New look and menu at Jiang-Nan Chun
Jiang-Nan Chun (Four Seasons Hotel Singapore, Tel: 6831-7220) returns after months of renovations with classy new interiors and a reworked menu.
Key items are Peking duck roasted in a mesquite wood-fired oven, exquisite double boiled soups (the base is boiled for eight hours) and fancy claypot dishes (the Wagyu Beef Oxtail with Lemongrass-infused Oil, cooked for over 30 hours, is a must-try.)
This article was first published on April 20, 2016.
Get The New Paper for more stories.