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Recommended lists for Michelin Guide Singapore 2018

Recommended lists of Best Michelin Guide Singapore 2018 in Singapore, 2019
Steak, Burpple Guides, Michelin Guide Singapore 2018, Great View, Date Night, Fine Dining Best Steaks in Singapore Eight best places for this meaty treat, from high-end restaurants to pocket-friendly joints — because who doesn't love a good steak?
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Top 10 Places for Michelin Guide Singapore 2018

Top 10 places for Michelin Guide Singapore 2018

Latest Reviews for Michelin Guide Singapore 2018

Latest Reviews of food and restaurants for Michelin Guide Singapore 2018

The flavour was not as intense as I would have expected. It seems that rich flavour of the Yunan ham was not totally drawn out.
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Find out more at https://www.sgfoodonfoot.com/2019/02/stellar-lunar-new-year-celebrations-at.html
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Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

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Glad to see this item is still on the menu even after 2 years. Still as good as I remembered it to be, with every bite melting in your mouth the moment you sink your teeth into it. There’s also a slight lemon zest to it, which gave the marshmallow a more refreshing taste, tho it did leave a slight bitter taste in your mouth, probably from the charred parts. Loved it! have a sweet sweet Valentines everyone! ⁣⁣

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Available on the 7 course chef tasting menu.

Ended the meal on a sweet note with this violet flower parfait spiked with Chinese liqourice sandwiched between two circular love letters combined with pickled lemon, then rolled in Anise powder. Really enjoyed the flavor profile from this delicate yet complex dessert!

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Caught off guard from the peppery taste by the Nasturtium (a kind of edible flower) combined with the sweetness of the marshmallow. And that citrusy punch from the candied orange made this really impactful and memorable.

Fun fact - The entire above-ground portion of the nasturtium plant is edible, the flower (ranging from yellow to gold and red), the leaves and the seed pods. They can be used as garnish, condiments, enjoyed with savory inclined dessert or simply stuff them! I read that these Nasturtiums really sparkle on ice creams, sorbets, fresh fruit desserts and cheesecake. 😋

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Part 5 of 5 course chef tasting menu [$145]

Canton style peanut soup, aged mandarin sorbet, confit mandarin segments, shaved halwa.

Interesting combination. Sadly, this does not suit my palate. Personally I found the richness from the peanut soup overwhelming and personally did not enjoy the flavor with the acidity from the orange as a whole. I do like the halwa with the peanut though. But still, I ordered another dessert from the ala carte menu! 😛

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Part 4 of 5 course chef tasting menu [$145]

For this course, there is a choice between saffron fish and beef & oils.

Perfect execution of medium rare on this grass fed wagyu rump cap, served with fermented jalepeno pepper paste, aromatic oils and panzanella. Loved the subtle sweetness from the panzanella which provided a balance to the richness from the marbling of the beef.

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Part 4 of 5 course chef tasting menu [$145]

For this course, there is a choice between saffron fish and beef & oils.

Raymond’s (named after the local farmer) Black grouper, Iranian saffron gel, fennel rouille, pickled rose. Grouper had a firm texture with surprisingly bright flavors from the saffron and fennel.

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Part 3 of 5 course chef tasting menu [$145]

Golden brown Afro-Brazilian fritter (Brazilian street snack that resembles a lot like falafel) made with white pinto beans, served with 2 types of curries, the inner circle - creamy Brazilian salted prawn vatapá (a blend of bread and dried shrimps and oil) and the outer circle - Asian inspired turmeric and coconut curry sauce that is reminiscent of a rendang or Thai Curry.

This dish truly embodies chef’s belief that “we share more than we think” as he aims to showcase from his dishes that there are more similarities and connections we share through food and cooking than we realise regardless of our cultural reference points.

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Part 2 of 5 course chef tasting menu [$145]

Kanzuri is a type of fermented chili paste that originates from the Niigata prefecture. It is a one of the traditional snow foods of Niigata. The inaccessibility of the prefecture gave birth to this technique - burying vegetables under the snow. It is said to result in a unique flavor.

How kanzuri is made - the harvester peppers are pickled in sea salt then fermented in snow to remove salt, bitterness and heat from the peppers. Then, these peppers are collected and mixed with koji, yuzu peels and salt then aged for at least 3-6years. This results in a citrusy, delicately spicy paste that brings a multi layer of flavors with just the right amount of heat.

For this dish, the risotto is made with aged Carnaroli rice and kanzuri. We were told that the aging process sweetens the rice and changes it’s texture. True enough, it was really tasty! The essence from the Carabinero prawns really catapulted the dish into goodness. Was almost moved to tears 😂🤤

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Part 1 of 5 course chef tasting menu [$145]

Stem roasted makomotake. The stem had a moderate flavor with a subtle sweetness and taste like a cross between as asparagus and bamboo shoot. Served with spiced buttermilk gratin topped with fermented burdock root and caraway. The cumin spiced buttermilk gratin sauce was creamy and sourish.

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Very light and refreshing, the kimchi was surprisingly punchy. Great palate cleanser before the first course.

Part of 5 course chef tasting menu [$145]

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