A Mild Winter Has Arrived

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Jiang-Nan Chun

IN THE coldest winter, the warmest broth will hit the right spot.

In the tropics, where there’s no sign of anything remotely resembling winter, other than air-conditioners cranked to the hilt, that broth will still hit the spot. As long as it’s not on your sleeve.

The celebrated Jiang-Nan Chun at Four Seasons Hotel Singapore serves up its Winter Menu loaded with nutritious Macanese Cantonese fare prepared by Chef Tim Lam.

Chef Lam’s deft touch subtly invokes the flavours to waft to the surface without overwhelming the palate.

The six-course seasonal menu commences with amuse bouche, in this case a watermelon cube with plum jelly. Pretty tasty in both senses of the phrase.

The Four Seasons Platter featured Steamed Xiao Long Bao with Black Truffle, a deep-fried Japanese oyster and honey glazed pork collar. Perhaps a tad demanding on the tongue, some may find the flavours perhaps too delicate.

Jiang-Nan Chun

The double-boiled mini Buddha jumps over the wall continues the delicate flavours although the ingredients are obviously of a high quality.

The lone steamed prawn looks comfortable on a jade pond, carrying its load of crab roe. It’s fate is quickly sealed as it doesn’t last very long on that pond. Even the pond vanishes.

Jiang-Nan Chun

The beef cheek, initally braised before being deep fried, has more robust flavours, before taking a turn for the subtle with the Inaniwa udon served with scallop and Italian tomatoes in a prawn and tomato broth.

Jiang-Nan Chun

For someone hungering after a strong taste sensation, this Winter Menu is perhaps too mild. That would suit some palates, especially given the freshness of the ingredients, of which almost 80% are sourced locally. But if you like a hearty meal, you might be seeking comfort food after this.

The a la carte menu is also packed with Cantonese fare that may be more familiar to some. And it might be a good option to supplement the set Winter Menu with some choice dishes from the big book. You’ll be assured of some favourites even as you prepare to venture into  Chef Lam’s traditional fare delivered with some subtle twists.

The Winter Menu is priced at $168 per head and is served at lunch and dinner till 22 December.

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