Four Seasons Hotel Singapore Honours Fathers with a Trio of Dining Experiences

From Sunday Brunch to the Oriental Weekend Brunch and Afternoon Tea, a Trio of Dining Experiences Honours Fathers at Four Seasons Hotel Singapore. Homemade gifts by the culinary team top off the celebration.

2013-05-27 — /travelprnews.com/ — Be it the Sunday Brunch in One-Ninety, the Oriental Weekend Brunch in Jiang-Nan Chun or The Bar and Alfresco signature Afternoon Tea, sumptuous spreads draw families together as they pamper the man of the house on Father’s Day, June 16, 2013 at Four Seasons Hotel Singapore.

Sunday Brunch in One-Ninety

Overseen by Executive Chef Giovanni Speciale, whose focus on the freshest produce influences the brunch offering, a lavish mezze spread of appetizers and desserts complements entrées prepared on the applewood grill at One-Ninety. Replete with salad greens, sushi, maki and sashimi, the expansive appetizer selections start the celebration with seafood favourites such as tiger prawns, scallops, Alaskan king crabs, poached Maine lobster, Sri Lankan crabs and bamboo clams. Cheese connoisseurs will delight in burrata, squaquerone, buffalo mozzarella, smoked scamorza, brus piedmont, robiola goat cheese wrapped in fig leaf and speziato tartufo, among others.

Indulgences to be savoured over a bubbly libation and convivial conversations star highly – be it avruga caviar, tobiko and salmon roe, pork head terrine, salmon rilette or additional servings of foie gras parfait. At the carving stations, chefs will ply the plates with wagyu beef rump with sauteéd mushrooms, smoked potato mouselline, roasted baby root vegetables, and natural jus; and chicken shawarma with arugula, gherkins, tomatoes, home-made pita bread dressed in garlic and tahini sauce.

Served from the applewood grill to the table, entrées to be relished include applewood grilled wagyu steak with home-made chips, green asparagus and red wine soya sauce; grilled ahi tuna with eggplant fondant and zucchini tempura; and baked Maine lobster with gratinated truffle macaroni, to name a few.

As the aroma of chocolate beckons from the live station where the warm chocolate cake with bourbon whisky anglaise is being prepared by the pastry chefs, dessert lovers will delight in the extensive spread that includes plum almond tart, citrus-crème fraiche cake, caramel nut tart, darjeeling tea crème brulèe, vanilla crème éclair, and many others.

At the supervised Children’s Playland located in the Hotel’s ballroom foyer, kids will be entertained by amenities such as 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 Pastry Chef Audrey Yee’s signature chocolate chip cookies. Children aged 4 and below dine for free.

As the brunch draws to a close, all dads will be presented with Chef Speciale’s homemade barbecue sauce for them to recreate a memorable dining experience in the comfort of their home.

There are two seatings:

• 11:30 am to 1:30 pm
• 2:00 to 4:00 pm

Prices are as follows:

• Three-course brunch: SGD 108.00 to SGD 138.00 per adult (depending on choice of entrée)
• Free-flow of Veuve Clicquot Yellow Label: additional SGD 108.00 per person
• Free-flow of Veuve Clicquot Yellow Label Rosé: additional SGD 128.00 per person
• Kids (5 to 11 years of age): SGD 55.00 per child

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

Oriental Weekend Brunch in Jiang-Nan Chun

Beginning with a serving of either steamed fresh abalone with sake, braised bird’s nest or sea treasure soup, unlimited servings of dim sum and a variety of dishes pave the way to a leisurely brunch atJiang Nan-Chun.

Known for its menu of roast meats, all-time favourites include roasted duck, barbecued honey-glazed pork, crispy roasted pork belly, and braised marinated pork belly with beancurd and peanuts. From the selections of 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 shrimps, and wok-fried shrimp roe noodles with mushroom in superior soy sauce.

More than just sweet treats, dessert recommendations that are nourishing include double-boiled barley with quail egg and beancurd skin, and hot cream of almond. Alternatively, desserts that draw the brunch to a refreshing close are chilled herbal jelly with sago pearls and osmanthus, and chilled aloe vera with lemongrass jelly.

All fathers will receive delicately made Chinese custard pastry by Dim Sum Chef Yiu Wah Tai.

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 Clicquot Yellow Label Brut, House Red or White Wine) and SGD 208.00 (free-flowing Veuve Clicquot Yellow Label Rosé).

There are two seatings:

• 11:00 am to 1:00 pm
• 1:30 to 3:00 pm

Prices are subject to 10 percent service charge and prevailing government taxes. For reservations, contact Jiang-Nan Chun at (65) 6831 7220 or jnc.sin@fourseasons.com

Classic Afternoon Tea in The Bar and Alfresco

Served from 1:00 to 5:00 pm in The Bar and Alfresco, the Spring-Summer Afternoon Tea brings back the classic tea experience with a three-tier stand of sweet and savoury treats.

With fresh finger sandwiches being a staple, delectable choices to nibble on feature spiny lobster, cilantro, hass avocado in a soft bun; Spanish tuna salad, micro cress in a sable tart; and organic smoked salmon with herb cream in a brioche; to name a few.

The selection of freshly baked pastries and tea cakes leaves one spoiled for choice, especially when presented with an assortment of fresh strawberry, lemon balm madeleine, Eco-Garden peppermint, cocoa nib macaron, bourbon vanilla scented apricot, almondchibouste, sable handbag and chocolate gateaux with raspberry butter cream. Ending the afternoon on a superlative note are rhubarb scones, almond pains de genes, and brown sugar shortbreads – all best savoured with homemade rose petal-strawberry preserve, lemon curd and Devonshire clotted organic cream.

An assortment of TWG teas provides a complementary accompaniment, be it Earl Grey Buddha, Spice Route, Jade of Africa or the Nuwara Eliya Op from the lofty plantations in Sri Lanka. Alternatively, coffee connoisseurs may order an Illy espresso.

Prices are as follows:

• Classic Afternoon Tea: SGD 38.00 per person (served with a choice of TWG tea or Illy espresso)
• Cocktail Afternoon Tea: SGD 58.00 per person (includes one glass of house cocktail)
• Champagne Afternoon Tea: SGD 68.00 (includes one glass of Veuve Clicquot Champagne)

Prices are subject to 10 percent service charge and prevailing government taxes. For reservations, contact The Bar & Alfresco at (65) 6831 7671 or one-ninetybar.sin@fourseasons.com

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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