Jiang-Nan Chun Singapore: Reservation, Set Menus & Dress Code (2026)

You can book Jiang-Nan Chun, the Cantonese restaurant at Four Seasons Hotel Singapore, online on OpenTable up to 90 days ahead, or by phone on 6831 7653. Set lunches start at $68 per person on weekdays, and dim sum is served on weekends and public holidays. Below: set menu prices, dress code, hours and the map.

Jiang-Nan Chun: booking, hours and map

The official booking link, phone number, hours and Google Maps listing.

Address, phone and hours are from Four Seasons Hotel Singapore’s official Jiang-Nan Chun page. The booking link goes to its official OpenTable booking page, checked November 2026.

How Jiang-Nan Chun reservations work

• Online: book on OpenTable, up to 90 days ahead.
• Phone: 6831 7653.
• Private rooms: email [email protected].
• Dress code: “Smart casual; Long pants and close-toed shoes required for gentlemen.”

Set menus (per person)

• Express lunch: $68, Monday to Friday.
• Business lunch: $88, Monday to Friday.
• Healthy vegetarian: $88.
• Tasting menu: $198, minimum two people.
• Chef’s signature menu: $238. Guests must be 5 or older.
• Prestige selection: $338.
• Wine pairing: add $85 for three glasses or $105 for four.

Signatures include Cherry Valley Peking duck ($148) and whole barbecued suckling pig ($488). Prices are subject to service charge and prevailing government taxes.

Hours

Lunch daily 11.30am to 2.30pm (last seating 1.45pm). Dinner daily 6pm to 10.30pm (last seating 9.45pm). Taste of Hong Kong dim sum is served on Saturdays, Sundays and public holidays, 11.30am to 2.30pm. Its page doesn’t state whether it’s halal-certified.

The story of Jiang-Nan Chun

Jiang-Nan Chun is the Cantonese fine-dining room on the second floor of Four Seasons Hotel Singapore on Orchard Boulevard, named after the storied lands south of the Yangtze River. Over the past decade it has been redesigned, won and later lost a Michelin star, and come full circle with the return of chef Alan Chan in 2025.

• 1994: Four Seasons Hotel Singapore, the hotel that houses Jiang-Nan Chun, opened at 190 Orchard Boulevard.
• 2011: Hong Kong-born chef Alan Chan began his first stint with Four Seasons Hotel Singapore, leading the Jiang-Nan Chun kitchen with a classic Cantonese menu, and stayed until 2017.
• 2016: After a renovation that began in October 2015, the restaurant soft-reopened with a new look inspired by the Jiangnan region, including river-blue floor tiles, hand-carved bird figurines and a wood-and-charcoal oven.
• 2018: Under Executive Chinese Chef Lam Hon Tim, Jiang-Nan Chun was one of the restaurants newly awarded one Michelin star in the 2018 Singapore guide, and it kept the star in the 2019 edition.
• 2021: The restaurant dropped out of the starred list in the 2021 Michelin Guide Singapore, and it has since been described as Michelin-recommended.
• 2024: Four Seasons Hotel Osaka opened with its own Jiang Nan Chun Cantonese restaurant on the 37th floor, taking the name beyond Singapore.
• 2025: Alan Chan came back to lead Jiang-Nan Chun, marking the handover with a four-hands dinner alongside retiring Executive Chinese Chef Alec Khoo, and in mid-2026 he cooked as guest chef at the Osaka restaurant's second-anniversary dinner.

Did you know?

• The name points to Jiangnan, the historic region south of the Yangtze River, and the restaurant's decor tries to evoke that idyllic setting.
• Alan Chan began cooking in Hong Kong at 15, moved to Singapore in 2001, and has also worked at Crystal Jade and Cassia at Capella Singapore; Jiang-Nan Chun is where his Singapore career began.
• Alan Chan was named Best Asian Cuisine Chef of the Year at the 2016 World Gourmet Summit and received One Diamond in the inaugural Black Pearl Restaurant Guide in 2025; these are his personal awards, not the restaurant's.
• The restaurant is owned and run by Four Seasons Hotel Singapore rather than being a stand-alone brand, and it has about 70 indoor seats plus four private dining rooms.
• The 2026 four-hands menu with Osaka showcased Singapore signatures such as double-boiled chicken soup with sea whelk and Cantonese braised Wagyu beef cheek cooked for more than 10 hours.

Sources: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11. Dates come from Jiang-Nan Chun’s official channels and published reports.

Frequently asked questions

How do I book Jiang-Nan Chun?

Book on OpenTable up to 90 days ahead, or call 6831 7653.

What is Jiang-Nan Chun's dress code?

Smart casual. Men need long pants and closed-toe shoes.

How much is lunch at Jiang-Nan Chun?

The weekday express lunch is $68 per person and the business lunch is $88.

Does Jiang-Nan Chun serve dim sum?

Yes. Taste of Hong Kong dim sum is served on weekends and public holidays, 11.30am to 2.30pm.

How much is the Peking duck at Jiang-Nan Chun?

The Cherry Valley Peking duck is $148.

Is Jiang-Nan Chun Michelin-starred?

It won one Michelin star in 2018 and kept it in 2019, then dropped off the starred list in the 2021 guide. Chef Alan Chan, who first led its kitchen from 2011 to 2017, returned in June 2025.

Last verified: November 2026 against Four Seasons Hotel Singapore’s official Jiang-Nan Chun pages and its OpenTable booking page. Prices, hours and booking rules can change, so check before you go. Where To Eat is independent and not affiliated with Jiang-Nan Chun or Four Seasons.