Culinary Masters Present a Six-Hands Cantonese Dining Experience at Jiang Nan Chun, Four Seasons Hotel Singapore

Four Seasons Hotel Singapore presents an extraordinary two-night-only six-hands dinner experience at MICHELIN-recommended Jiang-Nan Chun. Taking place on 26 and 27 June 2026, this exclusive culinary collaboration brings together three celebrated chefs from Four Seasons properties across Asia for a showcase of Cantonese culinary artistry.

Helming this gastronomic event are Executive Chinese Chef Alan Chan of Jiang‑Nan Chun (MICHELIN‑recommended) at Four Seasons Hotel Singapore, alongside Executive Chinese Chef Charles Zhang from Jin Jing Ge (MICHELIN‑recommended) at Four Seasons Hotel Suzhou and Sous-Chef Marco Li from Yu Yue Heen (one MICHELIN star) at Four Seasons Hotel Guangzhou. Together, these esteemed culinary maestros present a meticulously curated six‑course journey that blends regional influences with refined techniques, all deeply rooted in the rich traditions of Cantonese cuisine.

Each chef brings a distinctive perspective to the collaboration. Chef Alan Chan brings to the table one of his defining specialities and a cornerstone of Cantonese cuisine through his Double-Boiled Sea Cucumber Soup with Deer Antler and Shiitake Mushrooms, highlighting precision and depth of flavour. From Suzhou, Chef Charles Zhang presents his Braised Pork Belly with Fermented Red Rice and Baby Broccoli, a regional dish reflecting Jiangnan’s braising tradition, known for its deep flavour and tender texture, while Chef Marco Li of Guangzhou offers a Steamed Australian Lobster with Prawn Roe and Salted Fermented Milk, demonstrating refined craftsmanship and contemporary flair rooted in classic Cantonese technique.

Together, their creations form a harmonious dialogue of flavours, showcasing the artistry and synergy of the three kitchens across Singapore, Suzhou and Guangzhou. The menu presents a progression of dishes that celebrate time-honoured Cantonese cooking methods, premium seasonal ingredients sourced across the region, and a modern sensibility that elevates each course.

“Building on the momentum of the Passages of Spring line-up across Four Seasons hotels in Asia Pacific, this collaboration reflects the spirit of Four Seasons, where we bring together exceptional talent from across our global family to create something truly memorable for our guests,” says Summer Lo, Director of Food and Beverage at Four Seasons Hotel Singapore. “It is an honour to host such a distinguished line-up of chefs at Jiang-Nan Chun, where tradition and innovation come together in every dish.”

The Six Hands Dinner menu will only be available on June 26 and 27, 2026 at Jiang-Nan Chun, priced at SGD 288 per person.

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

Price is subject to prevailing government taxes and service charge.