Two Jiang Nan Chuns, One Remarkable Celebration at Four Seasons Hotel Osaka

Marking the second anniversary of Four Seasons Hotel Osaka, signature restaurant Jiang Nan Chun welcomes Executive Chinese Chef Alan Chan from the Michelin-recommended Jiang-Nan Chun at Four Seasons Hotel Singapore for an exclusive three-day collaboration from July 31 to August 2, 2026.

Long regarded as one of Singapore’s most distinguished dining destinations, Jiang‑Nan Chun at Four Seasons Hotel Singapore is known for its refined interpretation of Cantonese cuisine. Sharing the same culinary heritage, Jiang Nan Chun at Four Seasons Hotel Osaka has established its own identity under the leadership of Executive Chinese Chef Raymond Wong Wai Man, presenting authentic Cantonese gastronomy with a modern touch.

For the first time, the two Cantonese restaurants will come together in a unique culinary dialogue, bringing their distinct perspectives, techniques and flavours to a single table, a rare opportunity for guests to experience how the Jiang‑Nan Chun philosophy has evolved across two vibrant cities.

Together, Chef Alan and Chef Raymond present an eight-course dining experience, featuring signature creations from both restaurants. Rooted in Cantonese tradition, the four-hands menu merges craftsmanship, seasonality and creativity in ingredients and presentation, showcasing two interpretations of a shared culinary legacy.

“Although we share the same name, each Jiang Nan Chun expresses Cantonese cuisine in its own way, balancing heritage with a modern touch,” says, Chef Raymond Wong. “It is a privilege to collaborate with my long-time friend Chef Alan for this meaningful exchange.”

“I am honoured to bring the traditions and experience of Jiang-Nan Chun Singapore to Osaka,” says, Chef Alan Chan. “Working alongside Chef Raymond offers an exciting opportunity to explore new possibilities in Cantonese cuisine while celebrating the shared values that connect our two restaurants.”

Uniting the craft, heritage and creativity that define both Jiang Nan Chun restaurants, this three-day collaboration at Four Seasons Hotel Osaka offers an opportunity to experience Cantonese cuisine from two destinations.

Highlights by Jiang-Nan Chun at Four Seasons Hotel Singapore

• Double-Boiled Chicken Soup with Velvet Mushrooms, Sea Whelk: A nourishing consommé, slowly simmered to enhance the essence of chicken, complemented by sea whelk, fish maw and velvet mushrooms.
• Cantonese-Style Braised Beef Cheek: Prepared in classic Cantonese style, this slow-braised Wagyu beef cheek is cooked for over 10 hours to extract depth of flavour and collagen richness, showcasing traditional braising techniques.

Highlights by Jiang Nan Chun at Four Seasons Hotel Osaka

• Dry-Braised Lobster with Japanese Whiskey: A finishing touch of Japanese whiskey adds hints of oak, caramel and fruit to the dry-braised lobster, enhancing its natural sweetness.
• Tossed Noodle with Shredded Duck, Scallion and Goose Oil: Crafted with Jiang Nan Chun’s signature roasted duck, hand-shredded and tossed with noodles in fragrant scallion and goose oil, capturing the essence of Cantonese noodle culture.

Four‑Hands Collaboration Details

• Date: July 31 to August 2, 2026 
• Time: 5:30 pm to 9:30 pm (last order: 9:00 pm) 
• Price: JPY 32,800 (eight-course Cantonese dinner) 
• Location: Jiang Nan Chun, 37th floor, Four Seasons Hotel Osaka 

For reservations visit the website.