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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

28 °C / 82 °F

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

EASTER BRUNCH

  • Chilled Seafood on Ice

    Scallops, Tiger Prawn, Poached Maine Lobster, Alaskan King Crab, Mussels, Blue Crab

  • Sushi & Sashimi

    Selection of the Day

  • Salad Bar

    Romaine Lettuce, Radicchio, Rocket Leaves, Butter Lettuce, Mesclun
    Ranch Dressing, Thousand Island, Caesar's Dressing, Truffle Dressing, Lemon-Herb
    Selection of Finest Extra Virgin Olive Oils & Balsamic Vinegars

  • Cold Cuts Station with Freshly Shaved Truffle

    Parma Ham, Air Dried Beef, Country Style Pork Meat Loaf

    Spanish Chorizo, Spanish Lombo, Mortadella, Honey Ham, Smoked Duck Breast, Toasted Bread, Fresh Figs, Assorted Olives, Gherkins & Condiments

  • Paté and Terrine Station

    Duck Liver Terrine, Duck Rilette, Velvety Chicken Liver Pâté, Country Terrine, Terrine, Rabbit Terrine, Pork Terrine, Venison Pâté

  • Smoked Sea Food

    Gravlax, Hot Smoked Salmon, Smoked Cod, Cured Tuna with Herbs, Smoked Ocean Trout in Paper Bark

  • Caviar & Fish Roe Station

    Avruga Caviar, Salmon Roe, Tobiko

  • Fresh Cheese & Tomato Bar

    Burrata, Tomini, Buffalo Mozzarella, Smoked Scamorza, Ricotta, Stracciatella, Nodini, Treccia

    Roma Tomato, Green tomato, Vine Ripened Tomato, Datterini, Beef Heart Tomatoes

  • Local Roasts

    Roasted Pork Belly, Roasted Char Siew

    Poached Chicken in Chinese Wine, Roasted Duck

  • Vegetarian Salad & Chef Daily Appetiser

    Green Asparagus Mimosa

    Poached White Asparagus with Poached Eggs

    Seared Scallops with Yuzu Marinate

    Langoustine with Lemon Oil and Parsley

    Hummus

    Babaganoush

    Taboulleh Salad

    Chioggia Beets Carpaccio with Lemon Oil

    Broccolini with Slow Cooked Cherry Tomatoes on Vine

    Roasted Veal Tonnato

    Vegetable Crudité

    Fava Beans and Petit Pois with Smoked Ricotta

    Marinated Artichokes with Lemon and Parsley

    Egg Frittata with Spinach

    Lamb Salad with Cous Cous, Raisin, Pine Nuts and Roasted Peppers

  • Fromage Affiné

    Chef's Selected of Twenty Five Types of French and Italian Cheeses

     

    Bread Station
    Crackers, Dry Figs, Plums, Apricot, Quince Jelly, Truffle Honey, Organic Honey, Chilly Jam, Fruit Mostarda, Fig Chutney, Fresh Grapes, Fresh Figs, Onion Jam, Spiced Carrot Chutney

  • Hot Live Stations Hall Way

    Whole Lamb Stuffed with Saffron Rice

    Slow Roasted Wagyu Rump

    Chicken Shawarma with Condiments

    King Salmon Confit with Herb Sour cream

    Pecking Duck

    Buttered Young Vegetables

    Sautee’ Mushrooms

    Roasted Herbs New Potatoes

  • Hall Way Hot

    Mushroom Soup with Black Truffle

    Wagyu Beef Lasagne

    Lamb Meatballs in Tomato Basil Sauce

    Braised Chicken Tight with Cilantro and Olives

    Steamed Grouper with Superior Soya Sauce

    Baked Sea Bass with Mediterranean Herbs

    Wok Fried Cereals Prawns

    Roasted Vegetables Gnocchi in Tomato- Gorgonzola Sauce with Roasted Vegetables

    Potato Mousseline

    Sautéed Asparagus with Almonds

  • Dessert

    Hot Cross Bun

    Apricot and Plum Cake

    Bunny Cookies

    Chocolate Eater Eggs

    Colomba Pasquale

    Nougat

    Crème Brulee’ in Egg Shell

    Carrot Cake with Cream Cheese Frosting

    Passion Fruit Cheese Cake

    Kumquat Tart

    Easter Cup Cakes

    Pineapple Upside Down Cake

    Chocolate Hazelnut Cake

    Lemon Bars with Raspberry

    Pistachio Strawberry Napoleon

    Baked Ricotta Tart

    Mini Fruit Tarts

    Selection of Almond Pastries

    Easter Macaron

    Berry Salad with Kiwi in Passion Fruit Syrup

    Walnut Caramel Mousse Cake

    Chocolate Pralines

     

    Ice cream Sundae

    Six Flavors with 10 Condiments

     

    Live Station

    Chocolate Soufflé

$ 198 per adult with free-flowing Veuve Clicquot Yellow Label Brut NV, white, red wine, juices and sodas

$ 238 per adult with free-flowing Veuve Clicquot Rose Champagne

$ 68 per child (5 years old to 11 years old)
Free for kids age 4 & below

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Reservations for more than 28 nights cannot currently be booked online. Please contact us to book your extended stay.

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