Lunar New Year Feasting @ Yan Ting, St Regis Singapore

Many people now have many 'reunion' dinner this month. We have family dinners, colleague dinners, friend dinners and every of these meals, you have it at different places. Many have already had multiple yu sheng and there are more to come!

If you are still in the midst of planning where to have one of those many 'reunion' dinners, this dishes at Yan Ting might tempt you and pick up the phone and book. It's available from now till 14 February 2014.

Executive Chinese Chef Mak Kip Fu joined Yan Ting in the last quarter of 2013. He is one of the few master chefs in Hong Kong that originally handled the woks at Fook Lam Moon, considered one of the best Cantonese restaurant in Hong Kong. The same kitchen that produced many of Hong Kong's top Cantonese master chefs.


Prosperity Yu Sheng with Norwegian Salmon – $88 (Large) and $48 (Medium)

There's no fanciful or elaborate design but a more traditional decided by the Chef Mak and his team. I have gone back to Yan Ting again on my own to have the Yu Sheng with my family because my MIL wanted to have one that is good.

The combination has something that we normally don't see which is fresh enoki. It also had micro herbs that we usually see in western fine dining plating. The version above had sliced abalones as special additional add-ons.


Braised Superior Bird’s Nest Broth with Crab Meat – $78 per portion

It's a huge nest in my serving and a generous amount of crab meat too. Bring your lady here and she will thank you for ordering this for her. All right, guys love it too.


Braised Whole 5-Head African Abalone with Seasonal Greens – $52 per portion

Another dish that was very delicate and well prepared dish. The abalone was braised just nice and it was still tender and you could easily slice it with your knife. The sauce that is served goes well with the abalone, mushroom and greens.


Hong Kong-Style Steamed Coral Trout – part of a set menu, no ala carte pricing available

The coral trout was so beautiful in many ways. Served in a bamboo steamer dim sum style, it looked so beautiful. The texture of trout was tender-firm. A cut of ginger made sure even the pickiest fish eater won't complain it is fishy.

Steamed Hong Kong style, it happens to be one of my favourite way to cooking fish.


Prosperity Oyster with Moss and Conpoy – $42 per portion

A dish sounds very auspicious. I am just happy it is delicious too!
When I was a kid, I totally do not like dried oysters. I have learn to enjoy them and this was nicely done. Oh, the oysters and the scallops. It was just divine.



Baked Rack of Lamb with Chef’s Signature Coffee Glaze – part of a set menu, no ala carte pricing available

One of chef's signature dish. When I first took a bite, I did not know it was lamb because it had no gamey taste. The coffee glaze over it made it quite irresistible, even for a non-coffee drinker like me. My piece was so tender and it was just so enjoyable having it.


Braised Ee-Fu Noodles with Seafood in XO Sauce – part of a set menu, no ala carte pricing available

I think it had more ingredients than noodles, but who would mind? Ee-Fu noodles is probably the only 'yellow' noodle that I love. It's so comforting for me to slurp it down. This version with enough oommph XO sauce made it quite a pleasure indulging it.

Their Special Recipe XO sauce is available for purchase at $38. Check the hotel's ordering hotline / URL on how to order.

(If you like my mum's recipe of XO sauce, it's here, if you have time to make it at home yourself)


Fragrant Home-Made Almond Tea with Hashima & Glutinous Rice Cake – part of a set menu, no ala carte pricing available

I must confess I don't know how to appreciate almond tea and hashima. I would say it tasted good and I know it's good for our skin. I gladly ate it all up. I should maybe start ordering this in places that sells it and let me compare.

For a whole listing of the various a-la-carte and set menus available for the Lunar New Year, please visit: http://www.yantingrestaurant.com/cny2014


There are quite a few takeaways too, if you are to go bring food for your reunion party. Suckling Pig, Pi Pa Duck sound like things that people will enjoy.


Yan Ting 
St Regis Singapore
29 Tanglin Road,
Singapore 247911

Tel: +65 6506 6866
Hours: 11:45 AM - 3:00 PM; 6:00 PM - 11:00 PM daily.

Truffles Celebrations @ Prego, Fairmont Singapore

Black and White Truffles. The last few months they are in season! Are you a truffle fan? (Am not talking about truffle oil, that's another debate by itself, nor am I talking about chocolate truffles, we are talking about real truffles here).

This post is a little late, but better late than never. It's only available till the end of January and you still have time to go for it. The best if you also happen to have the FAR card. (we no longer have it, but we dine at the restaurants that has discounts with our friend that has it haha..) FAR Carders get 20% off.

Each month since Nov 2013, Prego has around 10 truffle inspired dishes on the menu. This was a preview lunch courtesy of wonderful ladies at Swissotel/Fairmont Singapore and Chef Antonio Facchinetti and his team.



Chef Antonio Facchinetti brought out a glass and left it on the table for us and everyone's camera zoomed in to take a photo of it! White truffles that gives the wonderful aroma and can hypnotize someone to do whatever you want.


Truffle Ricotta Cheese with Shaved White Truffle

A ricotta cheese fan? How about mixing it with some truffles? Then top it up with a shave of white truffle? This was a wonderful starter.



I love these little glass bottles, they look so pretty and food served in them seemed extra special. Sorry I went off topic, back to truffles.

Is there difference between black and white truffles? Yes. The flavours are the earthly and chocolately aroma of black truffles (Tuber melanosporum) vs the garlicky earthly aroma of white truffles (Tuber magnatum). There are also the Summer and Winter harvests which has differences in aroma too. There's also the French vs Italian thing. You can find a whole afternoon reading about it if you want to find out more.



I was just happy to indulge in some ricotta with truffles with these freshly baked breads and sticks from the Prego kitchen!


Grilled Tomino Cheese, Endive Salad, White Truffle ($38)

I have not tried Tomino Cheese and it was the first time I had it and the cheese being grilled was  delicious. It was not ripened so there was no pungent smell and it was soft and creamy inside.

It went well with the endive salad. Crunchy fresh salads with oh the yummy white truffle shavings.



Tartare di Manzo, Acciughe, Uova Quaglia, Tartufo Bianco – Angus Beef Tartare, Anchovy, Quail Eggs, White Truffle ($40)

If you like beef tartare like me, you will love this. This is a more luxurious version of it with white truffle shavings. The aroma of it just makes the difference. I can eat two portions of it and feel extremely satisfied.



If you feel like having some wine, there are some fine selection to pick from.


Polenta Bianca, Roasted Foie Gras, Wild Mushrooms, White Truffle ($36)

For foie gras frans, you can order this and enjoy it with a very nice creamy polenta.


Risotto al Tartufo Bianco – White Truffle Risotto ($75 for entrée portion, $40 for appetiser portion)

This white truffle risotto will charm you with the seductive aroma. Nice warm risotto will bring out the aroma of the truffles. It goes together and you will be warm both in the tummy and heart.


Uova da Raviolo – Spinach, Parmesan, Ricotta Ravioli, Poached Egg, White Truffle ($38)

Don't be deceived by this simple looking dish. Inside this huge ravioli is a poached egg!
Poached egg fans would be quite amazed by how it's done! The poached egg rest on top a bed of spinach. Intriguing indeed!


Cotechino and Black Truffle Stuffed Whole Quail, Nebbiolo Sauce, Shaved White Truffle ($46)

We were all awaiting for this dish. A quail that's been stuffed with cotechino. You won't notice it until it's being cut open.



It was delicious. The cotechino and black truffle with the quail. To put it simply, we need to get back here to have our own portion and not a shared portion. ;-)


Poached Rhubarb with Wine Jelly, Vanilla Crema, Black Truffle Ice Cream and Cocoa Nibs ($30)

I am not a fan of rhubarb, that's my brother's kind of food. However, I am a fan of vanilla crema with the oh so delicious black truffle ice cream on top of it. That black truffle ice cream is just so good. The aroma as you smell it and taste it on your tongue. Only those who love truffles will know.


Black Truffle Meringue with Hazelnut Truffle Soil, Citrus Mint Cremeux and Passion Fruit Foam ($30)

This is the other pretty dessert that also taste quite nice. A lighter version compared to the dessert before this. Take your pick!

The menu changes each month from November, December and January.

Prego @ Fairmont Singapore
Level 1
80 Bras Basah Road,
Singapore 189560

Tel: (65) +65 6431 6156
Email: dining.singapore@fairmont.com

Les Amis @ Shaw Centre

Les Amis, (pronounced 'leh za mi' and the French word for "the friends") has been around Singapore for some time, in fact it's since 1994. That is 20 years. For restaurants to last so long, they must be doing things right.

It has been doing many things right, in fact, it's on No 14 on the Asia's 50 Best Restaurants 2013. Some of 'the friends' or alumni of Les Amis includes Justin Quek, Gunther Hubrechsen, Janice Wong, Ignatius Chan, Armin Leitgeb and Daniel Texter.



A few months ago, Les Amis managed to lure Chef Sebastien Lepinoy to Singapore (from Cépage Hong Kong). Chef Sebastien has recently been appointed Executive Chef of Les Amis and he has unveiled a new menu for Les Amis. Chef Sebastian Lepinoy happens to be a protégé of Chef Joël Robuchon. Go read up on him if you are interested in his credentials.

Cépage pastry chef Chef Cheryl Koh has also joined her colleague and returned to Singapore. She's Singaporean and started her career at Raffles Hotel. She's traveled the world baking in various kitchen and is now calling Singapore home again.

With the new menu, Les Amis which serves Modern French cuisine now has a menu that has Japanese inspiration. I was invited to a tasting at Les Amis and here's what we had, these creation from Chef Sebastian Lepinoy and Chef Cheryl Koh.

With the new menu and also the ever changing food scene in Singapore, Les Amis seems to have lowered their prices too. Thanks to the opening of many celebrity chefs restaurants, the pricing here has been adjusted accordingly as well. You can look at the menus and pricing at http://www.lesamis.com.sg

Here's our dinner service recently:



It's Bordier!

The service staff held a huge platter of butter and went around the table offering us butter to go with our breads. They serve the 5 flavours of the famed Jean-Yves Bordier's beurre here:  the seaweed, salted, unsalted, d'Espelette chilli and smoked versions. The chilli version is interesting!

I know people who ask friends to hand carry them back in the airplane, that can be so tedious. Just dine here, you get to choose from a whole platter of the different butter. It's so good.



The breads are all made in house and they are so good! Every piece of the bread tasted so fabulous. We were talking and eating the bread non stop with the butter. It's so good that before we knew it, it was all gone. I usually just take 1 piece at most places except when it's exceptional.

I recently saw how one of our French friend eat her butter. She spreads a thick layer and then devour it. Ain't that too much butter I asked, she gave that 'you silly boy' look.


POUR COMMENCER le Caviar de Sologne, sur des cheveux d’ange, ciboulette et algues

This dish was so so pretty and it's so delicious too! French Caviar from Sologne done two ways.
1) On Cold Angel Hair Pasta that's so nicely flavoured, al dante and yes, it was a generous portion of caviar with chives and seaweed. On yes, with a bit of gold paper as well!
2) On Maki of Scallop Sashimi. I wish there was a second maki for me!


Steamed Blue Crab and Hokkaido Sea Urchin on Lobster Custard and Fennel Foam.

Showcasing more Japanese inspiration, this dish was served on a Japanese lacquer tray. This dish is served on a double glass container and it just looks absolutely stunning. Not the looks, but also the texture and taste of the dish.

The texture of the sea urchin, the crab, the custard, foam and caviar. Sounds complicated but it works!


LA LANGOUSTINE de « Cornouaille », servit croustillante, salade folichonne 

Just look at the details! The langoustine from Cornouaille (Brittany in Northwest France) wrapped and deep fried so nicely, it shatters as you bite into it. I am not sure what it's wrapped in, but it tasted good. It's also light and not oily.

If you want more finesse in your dumpling at home, do this!


Salade folichonne 

The ‘folichonne’ salad or the Crazy Salad.What's crazy? Just a fancy name for their rendition of the Caesar salad. It's nice 'clean up' salad after the fried langoustine.


Pan Seared Foie Gras and French River Eel accompanied by Citrus Fruits. 

A nice seared Foie Gras that was a nice size. Not too large till you get a bit overwhelmed by it. I personally prefer it to be a bit smaller. I have been sharing my Foie Gras. I feel guilty eating such rich foods! The citrus 'rough puree' gives a nice contrast to your taste buds.

The dish comes with a little bowl of dashi broth. A nice clean up of your palate to this dish.


LE BŒUF maturé à point et grillé, aromates et pousses amères, jus de viande

It's probably the most wonderful part of the meal. Grilled Dry Aged Beef with Bitter Herbs, Mushrooms and a Rich Jus. This was a chunk of Kagoshima A5 grilled medium done. A5 is the highest level of Japanese Wagyu Beef based on it's marbling, fat color, meat color, texture and firmness.

When this was served, there was silence in the dining room. Everyone was just enjoying the beef quietly, savouring every single bit of the wagyu. Satisfaction is the word to describe this dish.


LE SOUFFLÉ au chocolat noir 125%, glace vanille « Pure-Tahiti »

This was one wonderfully and beautifully made dessert. The soufflé tasted so rich yet so light. Pastry Chef Cheryl used Valrhona P125 Dark Chocolate to make this. It's a chocolate blend that will give you intense chocolate flavour. It's served with Tahiti Vanilla Ice Cream.

Oh what a sweet ending to the meal. A warm and cold sensation while devouring this does makes you feel really good.  I was a happy man.


Paris-Brest

Chef Cheryl decided to have more sweet treats for us. She made these Paris-Brest for us. What a sinful dessert, but we ended the dinner a note higher with this delicious pastry. It's something (cough cough) very sinful.
 It's a pastry created in 1891 to remember a bicycle race between Paris and Brest!



It was a memorable dinner prepared by Chef Sebastien and Chef Cheryl. You will appreciate what they have done to the very fresh produce sourced from France and Japan. You will enjoy the little magic on each course that is served.

When I got home, I told the wife, I will bring her back for one of our date nights. They serve a few things that I know the wife would love.

Les Amis also have 2 very cool (pun intended) walk in temperature controlled wine cellars in the premise. I had a walk in it and was quite amazed by it. It has a collection of mostly French labels. Ask their sommelier for pairings with your food.

They do have a very affordable set lunch that starts from $45! Check out the various sets at their website. The dinner service starts from $150 for their Menu Découverte. If you have been good and not spend your year end bonus, try their Menu Dégustation for $280. The dishes we had are a mix from the various menu.

I reckon this is a good place to bring your partner for the coming Valentine's Day or a birthday or just date nights.


Les Amis1 Scotts Road,
Shaw Centre
#02-14/16 
Singapore 228208

Tel: +65 6733 2225
Website: http://www.lesamis.com.sg
Hours: Mon-Sat, Lunch 12 noon to 2 pm / Dinner 7 pm onwards. Closed on Sundays.

L’Entrecôte @ Suntec City

It was one of those nights when we were getting ready to sleep, the wife was checking her email and I was browsing tech magazines. Suddenly someone's stomach growled and she said, I want some Steak and Fries.

At nearly midnight? Luckily, she did not want to eat it immediately. It was to be our dinners that we will slot in with her parents. We always have to decide eat out or ask mum to cook. So it was to be one of the eat out nights with them.



This is their 2nd branch in Singapore and it's more convenient for us to dine here, that's why we are here.

If you are a steak and fries person, this restaurant only has 1 main dish. They also only use 1 cut, the Entrecôte Steak. In English, it means rib eye steak. The fries here is free flow too.

What if you don't eat steak? We realised on the special menu which is on a separate piece of paper, there's some seafood on it. We were not interested in that, we were here for the steaks.



You know how certain places, the service staff remembers what each diner ordered, when you place your order here, they draw it on the table. They cover the tables with red table cloths then had big pieces of mahjong paper over it.  It's so clever ya? The M were all Medium for our steak. WD is Well Done! Yup, my MIL does not want any hint of blood on her steak.

There was a list appetizers that we wanted to try, but with only 4 of us, we only ordered 3 because we know we will be quite full after the steak and fries.


Oven Baked Beef Marrow $18

Beef Marrow that has been oven baked, sprinkled with sea salt from Guérande and also grilled buttered Poilâne bread. The beef marrow was delicious. There's only 2 slices of Poilâne, it goes well with their complimentary breads too.


Soupe a l'oignon $8

Classic French onion soup with cheese toast on top which was quite good. It's nice to dip the complimentary bread on it too.

Caramelizing onions are laborious, so I will order this at restaurants. Too much work for a small family to prepare at home. I recently got an auto stirrer, maybe I should make this at home now. haha...


Escargots de Bourgogne $16

Snails from Bourgogne (Burgundy). Only the wife and I ate this while the parents stare at us initially. Yums. Mum did try one when we told her it's the last one.....


Walnuts Green Salad

The salad comes with every order of the Main Course.


Entrecôte Steak with their legendary sauce and Golden Fries

Our steak! Can't wait to tuck in.

There were 3 sizes to choose from, Light ($19.90), Classic ($29.90) and Large at ($39.90).

We did asked the wait staff how many grams each size was, and we opted for the Classic. Sorry, I forgot to note down the grams of each size.



The steak has been pre-carved / sliced for us. The nicely rested piece of meat was just tender. Our medium looks quite good doesn't it? Even the MIL who ordered Well Done enjoyed her steak.

The fries were quite tasty too, only I finished my fries while the other 3 had slightly half of the served portions. I have a soft spot for fries.

The total bill was $190.20 for 4 persons after the taxes etc.

L’Entrecôte
3 Temasek Boulevard
Suntec City Mall
#B1-128/129
Singapore 038983

Tel: +65 6690 7569
Hours: 11.30am to 9.30pm daily
 

Jiang-Nan Chun @ Four Seasons Hotel Singapore

This meal was to celebrate my mother in law's birthday and yes, it's to another Cantonese restaurant in Singapore. The wife was tasked to decide on the venue and the rest of us just followed on and indulge. It's like striking two birds with one stone thing. Choose a good Cantonese restaurants and the mother in law will be happy. After trying out new taste and ideas by these great chefs, we can be sure our mother in law will try to replicate the dish at home!
 The wife has already knew what she wanted to try, the "Journey To The West" six-course menu before we arrived. To be respectful, we ask what mum wanted to eat. After flipping the menu over and everyone had a chance to view it, mum asked any ideas? What would be good? Aha, the sentence the wife has been waiting for. Let's try the Journey To The West menu ok?

What's this Journey To The West menu? Ms Lim (she was wearing a name tag) the service staff who was attending to us said that this menu has been in the planning for 9 over months by Chef Alan Chan and the restaurant manager. They tested with various ingredients for the various dishes to come up with their interpretation based on the literary legend "Journey To The West" 西游记 (Xīyóu jì). Each dish has a story. The menu looks like those secret manuals we watch on TV. The hand bound book with the distinct blue cover!

The meal service started with tea served in those cups with covers just like in the ancient drama serials.



The starter was individual portions of pickled wong bok. It's like a Chinese version of Kimchi. Not as spicy and pungent as the Korean ones. It's more subtle in taste and very addictive!

After a while, the first course was served:



东海龙宫奇珍异宝 (Dōnghǎi lónggōng qí zhēn yì bǎo)

The service staff that serves us the dishes will first tell us how the Chef comes out with this dish and how it relates to Journey to the West and they are really enthusiastic in telling you the story. You wish you have read these classics to fully understand them!

It was told to us in Chinese so I can't really catch all of it. It's about Sun Wu Kong (Monkey God) going to some Tong Hai. Tong Hai or the Eastern Sea is where these treasures of the seas is found. This is not the full story, my Chinese is 'half past six'.



The first course is a seafood combination platter with 3 parts. This is the Alaskan Crab. 2-3 pieces of the claws had been peel out nicely. It's beautifully wrapped around in a thinly sliced cucumber and topped with some caviar and gold leaf. Very nice!



The middle of the platter is the Chilled Abalone that has been braised with Japanese wine. It's so nicely prepared and tasty. One of the nicer abalones I had in 2013! It's a 6 head abalone.

The chef has actually sliced the abalone so that you can just pick it up and eat with your chopsticks. They have sliced it so nicely you don't notice it has been sliced until you stare at it!



The 3rd part is slow cooked lobster with passion fruit sauce. So well done, you just put it in your mouth and enjoy. We were wondering what was the green tangy tasting salad below it. Some of us said it tasted like apple and some guava, it's because we ate it all together with the lobster and sauce. Then we confirmed with the service staff. It's a combination of apple and guava that has been thinly sliced! Nice combi!



花果山孙猴泡汤乐 (Huā guǒ shān sūn hóu pàotāng lè)

The story telling continues. We did not catch it all, but we understood it when we were there. A few days later we forgot the story, so I can't retell it here. It was something about monkeys fooling around some Hua Gua Shan.

The dish is a double-boiled monkey head mushroom soup with chicken, fig and sea coconut. The monkey head mushroom has a very nice texture, it's spongy and it suppose to be great in medicinal value. I never had sea coconut in soups before and no it was not sweet like in desserts, this soup doesn't take like thick syrup dessert, but the usual Cantonese Soup.

(We will probably have this combination when we visit our parents for meals soon. )



太上老君的炼丹炉 (Tài shàng lǎo jūn de liàndān lú)

The next dish came in a gourd shape vessel. It had dry ice below it as well, so it was 'smokey' when it was served to the table. A very impressive appearance.

Out of curiosity, we asked if the story telling can be told in English, giving the excuse our Dad doesn't understand it, unless you speak Baba Malay. No problem! This guy that served us told it to us in halting English, but we were so happy we understood it!

The story is about Sun Wu Kong not invited to some Empress party and he got angry and made a big fuss and destroyed the party. I did not take notes, we were just anticipating the food and the taste, so I can't remember exactly the story, but Sun Wu Kong apparently stole some pills that made him immortal.



This was the 'pill'. It was such a delicious pill.

It's a braised seafood ball with carrot broth. It was a mix of prawns, fish and it's like a big Siu Mai but tasted much better and there sweetish carrot broth complements it. It's nice and warm. Don't wait too long to eat it. There's dry ice below the gourd and somehow it cools the bottom and the sauce gets cold. I can eat a few of these pills!




金箍棒怒打牛魔王 (Jīn gū bàng nù dǎ niú mówáng)

It was a story about some Princess, some 'Fan' that she has is able to extinguish some fire. Sun Wu Kong is trying to trick her to give him the fan. The Princess' husband is Niu Mo Wang. The something about Sun Wo Kong hitting Niu Mo Wang with some stick. (OK, I am bad in telling the story)

We just can't wait to tuck into such a beautiful dish. The platter has been painted with gold paint. The ones that they use in pastries. This is sous vide short rib served with Chef's sauce. It's quite a huge piece of beef and we were so happy to poke our folks to the fork tender beef.



If you fancy some gold paint, you can slide your beef along the plate and have gold plated beef!
This is really good. I am still thinking about this now.



金平府的五谷丰登 (Jīnpíng fǔ de wǔgǔ fēngdēng)

I can't remember the story by now. It was a bit too much Chinese Literature over a few hours. We wondered how the service staff can remembered so much details in their story. Our next table ordered something similar and the lady on the next table asked, if they memorized it all? The guy actually said yes! It was easy though for him as he had read them when he was young. OK, we were impressed.



This dish was steamed mixed grain rice with cod and Spanish Chorizo wrapped in bamboo leaf. This was good. The wife just told me as I am typing this, it's really so so fragrant. Every mouth you eat, you want more of it!

It's interesting that Chef uses Chorizo in Cantonese cuisine. It's a spicy rice and one of these days I will try to replicate this without the cod. I have all these ingredients at home. I hand carried some Chorizos back from holidays and it's all kept in the freezer.



盘丝洞的迷情诱惑 (Pán sī dòng de míqíng yòuhuò)

I have totally forgotten the story for this dish. We were just wowed by the presentation of it. It's a warm almond cake with red peach soup and vanilla bread pudding ice cream.

The warm almond cake was fragrant as you bite into it, not too sweet too. The soup if we were not told it's red peach, we would have thought it's raspberry puree. It's cold and it goes nicely with the warm cake. The ice cream was of course nice. I have a weakness for ice cream. I did not eat the sugar hair, but I did finish the gold film on top of it.



We giggled when more things came out. It's a 6 course meal but there was an amuse bouche and petit fours to end. It's like having French fine dining here! It's a piece of osmanthus cake and a pineapple tart.



It was a very entertaining meal! Throughout the meal we had story telling and at the end, there was a present too! The service staff brought out a big huge board and ask us to pick a paper that has been stuck on it. Those paper correspond with these bookmarks you see above.  All handmade by them!

We were quite happy with the meal. The six-course menu is priced at $138 per person. With the tea and other addons, the bill for the night for us was $840 plus.

We took a brochure and it says this promotion starts on 5 Dec 2013 to 5 January 2014. So it's 3 more days to go if you are interested in it. Mother in law was won over by the food and the service here.

It's available Mondays to Saturdays for Lunch (11:30 am to 2:30 pm) and dinner. (6 to 10 pm). On Sundays there's only the dinner service.

Jiang-Nan Chun 
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646

Tel: +65 6831 7220