Awesome chow session at Singapore's Four Seasons Hotel: One-Ninety Restaurant and Bar

Monday, 16 January 2017

Four Seasons Hotel Singapore has great food.

By now, some of you would know that it's truly one of my top Singapore hotel dining choices!

After my awesome experience at Four Seasons Hotel Singapore's Jiang Nan Chun Restaurant in March 2016, I was extremely glad when they invited me to visit their One-Ninety Restaurant for dinner recently.



One-Ninety Restaurant (its shortened moniker in reference to its prestigious 190 Orchard Boulevard address) has revitalized its signature Market Fresh semi-buffet with a wide selection of nearly 30 entrées across its three gastronomical specialities: apple wood grill cuisine, asian favourites including authentic Indian fare from the tandoor oven, and Italian culinary dishes.

Guests can also watch the chefs showcase their culinary magic over apple-wood fired grills, brick pizza oven and tandoor oven via a Theatre Kitchen, just make sure you reserve your seats in advance!

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. Executive Chef and Director of Food, Beverage and Culinary Operations, Giovanni Speciale from Italy, brings more than two decades of expertise honed across extensive experience in Four Seasons properties around the world. He leads the expert team of trained chefs and local cuisine chefs who have featured in food festivals abroad.

The appetisers will satisfy even the choosiest palates. The spread includes 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 (Must-try!!) and Hazelnut Royaltine cakes by Pastry Chef Audrey Yee, a Four Seasons veteran and graduate of the renowned Le Cordon Bleu School in London.



An award-winning wine selection of "100 wines under $100" and Wine-by-the-glass programme perfects the gastronomical experience. À la carte menu is also available. Breakfast is a sumptuous spread of classic continental and Asian cuisine, with a live egg station and fresh juice station; while Sunday Lunch includes free-flow champagne and non-alcoholic beverage options.

We got to try some of the following signature entrees on the Market Fresh Semi-Buffet Menu:

Italian Selections - Mediterranean Octopus, Ligurian Fillet of Sea Bass, Tuna Steak, Fusilli Puttanesca

It was all yummy, but I enjoyed the Mediterranean Octopus the most, imported and marinated with herbs and spices of Mediterranean influence, is very tender and grilled over apple-wood fire to enhance the texture and seal the flavors within.

Apple-Wood Grill Cuisine - Australian Black Angus, Sanchoku Wagyu, Mediterranean Sea Bass

We were not let down, especially as meat lovers, when we were fed the grain-fed Sanchoku Wagyu, which was handpicked for its amount of fats distributed evenly with powerful flavors! The juiciness of the meat is further enhanced with the sweet aroma of apple-wood. Very worthy to order!

Asian Specialities - One-Ninety Laksa, Cantonese style Hor Fun, Murgh Makhani Butter Chicken


I extremely enjoyed the Asian Specialities out of all the categories, this really surprised me because I never expected to eat such good Asian cuisine in a hotel, to be honest. The sheer wok hei finish of the Cantonese styled hor fun kept me wanting more despite me being extremely full after the other delicacies, the laksa was really well done with a creamy thick broth, the butter chicken was very delicious with a tangy, spicy aftertaste.



Separately, we also got to try the Executive Chef's signature Truffle Foccacia, which was absolutely a silent scene stealer! The simple yet brilliant dish, that was previously only served to VIP guests, is now available through ala carte ordering! It was really addictive, with shaved truffle and 4 types of cheese including mascarpone cheese.

Also the bar, we also got to try 4 of the 16 new cocktail concoctions - which were really refreshing! These make for absolutely awesome drinks on a girls' night out (as well as for drowning your midweek sorrows in!)

I liked the One–Ninety Spritz - A Spritz style cocktail consist of a low alcohol aperitivo, topped up with sparkling wine.






Prices for the buffet are as follows:

Lunchs 

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.

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Here's a quick snapshot of the menu selections!


One-Ninety Restaurant

Location: Four Seasons Hotel Singapore, 190 Orchard Blvd, Singapore 248646
Reservations: +65 6831 7250 or 
Email: one-ninety.sin@fourseasons.com.

This was an invited session by Four Seasons Hotel Singapore.