One-Ninety Restaurant at Four Seasons Hotel Singapore has undergone a menu make-over for its signature Market Fresh semi-buffet with a wide selection of nearly 30 entrees across its three gastronomical specialities: apple wood grill cuisine, asian favourites including authentic Indian fare from the tandoor oven, and Italian culinary dishes.
Kick start the semi-buffet with a free flow spread of delectable appetizers ranging from ocean-fresh seafood salads with fresh herbs from the Four Seasons herb garden, charcuterie and cold cuts. The spread is changed daily according to the freshest and finest seasonal produce that the chefs source for the day.
The highlight is the entrees selection that comes in three sections: Italian, Asian and From the Grill. Watch the chefs prepare your entrees behind the theatre kitchen, a culinary experience for both in sight and taste.
Mediterranean Octopus 3.5/5
From the Italian section, we started with Mediterranean Octopus which is refreshing and light on the palate. The tender octopus is grilled over apple-wood fire to enhance the texture and seal the flavours. This is further lifted by herbs and spices imported of Mediterranean influence.
Ligurian Fillet of Sea Bass 3.5/5
The Ligurian Fillet of Sea Bass is a traditional Italian dish cooked by the elderly member of the family for the young. The dish was comforting and the sea bass was booked to a delectable moist texture.
Squid Ink Tagliolini 4.5/5
One of my favourite dishes is the Squid Ink Tagliolini. The squid ink pasta is made with egg giving it a very enjoyable bouncy texture. This is further topped with a luxurious servicing of fresh crab meats.
Fusilli Puttanesca 4/5
What stood out on the plate of Fusilli Puttanesca is the fresh tomato sauce that is coated evenly in the screw shaped pasta. The tomato based pasta is packed with a good punch of capers, olives and basil.
Australian Black Angus 4/5
From the grill, we had the Australian Black Angus which was flavourful and bursting with the natural jus. Simple but yet beautiful on the palate. The 200-day grain-fed beef tenderloin 200g also comes with french fries on the side.
One-Ninety Laksa 4.5/5
An iconic dish at One-Ninety has to be their Laksa that uses the same 20 years old recipe since day one of the hotel's opening, The thick broth is accompanied by live prawns from the watertank in the kitchen, scallops, cockles and quail eggs.
Cantonese Style Hor Fun 4.2/5
A surprise dish to find on the menu is the Cantonese Style Hor Fun. The generous portions of seafood is finished with wok hei smokiness in a silky smooth egg sauce.
Not to forget the spread of decadent desserts to end the night on a sweet note. I was actually quite surprise to find pandan chiffon cake amongst the spread. I could not resist helping myself to a slice of it.
Appetizers and desserts: $42/pax
Appetizers, main course and desserts: $52/pax
Appetizers, main course and desserts: $64/pax
Sunday Lunch (11:45 am to 3:00 pm)
Food selection only: $72
With free-flowing Ruffino Prosecco or Singapore Sangria: $128
With free-flowing Veuve Clicquot Brut NV: $180
Children from 5 to 11 years old : $36
Note: This is an invited tasting.
Four Seasons Hotel Singapore
190 Orchard Boulevard
Tel: +65 68317250
Nearest MRT: Orchard MRT (NS Line)
Daily: 630am - 10pm
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]