Saturday, March 2, 2024
The Four Seasons Hotel Singapore is thrilled to announce the eagerly awaited comeback of its Peranakan Afternoon Tea, this time in collaboration with Candlenut, the first Michelin-starred Peranakan restaurant in the world. Building on the success of their 2021 collaboration, visitors are invited to indulge in a unique dining experience featuring a menu exclusively designed for One-Ninety Bar, running from March 2 through July 28, 2024.
This culinary event is a nod to the Peranakan culture’s storied past, offering a blend of traditional charm and contemporary sophistication. The menu, a collaborative effort between the hotel’s culinary experts and Candlenut’s Chef-Owner Malcolm Lee, who is renowned for his fresh approach to Peranakan food, promises a dining experience filled with diverse and intricate flavors.
Among the highlights are the much-loved Kueh Salat and Cassava Kueh from Candlenut, making a return due to popular demand. The Kueh Salat, first introduced in 2015, is a cherished Nyonya dessert featuring a creamy pandan-coconut custard layer atop a sticky rice cake, beautifully colored with blue pea flowers. The Cassava Kueh, known for its caramel custard layer and caramelised sugar topping, offers a delightful texture and flavor contrast.
From the hotel’s own kitchen, Executive Pastry Chef Audrey Yee presents an array of Peranakan-inspired desserts including a Kaya Coconut Cake, Cempedak Crème Brûlée, and a Pulut Hitam dessert made with black glutinous rice and coconut milk. Additionally, Chef Yee’s freshly baked Rempah Udang scones, served with homemade pineapple jam and clotted cream, are not to be missed.
The savory selections are just as enticing, featuring Chef Lee’s signature Mom’s Chicken Curry with Prata, a recipe that has been handed down through generations and has been a cornerstone of Candlenut since its inception in 2010. The menu also includes Boston Lobster with Achar Bun, King Salmon Otak, and a Laksa Crab Cake that embodies the essence of the local Laksa dish in a novel way.
The afternoon tea also introduces a trio of Peranakan-inspired craft cocktails. Highlights include the Chendol cocktail, a creative interpretation of the traditional dessert with coconut cream, Cachaça, coconut rum, red beans, lime juice, and pandan, and the Little Nyonya, a refreshing tequila-based drink. For those preferring a classic, the Straits Old Fashioned offers a unique twist with its blend of whiskey, spices, and lime bitters. Additionally, a champagne tasting flight with Taittinger is available for those looking to add a sparkling touch to their weekend.
To complement the experience, the Candlenut signature tea blend, featuring oolong and butterfly pea flower with hints of jasmine and pandan, is available alongside a selection of specialty teas and coffee.
The Peranakan Afternoon Tea is offered from 2:00 to 5:00 pm on weekends, with pricing options ranging from SGD 68 per person for the tea with coffee or tea, SGD 88 for the inclusion of a craft cocktail, and SGD 168 for the addition of a Taittinger champagne tasting flight.
The culinary journey extends to the One-Ninety Restaurant, where a Singaporean-themed weekend buffet awaits, celebrating Singapore’s culinary diversity with dishes ranging from Peranakan cuisine to Hainanese Chicken Rice and Malay Rendang. This buffet, available from 12:00 noon to 3:00 pm on weekends starting March 9, 2024, offers guests a chance to explore Singapore’s rich food heritage for SGD 128 per person, including a signature non-alcoholic drink.
Wednesday, May 1, 2024
Wednesday, May 1, 2024
