For One Night Only, Award-Winning Mina Group Chef David Varley Partners with Chef Nicholas Owen Behind the Applewood Grill in One-Ninety at Four Seasons Hotel Singapore

Succulent cuts of steak and fish fillet highlight grill specialties menu on September 1, 2012

Singapore – 2012-08-15 — / — Having worked together before with Senior Sous Chef Nicholas Owen at BOURBON STEAK at Four Seasons Hotel Washington DC – an acclaimed restaurant helmed by Michael Mina, a Michelin one-star award winner, James Beard award winner, restaurateur and cookbook author – Mina Group Corporate Chef David Varley makes a one-night appearance at One-Ninety at Four Seasons Hotel Singapore on Saturday, September 1, 2012.

With the chefs deftly preparing cuts of meat and fish over the aromatic applewood grill, grill lovers can look forward to a stellar dinner experience. From the à la carte menu, the hearty selection includes cuts of US prime angus beef tenderloin, tajima waygu ribeye and the 200-day grain fed Australian sirloin. Perfect with a bottle of red wine in the company of friends and associates, the tomahawk ribeye is a one-kilogram cut of hormone-free Australian black angus ribeye, highly recommended for two persons. Alternatively, the Tasmanian trout fillet and Mediterranean ortobello sea bream fillet are also excellent choices. All grill items are served with a choice of classic bearnaise, natural jus, tamarind black peppercorn, black truffle beurre blanc or lemon herb olive oil.

“When we found out Chef Varley was visiting Asia, we simply had to invite him to One-Ninety,” says Executive Chef Giovanni Speciale.“Even though he is here for only one night, the combined expertise of Chef Varley and Chef Owen will showcase our grill menu in an exceptional dining experience.”

A degustation menu will make its debut that night, with wine pairings as an option. Beginning with ahi tuna tartare – a personal favourite of Chef Owen’s – the meal progresses to roasted foie gras with pineapple confit and macadamia crunch, and butter-poached lobster with sweet corn crêpe and coconut green gravy. The pièce de résistance is likely to be the hay-smoked Australian wagyu ribeye served with black garlic vinaigrette and eggplant mousseline. The banana tarte tatin accompanied by Jaggery ice-cream rounds up the five-course menu at SGD 128.00 per person. Accompanying wines featured are Shafer Red Shoulder Chardonnay, Napa Valley 2008; Cakebread Cellars Sauvignon Blanc, Napa Valley 2009; and Heitz Cellar Cabernet Sauvignon, Napa Valley 2005.

The price is subject to 10 percent service charge and prevailing government taxes. For reservations, contact One-Ninety at (65) 6831 7250 or

Hotel Press Contact

Michelle D. Wan
Public Relations Director
190 Orchard Boulevard
Singapore, Singapore 248646
Email Michelle D. Wan
T. (65) 6831-7130


Senior Sous Chef Nicholas Owen