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Published on : Thursday, November 7, 2013
Celebrations fill the calendar all the way through the New Year At Four Seasons Hotel Singapore, the festive season goes into full swing as families gather over festive menus beginning with the Thanksgiving dinner November 28, 2013. From traditional favourites to the signature “turkey-to-go,” the time-honored traditions are celebrated in One-Ninety restaurant.
As the momentum for Christmas and the New Year builds up, young and old alike will revel in a festive lineup of sumptuous menus and traditional treats of the season not only in One-Ninety, but also in Jiang-Nan Chun – all lavishly prepared by the culinary team led by Executive Chef Giovanni Speciale.A traditional menu with the trimmings begins on a warm note as corn bread with maple butter is served tableside. Following the first two courses of red beet cured salmon and chestnut veloute, guests may choose a main course of either oven-roasted turkey, wood-grilled sea bass, or braised short ribs.
For guests with vegetarian preferences, the menu features roasted beet salad served with goat cheese, candied walnuts and orange segments; chestnut soup, and autumn mushrooms en croute served with horseradish and root vegetables.Both four-course menus conclude with a choice of Chef Audrey Yee’s desserts – either pumpkin pie served with cinnamon ice cream and vanilla anglaise, or caramelized pecan cheesecake with cinnamon ice cream – and are priced at SGD 88.00 per person and SGD 44.00 per child (5 to 11 years of age). The Thanksgiving dinner menu is served from 5:30 to 10:30 pm.
One-Ninety (December 2, 2013 till January 2, 2014): As the social calendar ramps up with gatherings and reunions with family and friends at this time of the year, the newly remodeled One-Ninety bustles with weekday festive mezze lunches, set dinners accompanied by wine pairings on Christmas Eve and Christmas Day, and a lavish Christmas Day Sunday Brunch. Families with little ones in tow will delight in the festive setup at the Children’s Playland, where a Kiddies Buffet, entertainment, appearances by Santa Claus and carollers are highlights of the afternoon.
On New Year’s Eve, a live band enlivens the celebratory ambiance as diners are feted to set dinner menus paired with wines. Alternatively, the sumptuous New Year’s Day Brunch paves the way to a brand new start enhanced by free-flowing Veuve Clicquot Champagne. Jiang-Nan Chun (December 5, 2013 till January 5, 2014): Following last year’s successful debut of the Dream of the Red Chamber menu under the “Food in Literature” dining concept, Chef Alan Chan and Restaurant Manager Ng Chong Kim collaborate once again to unveil Journey to the West.
Also known as The Legend of the Monkey King, highlights of this mythological account are interpreted creatively through a six-course menu. Diners who are literary aficionados will appreciate the creativity behind the concept and presentation of some of the dishes such as double-boiled monkey head mushroom soup with chicken, fig and sea coconut, sous vide short rib with Chef’s sauce, and steamed mixed grain rice with cod and Spanish chorizo wrapped in bamboo leaf.Available from Monday to Saturday for lunch and dinner, and for dinner only on Sunday, the six-course menu is SGD 138.00 per person.
Perfect for a home celebration or a gift-of-the-season, the list of carvery items is laden with roasted turkey with cranberry sauce, turkey jus, bread and chestnut stuffing; Australian grain fed beef tenderloin with herb jus, Dijon mustard and horseradish; bone-in roast leg of lamb with herb jus, Dijon mustard and mint jelly; and spiral ham with pineapple raisin sauce and Dijon mustard; to name a few.Traditional offerings include panettone cova, German stollen, Valrhona chocolate-cherry yule log cake, and festive cookies, and other sweet highlights include the traditional Christmas fruit cake coated with marzipan and a “D-I-Y Stir-up Sunday” that is essentially the Christmas pudding.
While adults organize a customized hamper with selections that range from organic spiced cranberry preserve, homemade 190 restaurant signature BBQ sauce, homemade duck foie gras terrine with truffles, and panforte; children can be gifted with a special Kids’ Hamper. Besides a D-I-Y gingerbread house that will impart a memorable experience, the hamper is also stuffed with homemade M&M cookies, Christmas stocking with goodies, Scottish vanilla fudge, Churchill’s Farmyard jellybeans, and dry fruit granola.
Hum or sing along with the carollers as their voices fill the air with beautiful renditions of all-time favourites in the Hotel Lobby:
Christmas Eve: 7:45-8:00 pm and 8:15-8:30 pm
Christmas Day: 12:30-12:45 pm and 2:15-2:30 pm
Christmas Day: 7:45-8:00 pm and 8:15-8:30 pm
All reservations and take-away orders can be placed at the Festive Desk in the lobby from November 4 till December 24, 2013, 10:00 am till 6:00 pm daily.
Pick-up of take-away orders is available from November 28 till December 24, 2013.
To reserve, call the Festive Desk at 6831 7253 or email email@example.com
All prices are subject to 10 percent service charge and prevailing government taxes, and 7 percent GST for take-away orders only.
Source:- Four Seasons