Make a Reservation
Make a Reservation

When will you be staying with us?

Open Calendar
Open Calendar

Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
Available
No Availability
Restrictions may apply
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

Remove
Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call . Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at or our Toll-free numbers by country .

Book now with UnionPay

Four Seasons Hotel

Singapore

Local Time

Local Temperature

30 °C / 86 °F

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

Reunion Feasts

  • Per Person Set Menu

  • SI JI RU CHUN

    Combination of Roasted Pork Belly and Roast Duck
    Braised Shredded Abalone with Sea Cucumber and Conpoy     
    Steamed Cod Fillet with Sweet and Spicy Sauce
    Braised Beancurd with Dried Oyster, Black Moss and “Bai Ling” Mushrooms
    Stir-fried Glutinous Rice with Preserved Sausage
    Hot Cream of Almond with Basil Seed and Gingko Nut

  • DA JI DA LI

    Roasted Pork Belly combined with Drunken Chicken
    Double-boiled Cordyceps Flower with Fish Maw, Dried Scallop and Chicken
    Steamed Cod Fillet with Red Dates and Black Fungus
    Braised Sea Cucumber, “Bai Ling” Mushrooms and Spinach with Black Moss
    Fried Rice with Mini Abalone and Seafood
    Chilled Mango Sago with Pomelo

  • YI FAN FENG SHUN

    Suckling Pig and Beancurd Skin with Japanese Cucumber
    Double-boiled Sea Whelk with Ham and Chicken
    Braised Whole Abalone and Black Mushrooms in Rich Brown Sauce
    Baked Cod Fillet with Miso Sauce
    Steamed Rice with Preserved Sausage and Diced Abalone
    Chilled Aloe Vera and Grass Jelly with Lemongrass

  • Family Size Set Menu (8 to 10 persons)

  • FU MAN REN JIAN

    Salmon Yu Sheng
    Combination Platter: (Roast Duck, Jellyfish and Seaweed Roll)
    Hot and Sour Soup with Seafood  
    Steamed “Soon Hock” with Soy Sauce
    Deep-fried Spare Ribs with "Chen Jiang" Sauce and Crabmeat "Pearl"
    Braised Beancurd with Dried Oyster, Black Moss and “Bai Ling” Mushroom
    Braised Ee-Fu Noodles with Straw Mushrooms and Yellow Chives
    Chilled Aloe Vera and Grass Jelly with Lemongrass

  • WAN XIANG GENG XIN

    Salmon and Surf Clams Yu Sheng
    Combination Platter: (Sea Whelk, Roast Duck, Jellyfish, Pig Trotter and Seaweed Roll)
    Double-boiled Baby Abalone with Chinese Cabbage, Chicken and Morel Mushrooms
    Steamed “Soon Hock” with Cordyceps Flower, Red Dates and Black Fungus
    Roast Crispy Chicken with Garlic Sauce
    Braised Broccoli with Black Mushrooms and Dried Scallop
    Fried Rice with Fish Roe and Seafood
    Chilled Cream of Mango and Sago with Pomelo

  • DA ZHAN HONG TU

    Salmon and Surf Clams Yu Sheng
    Braised Rana with Crabmeat Seafood Soup
    Deep-fried Prawns with Sweet Mayonnaise Sauce and Deep-fried Spare Ribs with Sesame Sauce
    Steamed “Soon Hock” with Soy Sauce
    Roast Chicken with Truffle
    Braised Sliced Abalone and Black Mushrooms with Seasonal Vegetables and Black Moss
    Stir-fried Glutinous Rice with Preserved Sausages
    Chilled Aloe Vera and Grass Jelly with Lemongrass

  • FU XIN GAO ZHAO

    Lobster, Salmon and Surf Clams Yu Sheng
    Braised Bird’s Nest with Crabmeat and Crab Roe
    Sautéed Scallops and Prawns in Bean Sauce
    Steamed Cod Fillet with Ginseng and Cordycep Flowers
    Steamed Chicken marinated with “Hua Diao” Wine served with Ginger Dip
    Braised Sliced Abalone, Sea Cucumber, Fish Maw, Conpoy and Chinese Mushrooms
    Eight Treasures Fried Rice wrapped in Lotus Leaf
    Hot Cream of Almond with Basil Seed and Gingko Nut

We noticed a problem with the reservation details

No location is currently selected. Please change the location and click "FIND ROOMS" to try again.

We noticed a problem with the reservation details

Reservation request cannot be processed. Please correct expected room occupancy information to specify at least one adult

We noticed a problem with the reservation details

Reservation request cannot be processed. Please correct expected room occupancy information to specify at least one adult for the room #

We noticed a problem with the reservation details

The number of nights is less than the minimum allowed for property or rate plan you have selected.

We noticed a problem with the reservation details

The number of nights exceeds the maximum allowed for property or rate plan you have selected.

We noticed a problem with the reservation details

Please enter a check-in date.

We noticed a problem with the reservation details

Please enter a check-out date.

We noticed a problem with the reservation details

The check in date you have selected is in the past. Please change your dates and try again.

We noticed a problem with the reservation details

We apologize. We are unable to book reservations more than 12 months from the current date.

We noticed a problem with the reservation details

Check-out date is before check-in date.

We noticed a problem with the reservation details

We apologize but the can only accept reservations starting . Please correct your check in date and try again

We noticed a problem with the reservation details

This offer must be reserved days in advance of your arrival. Please change your dates and try again.

Your Booking session is over.

Your Booking session is over, please start a new Booking flow or go to My Reservations page.

Cancel reservation

Reservation cannot be canceled online after the cancellation deadline has passed. Please contact us for further information.

Cancel reservation

Reservation cannot be canceled online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

Change Dates

Reservation dates cannot be modified online after the cancellation deadline has passed. Please contact us for further information.

Change Dates

Reservation dates cannot be modified online within 48 hours of check-in date. Please call 1 (800) 819-5053 for assistance.

Modify reservation

We are unable to modify this reservation.

Note About Your Profile Data

Thank you for signing in to the new fourseasons.com and welcome to the new site. The profile data you have previously provided requires a few small updates.

Note: Profile updates will be required prior to making a reservation.