Wednesday, February 20, 2013

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

River JOrdan and JOrdan being groovy on the disco floor !

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