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.
