Jiang Nan Chun
Near Orchard MRT
My second time to Jiang Nan Chun, but my first officially after its revamp and the first impression after we sat down comfortably – Jiang Nan Chun has stepped her game up ambitiously compared to its previous outlook. Strong air conditioning (that’s an important criterion for me), with queer bird caged lights dangling above us that accentuated the sleek, modern interior decor yet not having any oriental elements compromised at all, and the intricate details paid to the table lightings are evident too, which enable a greater sense of privacy for each group, all these perfectly befitting the description of a Cantonese fine dining.
Decor second, food first the picky foodie folks have always reckoned, and this time round the quality of food here has skyrocketed as I vividly remembered how unimpressed we were the first time we were here. Nailed every dish so confidently this time round, I suspect there might be a change in the head chef together with the revamp. The soup of the day, boiled with luohan, pork ribs, chicken and some uncommon herbs, was definitely a refined and cultured bowl that has all the flavours so spot on and intense. $12 for the soup.
Steamed Shrimp Dumpling with mushroom – This could by far, be the best har gao I have had. Surpassing many of the good hotel restaurants, what made this outstanding was not just the substantial amount of beautifully textured crunchy prawns stuffed within as that is expected for the better hotel standards, but also the mushrooms added to it that gave it an extra moist consistency. Very delicious Har Gao over here that made us wanted to order another basket. $7.50. And, you could get all dim sum individually as you are not restricted to ordering a minimum of three.
Steamed Pork Dumpling with Scallop – Rotund crunchy dollop with fresh scallops in it. $7.50.
Cantonese Sponge Cake – So fluffy, perfectly perforated and fraganted, this has the perfect consistency again without a dismaying collapse. $4.
Stir fry carrot cake in XO sauce – Rightly spiced, well fragranted with the XO sauce that made the folks appreciate this carrot cake thoroughly. $10.
Crispy Flaky Pastry with Black Pepper Beef – Beautiful flaky skin with moist lightly peppery beef in it. Delish! $9.
Roast Duck – Very tender meat underneath with a blanket of crispy, fragrant skin; the kind that is reminiscent of those quality duck served at Michelin Starred Hakkasan.
Poached Chicken in Soya Sauce. $18.
Seafood Fried rice with XO chilli sauce – Neatly chopped prawns, scallops, greens with fried rice, made so uniformly and decadently fragrant by spicing it up with the haughty delicious XO chilli sauce. $24.
Fish noodle soup with Shrimp dumpling – This may look like an ordinary bowl of wanton noodles but no way is it any simple as that noodle isn’t just flour but has been evenly mixed with fish paste, that gives it a special bite. What a special surprise we got from this bowl of seemingly humble noodles. $14.
Moving on to their desserts, this felt very Hakkasan styled as the waitress mentioned that there’s a western dessert kitchen, that has a menu that I am very looking forward to trying!
Szechuan Peppered spiced Manjari Chocolate with Kumquat Compote. Highly contrasting in flavours between the choc and kumquat to yield that balance, I was very much excited by that bitter dark chocolate that has been punctuated exhilaratingly with the sichuan pepper. So thick, decadent, bold yet delicious! $14.
Papaya custard pastry and strawberry mochi – Deliciously smooth and definitely the better oriental dessert we could have. $14.
Egg Yolk push with flowy Almond in it – Very innovative that it felt like this explosive ball is filled with piping hot and thick xin ren hu. $12.
A very fun experience, all enabled by the bold culinary ideas and techniques from the head chef at Jiang Nan Chun and after much discussion with the miss foodie, we felt they might be working towards that star. Truly deserving of one next year I feel!
Verdict: An excellent restaurant. 4.5/5.