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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

29 °C / 84 °F

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

Mother's day weekend brunch

Saturday: 11:30am - 2:30pm
Sunday:  1st seating from 11:00am - 1:00pm (12:30pm last order)
                 2nd seating from 1:30pm to 3:00pm (2:45pm last order)

  • Unlimited servings of menu selections includes one serving of Steamed Fresh Abalone with Sake, Braised Bird’s Nest

    or Sea Treasure Soup and free flow of Juice (Mango, Orange or Guava)

  • Soup

    Limited to one serving per guest

     

    Braised Bird’s Nest with Egg White in Rich Broth
    Braised Hashima with Shredded Fish Maw and Dried Scallop
    Double-boiled Morel Mushroom with Chinese Cabbage and Black Chicken Soup

  • Soup

    Double-boiled Diced Winter Melon Soup with Butterscotch Mushroom
    Sweet Corn and Crabmeat Soup
    Hot and Sour Seafood Soup
    Chef’s Soup of the Day

  • Porridge

    Porridge with Pork and Century Egg
    Fish Porridge with Shredded Ginger
    Chicken Porridge

  • Appetiser

    Marinated Soy Sauce Chicken
    Roasted Duck
    Barbecued Honey-glazed Pork
    Crispy Roasted Pork Belly
    Braised Marinated Pork Belly with Beancurd and Peanuts
    Marinated Mini Octopus with Bonito Flakes
    Deep-fried Spicy Eggplant and Chicken Floss
    Crispy Fish Skin with Salt and Pepper

  • Rice & Noodles

    Braised Flat Egg Noodles with Assorted Seafood in X.O. Chilli Sauce
    Wok-fried Shrimp Roe Noodles with Mushroom in Superior Soy Sauce
    Braised Ee-fu Noodles with Yellow Chives and Shiitake Mushroom
    Vegetarian Fried Rice with Diced Mushroom and Vegetables
    Spicy Fried Rice with Silver Fish and Dried Shrimp
    Fish Noodle Soup with Vegetables

  • Dim Sum

    Steamed Shrimp Dumpling with Tianjin Cabbage
    Steamed Pork Dumpling with Shrimp and Mushroom
    Steamed Barbecued Pork Bun
    Steamed Scallop Dumpling with Prawn, Crab Roe and Honey Beans
    Deep-fried Dumpling with Mushroom, Carrot, Celery, Asparagus and Minced Pumpkin
    Steamed Vegetarian Dumpling with Mushroom, Black Fungus, Celery and Bamboo Shoot
    Steamed Vegetarian Dumpling with Asparagus, Assorted Mushrooms, Celery and Red Carrot
    Fried Carrot Cake with X.O. Chilli Sauce
    Deep-fried Fresh Mango Roll with Shrimp

    Deep-fried Spring Roll with Prawn, Minced Chicken, Mushroom and Diced Vegetables
    Steamed Minced Beef Dumpling with Mushroom, Vegetables and Truffle Oil
    Puff Pastry with Cod and Onion in Miso Sauce
    Steamed Beancurd Skin Roll with Homemade Beancurd and Bacon in Egg White Sauce
    Baked Flaky Pastry with Barbecued Chicken Coated with Sesame Seeds
    Deep-fried Beancurd Skin Roll with Shrimps
    Steamed Pork and Shrimp Dumpling with Cabbage in Spicy Vinegar Sauce and Garlic
    Steamed Chicken Feet

    Steamed Glutinous Rice with Dried Shrimp and Peanut in Seaweed Roll
    Steamed Lotus Paste Tart
    Deep-fried Water Cashew Nut Pastry
    Steamed Dumpling with Custard Paste
    Deep-fried Bun with Crabmeat Sauce
    Chilled Sesame Roll

  • Vegetables and Beancurd

    Braised Beancurd with Bamboo Pith and Black Mushroom in Casserole
    Traditional ‘Ma-Po’ Tofu with Sea Cucumber and Minced Pork in Spicy Sauce
    Braised Portobello Mushroom in Abalone Sauce served with Seasonal Greens
    Sautéed Monkey Head Mushroom with Dried Chilli and Cashew Nuts
    Stir-fried Seasonal Vegetables with Wild Mushrooms and Garlic
    Poached Seasonal Greens with Japanese Fermented Black Garlic
    Poached Seasonal Greens with Fresh Beancurd Skin in Superior Broth

  • Meat

    Sautéed Beef Tenderloin with Black Pepper, Shallot and Truffle Oil
    Poached Sliced Beef with Golden Mushroom and Bean Sprout
    Deep-fried Boneless Chicken with Lemon Sauce
    Wok-fried Chicken with Dried Chilli and Cashew Nuts
    Stir-fried Chicken with King Oyster Mushroom in Claypot
    Wok-fried Pork Shoulder with Dried Shrimp Paste
    Sweet and Sour Pork with Capsicum
    Pork Belly in ‘Chan Kong’ Dark Vinegar Sauce
    Pan-fried Pork Belly with Savoury Sauce and Crispy Rice

  • Seafood

    Baked Sea Perch with Sautéed Egg White
    Steamed Cod Fillet with Sweet Preserved Vegetables
    Stir-fried Scallops with Sweet and Spicy Sauce
    Fried Prawns tossed in Wasabi Sauce
    Wok-fried Prawns with Onion and Dried Chilli
    Braised Sea Cucumber in Casserole
    Stir-fried Phoenix Clam with Asparagus in X.O. Chilli Sauce
    Wok-fried Prawns with Spanish Chorizo and Minced Pork with Eggplant served in Claypot

  • Dessert

    Chilled Aloe Vera with Lemongrass Jelly
    Fresh Mango and Strawberry Pudding
    Chilled Cream of Mango and Sago with Pomelo
    Chilled Herbal Jelly with Sago Pearls and Osmanthus
    Hot Cream of Almond
    Double-boiled Barley with Quail Egg and Beancurd Skin
    Sweetened Red Bean Cream with Lotus Seeds and Lily Bulbs
    Oven-baked Mini Egg Tart
    Glutinous Rice Dumpling filled with Black Sesame Paste

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