A specially designed chocolate cake sweetens the experience at One-Ninety or Jiang-Nan Chun on May 11 and 12.
2013-02-15 — /travelprnews.com/ — In honour of all mothers on Sunday, May 12, 2013, Executive Chef Giovanni Speciale and his team fete families to lavish brunch spreads in both One-Ninety and Jiang-Nan Chun at Four Seasons Hotel Singapore. Topping the celebration is a specially created chocolate cake for the lady of the household.
Mother’s Day at One-Ninety
One-Ninety is offering an extensive mezze spread of appetizers and desserts, and guests have the option of ordering an entrée from the à la carte menu. From a salad bar to a sushi, maki and sashimi bar, and a cheese and tomato bar, fresh selections of the day complement the chilled seafood spread of scallops, tiger prawns, Alaskan king crabs, poached Maine lobster and bamboo clams.
Besides second servings of avruga caviar, tobiko and salmon roe, one’s plate will swiftly fill up with additional servings of chicken liver parfait, hand-carved pata negra, rabbit terrine and duck rilette; especially when accompanied by toasted bread, rock melon, fresh figs and assorted olives. More choices await that will ensure repeat visits to the section featuring white asparagus with black truffles, quinoa salad with fresh figs, roasted pumpkin with jumbo prawns, slow-cooked pork neck with chunky parsley sauce, and seared scallops with Belgian endive and walnut dressing.
At the carving stations, chefs will serve roasted veal rack with spring vegetables and fingerling potatoes; as well as confit of king salmon with XO sauce and homemade pickled achar.
For guests contemplating a choice of entrées from the applewood grill, the decision is a toss up among wood-fired baked Maine lobster with angel hair and red curry spiced lobster bisque; slow-cooked seam bream with cumin-scented eggplant and tabouleh salad; braised veal cheek with horseradish cream, roasted tomato and fingerling coins; and applewood grilled wagyu steak with home-style potatoes and asparagus; to name a few.
Apart from a decadent spread of 25 types of French cheeses with truffle honey, organic honey, chilli jam, pear conserve, plums and fig salami, desserts vying for attention include rose madeleine, red velvet cake, fresh fruit Bretonne, strawberry mille feuille, raspberry tiramisu, yuzu chocolate tart and soya milk pannacotta. At the soufflé live station, chocolate and mango soufflés served with vanilla and chocolate ice-creams and strawberry sorbet await.
To keep the young ones entertained as the parents dine is a supervised playland comprising a bouncy castle, face painting, arts and crafts, balloon games, bookmark-making and video game consoles. A Kiddies Buffet features a delightful fare of nuggets, hotdogs, fries, burgers, healthy vegetable snacks and signature chocolate chip cookies. Children aged 4 and below dine for free.
There are two brunch seatings:
- First seating: 11:30 am to 1:30 pm
- Second seating: 2:00 to 4:00 pm
Prices are as follows:
- Mezze and dessert: SGD 78.00 per adult (SGD 45.00 per child 5 to 11 years old)
- Mezze, main course and dessert: SGD 108.00 to SGD 138.00 per adult (SGD 55.00 per child 5 to 11 years old for main course only)
- Free-flow of Veuve Clicquot Yellow Label: additional SGD 108.00 per person
- Free-flow of Veuve Clicquot Yellow Label Rose: additional SGD 128.00 per person
Prices are subject to 10 percent service charge and prevailing government taxes. For reservations, contact One-Ninety at (65) 6831 7250 or one-ninety.sin@fourseasons.com
Mother’s Day at Jiang-Nan Chun
As leisurely conversations revolve round unlimited servings of dim sum and dishes at Jiang-Nan Chun, Mom will be pampered by a serving of either steamed fresh abalone with sake, braised bird’s nest or sea treasure soup for a nourishing start.
Dim sum lovers will delight in more than 20 favourites ranging from steamed shrimp dumpling with Tianjin cabbage, fried carrot cake with XO chilli sauce; to puff pastry with cod and onion in miso sauce; steamed chicken feet; and steamed beancurd skin roll with homemade beancurd and bacon in egg white sauce. Vegetarian selections are also available – be it deep-fried dumpling with mushroom, carrot, celery, asparagus and minced pumpkin; steamed vegetarian dumpling with asparagus, assorted mushrooms, celery and red carrot; or steamed vegetarian dumpling with mushroom, black fungus, celery and bamboo shoot.
For guests who relish roast meats, roasted duck, barbecued honey-glazed pork, crispy roasted pork belly, and braised marinated pork belly with beancurd and peanuts are popular choices. Additionally, crispy fish skin with salt and pepper; marinated mini octopus with bonito flakes; and deep-fried spicy eggplant and chicken floss are just as delightful.
As the menu unveils seafood, vegetables, meat, rice and noodle dishes, highlights to take note of include baked sea perch with sautéed egg white, poached seasonal greens with fresh beancurd skin in superior broth; sautéed beef tenderloin with black pepper, shallot and truffle oil; spicy fried rice with silver fish and dried shrimps; and wok-fried shrimp roe noodles with mushroom in superior soy sauce.
Even as the brunch reluctantly draws to a close, delicately made pastries such as steamed dumpling with custard paste; deep-fried water cashew nut pastry; and chilled sesame roll are not to be missed. Likewise, desserts like double-boiled barley with quail egg and beancurd skin; hot cream of almond, chilled herbal jelly with sago pearls and osmanthus; and chilled aloe vera with lemongrass jelly are just as inviting.
Inclusive of one serving of the premium soups and free-flowing juices (orange, mango and guava), the Oriental Weekend Brunch is SGD 88.00 per adult, SGD 44.00 per child (5 to 11 years of age), SGD 188.00 (free-flowing Veuve Cliquot Yellow Label Brut, house red or white wine) and SGD 208.00 (free-flowing Veuve Cliquot Yellow Label Rose). Prices are subject to 10 percent service charge and prevailing government taxes.
The seatings are as follows:
- Saturday: 11:30 am to 2:30 pm
- Sunday: 11:00 am to 1:00 pm for first seating and 1:30 to 3:00 pm for second seating
For reservations, contact Jiang-Nan Chun at (65) 6831 7220 or jnc.sin@fourseasons.com
As a memento of the occasion, all mothers will receive a specially created chocolate cake to be enjoyed further in the comfort of their home.
Hotel Press Contact
Michelle D. Wan
Public Relations Director
190 Orchard Boulevard
Singapore, Singapore 248646
Email Michelle D. Wan
T. (65) 6831-7130
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Dim sum by Chef Alan Chan and his team at Jiang-Nan Chun