Time Out says
Jiang-Nan Chun evokes the artisanal culture and rustic livelihood of the Jiang Nan region’s river villages through its decor and authentic Cantonese cuisine. Signatures include the peking duck, which undergoes special preparation methods for 14 hours before being roasted in the mesquite wood-fire oven, mains like the baked sea perch on egg white, and claypot dishes like the wagyu beef oxtail with lemongrass-infused oil that’s cooked for over 30 hours, soon hock with pork belly, and king prawns with glass noodles. The dim sum menu is particularly good with the crispy silky turnip pastry with dried shrimps and ham, and the steamed pork dumpling with baby abalone.
Four Seasons Hotel 2/L
190 Orchard Boulevard
|Opening hours:||Daily 11.30am-2.30pm, 6pm-10.30pm|
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