Singapore’s Chinese culinary scene is heating up with a slew of chefs from Michelin-starred restaurants in Hong Kong and Macau helming restaurants here.
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.
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.
Deep-fried crab shell stuffed with crab meat
Lam is particularly proud of his sweet and sour pork with pineapple ($28). The glossy orange-red pork cubes, which are judiciously coated in a tangy sauce, are deep-fried to give them a wafer-thin crust that envelops the succulent meat. Lending a special touch to this familiar dish are shards of candied ginger, which rounds off each bite with a hint of the warm spice.
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.
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.
Conclude the meal on a sweet note with the hot almond cream with egg white dessert ($14). Lam has spent close to six months researching the best combination of various varieties of almonds from Hong Kong and the result is this dreamy, creamy dessert. Droplets of egg white cling onto the thick cream help the dessert glide pleasurably down your throat, while the beautiful aroma of almonds wafts around you.
First Look: Jiang-Nan Chun's New Menu
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