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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.
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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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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.

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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

Oriental Weekend Brunch

  • Unlimited servings of menu selections
    Includes one serving of Braised Bird’s Nest or Sea Treasure Soup and free-flow of Juice (Mango, Orange or Guava)


    Add free-flow of Veuve Clicquot Yellow Label Brut, House Red or White Wine
    Add free-flow of Veuve Clicquot Rosé

  • Soup

    *Braised Bird’s Nest with Egg White in Rich Broth
    *Braised Hashima with Shredded Fish Maw and Dried Scallops
    *Double-boiled Morel Mushrooms with Chinese Cabbage and Black Chicken Soup
    (*Limited to one serving per guest)



    Double-boiled Diced Winter Melon Soup with Butterscotch Mushrooms
    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

  • Rice & Noodles

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

  • Dim Sum

    Steamed Shrimp Dumpling with Tianjin Cabbage
    Steamed Pork Dumpling with Shrimp and Mushrooms
    Steamed Barbecued Pork Bun
    Steamed Crabmeat and Mushroom Dumpling with Curry Sauce
    Deep-fried Dumpling with Mushrooms, Carrots, Celery, Asparagus and Minced Pumpkin
    Steamed Vegetarian Dumpling with Mushrooms, Black Fungus, Celery and Bamboo Shoots
    Steamed Vegetarian Dumpling with Assorted Mushrooms, Asparagus, Celery and Red Carrots
    Deep-fried Prawn Roll with Mango
    Steamed Green Beans and Shrimp Dumpling with Parsley

  • Meat

    Sautéed Beef Tenderloin with Black Pepper, Shallots and Truffle Oil
    Poached Sliced Beef with Golden Mushrooms and Bean Sprouts
    Deep-fried Boneless Chicken with Lemon Sauce
    Wok-fried Chicken with Dried Chilli and Cashew Nuts
    Stir-fried Chicken with King Oyster Mushrooms 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

  • Dim Sum

    Deep-fried Yam Puff Pastry with Beef and Onions in Black Pepper Sauce
    Steamed Bun with Salted Egg Yolk
    Steamed Chicken Claws with Black Bean Sauce
    Deep-fried Dumpling with Foie Gras, Chicken and Shiitake Mushrooms
    Baked Flaky Pastry with Barbecued Chicken coated with Sesame Seeds
    Deep-fried Beancurd Skin Roll with Shrimp and Spring Onions

    Steamed Pork and Shrimp Dumpling with Cabbage in Spicy Vinegar Sauce and Garlic
    Steamed Spinach Dumpling with Seafood
    Steamed Sponge Cake with Coconut Milk and Pandan Leaf Flavour
    Steamed Lotus Paste Tart
    Deep-fried Water Cashew Nut Pastry
    Steamed Dumpling with Custard Paste
    Deep-fried Bun with Crabmeat Sauce
    Chilled Sesame Roll

  • 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

  • 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

  • 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 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

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

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