Buffet Alert: Ala-carte Buffet Weekend Brunch at Jiang-Nan Chun, Four Seasons Hotel Singapore

12 July 2012, Singapore – Award-winning Cantonese restaurant Jiang-Nan Chun at Four Season’s Hotel Singapore has been tantalising our taste buds with their authentic Cantonese cuisine as well as their extremely popular weekend Oriental Brunch buffet. This ala-carte-buffet brunch was launched in 1998 and offers unlimited servings of over 100 delectable dishes including appetisers, soups, dim sum, vegetables/beancurd, meat, seafood, rice/noodles and desserts. Customers are lavishly spoilt for choice and you would definitely require more than one seating to savor the taste of all their high quality food offerings.

What’s more, each customer gets a serving of Peking Duck and free flow of Juices. You can also opt for a free flow of Veuve Clicquot Yellow Label Brut, House Red or White wine for just S$138++ per person, or choose the elegant Veuve Cliquot Yellow Label Rose for S$158++. For non-alcohol customers, the buffet is S$58++ (Adult) and S$29++ (Child 5 – 11 years old).

Here’s a snapshot of dishes you can find in the extensive menu:
– Braised Rana with Shredded Fish Maw and Dried Scallop Soup
– Roasted Duck & Barbecued Honey Glazed Pork
– Crispy Roasted Pork Belly
– Deep Fried Spicy Eggplant and Chicken Floss
– Steamed Barbecued Pork Bun
– Steamed Shrimp Dumpling with Tianjin Cabbage
– Steamed Glutinous Rice with Bacon, Ham, Chicken, Prawn, Mushroom and Salted Egg Yolk
– Baked Flaky Pastry with Barbecued Pork, Bacon, Ham coated with Sesame Seeds
– Sauteed Monkey Head Mushroom, “Kung Po” Style
– Sauteed Asparagus with Fresh Lily Bulbs and Wolfberries
– Baked Sea Perch with Sauteed Egg White
– Steamed Cod Fillet with Preserved Mustard Leaves and Olives
– Stir-fried Scallops with Black Bean Sauce
– Fried Prawns with Wasabi Sauce
– Deep-fried Prawns with Butter and Oat
– Braised Crabmeat with Kai Lan
– Beef Brisket with Radish in Claypot
– Wok-fried Chicken with Chinese Rice Wine
– Sweet and Sour Pork
– Spare Ribs with Coffee Sauce
– Chilled Aloe Vera with Lemongrass Jelly
– Chilled Osmanthus Jelly with Wolfberries
– Chilled Avocado Cream with Sago
– Hot Sweetened Yam with Sago and Coconut Cream
– Over-baked Mini Egg Tarts

Buffet Alert: Ala-carte Buffet Weekend Brunch at Jiang-Nan Chun, Four Seasons Hotel Singapore

Buffet Alert: Ala-carte Buffet Weekend Brunch at Jiang-Nan Chun, Four Seasons Hotel Singapore
Jiang-Nan Chun also has a new Chinese executive chef – Chef Alan Chan. He brings to the table over 20 years of culinary experience in fine Cantonese cuisine and promises creations that preserve the authenticity of the Cantonese cuisine, yet seeking to innovate with subtle changes in flavours and presentation. Taste his new creations in the restaurant’s ala carte menu.