With all that timber panelling, the dining room feels a little claustrophobic, while the acoustics are so bad you spend the whole meal forced to speak in whispers or risk having everyone at the next table listen in on every word. Thank goodness, then, for the calibre of the kitchen and the silkysmooth service. It’s the simple dishes that shine; like lush oniony mapo tofu, dark green kai lan braised in a rich stock, and soft tofu seared with chicken pieces, salted fish and chunky bites of Chinese mushrooms. The dim sum menu is particularly good with the yam dumpling – creamy and crunchy with little diced carrots and water chestnuts – one of the best in town.
|Venue name:||Jiang-Nan Chun|
Four Seasons Hotel,
190 Orchard Boulevard
|Opening hours:||Mon-Sat 11.30am-2.30pm; Sun 10.30am-2.30pm;Daily 6-10.30pm.|
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