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.