26 Apr '16, 10am

Witness our Chef slice off the skin of our Peking duck, top with a dollop of caviar.

Witness our Chef slice off the skin of our Peking duck, top with a dollop of caviar.

What's old is new again with Jiang Nan Chun's recent makeover. The lush and elegant Chinese restaurant at Four Seasons Hotel Singapore has been operating since 1994 but closed for an overhaul last October 2015. It re-opened quietly in February 2016 with a new look and an updated menu, joining a slew of other of posh Chinese restaurants like Crystal Jade Prestige , Empress , and Kai Garden that have been popping out all over the city in the past few months. What these new Chinese restaurants have common is the introduction of a creative edge to their menus, the better to appeal to a younger crowd. But not all have been able to do so adeptly without alienating traditionalists. Where others falter, the new Jiang Nan Chun succeeds to become place for not just 8-year-old aged pu-er tea but also funky Asian inspired cocktails created by Spanish mixologist Javier De Las Muelas. T...

Full article: http://www.hungrygowhere.com/dining-guide/what-to-eat/jia...

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sgfoodonfoot.com 26 Apr '16, 4pm

has finally re-opened after months long renovation. Spotting an elegant interiors and furnishings from the wood cravings t...

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hungrygowhere.com 30 Apr '16, 10am

Directly across from Warong Nasi Pariaman (below) is this tucked-under nasi padang restaurant. An offshoot of Sabar Menant...