From Canton to the Nordics: Three Chefs Unite for a Distinctive Culinary Collaboration

Four Seasons Hotel Singapore presents “Canton Meets the Nordics”, a two-night dining experience on November 27 and 28, 2026. Through six exceptional courses, the collaboration celebrates the depth and refinement of Cantonese cuisine, culminating in the delicate artistry and seasonal creativity of Nordic pastry.

At the heart of the experience is Chinese Executive Chef Alan Chan of Michelin-selected Jiang-Nan Chun, who joins forces with Singaporean Chef Mathew Leong, Executive Chef at a three-Michelin-starred restaurant in Norway. Chef Leong represented Singapore at the 2025 Bocuse d’Or, widely regarded as the culinary Olympics, clinching the title of the top Asian chef in the competiton. His culinary expertise complements Chef Chan’s mastery of Cantonese traditions, while Swedish Executive Pastry Chef Daniel Windelhed completes the trio, bringing the evening to a memorable close with two desserts inspired by the freshness of spring and the richness of autumn.

The menu unfolds through a series of thoughtfully composed dishes, with each chef contributing a distinctive perspective while celebrating the quality of ingredients and the artistry of their preparation.

The experience begins with lobster, where sea buckthorn emulsion, Løyrom and yuzu introduce a bright interplay of coastal flavours and citrus notes. This is followed by Charcoal-Smoked Iberico Pork with Aged Tangerine Peel, a meeting of smoky richness and the fragrant complexity of aged citrus, created jointly by Chefs Leong and Chan.

Chef Chan then showcases his Cantonese craftsmanship with Crispy Taraba King Crab with Hua Diao Wine in Golden Crab Sauce, highlighting the delicate sweetness of premium king crab against a deeply savoury sauce. A double-boiled soup of soft-shell turtle skirt, Canadian geoduck, fish maw and conpoy follows, reflecting the time-honoured Cantonese appreciation for slow extraction, depth of flavour and carefully selected ingredients.

Chef Leong presents trout, accompanied by warm Botan Ebi, leek, pickled ginger, Kristal caviar and blue mussel with aromatic oil. Sourdough, Jersey butter and Lofoten seaweed complete the composition. Chef Chan’s Braised Orzo with Australian Lobster in Premium Golden Broth offers another expression of culinary craftsmanship, marrying the comforting texture of orzo with the richness and depth of a premium golden broth.

The savoury journey concludes with Chef Leong’s interpretation of Duck, layered with a fermented plum mole glaze, beetroot, bitter salad and duck jus infused with warm spices. A duck leg and foie gras dumpling, smoked tea consommé and kaffir lime oil introduce further layers of flavour, while a laminated milk bun finished with cherry blossom glaze lends a delicate final touch.

For the dessert finale, Executive Pastry Chef Daniel Windelhed presents two creations that capture distinct expressions of the seasons. First Bloom brings together green apple granita, elderflower ice cream, apple, cucumber and dill in a refreshing composition of crisp, floral and herbaceous notes. Last Harvest offers a richer conclusion, pairing vanilla ice cream and hazelnut choux with blackcurrant gel and brown butter for a balance of nutty warmth and bright fruit.

The "Canton Meets the Nordics" dining experience is priced at SGD 398++ per person, inclusive of one glass of Taittinger Brut Réserve Champagne on arrival.

To make a dining reservation at Jiang-Nan Chun, please call (65) 6831 7653, WhatsApp (65) 9455 3466 or email dining.singapore@fourseasons.com.