THE NEW ONE-NINETY RESTAURANT AT FOUR SEASONS SINGAPORE, A BOTANICAL INSPIRED MODERN ASIAN BRASSERIE

One Ninety, a modern Asian Brasserie

One-Ninety, the modern Asian brasserie at the Four Seasons Hotel Singapore, is now open after a botanical transformation. The ambiance of the restaurant is an extension of the heritage-botanical inspiration that very recently transformed the hotel’s rooms and suites. The same tropical influences now effortlessly infuse the menus that feature fresh, seasonal and daily-sourced produce.

Restaurant Chef Kamarl John

Newly minted Restaurant Chef Kamarl John leads the culinary brigade and was previously from Four Seasons London at Ten Trinity Square. Most recently he was with Adrift by celebrity Chef David Myers, in Singapore. Having spent the last year in the city state and around Asia, Chef Kamarl is constantly fascinated by the vibrant food heritage of Asia and even more so with the Lion City.

Showcasing the culinary craftsmanship driving the cuisine at One-Ninety, every meal begins with Artisan Sourdough with Seaweed Butter. Sourced from artisanal mills in Hokkaido Japan, the flour is only produced upon each order. Ground by hand and blended to our specifications, each loaf is baked fresh daily in our very own ovens.

Seasonal Seafood Tower_Signature

Chef Kamarl’s signatures include the ocean-fresh Seasonal Seafood Tower for Two and Chargrilled 1.2 kg Forty Days Aged Rib Chop (MBS 6).

Not to be missed too are:

Iberico Pork Presa & Collar with Star Anise, Pineapple Chutney and Celeriac Purée Snapper Bouillabaisse, Spicy Daikon, Lemon Grass

Steamed Atlantic Cod, Prawns, Clams, with Kaffir Lime Leaves Grilled Blue Lobster and Yuzu Kosho Butter End with a divine selection of handmade cakes and desserts by pâtissier Audrey Yee, a Four Seasons veteran and a graduate of the renowned Le Cordon Bleu School in London.

Blackboard Specials Featuring special, seasonal produce available in limited quantities, the Blackboard Specials are sourced by Chef Kamarl to further enhance the dining experience. From rare aged Wagyu, Wild Seabass and Sea Urchins to White Asparagus and Winter Truffles, fastest reservations for these are a must!

Should guests prefer, an award-winning wine selection of “100 wines under $100” and Wine-by-the-glass is also available for a wider selection spanning 12 countries, vintage ports and rare varietals and growths too.

Semi-Buffet Lunch A hearty epicurean spread including a buffet of delectable appetizers, premium imported cheeses, and decadent desserts beckon from the table spread and are changed daily according to the freshest and finest seasonal produce of the day. This is complemented with a choice of entrées of Provençal cuisine with an Asian twist.

Appetizers include luscious seafood salads with fresh herbs from the Four Seasons organic garden, charcuterie, and cold cuts; while sweet delights abound on the dessert spread crafted by Pastry Chef Audrey Yee.

Semi-buffet Lunch $38 Semi-buffet Lunch with Entrée $48

One Ninety Semi-Buffet Lunch

Sunday Semi-Buffet Brunch Provençal cuisine with an Asian twist takes center-stage at One-Ninety, a modern Asian brasserie. Relish in the ocean-fresh signature Seasonal Seafood Tower along with Entrées and a buffet of daily-sourced produce including fresh salads, premium cheeses, charcuterie, and cold cuts. This is accompanied by a choice of entrée featuring wholesome Provençal cuisine with an Asian twist such as the Snapper Bouillabaisse, Spicy Daikon, Lemon Grass or Miso Chicken with Sesame Togarashi, Shishito Peppers. Brunch classics also feature including Organic Scrambled Eggs topped with Cold Smoked Salmon on Toasted Brioche and Ricotta Cheese Pancake with Mixed Berries and Vanilla Cream.

Opt to augment your Sunday Brunch with unlimited Ruffino Prosecco or Taittinger Brut Champagne whilst the little ones enjoy the dedicated children’s zone where engaging, fun-filled activities are orchestrated to ensure our young guests emerge beaming from ear-to-ear.

Semi-buffet Sunday Brunch with Seasonal Seafood Tower and Entrée $78 With unlimited Ruffino Prosecco $118 With unlimited Taittinger Brut Champagne $168

Dining Hours Breakfast 6:30am – 10:30am

Lunch (Mondays to Saturdays) 12:00pm – 2.30pm

Sunday Brunch 11.45am – 3:00pm

Dinner 6:30pm – 10:00pm

For reservations, guests can call One-Ninety at (65) 6831 7250 or email one-ninety.sin@fourseasons.com.

Prices stated are subject to 10% service charge and prevailing government taxes.

 

Signature items on the menu:

 Artisan Sourdough with Seaweed Butter Artisanal Flour is sourced Kitahonami and Yumechikara in Hokkaido Japan, is only made to order! These are then ground by hand and blended to our specification using 50% hard & 50% Medium Wholegrain Flour.

 Pickles Three Ways Prepared by hand, the trilogy of pickles include refreshing Cucumber and Carom Seeds, tart Red Onion and Yuzu and a spiced Watermelon Skin with Green Chili. These are served at the start of every meal and will surely pique appetites.

Beef and Caviar Dijon Emulsion_Signature

Beef & Caviar, Dijon Emulsion Wagyu Beef is seasoned with Dijon Emulsion then topped with a generous helping of Ossetra Prestige Caviar, From the Sturgeon Fish which is farmed in Europe then Processed in Paris.

Truffle Toast Foie Gras Butter_Signature
Foie Gras Toast, Black Winter Truffle A classic French combination with Creamy Foie Gras & fragrant Périgord Black Winter Truffles on lightly toasted Brioche.

Seasonal Seafood Tower_Signature

Seasonal Seafood Tower Featuring some of the finest quality seafood from Southeast Asia, Japan & North Atlantic Ocean in Europe. Highlights include Hokkaido Scallops, King Crab, Blue Fin Tuna and responsibly farmed Maine Lobster in Singapore. Served with our house-made sauces such as Calamansi Aioli & Young Ginger Vinaigrette, which are infused with some of Singapore’s most recognizable ingredients.

Blue Lobster with Yuzu Kosho Butter Wild Blue Lobsters caught in the North Atlantic Ocean waters between England and France are pan roasted then served with homemade cultured Yuzu Kosho Butter which is poured table side.
Steamed Atlantic Cod, Prawns Clams, Kaffir Lime Leaves Inspired by Southeast Asian countries Thailand and Vietnam, Atlantic Cod found in the North Atlantic Ocean at a depth of 500 to 600 meters is steamed in a broth infused with lemongrass and ginger, then finished with crushed kaffir lime leaves.

 

Snapper Bouillabaisse_Signature

Snapper Bouillabaisse, Spicy Daikon, Lemon Grass This traditional Provençal fish of market-fresh roasted Red Snapper, Clams, Tiger Prawns and Bouchot Mussels in a broth of potatoes, garlic, ripe tomatoes and a bouquet of herbs and spices, is made extra special with spicy daikon and lemon grass.

Iberico Pork Presa, Star Anise, Pineapple Chutney, Celeriac Purée The Presa is a specialized muscle within the shoulder that is tender and juicy. The marbling of fat that runs through the Iberian Pork has earned it a reputation as the “Wagyu of Pork” and its high concentration of healthy, oleic acids is balanced with sweet and sour pineapple chutney spiced with star anise, complemented further by celeriac purée.

Westtholme Wagyu Striploin Tarragon Emulsion_Signature

Forty Day Aged Wagyu Rib Chop MBS6+ 1.2kg Aged in-house for 40 Days to mature and then tenderized and slowly chargrilled over Apple Wood to perfection.

ASIAN SPECIALITIES

 One-Ninety Laksa Live prawns from our water tank in the kitchen, scallops, cockles, quail eggs in thick coconut milk and shrimp broth. Using the same secret recipe since the hotel opened, the familiar taste of home keep guests coming back for more!

 Hainanese Chicken Rice: Adhering to an authentic recipe, free-range chicken is poached till 70% cooked and plunged into ice-cold water for the best flavors and is served with fragrant Thai rice accompanied with homemade ground yellow ginger and garlic chili sauce.

 Cantonese Hor Fun Silky smooth broad rice noodle is wok-fried, tossed and finished with signature wok hei and topped generously with fresh seafood.

 Beef Rendang Wagyu beef short ribs are seasoned with our homemade spice paste blended with turmeric, blue ginger, coriander, and toasted coconut. The ribs are then stewed and simmered for 12 hours.

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