Honour Dad, The Original Superhero, This Father’s Day at Four Seasons Hotel Singapore

Published on : Monday, June 3, 2019

They say the way to a man’s heart is through his stomach. Be wise and follow this sage wisdom this Father’s Day at Michelin-starred Jiang-Nan Chun or the indulgent Father’s Day Sunday Brunch at One-Ninety, modern Asian brasserie at Four Seasons Hotel Singapore.

 

Jiang-Nan Chun

 

 

Even heroes need some nourishing and what better way than with a tailored menu to do just that at Jiang-Nan Chun.

 

Crafted by Executive Chinese Chef Tim Lam, begin with a trio of deep-fried foie gras roll with minced pork and shrimp paste, deep-fried prawn with wasabi mayonnaise and suckling pig with avruga caviar.

 

This is closely followed by the warm comfort of supreme soup with fish maw and sea whelk and braised giant grouper fillet with pork belly and mushrooms. Fresh greens of wok-fried Hong Kong kai lan with XO chili sauce and savoury steamed glutinous rice with baby abalone pack a punch before a light finish of chilled aloe vera with lemongrass jelly and egg tart with bird’s nest.

 

 

One-Ninety Father’s Day Sunday Brunch

 

 

At One-Ninety, dive into the magnificent “Seafood Tower” of more than seven varieties including Maine lobster, king crab, blue fin tuna, fresh prawns, Hokkaido scallop and more, served to the table and dressed in a lemongrass-infused dry ice cascade.

 

On the buffet spread is a dedicated salad bar, a spread of appetisers bursting with fresh flavours such as deep sea crab claws with fresh mango and roasted veal tonnato. Indulge further with more than 12 hot mains including four stellar live stations. From mesquite wood roasted Peking duck carved à la minute, and roasted milk-fed veal rack from the butcher’s trolley, to seared foie gras, beef bourguignon and the ever popular One-Ninety Singapore laksa, discerning gourmets will delight in the tempting spread.

 

Round up the celebration with more than 20 handpicked cheeses and a decadent selection of desserts crafted by Pastry Chef Audrey Yee, a Four Seasons veteran and graduate of the renowned Le Cordon Bleu School in London. From rich Manjari chocolate tarts and espresso puffs to whiskey chocolate pralines and classic lemon meringue tarts, Daddy dearest will be mighty pleased.

 

Completing the celebrations are fun activities for the young and young-at-heart, including bouncy castles and more at the Kids Playzone too.

 

 

 

Source:- Four Seasons Hotel & Resort


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