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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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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 Double-boiled Abalone Soup, Braised Hashima Soup or Steamed Fresh Prawn and free-flow of Juice (Mango, Orange or Guava)


    Add free-flow Prosecco
    Add free-flow Veuve Clicquot Yellow Label Brut

  • Jiang-Nan Chun Delicacies

    Double-boiled Abalone Soup with Chicken and Ginseng Flower

    Braised Hashima with Shredded Fish Maw, Dried Scallops and Golden Mushroom

    Steamed Live Prawn (3 Pieces per Person)

     

    Jiang-Nan Chun Delicacies are Limited to One Serving per Person

  • Soup

    Double-boiled Chinese Cabbage, Bamboo Pith and Black 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

  • For an even more sumptuous brunch, enjoy Chef Alan’s specialties!

    Special price for additional order

     

    Barbecued Suckling Pig with Foie Gras and Cucumber wrapped in Pancake

    Pan-fried Foie Gras with Chef’s special sauce

    Braised South Africa 10-head quality Abalone and Mexican Sea Cucumber  with Seasonal Vegetables

    Steamed Cod Fillet with: Fresh Ginseng and Cordycep Flower, Preserved Olives or Sweet and Spicy Sauce

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

    Sautéed Beef Tenderloin with Black Pepper, Shallots and Truffle Oil

  • Appetiser

    Marinated Soy Sauce Chicken

    Roasted Duck

    Barbecued Honey-glazed Pork

    Crispy Roasted Pork Belly

    Deep-fried Eggplant with Chicken Floss and Chilli Padi

    Crispy Fish Skin with Salt and Pepper

  • Dim Sum

    Steamed Shrimp Dumpling with Tianjin Cabbage
    Steamed Pork Dumpling with Shrimp and Mushrooms
    Steamed Barbecued Pork Bun
    Puff Pastry with Cod and Onions in Miso 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 Pork Dumpling with Shrimp, Peanuts and Mushroom
    Steamed Rice Roll with Sesame Dipping
    Steamed Wagyu Beef Dumpling with Mushrooms, Onions, Black Pepper Sauce
    Steamed Bun with Salted Egg Yolk
    Deep-fried Dumpling with Pork, Mushroom, Dried Shrimp and Truffle Oil
    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

  • Seafood

    Deep-fried Garoupa Fillet with Oat
    Stir-fried Scallops with Savoury Sauce
    Fried Prawns tossed in Wasabi Sauce
    Wok-fried Prawns with Onion and Dried Chilli
    Braised Sea Cucumber and Fish Maw with Shrimp Roe in Casserole
    Stir-fried Phoenix Clam with Asparagus in X.O. Chilli Sauce

  • Meat

    Wok-fried Sliced Beef with Spring Onion and Peanut ’Satay Sauce’

    Wok-fried Chicken with Dried Chilli and Cashew Nuts

    Deep-fried Boneless Chicken with Lemon Sauce

    Sweet and Sour Pork

    Wok-fried Pork Shoulder with Black Olive Sauce

    Braised Pork Belly with Thick Soy and Sour Sauce

  • Vegetables and Beancurd

    Braised Beancurd with Bamboo Pith and Black Mushroom in Casserole
    Sautéed French Bean with Shrimps Paste and Minced Pork
    Sautéed "Monkey Head Mushroom" with Dried Chilli and Cashew Nuts
    Sautéed Seasonal Green (Choice of: Chinese Cabbage, Spinach, Broccoli)
    Braised Seasonal Vegetables with Wild Garlic
    Poached Seasonal Greens with Japanese Fermented Black Garlic

  • Rice & Noodles

    Braised Flat Egg Noodles with Assorted Seafood in X.O. Chilli Sauce

    Wok-fried Egg  Noodle with Shredded Chicken and Superior Sauce

    Braised Ee-fu Noodles with Yellow Chives and Shiitake Mushrooms

    Fish Noodle Soup with Prawn Dumpling and Vegetables

    Vegetarian Fried Rice with Diced Mushrooms and Vegetables

    Fried Rice with Silver Fish and Seafood 

  • 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
    Sweetened Red Bean Cream with Lotus Seeds and Lily Bulb
    Oven-baked Mini Egg Tart
    Peanut Coated Glutinous Rice Dumpling Filled with Black Sesame Paste

Note: Menu options are subject to change on special occasions and public holidays (e.g. Mother's Day, Father's Day, etc.).

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