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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
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

27 °C / 81 °F

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

SET LUNCH TEA PAIRING

  • Tea Pairing A

    Stir-fried Lobster with Long Jing Tea Leaf

    First Flush Dragon Well

    Double Boiled Chinese Cabbage Soup with Mushroom, Bamboo Piths and Conpoy

    Pan-fried Lamb Chop with Dongding Oolong Tea

    Dongding Oolong

    Braised Baby Cabbage with Rain Flower Tea, Shimeiji Mushrooms and Gingko Nuts

    Poached Rice with Scallop in Green Tea Broth

    Golden Phoenix

    Sweet Rice Beads in Fermented Rice Soup with Yellow Treasures Tea Flavour

  • Tea Pairing B

    Combination Platter of: Chilled Shark’s Melon with Bi Luo Chun Tea, Deep-fried Crispy Silver Fish and Poached Sliced Duck with Keemun Tea

    Bi Luo Chun

    Double Boiled Soup of Green Apple with Rose Tea and Chicken

    Steamed Cod with Chrysanthemum, Ginseng Root and Wolfberry

    Sautéed Kurobuta Pork with Spring Onion and Jin Jun Mei Tea

    Fish Noodle with Seafood Wanton in Silver Needle White Peony Soup

    Silver Needle White Peony

    Chilled “Red Tea” Jelly with Chinese Pear

SET DINNER TEA PAIRING

  • Tea Pairing A

    Stir-fried Lobster with Long Jing Tea Leaf

    First Flush Dragon Well

    Double Boiled Chinese Cabbage Soup with Mushroom, Bamboo Piths and Conpoy

    Pan-fried Lamb Chop with Dongding Oolong Tea

    Dongding Oolong

    Braised Baby Cabbage with Rain Flower Tea, Shimeiji Mushrooms and Gingko Nuts

    Poached Rice with Scallop in Green Tea Broth

    Golden Phoenix

    Sweet Rice Beads in Fermented Rice Soup with Yellow Treasures Tea Flavour

  • Tea Pairing B

    Combination Platter of Chilled Shark’s Melon with Bi Luo Chun Tea, Deep-fried Crispy Silver Fish and Poached Sliced Duck with Keemun Tea

    Bi Luo Chun

    Double Boiled Soup of Green Apple with Rose Tea and Chicken

    Steamed Cod with Chrysanthemum, Ginseng Root and Wolfberry

    Sautéed Kurobuta Pork with Spring Onion and Jin Jun Mei Tea

    Fish Noodle with Seafood Wanton in Silver Needle White Peony Soup

    Silver Needle White Peony

    Chilled “Red Tea” Jelly with Chinese Pear

  • Set Dinner C

    Combination of Foie Gras and Deep-fried Prawn with Fresh Mango in Mayonnaise

    Braised Bird’s Nest with Shredded Chicken

    Braised Three Head Quality Abalone with Goose Web and Mushroom

    Baked Lobster with Oats

    Wok-fried Beef Tenderloin with Truffle Oil

    Fried Rice with Mixed Grains and Egg

    Double Boiled Hasma with Herba Saussureae Involucratae