Jiang-Nan Chun

This Cantonese stalwart at Four Seasons Hotel Singapore has always been a reliable crowd-pleaser, unfaltering in its delivery of elegant food and sleek service. With the recent return of its original chef, Alan Chan, Jiang-Nan Chun continues its legacy of traditional Cantonese cuisine done exceptionally well. Chan has successfully renewed the focus on using the freshest traditional ingredients, which are then cooked simply to allow their natural flavours to shine. This is perfectly demonstrated in dishes like the double-boiled sakura chicken soup with dried scallops, fish maw, sea whelk and matsutake mushrooms. In true Cantonese style, restraint is evident, which works beautifully for subtle preparations. However, this same restraint could be more pronounced in robust dishes, such as the braised Australian wagyu oxtail. The service is notably warm and impeccable, making for a pleasant meal at one of Singapore’s finest Cantonese restaurants.