Jiang-Nan Chun - Where Peking Duck Meets Oscietra Caviar

There are Chinese restaurants that impress, and then there’s Jiang-Nan Chun. Tucked within the Four Seasons Hotel Singapore along Orchard Boulevard, this Michelin-recognised institution has spent years making a compelling case that Cantonese cuisine belongs in the same conversation as the world’s finest dining — and under the leadership of Executive Chinese Chef Alan Chan, that case has never been stronger.

With over 30 years of experience across fine-dining destinations in Hong Kong, Kowloon, and Singapore, Chef Alan Chan has built a reputation for reinterpreting Cantonese traditions through a contemporary lens — and at Jiang-Nan Chun, that philosophy shapes every dish on the menu.

Signature Jiang-Nan Chun Peking Duck with Oscietra Caviar

This is the dish that defines the restaurant, and it earns every bit of the attention it receives. The duck undergoes a meticulous preparation process: marinated and air-pumped for over 14 hours to separate skin from fat before being transferred to a specially constructed wood-fired oven, where it is smoked over mesquite wood — a choice that sets it apart from the lychee or apple wood used at most competitors. The result is a bird with extraordinary crackling skin, carrying a deep smokiness that lingers well past the first bite. It arrives at the table with classic and spring onion pancakes, traditional sweet and savoury sauce, cucumber and leek, and Oscietra caviar.

That last element is not a garnish — it’s the point. The briny pop of the roe cuts through the richness of the duck fat, providing a counterbalance that is both surprising and completely logical. The saltiness of the roe opens the palate to the fat of the duck skin, delivering pure umami — an effect that justifies every dollar of what is arguably the most talked-about Peking duck in Singapore.

Double-Boiled Soups

Cantonese cuisine lives and dies by its soups, and Jiang-Nan Chun takes this seriously. The Double-Boiled Sakura Chicken Soup with Fish Maw, Sea Whelk, Conpoy, and Matsutake Mushrooms is a signature for good reason. The kitchen boils the soup in two stages — 16 hours in total — adding different ingredients at each stage according to their individual cooking rates. The result is a broth that reads as clear and clean on first impression but reveals an almost impossible depth of flavour with each spoonful. For those seeking the full expression of what Cantonese technique can achieve, this is required ordering.

Handcrafted Dim Sum

Jiang-Nan Chun’s handcrafted dim sum is available at lunch, and it attracts a devoted following of its own. The current lineup includes Steamed Pork and Shrimp Dumpling with Baby Abalone, Pan-Fried A5 Wagyu Beef Bun with Black Pepper Sauce, and Steamed Vegetable Dumpling with Conpoy and Shrimp — each a study in precision. The Wagyu bun in particular reflects the kitchen’s willingness to elevate a familiar format with produce that demands care and respect. For weekend diners, the dim sum programme here represents some of the finest Cantonese craft available in Singapore under one roof.

Braised Inaniwa Noodles with Australian Lobster in Superior Stock

A standout from the main course selection, this dish pairs one of Japan’s most revered noodle styles with Australian lobster in a stock that draws on classical Cantonese braising technique. It appears as a signature main course and illustrates what Chef Alan does best — finding meeting points between premium ingredients from different culinary traditions and making them cohere through rigorous technique rather than novelty. The Inaniwa noodles, known for their silky texture and clean finish, absorb the superior stock without losing their own character.

Crispy Pork Belly with Mustard

Cantonese roast pork is one of the great litmus tests of a Chinese kitchen, and Jiang-Nan Chun clears it with ease. The skin is perfectly crackling, while the pork beneath stays tender and juicy, with a layer of fat that melts cleanly on the palate — the kind of textural balance that takes serious technique to achieve consistently. The pairing with mustard adds a sharp, clean counterpoint that lifts the richness without fighting it, a considered touch that speaks to the kitchen’s understanding of balance over spectacle. At $32, it earns its place as one of the more satisfying à la carte picks on the menu.

Jiang-Nan Chun is not a restaurant that relies on its hotel address or its accolades to do the talking. Chef Alan Chan’s one Diamond recognition in the 2025 Black Pearl Restaurant Guide is a marker of what has always been evident at the table: this is a kitchen operating at genuine elite level, where luxury ingredients earn their place on the plate and Cantonese technique is treated as a living, evolving craft. Whether you’re here for the Peking duck with Oscietra caviar, the multi-hour double-boiled soups, or a weekend dim sum session, Jiang-Nan Chun consistently delivers an experience that Singapore’s Cantonese fine-dining scene would look significantly poorer without.

Address: Level 2, Four Seasons Hotel Singapore, 190 Orchard Boulevard, Singapore 248646
Contact: +65 6831 7653
Operating Hours: Lunch daily 11:30am – 2:30pm | Dinner daily 6:00pm – 10:30pm
Reservations: [email protected]
Website: fourseasons.com/singapore