Jiang Nan Chun @ Four Seasons HotelThe thing about festive seasons is, one tends to indulge in too much of a good thing whether it is turkey for Christmas or bak kwa for Chinese New Year. The companions had some foresight to avoid the regular operating procedure of finding a swanky restaurant with christmas jingles and diners all dressed to the nines with a turkey dish on every table. We headed chinese instead! I reckon I will not be heading chinese for Chinese New Year then!
Hosted on the second floor, the entrance is easy to miss.
The lack of a good view but ambience was good.
They have a limited menu of dimsum selections priced from $14 for 2 pieces. With premium ingredients like perigord truffle, abalone and foie gras, at $7 a pop...it is considerably well worth the price tag. For hardcore dimsum lovers, there is a dimsum menu going at $68 that comes with glutinous rice and mango sago which is a considerably better deal than heading for dimsum ala carte.
Complimentary appetizer of mushrooms which tasted like a cross of figs and mushrooms, particularly tantalizing.
Beautiful spring onions.
Armed with an insatiable hunger, we headed straight for a full peking duck ($68) in much gusto. Done two ways, the crepe was incredibly delicious.
Chewy crepe with a crisp duck skin and four servings later, I was ready to take on the rest of the duck. We had it cut up instead of panfried with vegetables, in its absolute natural glory - tenderworthy bites.
The clear sauce that came with it surprised me for being so tasty and not the least bit sticky. The norm goes with plum sauce, yet this wowed in all simplicity. Totally regretted ordering too much and having to pack the rest of it.
Condiments to go, particularly loving the shrimp chilli paste.
Steamed Mee Sua and Crab Claw with Egg White in "Hua Diao" Wine ($14/portion)
Highly recommended by JNC fan and the chef, this arrived in a green bell pepper shaped serving dish. The crab claw certainly caught the attention. Bland like plain water, the broth was and we sent it back to the kitchen. Second attempt surely did better, flavourful broth though crab was slightly overcooked. Would not consider this a must try per se.
Braised Eggplant with Scallops in Spicy Plum Sauce ($28)
Tasted quite like bittergourd sans any of the bitterness. Homecooked and heart warming dish.
Complimentary petit fours of an overly sweet pineapple tart and red bean jelly served with a palette cleanser of lime juice. I thought the red bean jelly was more outstanding.
JNC is fairly packed for a weekday night, a rare sight across chinese restaurants especially. Service is faultless and standard of food above average. Dimsum's on the agenda!
Jiang Nan Chun