Chef Alan Chan, Chinese Executive Chef from Jiang-Nan Chun at Four Seasons Hotel Singapore, Brings Cantonese Flavour to Four Seasons Hotel Hangzhou at

Chef Chan’s signature dishes presented at Jin Sha October 17-28.

One of China?s eight major cuisines, Cantonese cuisine is known for its unique style and flavour. At the award-winning Jiang-Nan Chun restaurant at Four Seasons Hotel Singapore, Chef Alan Chan and his team cook up authentic Cantonese dishes that make the restaurant a must-go. Born and raised in Hong Kong, Chef Chan has a deep understanding and passion for his native cuisine, and now has by invited by Four Seasons Hotel Hangzhou at West Lake to display his culinary skills at the Hotel?s Jin Sha restaurant from October 17 to 28, 2012.

Having recently collaborated with his counterparts at three-star Michelin restaurant Lung King Heen at Four Seasons Hotel Hong Kong and two-star Michelin restaurant Zi Ya Heen at Four Seasons Hotel Macao, Chef Chan possesses a sound grasp of how to cater for the taste of customers in other regions. During his stint at Jin Sha, Chef Chan will use a mixture of imported and locally-sourced fresh ingredients to present guests with the most exquisite traditional Cantonese cuisine. Distinguished patrons will have the opportunity to try Jiang-Nan Chun?s signature dishes such as fish soup double-boiled with Chinese pear and fig, simmered beef cheek and stir-fried pork neck in hot sauce.

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