Bearing a Variety of Hues and Flavours, Chef Alan Chan’s “Blossoms of Spring” Menu Blooms at Jiang-Nan Chun at Four Seasons Hotel Singapore

Inspired by a variety of blooms whose indigenous characteristics perfume the flavours of each dish and provide a visual delight as well, Chef Alan Chan and his team present the “Blossoms of Spring” menu May 1 till June 30, 2014 at Jiang-Nan Chun at Four Seasons Hotel Singapore.


The six-course menu features blooms ranging from the magnolia to the rose, roselle, lavender, jasmine and the tuberose – a creamy-white flower grown in the Hotel’s Herb Garden.


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