Following the grand success of Jiang-Nan Chun's delicious 'Food In Literature' series, Restaurant Manager Ng Chong Kim and Executive Chef Alan Chan finds inspiration in the four legendary beauties of Chinese history—Yang Gui Fei, Diao Chan, Xi Shi and Wang Zhaojun—with their latest and stellar Four Beauties Of China menu, available through 31 Jan 2015.
Each dish specially created based on the legends of their beauty.
The five-course set menu starts off with a Scent of the Heavenly Beauties Combination Platter that captures the essence of the beauties' most famed tales, serving as well as a prelude to the following courses.
The Chilled Cherry Tomato in Lychee Martini Water inspired by Tang dynasty concubine Yang's love of dewy lychees and fragrant baths; Wang's journey with her beloved pipa as a child bride to a foreign land is translated into the Pipa Beancurd stuffed with shrimp paste and minced mushrooms; the luxe marriage of foie gras with Osetra caviar recalls the famous Romance of The Three Kingdoms classic of two-timing belle Diao; and an exquisite Steamed Seafood Dumpling to represent Xi's stunning beauty that was said to cause fish to sink when they saw her reflection in the water.
My personal favourites from this menu include the 'Aquatic Reflections of Beauty Fish Poetry'—steamed Atlantic Cod stuffed with wild mushrooms, then masterfully wrapped in delicate rice paper, floats in a lip-smacking broth of bonito flakes and black truffle—and the 'Song of Lingering Memories Pipa Chicken' where Chef Chan teams succulent, tea-smoked chicken—its heady, mellifluous aroma alone is enough to charm—with a piquant, housemade chilli sauce and fried-crisp rice ball that opens to reveal moist chicken rice.
The Four Beauties Of China menu is priced at $148 per person, and is available through 31 Jan 2015. A la carte options available.
Jiang Nan Chun Four Seasons Hotel Singapore 190 Orchard Boulevard Singapore 248646
Tel: +65 6831 7220