Suckling pig with caviar. Braised pork with pineapples. Chocolate infused with oolong. At Jiang-Nan Chun, traditional Cantonese fare comes elevated with opulent touches. And the chef behind these delightful creations: newly appointed Albert Au, who is best known for being the youngest Chinese chef to be awarded three Michelin stars during his time at The 8 Restaurant in Macau. Now, he helms the Cantonese stalwart over at Four Seasons Singapore with a new signature menu (from $178 for six-course lunch, and $198 for seven-course dinner).
The meal might start with a trio of appetisers: blue prawn, favoured for its sweetness, comes served atop toast for a plump and firm bite; caviar-crowned crispy suckling pig is layered with red wine jelly to help cut through the richness; and honey-glazed pork collar is kissed with sweetness and smoke. More surprises come in the form of pork belly cooked for over six hours with pineapple and other fruits. Juices from the tropical fruit help make for a fork-tender hunk of meat, and additions of raisins and aged mandarin peel adds a bright cheer.
Classic fare is prepped impeccably, too. Double-boiled fish maw soup with dried scallops get a collagen boost from sea whelk, and braised star garoupa fillet is slick with gravy made from superior stock. Handmade noodles with baby abalone offer a slurp-worthy bite, while Boston lobster comes wok-fried in an aromatic shower of garlic and dried chillies.
Desserts provide more sweet surprises. Strawberry and Sichuan peppercorn sorbet makes for an intriguing combination that works, and Jivara chocolate comes suffused with notes of oolong and kumquat for a light, refreshing end to the meal.