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Lunar New Year Celebrations at Four Seasons Hotel Singapore

January 3, 2018 Dining No Comments Email Email

Usher in a prosperous and abundant Year of the Dog with sumptuous delicacies and specialty menus from award-winning Jiang-Nan Chun at Four Seasons Hotel Singapore, specially crafted for family or business festive feasting.

Lunar New Year Takeaway Treats (January 15 – February 13, 2018)

Jiang-Nan Chun presents a range of sweet and savoury Lunar New Year delights, perfect for family celebrations or festive gifting.

Prosperity Smoked Salmon Yu Sheng 年年有余庆丰收

Toss to good fortune with the restaurant’s signature yu sheng, a bestseller that comprises an appetising mix of interesting ingredients including smoked salmon slices, crispy vermicelli, fried sweet potato strips, preserved papaya, beetroot, shredded radish and pomelo, complemented with a homemade dressing of plum sauce and pineapple paste.

  • Available for takeaway at SGD 104.85 (small portion), SGD 147.65 (large portion)

Additional accompaniment options include “three-head quality” abalone (SGD 64.20 per order), bird’s nest (SGD 64.20nett per order), Japanese surf slams (SGD 32.10 per order), smoked salmon (SGD 21.40 per order), crispy fish skin (SGD 17.10 per order), crispy silver fish (SGD 17.10 per order) and crackers (SGD 6.40 per order).

Traditional Favourites

  • Homemade pineapple tarts 四季黄梨酥 SGD 40.65
  • Coconut nian gao 椰汁年糕 SGD 40.65
  • Carrot cake with Chinese Sausages 腊味箩卜糕 SGD 40.65

To place takeaway orders, guests can contact the Festive Desk at: (65) 6831 7253 or email: festiveseason.sin@fourseasons.com. It is recommended that orders are placed one day in advance, and the last pre-order date for takeaways is February 12, 2018.

Festive Dining at Jiang-Nan Chun (February 1 – March 2, 2018)

Guests can expect an exquisite dining experience in an elegant setting at this highly acclaimed Cantonese restaurant. Celebratory set menus featuring a lavish selection of delicacies are available at SGD 138, 168 and 218 per person for 6 courses, and range from SGD 988 per table of 8 persons to SGD 2,088 per table of 10 persons for 8 courses.

Highlight signature dishes include deep fried chicken, wok fried Boston lobster in black bean sauce, and braised six-head abalone with dried oyster and black moss. Guests can enjoy the restaurant’s signature yu sheng served with raw salmon slices for dine-in only. A 6-course vegetarian set menu at SGD 108 per person is also available.

For dining reservations, guests can contact Jiang-Nan Chun at: (65) 6831 7220 or email: jnc.sin@fourseasons.com.

Lo Hei Banquet Packages (February 1 – March 2, 2018)

Celebrate in style with sumptuous menus set against a backdrop of luxury in the Hotel’s elegant ballrooms. With a promise of personalised and dedicated service, the Hotel’s experienced Catering team will take care of the smallest details for a memorable experience.

Seven-course set lunch menus start from SGD 988 per table of 10 persons, and 8-course set dinner menus start from SGD 1,208 per table of 10 persons. Guests also have the option of individually plated 7-course set dinners from SGD 130.80 per person.

For banquet and catering enquiries, guests can contact Director of Catering Young Meng Wen at (65) 6831 7211 or email: mengwen.young@fourseasons.com.

Jiang-Nan Chun Welcomes New Chinese Executive Chef Tim Lam

With more than 24 years of culinary experience in prestigious Chinese restaurants in Hong Kong and Macau, renowned Cantonese Chef Tim Lam 林漢添 has recently taken the helm of Jiang-Nan Chun.

With a keen eye for perfection, preference for seasonal ingredients and a taste for the finest quality, Chef Lam is no stranger to accolades, having taken part in a string of culinary competitions around the globe. In 2014, he was awarded a gold medal for creativity by the International Exchange Association of Renowned Chinese Cuisine Chefs. In July 2015, Chef Lam was promoted and transferred to Ying Restaurant at the Altira Macau. Under his leadership and creativity, Ying restaurant was awarded one Michelin star in the 2017 Hong Kong / Macau Michelin Guide.

Born to a family of chefs and raised in Macau, Chef Lam has been following his passion for creative cooking since he was 14 years old. Chef Lam shares, “At a young age, I knew being in the kitchen was my calling as it allows me to convey my passion for food while showcasing my culinary skills. I am especially excited to embark on a new journey with Jiang-Nan Chun as its principle of enjoyment and happiness is exactly what I hope my guests will experience when savouring my dishes.”

“We are very excited to have Chef Lam on our team in Singapore. We are certain that with his leadership in the kitchen, Jiang-Nan Chun will continue to elevate guests’ dining experience and push the boundaries of Cantonese fine-dining in Singapore,” says Giovanni Speciale, Director of Food & Beverage and Culinary Operations at Four Seasons Hotel Singapore.

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