The shiny Michelin star that hangs above Jiang-Nan Chun's door doesn't tell half the tale of a restaurant that prides itself on the complete package including some fancy interior design – think soft carpetting, ceramic floor tiles and wood carvings.
A plethora of menus tout the likes of finely crafted dim sum, richly complex double-boiled soups, hearty claypots as well as lobster or Peking duck.
Appetizers from a range of menus set the bar high with crispy-textured softshell crab and wasabi mayonnaise or deep-fried prawns, which might lead into nutritious pork ribs soup with sea whelk, maka and dried scallops. Follow this with wok-fried Australian beef tenderloin with Portobello mushrooms or braised Boston lobster or dee-fried crab shell stuffed with crab meat. But the pièce de résistance is surely the Peking duck roasted in a mesquite-wood-fired oven, expertly carved tableside by the chef.
Wine is taken seriously too with plenty of sommelier suggestions when it comes to pairings.