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Hangzhou’s Singapore Fling

Shrimp sauteed in Longjing tea

Eagle eyed readers will recall Choptix’s enthusiasm for the food at Jin Sha at the Four Season’s Hangzhou. If you haven’t made it to West Lake but you’re in Singapore during the next two weeks you’ll have the chance to sample it for yourself. Head chef Wang Yong is in the kitchen at the Four Season’s Jiang-Nan Chun from today – July 14th – until the 27th. Signature Hangzhou dishes including shrimp sauteed in the local Longjing tea, Beggar’s Chicken, and Dong Po Pork are on the menu; as well as standouts including grass carp fish in a moreish sweet soy sauce and cubes of slow cooked lotus root filled with glutinous rice and encased by spun sugar – a dish that looks almost too pretty to eat. Some of the most popular dishes will be kept on the Jiang-Nan Chun menu full time.

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