There are some cuisines that are particularly well suited to vegans and Cantonese cuisine is definitely one of those, with plant based dishes often found on the menu and (when cooked well) tasting wonderful.
The name of the Cantonese restaurant at the Four Seasons Singapore, is Jiang-Nan Chun, which translated means ‘South of the Yangtze River during Springtime’.
The Vegan Food:
Our vegan Cantonese meal began with an appetiser of delicate beancurd in a creamed corn sauce with a single superfood goji berry.
Next we sampled some of Chinese Chef Alan Chan’s dim sum, enjoying pretty little steamed parcels containing mushrooms, celery, bamboo shoot and carrot in their middles as well as an expertly crafted ‘pumpkin’.
We’re always happy to see vegan versions of classic, well known dishes so we were already smiling when we received little pancakes, not filled with duck, but filled with a crispy beancurd instead and garnished with spring onion and cucumber.
Great flavours (fresh, sweet and aromatic) and textures (soft, crunchy, juicy, crispy) in every mouthful.
Cantonese chefs are well known for their double boiled soups and Chef Alan Chan is well known for his particular skill in this area; his vegan doubled boiled soup with bamboo pith didn’t disappoint.
A rich, clear broth packed with flavour (locked in by being cooked in the double boiling pot) with bamboo piths stuffed with needle mushrooms and asparagus spears.
We heard our next dish before we saw it, as it sizzled it’s way towards us in individual clay pots, heated to near volcanic temperatures.
The aroma was amazing; a cloud of ginger and rich soy circled above our clay pots as we stir-fried the mock meat and peppers inside with our chopsticks.
The texture of the soy meat was really good; firm, but layered on the outside with the rich BBQ sauce being heavily spiced with delicious ginger and chilli.
Our next course had an intriguing name, being called ‘Monkey Head Mushrooms in Vinegar Sauce’ and it turned out to be one of the highlights of our meal.
The mushrooms were floured and fried lightly, before being coated in the tart vinegar sauce, a flavour that worked really well with the meaty mushrooms and the iron rich sautéed spinach.
Drawing to the end of our vegan Canotnese feast, we were served some simple fried vermicelli noodles with shredded vegetables.
They were well put together with a generous amount of fresh vegetables and a good flavour.
Our dessert was a colourful mix of sweet potatoes in a sweet soup with sago pearls.
The Vegan Food Quest Verdict:
Make a reservation here for a vegan Cantonese feast that’s guaranteed to be packed full of flavour, texture and fresh, healthy plant-based ingredients.
Enjoy the theatre of the sizzling mock meat (and the taste too) and order the ‘Sautéed Monkey Head Mushrooms And Spinach Beancurd With Vinegar Sauce’ to try that excellent sour sauce.
We were guests of Jiang-Nan Chun but please rest assured that their generosity in hosting us didn’t influence our views.
190 Orchard Boulevard,
Telephone: +(65) 6734-1110