold

The meal commenced with the Sea Treasure broth brimming with fish maw, dried scallops, and shredded chicken—a dish that immediately announced the kitchen’s intentions. Presented in individual porcelain tureens with hand-painted prosperity motifs, the soup arrived at the table releasing wisps of fragrant steam that carried hints of dried seafood and ginger.

The broth itself possessed a remarkable clarity, its amber-gold hue catching the light like polished topaz. This transparency spoke to hours of careful skimming and temperature control, yet the liquid carried profound depth. The first spoonful revealed layers of umami—the sweet brininess of reconstituted scallops meeting the subtle funk of quality fish maw, all rounded out by the gentle sweetness of chicken. The texture proved equally captivating: fish maw pieces achieved that coveted gelatinous bounce, neither too firm nor collapsing into mush, while maintaining delicate resistance against the teeth before yielding. Scallop shreds, plump and tender, retained enough texture to provide gentle chew without any rubberiness. The shredded chicken, poached to silken perfection, dissolved almost immediately on the tongue, releasing its essence into the soup.

What elevated this beyond mere luxury ingredients was the restraint—the seasoning remained light enough to allow each component’s natural character to shine, yet the ensemble sang in perfect harmony. A subtle thread of ginger provided warmth without overwhelming, while barely perceptible white pepper added gentle heat that built gradually across the palate.

Steamed Cod with Cordyceps Flower: Delicacy Defined

The steamed cod fillet arrived as a study in minimalist elegance—pristine white flesh adorned with golden cordyceps flowers and delicate julienned ginger, the entire composition set against a shallow pool of superior soy-based sauce. The visual presentation evoked a Chinese brush painting: spare, purposeful, beautiful.

Breaking into the cod revealed flesh of extraordinary tenderness, its large, pillowy flakes separating with the gentlest pressure from chopsticks. The fish had been steamed to that precise moment where translucency just gives way to opacity—likely no more than six or seven minutes over intensely hot water. Each morsel possessed an almost custard-like texture, so soft it seemed to melt against the palate before requiring any chew. Yet this delicacy never crossed into mushiness; the fish retained structural integrity, each flake distinct.

The cordyceps flowers, rehydrated to tender suppleness, contributed earthy sweetness and gentle resistance—a textural counterpoint to the yielding fish. The sauce, heated oil poured over julienned ginger and scallions in the final moment before service, carried that characteristic wok hei smokiness tempered by the sweet-savory depth of aged soy. It provided just enough moisture and flavor to accent the cod without drowning its delicate sweetness.

The shredded pork, incorporated with remarkable subtlety, appeared as fine wisps barely visible beneath the fish. These added umami depth and the faintest suggestion of richness, enriching each bite without announcing their presence. The dish exemplified Jiangnan cuisine’s philosophy: enhancement through whispered suggestion rather than bold declaration.

Wok-Fried A5 Wagyu: The Centerpiece

If the earlier courses demonstrated finesse, the wok-fried A5 wagyu showcased the kitchen’s ability to handle bold flavors with equal dexterity. The beef arrived on a heated stone plate, still sizzling audibly, its mahogany-brown surface glistening with rendered fat and caramelized sugars. The color alone suggested the Maillard reaction in full effect—deep umber tones with edges approaching burnt sienna where the wok’s heat had been most intense.

Visually, the dish presented a masterclass in wok technique: each slice of wagyu showed even searing across its surface, while maintaining a rosy-pink interior that testified to precise temperature control. The beef had been cut against the grain into generous batons, each piece revealing intricate marbling—threads of white fat creating delicate lacework through crimson muscle.

The texture proved revelatory. The exterior possessed an almost lacquered quality, sticky-sweet from the sauce yet with slight charring that provided subtle crunch. Biting through this caramelized shell revealed interior meat of extraordinary tenderness—the A5 grading evident in how easily the beef yielded, its fat melting instantaneously against the warmth of the mouth. The sensation was almost uncanny: exterior resistance giving way to interior softness so extreme the beef seemed to dissolve, coating the palate with rich, beefy unctuousness.

The seasoning balanced multiple elements brilliantly. Shaoxing wine provided aromatic depth and gentle acidity that cut through the richness. Garlic, briefly kissed by the wok’s intense heat, contributed pungent sweetness without bitterness. A final scatter of spring onions added fresh, sharp notes and slight crunch—essential textural relief given the beef’s melting quality. Most impressive was the restraint with soy sauce; present enough to provide savory depth and that characteristic Chinese braised flavor, but never overwhelming the beef’s inherent sweetness.

The Pen Cai: Abundance Personified

No Chinese New Year feast would be complete without pen cai, and Jiang Nan Chun’s interpretation did not disappoint. The dish arrived in a traditional wooden basin, its contents arranged in careful layers that revealed themselves gradually as one delved deeper—a metaphor, perhaps, for uncovering fortune in the new year.

The top layer featured prawns with shells still blushing coral-red, their flesh pearly white and curved into perfect crescents. These had been poached to ideal doneness—tender throughout with that characteristic snap when bitten, neither mushy nor resistant. Beneath lay slices of roasted duck, its skin mahogany-dark and crackling-crisp, meat remaining succulent. The duck provided visual drama: rich brown skin against pale flesh, glistening with rendered fat.

Descending through the layers revealed dried oysters, rehydrated to plump tenderness and possessing concentrated oceanic sweetness. Fish maw appeared again, here in larger pieces showing its characteristic spongy texture and remarkable ability to absorb the braising liquid while maintaining structure. Sea cucumber offered textural intrigue—its gelatinous exterior yielding to slightly firmer interior, the whole carrying subtle brine.

The foundation layer comprised napa cabbage, slow-braised until translucent, and daikon radish that had absorbed the essence of everything above. These vegetables, often overlooked, proved crucial—their gentle sweetness and tender-crisp texture provided refreshing contrast to the richer proteins. They also served as vehicles for the braising liquid, a mahogany-dark sauce that represented the dish’s soul.

This braising liquid deserved particular attention. Its color suggested depth: dark amber approaching brown, yet maintaining translucency when held to light. The viscosity indicated proper reduction—clinging to ingredients without becoming syrupy. The flavor profile proved complex: dried seafood umami formed the base, enhanced by oyster sauce richness, balanced with subtle sweetness and the aromatic warmth of star anise and Shaoxing wine. Every component in the pen cai had absorbed this liquid to varying degrees, creating a unified flavor while maintaining individual character.

Service and Pacing

Throughout the meal, service maintained professional attentiveness without hovering. Courses arrived with proper pacing, allowing adequate time to appreciate each dish before the next appeared. The staff demonstrated genuine knowledge of ingredients and preparation methods when questioned, a welcome change from rote menu recitation.

Tea service deserves mention—our pot of Anxi Tie Guan Yin was properly prepared, the oolong’s orchid notes and mineral finish providing ideal palate cleansing between courses. The teacups arrived pre-warmed, a small detail that speaks to overall care.

Final Thoughts

Jiang Nan Chun’s Chinese New Year menu represents more than festive dining—it showcases why the restaurant maintains its reputation year after year. Every dish revealed technical precision, from the perfectly steamed cod to the expertly wok-fried wagyu. Premium ingredients received treatments that honored their quality without unnecessary embellishment.

What lingers most is the textural journey: the gelatinous bounce of fish maw, the dissolving tenderness of A5 wagyu, the delicate flake of steamed cod, the varied resistances within the pen cai’s layers. Each dish offered tactile interest alongside flavor, engaging the full sensory experience of eating.

At $218 per person for the entry-level menu, the pricing positions this as a special occasion experience rather than casual dining. For reunion dinners marking Chinese New Year, however, the combination of setting, service, and culinary execution justifies the investment. Those seeking authentic Jiangnan cuisine executed at a high level, particularly with festive premium ingredients, will find Jiang Nan Chun delivers on its promises.

Reservations are essential, especially for the prime evening slots during the reunion dinner period. Request window seating for views over the verdant greenery, though the interior’s understated elegance ensures no table disappoints.

ESSENTIAL INFORMATION

Location: Four Seasons Hotel Singapore, Level 2, 190 Orchard Boulevard

Hours: Daily 11:30 AM – 2:00 PM, 6:00 PM – 10:00 PM

Price Range: CNY Set Menus from $218 per person

Dress Code: Smart Casual

Reservations: Essential, particularly for reunion dinner dates

Recommended For: Reunion dinners, special occasions, Jiangnan cuisine enthusiasts, premium ingredient experiences

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