During the Christmas Season, I was invited to Four Seasons for a great catch up with some of my fellow blogger friends. check out what I had! I'm stuffed!
Authentic Western and Asian cuisine takes centre stage in an open dining concept at the award-winning One-Ninety Restaurant. Featuring a Theatre Kitchen, watch the chefs showcase their culinary magic à la minute over apple-wood fired grills, brick pizza oven and tandoor oven.
Lets's take a look at the Semi-Buffet spread first. There are plenty appetizers and Cold Cuts, Cheese and desserts to choose from. Appetizers include ocean-fresh seafood salads with fresh herbs from the Four Seasons herb garden, charcuterie and cold cuts; while sweet delights abound on the dessert spread with the signature Mango Cheesecake, Red Velvet and Hazelnut Royaltine cakes by Pastry Chef Audrey Yee, a Four Seasons veteran and graduate of the renowned Le Cordon Bleu School in London.
Taste hearty epicurean fare at the signature Market Fresh Semi-Buffet, where delectable appetizers, high quality imported cheeses from France and Italy, and decadent desserts are served free-flow on the table spread, and changed daily according to the freshest and finest seasonal produce that chefs source for the day. This is complemented with a choice of extensive chef-crafted entrées.
Before we move on, lets have some desserts.
We got to try out 4 of the New Cocktails that night:
Passion fruit Caipirinha - Brazil's national cocktail made with Cachaça, sugar, and lime.
One–Ninety Spritz - A Spritz style cocktail consist of a low alcohol aperitivo, topped up with sparkling wine.
Violets & Cucumber Gin & Tonic - Tempus Fugit Violette Liqueur is a less sweet version of a violet flower liqueur.
Ginger Mojito - A twist on a classic Mojito, using Plantation 3 Star Rum which is a blend of 3 rum from single islands (Jamaica, Trinidad and Barbados).
One–Ninety Spritz - A Spritz style cocktail consist of a low alcohol aperitivo, topped up with sparkling wine.
Violets & Cucumber Gin & Tonic - Tempus Fugit Violette Liqueur is a less sweet version of a violet flower liqueur.
Ginger Mojito - A twist on a classic Mojito, using Plantation 3 Star Rum which is a blend of 3 rum from single islands (Jamaica, Trinidad and Barbados).
My personal favourite has to be the Passionfruit Caipirinha!
Signature Truffle Foccacia: The Executive Chef’s secret recipe, this used to be served to VIP guests only until multiple requests persuaded Four seasons to put it onto the menu! An innocuous-looking dish that is thoroughly addictive, with shaved truffle and 4 types of cheese including mascarpone cheese. This is a Must Order for every table! Please do!!
We moved on to the mains, yes we had 8 mains to go!
Fusilli Puttanesca: Literally translating to “in the style of prostitutes” supposedly due to the captivation from the aroma. This tomato-based pasta is packed with a good punch of capers, olives and basil.
Ligurian Fillet of Sea Bass: Cooked during a heart-warming family gathering, this is usually presented by an elderly member of the family as comfort food for the young. It evokes childhood memories for many who reside in Italy.
Mediterranean Octopus: Imported and marinated with herbs and spices of Mediterranean influence, the octopus is very tender, grilled over apple-wood fire to enhance the texture and seal the flavors within. Refreshing and light on the palate.
Australian Black Angus (200-dau grain-fed tenderloin 200g): The leanest cut of premium meat this is good for those mindful of their weight but still wish to enjoy succulent meat. Extremely tender and grilled to perfection with the delicious aroma of apple-wood, this signature steak from One-Ninety Restaurant is a must-try.
Murgh Makhani Butter Chicken: A dish famous in the North of India, boneless cuts of chicken are marinated in tandoori paste and put into the oven before simmering further in tomato gravy with cream and fenugreek leaves before serving.
One-Ninety Laksa: Live prawns from the watertank in the kitchen, scallops, cockles, quail eggs and a thick broth – these are the highlight in the bowl of One-Ninety Laksa. They are using the same recipe since day one, hence many regular customers keep coming back for more even till today!
Cantonese style Hor Fun: You would think "Why do I want to have Hor Fun at an atas place? I've for more things to try!" Did you know, this is considered their Celebrity Dish as it attracts artistes and influential people into the restaurant with its signature wok hei finish. With generous portions of seafood, pamper yourself lavishly with this local dish in 5 star setting. This is the reason enough for you to eat Hor fun in a 5 Star Hotel!
Pricing here for your reference, I'm so going back for another round of cheese & desserts soon!
Lunch
Appetizers and desserts: SGD 42 per person
Appetizers, main course and desserts: SGD 52 per person
Dinner
Appetizers, main course and desserts: SGD 64 per person
Sunday Lunch (11:45 am to 3:00 pm)
Food selection only: SGD 72
With free-flowing Ruffino Prosecco or Singapore Sangria: SGD 128
With free-flowing Veuve Clicquot Brut NV: SGD 180
Children from 5 to 11 years old : SGD 36
Children’s Playland is also available.
Appetizers and desserts: SGD 42 per person
Appetizers, main course and desserts: SGD 52 per person
Dinner
Appetizers, main course and desserts: SGD 64 per person
Sunday Lunch (11:45 am to 3:00 pm)
Food selection only: SGD 72
With free-flowing Ruffino Prosecco or Singapore Sangria: SGD 128
With free-flowing Veuve Clicquot Brut NV: SGD 180
Children from 5 to 11 years old : SGD 36
Children’s Playland is also available.
For table reservations, please contact One-Ninety Restaurant at tel: (65) 6831 7250 or email one-ninety.sin@fourseasons.com
With Love, M♥
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