Jiang Nan Chun Singapore Chinese Restaurant - 4 Seasons Hotel

After a visit to the Singapore Flyer we went to the Chinese restaurant in the 4 Seasons Hotel Singapore for dinner.

Photo on the right of an evening view from Singapore flyer capsule taken on samsung galaxy note 2.

The restaurant has luxurious ambiance in a fine hotel.

The Chinese food was good in an understated way. After the cocktail drinks at the Singapore Flyer and the tapas food it was a welcome change.

The service was excellent. Food was presented plated for each diner not a common scenario in chinese restaurants. Some fine exotic north eastern asian  deserts on their menu - working backwards.

• DESSERT
  Double-boiled Superior Bird’s Nest with Rock Sugar
  Double-boiled Hasma with Red Dates
  Homemade Coconut Ice-cream served with Black Glutinous Rice
  Seasonal Fresh Fruit Platter
  Chilled Aloe Vera with Lemongrass Jelly
  Herbal Jelly with Sago Pearl
  Hot Cream of Almond with Basil Seed and Gingko Nut
  Chilled Cream of Mango and Sago with Pomelo
  Chilled Mango Pudding
  Hot Sweet Potato Soup with Sago Pearl
  Flaky Pastry filled with Red Bean Paste

Check out their web site at http://www.fourseasons.com/singapore/dining/restaurants/jiang_nan_chun/

This was a night of feasting of the eyes and the mind on the food. It was difficult to deviate to the discipline of the burning metabolism body. The consolation was the serves were small.

They served crispy fried fish skin as an accompaniment to one of the dishes. Unfortunately it was no longer crispy. My host immediately rectified the problem in rapid fire mandarin and we got some decently crispy fish skins.

The orders can be from a set menu but we ordered a la carte. We had the Peking Duck and the pan fried lamb chops. All western favourites for a Chinese restaurant. See their menu at http://www.fourseasons.com/singapore/dining/restaurants/jiang_nan_chun/a_la_carte/ The latter was served with a knife and fork. How quaint for a chinese restaurant?

An example of the Jiang Nan Chun Chef's specials from a la carte the menu:

• CHEF’S SPECIALTY
  Wok-fried Lobster with Spanish Chorizo, Minced Pork and Eggplant served in Claypot

  Wok-fried Pork Shoulder with Dried Shrimp Paste and Japanese Cucumber

  Poached Young Spinach with Fresh Beancurd Skin and Japanese Black Garlic

  Double-boiled Shark’s Melon Soup with Dried Scallop and Frog’s Legs

  Simmered Sea Perch with Beancurd Skin and Wolfberry in Carrot Broth

  Braised Fresh Beancurd Skin with Black Fungus, Black Winter Mushrooms and Straw Mushrooms

  Fried Rice with Scallop, Foie Gras and Crispy Dried Scallop

  Crispy Noodles with Morel Mushrooms, Shaved Summer Truffle

Definitely worth a visit for a business meal or a romantic dinner in a private function room.

A visit to the Singapore Flyer beforehand with champagne and canapes may be a away to start the evening. See http://www.singaporeflyer.com/

I was staying at my old favourite hotel the http://www.shangri-la.com/en/singapore/shangrila/ or the Singapore Shangri-La. I made a mental note of going for a swim in their fine pool the next morning. Mainly to keep fit rather then burn calories see ABC Aust fact buster on swimming for weight loss The water is cool and the pool is surrounded by lush tropical greenery. To enjoy it a medium paced 1km breast stroke will get us about 300 calories for someone around 60 to 65kg. Especially if you can keep your head out of the water to look at the tropical environment.

See their site at http://www.shangri-la.com/singapore/shangrila/health-leisure/