Jiang Nan Chun at Four Seasons Singapore Reunion Feast Menu

DINING

REUNION FEASTS (14 Jan - 24 Feb 2013)

• PER PERSON SET MENU
• SI JI RU CHUN
  Combination of Roasted Pork Belly and Roast Duck
  Braised Shredded Abalone with Sea Cucumber and Conpoy   
  Steamed Cod Fillet with Sweet and Spicy Sauce
  Braised Beancurd with Dried Oyster, Black Moss and “Bai Ling” Mushrooms
  Stir-fried Glutinous Rice with Preserved Sausage
  Hot Cream of Almond with Basil Seed and Gingko Nut
• DA JI DA LI
  Roasted Pork Belly combined with Drunken Chicken
  Double-boiled Cordyceps Flower with Fish Maw, Dried Scallop and Chicken
  Steamed Cod Fillet with Red Dates and Black Fungus
  Braised Sea Cucumber, “Bai Ling” Mushrooms and Spinach with Black Moss
  Fried Rice with Mini Abalone and Seafood
  Chilled Mango Sago with Pomelo
• YI FAN FENG SHUN
  Suckling Pig and Beancurd Skin with Japanese Cucumber
  Double-boiled Sea Whelk with Ham and Chicken
  Braised Whole Abalone and Black Mushrooms in Rich Brown Sauce
  Baked Cod Fillet with Miso Sauce
  Steamed Rice with Preserved Sausage and Diced Abalone
  Chilled Aloe Vera and Grass Jelly with Lemongrass

• FAMILY SIZE SET MENU (8 TO 10 PERSONS)
• FU MAN REN JIAN
  Salmon Yu Sheng
  Combination Platter: (Roast Duck, Jellyfish and Seaweed Roll)
  Hot and Sour Soup with Seafood
  Steamed “Soon Hock” with Soy Sauce
  Deep-fried Spare Ribs with "Chen Jiang" Sauce and Crabmeat "Pearl"
  Braised Beancurd with Dried Oyster, Black Moss and “Bai Ling” Mushroom
  Braised Ee-Fu Noodles with Straw Mushrooms and Yellow Chives
  Chilled Aloe Vera and Grass Jelly with Lemongrass
• WAN XIANG GENG XIN
  Salmon and Surf Clams Yu Sheng
  Combination Platter: (Sea Whelk, Roast Duck, Jellyfish, Pig Trotter and Seaweed Roll)
  Double-boiled Baby Abalone with Chinese Cabbage, Chicken and Morel Mushrooms
  Steamed “Soon Hock” with Cordyceps Flower, Red Dates and Black Fungus
  Roast Crispy Chicken with Garlic Sauce
  Braised Broccoli with Black Mushrooms and Dried Scallop
  Fried Rice with Fish Roe and Seafood
  Chilled Cream of Mango and Sago with Pomelo
• DA ZHAN HONG TU
  Salmon and Surf Clams Yu Sheng
  Braised Rana with Crabmeat Seafood Soup
  Deep-fried Prawns with Sweet Mayonnaise Sauce and Deep-fried Spare Ribs with Sesame Sauce
  Steamed “Soon Hock” with Soy Sauce
  Roast Chicken with Truffle
  Braised Sliced Abalone and Black Mushrooms with Seasonal Vegetables and Black Moss
  Stir-fried Glutinous Rice with Preserved Sausages
  Chilled Aloe Vera and Grass Jelly with Lemongrass
• FU XIN GAO ZHAO
  Lobster, Salmon and Surf Clams Yu Sheng
  Braised Bird’s Nest with Crabmeat and Crab Roe
  Sautéed Scallops and Prawns in Bean Sauce
  Steamed Cod Fillet with Ginseng and Cordycep Flowers
  Steamed Chicken marinated with “Hua Diao” Wine served with Ginger Dip
  Braised Sliced Abalone, Sea Cucumber, Fish Maw, Conpoy and Chinese Mushrooms
  Eight Treasures Fried Rice wrapped in Lotus Leaf
  Hot Cream of Almond with Basil Seed and Gingko Nut