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Published on : Saturday, February 16, 2013
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.
Source:- Four Seasons