Discover a Culinary Journey “Beyond the Wok” at Michelin-Recommended Jiang-Nan Chun at Four Seasons Hotel Singapore

Four Seasons Hotel Singapore welcomes guests to embark on a gastronomic discovery that goes Beyond The Wok with a limited-time experience hosted at Michelin-recommended Cantonese restaurant Jiang Nan Chun. The culinary journey features a specially curated seasonal menu available through May 15, 2026, alongside a one-night-only Michelin Masters: Symphony of Eight Hands guest chef promotion on April 10, 2026, showcasing the artistry of highly acclaimed chefs from the region.

Part of a prestigious lineup of 14 Chinese restaurants across Four Seasons hotels in Asia Pacific, Beyond the Wok is a culinary celebration that showcases the depth, diversity, and artistry of Chinese cuisine. This immersive journey pays homage to the rich heritage of Chinese gastronomy while embracing contemporary interpretations and modern techniques; uniting distinguished chefs, signature venues, and passionate food lovers across the region; and inviting diners to experience thoughtfully curated menus, collaborative chef showcases, and dining experiences that elevates luxury Chinese dining.

“Beyond the Wok is a celebration of Chinese cuisine beyond its familiar perceptions,” says Summer Lo, Director of Food and Beverage. “We are honoured to represent Singapore as part of this APAC-wide initiative and to share our interpretation of Chinese culinary artistry with our guests.”

To begin, award-winning Executive Chinese Chef Alan Chan presents a seasonal eight-week Flavours of Spring menu that showcases the season’s finest, celebrating the first harvests, tender greens, young shoots, and fragrant blossoms that define the season.

Highlights on the menu include Chef’s nutritious Double-Boiled Chicken Soup, simmered over many hours to extract depth, clarity and nourishment, and served in a whole coconut. Featuring sea whelk, conpoy, coconut and spring morel mushrooms, the soup reflects a time-honoured Cantonese technique prized for both flavour and wellness. As winter gives way to spring, a season often associated with fatigue and lighter appetites, the gentle natural sweetness of coconut refreshes the palate, while premium ingredients such as scallops, sea whelk, and morel mushrooms add layered complexity. Warm and restorative, the soup softly awakens the senses, offering a comforting yet invigorating prelude to spring’s fresh vitality.

“Spring is a time to reset the palate,” says Executive Chinese Chef Alan Chan. “Our seasonal menu focuses on clarity of flavour and balance, using traditional Cantonese techniques and the freshest ingredients of the season to create dishes that are both nourishing and expressive.”

Continuing the seasonal journey, the menu also showcases a Wok-Fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce. Celebrated as a prized springtime delicacy, bamboo shoots are naturally low in calories and rich in fibre, offering a clean and crisp freshness. When wok-fried with richly marbled A5 Wagyu beef, their delicate crunch and fragrance cut through the beef’s indulgent richness, resulting in a harmonious, well-balanced dish that is light yet satisfying and perfectly suited to the spring table.

Also among the menu’s highlights is the Braised Inaniwa Noodles with Australian Lobster and Mushrooms in Shrimp Sauce, which showcases the elegance of seasonal seafood. Tender Australian lobster is gently braised with fresh mushrooms and enveloped in a rich shrimp sauce, creating a nuanced interplay of natural sweetness and umami depth. Together, the silky noodles and aromatic sauce deliver a refined yet refreshing expression of spring in every bite.

The Flavours of Spring seasonal menu will be available for lunch and dinner from March 15 to May 15, 2026, offered as a six-course set menu (SGD 238 per person) or à la carte (from SGD 28). Guests can also enjoy an optional wine pairing at a supplement of SGD 85 per person to complement the dishes.

Michelin Masters: Symphony of Eight Hands Guest Chef Promotion

As part of the experience, Jiang-Nan Chun will also be bringing together communities and enthusiasts to connect directly with culinary masters, deepening appreciation for Chinese flavours, craftsmanship, and storytelling.

Embark on a culinary journey as four of Asia’s most celebrated chefs unite to craft an unforgettable gourmet dining experience in Singapore.

From the meticulous precision of Chef Adam Wong Lung of Hong Kong’s three Michelin-star Forum, to the timeless repertoire of Chef Chan Yan Tak of two Michelin-starred Lung King Heen at Four Seasons Hotel Hong Kong, each dish tells a story. Joining them are Chef Matt Chen of GEN Taiwan, a one Michelin star virtuoso of classic Cantonese cuisine, and Executive Chef Alan Chan of Michelin-recommended Jiang-Nan Chun, whose contemporary interpretations of classic Chinese flavours promise to delight.

Together, these culinary maestros weave their unique styles into a harmonious eight hands collaboration, presenting six-course feast that transcends ordinary dining.

Every plate is a symphony of flavours, textures, and aromas, along with a celebration of heritage, innovation, and the ultimate showcase where mastery meets artistry.

The Michelin Masters: Symphony of Eight Hands dinner experience will be available for one-night only on 10 April 10, 2026, offered as a six-course set menu (SGD 488 per person, includes wine pairing).

For more information or to make a reservation, call (65) 6831 7653, WhatsApp (65) 9455 3466 or email dining.singapore@fourseasons.com

Beyond the Wok serves as a platform for meaningful culinary exchange, bringing together chefs and diners in an exploration that goes beyond the plate. From time-honoured classics to contemporary interpretations, the celebration underscores the vibrancy and enduring influence of Chinese gastronomy across the region.

All prices stated above are subject to prevailing government taxes and service charge.