Veteran chef returns to Jiang-Nan Chun with signature flair and a refined culinary vision

Straits Times

4 days ago

The chef who elevated the Cantonese restaurant in 2011 returns to Four Seasons Hotel Singapore with a lavish new signature tasting menu featuring Australian lobster and A5 wagyu
Chinese executive chef Alan Chan returns to helm Jiang-Nan Chun, bringing signature dishes and a new tasting menu to Four Seasons Hotel Singapore's acclaimed fine dining restaurant.
The woks are blazing again, and Alan Chan is home.
Fourteen years after he first transformed Jiang-Nan Chun at Four Seasons Hotel Singapore into one of Singapore's most acclaimed Cantonese fine-dining destinations, the master chef has returned to where he made his mark on Singapore's fine-dining scene. It's a homecoming decades in the making.
'I am thrilled to return to Jiang-Nan Chun and reconnect with the talented team here,' says chef Chan, whose culinary journey began long before he first arrived in Singapore in 2001.
While some chefs spend their careers chasing the next big trend, chef Chan has spent 30 years perfecting the classics. Starting as a teenage apprentice in Hong Kong restaurants, he learnt traditional Cantonese techniques the hard way – through repetition, observation and countless hours polishing up his skills over blazing woks.
When he first arrived in Singapore in 2001 Mr Chan spent a decade at Crystal Jade Culinary Concepts honing his craft. In November 2011, he made the leap to
Jiang-Nan Chun, transforming the restaurant's fine-dining credentials with menus that married sophistication with tradition . From 2017, his culinary journey took him through acclaimed kitchens in Singapore and South Korea.
From double-boiled chicken soup with fish maw to wok-fried A5 wagyu beef with mushrooms in black pepper sauce (above), and chilled pistachio cream with Imperial bird's nest, chef Chan's new menu showcases traditional Cantonese techniques with modern creativity.
PHOTO: FOUR SEASONS HOTEL SINGAPORE
Over the years, chef Chan has earned numerous accolades. He was named Best Asian Cuisine Chef of the Year at 2016's World Gourmet Summit, World Top Gourmet International Master Chef in 2018, and most recently, One Diamond in the inaugural Black Pearl Restaurant Guide 2025.
His experience in prestigious fine dining establishments has provided him with a unique perspective on flavours and presentations that blend the finest of Cantonese traditions with modern creativity.
Returning to delight with fine Cantonese cuisine
Now, the 53-year-old Hong Kong-born chef is back where he first made his mark in Singapore's fine dining scene.
'I am thrilled to return to Jiang-Nan Chun and reconnect with the talented team here,' says chef Chan.
'Cantonese cuisine has always been close to my heart, and it is exciting to share my passion for this art form with guests once more.'
That passion translates into an exclusive Chef's Signature tasting menu, launched on June 28 and available for both lunch and dinner, which showcases his culinary philosophy distilled into six courses.
'My aim is to delight diners by using the freshest traditional ingredients to elevate the taste and aroma, and present the finished dish in an elegant and modern way,' chef Chan says.
Seasonality is fundamental to his approach at Jiang-Nan Chun.
His new menu reflects this philosophy. Double-boiled chicken soup with fish maw, sea whelk, matsutake mushrooms and conpoy, for instance, showcases his mastery of the slow-cooking techniques that define the cuisine.
Alongside these are the signature dishes he has become known for. His wok-fried A5 wagyu beef with mushrooms in black pepper sauce is not just about premium ingredients. It is about understanding how high heat transforms texture, how black pepper becomes aromatic rather than harsh, and how the savoury flavour of mushrooms amplifies – rather than compete – with the richness of the beef.
Chef Chan's braised egg noodles with Australian lobster – a signature dish that reflects the patience and precision of traditional Cantonese cuisine.
PHOTO: FOUR SEASONS HOTEL SINGAPORE
Then there's the braised egg noodles with Australian lobster in superior stock – a dish that demands the kind of patience that comes from decades of practice. The superior stock alone requires hours of careful simmering, layering flavours until they achieve a depth that marks exceptional Cantonese cooking.
For dessert, he offers something unexpected: chilled pistachio cream with Imperial bird's nest and glutinous rice balls.
The $238++ tasting menu is designed to immerse diners who appreciate nuance – those who understand that great Cantonese cooking is not about flashy presentation, but about ingredients treated with respect and technique perfected through years of practice.
Jiang-Nan Chun's luxurious dining room provides the perfect setting for enjoying sophisticated Chinese fine dining.
PHOTO: FOUR SEASONS HOTEL SINGAPORE
Chef Chan's return signals more than just a chef changing kitchens. For the elegant restaurant that has been in the Singapore dining scene since 1994, it is about reclaiming a legacy of excellence.
'Chef Alan's return is a significant occasion for us,' says Ms Summer Lo, director of Food & Beverage at Four Seasons Hotel Singapore. 'His unparalleled expertise in Cantonese cuisine has long been admired, and his leadership will once again elevate Jiang-Nan Chun as an authority in Singapore's food scene.'
Find out more about Jiang-Nan Chun's new Chef's Signature tasting menu.