One of the latest chefs to cross the ocean from Macau is Chinese executive chef Tim Lam who arrived here last November to helm Cantonese restaurant Jiang-Nan Chun at Four Seasons Singapore. Armed with more than two decades of experience, Lam previously headed Ying Restaurant at Altira Macau, which was recognised with a Michelin star in the MICHELIN Guide Hong Kong Macau 2017.
At Jiang-Nan Chun, Lam has refined quintessential Cantonese dishes on the menu, such as the honey-glazed pork collar ($29). Slabs of well-marbled Spanish Iberico pork are roasted in a mesquite wood-fired oven until they are lacquered dark red with just the right amount of char on its crust and perfectly fork-tender.
Another Hong Kong classic is the deep-fried crab shell stuffed with crab meat ($26). Shreds of sweet Alaskan crab meat are stir-fried with onions, butter and milk to give a moist and creamy texture. The stir-fried crab meat is then nestled in a petite flower crab shell before being coated with breadcrumbs and deep-fried to a golden brown finish.
New items on the dim sum menu include the steamed pork dumpling ($9), which is filled with a moreish mound of pork, prawns and flower mushrooms and crowned with a baby abalone that has been braised for three hours in a luxurious stock of chicken and Jin Hua ham. Craving something crispy? Opt for the flaky, almost fragile horn-shaped pastry ($3) with a savoury filling of turnip, dried shrimps and ham.