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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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Four Seasons Hotel

Singapore

Local Time

Local Temperature

26 °C / 79 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

À la carte

  • Chef’s Specialty

    Wok-fried Lobster with Spanish Chorizo, Minced Pork and Eggplant served in Claypot

    Wok-fried Pork Shoulder with Dried Shrimp Paste and Japanese Cucumber

    Poached Young Spinach with Fresh Beancurd Skin and Japanese Black Garlic

    Double-boiled Shark’s Melon Soup with Dried Scallop and Frog’s Legs

    Simmered Sea Perch with Beancurd Skin and Wolfberry in Carrot Broth

    Braised Fresh Beancurd Skin with Black Fungus, Black Winter Mushrooms and Straw Mushrooms

    Fried Rice with Scallop, Foie Gras and Crispy Dried Scallop

    Crispy Noodles with Morel Mushrooms, Shaved Summer Truffle

  • Appetiser

    Chicken simmered in ‘Hua Diao’ Wine

    Deep-fried Crispy Eel with Honey and Vinegar Sauce

    Golden Crispy Beancurd Cubes

    Deep-fried Soft Shell Crab with Wasabi Sauce

    Crispy Fish Skin with Salt and Pepper

    Crispy Eggplant with Chilli and Chicken Floss

    Pan-fried Foie Gras with Lemon and Vinegar Sauce

  • Bird’s Nest

    Braised Imperial Bird’s Nest with Fresh Crab Claw and Gold Leaf

    Double-boiled Imperial Bird’s Nest Soup with Yunnan Ham

    Baked Paper-wrapped Superior Bird’s Nest with Crabmeat

    Braised Superior Bird’s Nest stuffed with Shrimp Paste and Crabmeat

    Double-boiled Imperial Bird’s Nest with Yunnan Ham in Superior Stock

    Braised Bird’s Nest with Yunnan Ham

    Double-boiled Bird’s Nest Soup with Chinese Cabbage and Chicken

    Bird’s Nest Porridge with Spinach and Pumpkin Sauce

  • Sea Treasures Soup

    Buddha Jumps Over The Wall

    Double-boiled Cordyceps with Abalone and Sea Cucumber Soup

    Braised Hashima Soup with Shredded Fish Maw and Dried Scallop

    Double-boiled Fish Cartilage Soup with Superior Fish Maw and Bamboo Pith

    Double-boiled Black Chicken Soup with Morel Mushrooms, Chinese Cabbage, Dried Scallop and Yellow Fungus

    Double-boiled Chicken Soup with Fermented Black Garlic and Fish Skin

    Double-boiled Fish Soup with Chinese Pear and Fig

    Superior Soup of Shredded Fish Maw with Sweet Corn

    Hot and Sour Soup with Lobster and Seafood

    Chef’s Soup of the Day

  • Traditional Peking Duck

    Peking Duck

     

    Second Preparation of Your Choice:

    Boiled with Beancurd, Tomato and Preserved Cabbage

    Sautéed with Ginger and Spring Onion

    Sautéed with Sweet and Spicy Sauce

  • Roast and Barbecued Meats

    Barbecued Suckling Pig

    Roasted Duck

    Crispy Aromatic Duck

    Roasted Crispy Chicken

    Marinated Braised Chicken with Soy Sauce

    Traditional Charcoal-roasted, Glazed Pork ‘Char Siew’

    Roasted Crispy Pork Belly

    Barbecued Suckling Pig, Roasted Duck, Soy Sauce Chicken, Roasted Honey-glazed Pork and Jelly Fish

  • Abalone and Seafood

    Stewed Whole Fresh Abalone with Supreme Broth (2-head | 3-head Quality)

    Braised Sliced Abalone with Sea Cucumber

    Stewed Abalone Wedges with Chinese Leeks and Shrimp Roe

    Braised Fish Maw with Black Mushroom and Seasonal Greens

    Braised Mexican Sea Cucumber with Black Mushrooms and Shrimp Roe

    Steamed Cod Fillet with Sweet Preserved Vegetables

    Baked Cod Fillet with Miso Sauce

  • Seafood

    Sautéed Prawns with Dried Chilli and Shallots

    Deep-fried Prawns tossed with Wasabi Sauce

    Sautéed Lobster with Egg White and Crispy Dried Scallop

    Stir-fried Scallops and Broccoli in Spicy and Sour Sauce

    Wok-fried Scallops with Onion and Capsicum

    Stewed Grouper Fish Head and Belly with Dried Beancurd Skin and Chinese Black Olives

  • Live Seafood

    Star Garoupa

    Green Wrasse

    Red Garoupa

    Polka Dot Garoupa

    Soon Hock

    Australian Lobster

    Local Lobster

    Tiger Prawn

     

    Cooking Preference

     

    Fish

    With Soy Sauce

    With Salted Vegetables Beancurd

    With Sweet Preserved Vegetables

    With Truffle Oil

    With Black Fungus, Black Mushrooms

     

    Lobster

    Sashimi

    Sautéed with Ginger and Spring Onions

    Baked with Superior Stock

    Steamed with Garlic

    Baked with Salted Egg Yolk

     

    Prawn

    Poached with Superior Stock

    Steamed with Garlic

    Steamed with Chinese Wine and Herbs

    Baked with Salt and Pepper

    Stir-fried with Sweet and Spicy Sauce

  • Chicken and Duck

    Deep-fried Boneless Chicken with Mango and Lemon Sauce
    Wok-fried Chicken with Dried Chilli and Cashew Nuts in Sweetened Black Vinegar Sauce
    Casserole of Stewed Chicken with Brown Fungus in Chinese Rice Wine and Basil
    Casserole of Braised Chicken with Shallots and Garlic
    Casserole of Braised Spare Ribs and Bitter Gourd in Black Bean Sauce
    Wok-fried Pork Belly with ‘Chan Kong’ Vinegar Sauce
    Wok-fried Kurobuta Pork with Capsicum and Leek
    Fried Spare Ribs Marinated with Preserved Beancurd

  • Beef and Lamb

    Casserole of Braised Baby Beef Ribs in Chef’s Special BBQ Sauce
    Sautéed Sliced Beef with Ginger and Spring Onions
    Sautéed Wagyu Beef Cubes with Italian Black Truffle, Fresh Button Mushrooms and Sweet Soy Sauce
    Wok-fried Beef Tenderloin with Fingerling Potatoes
    Wok-fried Beef Tenderloin with Shallots and Garlic
    Pan-fried Lamb Chop in Black Pepper Sauce

  • Healthy Vegetarian Selection

    Crispy Beancurd Skin wrapped in Pancake with Spring Onions and Cucumber
    Double-boiled Soup with Bamboo Pith stuffed with Asparagus and Golden Needle Mushrooms
    Thick Soup of Shredded Beancurd with Spinach and Black Winter Mushrooms
    Homemade Beancurd with White King Oyster Mushrooms
    Braised Glass Noodles with Assorted Mushrooms and Vegetables
    Stewed Eggplant with South Asia Curry Sauce
    Stir-fried Gluten with Assorted Capsicum

  • Vegetables and Beancurd

    Braised Seasonal Vegetables with Crab Roe and Crabmeat
    Sautéed Hong Kong Vegetables - Traditional cooking methods includes: Sautéed with Garlic, Wok-fried with Oyster Sauce or Homemade Spicy X.O. Sauce
    Braised Eggplant and Minced Pork with Szechuan Chilli Sauce in Claypot
    Sautéed ‘Monkey Head Mushrooms’ and Spinach Beancurd with Vinegar Sauce
    Braised Beancurd with Seafood and Black Winter Mushrooms in Claypot
    Braised Beancurd with Black Winter Mushrooms and Bamboo Pith in Claypot
    Paper-wrapped Assorted Mushrooms with Truffle Oil

  • Rice and Noodles

    Fried Rice with Crabmeat, Abalone, Butterscotch Mushrooms, Egg White and Dried Scallop
    Fried Rice with Diced Vegetables, Black Winter Mushrooms and Crushed Walnuts
    Fried Rice with Seafood, Dried Shrimp Paste and Crispy Rice
    Fried Rice with Silver Fish and Fried Dace
    Braised ‘Ee-Fu’ Noodles with Crabmeat, Dried Scallop and Golden Needle Mushrooms in Abalone Sauce
    Braised Wheat Vermicelli with Abalone in Rich Broth
    Stir-fried Wheat Vermicelli with Seafood
    Braised Flat Noodles with Seafood in X.O. Chilli Sauce
    Fish Noodles with Shrimp Dumpling Soup

  • Dim Sum

    Dim Sum Duo:
    Steamed Lobster Dumpling with Scallop, Crabmeat and Shrimp
    Steamed Pork Dumpling with Shrimp and Baby Abalone

    Dim Sum Duo:
    Baked Flaky Pastry with Barbecued Chicken coated with Sesame Seeds
    Puff Pastry filled with Foie Gras and Black Winter Mushrooms

    Deep-fried Vegetarian Dumpling with Turnip and Black Winter Mushrooms in Preserved Beancurd Sauce

  • Dessert

    Double-boiled Superior Bird’s Nest with Rock Sugar
    Double-boiled Hasma with Red Dates
    Homemade Coconut Ice-cream served with Black Glutinous Rice
    Seasonal Fresh Fruit Platter
    Chilled Aloe Vera with Lemongrass Jelly
    Herbal Jelly with Sago Pearl
    Hot Cream of Almond with Basil Seed and Gingko Nut
    Chilled Cream of Mango and Sago with Pomelo
    Chilled Mango Pudding
    Hot Sweet Potato Soup with Sago Pearl
    Flaky Pastry filled with Red Bean Paste

Menus and menu items are subject to change without prior notice.

Note: All prices quoted are subject to 10% service charge and applicable government taxes.

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