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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.
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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

26 °C / 79 °F

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

Festive brunch

  • Chilled Sea Food on Ice

    Scallops, Tiger Prawn, Poached Maine Lobster, Alaskan king crab,

    Sri Lanka Crab, Mussels

     

    Sushi & Sashimi

    Selection of the Day

     

    Salad Bar

    Romaine Lettuce, Radicchio, Rocket Leaves, Butter Lettuce, Mesclum

    Ranch Dressing, Thousand Island, Cesar’s Dressing, Truffle Dressing, Lemon- Herb

    Selection of Finest Extra Virgin Olive Oils & Balsamic Vinegars

     

    Charcuterie Station with Fresh Shaved Truffle

    Hand Carved Pata Negra & San Daniele Ham, Duck Liver Terrine, Lamb Prosciutto

    Duck Rilette, Pork Pate’, Spanish Chorizo, Spanish Lombo, Salami,

    Mortadella, Honey Ham, Smoked Duck Breast,

    Toasted Bread, Fresh Figs, Assorted Olives, Gherkins

     

    Smoked Sea Food

    Scottish Smoked Salmon, Hot Smoked Salmon, Smoked Ell, Smoked Sword Fish,

    Smoked Tuna

     

    Caviar & Fish Roe Station

    Avruga Caviar, Salmon Roe, Tobiko

     

    Fresh Cheese and Tomato Bar

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

    Nodini, Treccia

    Roma Tomato, Green tomato, Vine Ripened Tomato, Datterini,

     

    Local Roast

    Roasted Pork Belly, Roasted Char Siew, Beef in Jelly

    Poached Chicken in Chinese Wine, Roasted Duck

     

    Vegetarian Salad & Chef Daily Appetizer

    Marinated Grilled Vegetables, Green Asparagus, Assorted Mushrooms,

    Smoked Turkey Breast with Dried Fruit

    Ballotine Duck Stuffed with Chicken liver & Pistachio

    Roasted Venison with Cranberry

    Smoked Tuna with Avocado and Ikura

    King Crab Salad with Fennel and Citrus

    Spanish Octopus Salad with Haricot Beans

    Japanese Scallop Salad with Black Truffle

     

    Fromage Affine’

    Chef Selected Twenty Five Types of French Cheeses

    with

    Crackers, Dry Figs, Plums, Apricot, Fig Salami, Quince Jelly, Truffle Honey, Organic Honey, Chilly Jam, Fruit Mostarda, Fig Chutney, Pear Conserve, Fresh Grapes,

     

    Dessert

    Ginger Bread House

    Festive Fruit Cake

    German Stollen

    Panettone

    Holiday Cookies

    Mince Pies

    Pecan Tart

    Pumpkin Cheese Cake

    Ginger Bread Pear Cake

    Cranberry Upside Down Cake

    Egg Nog Crème Brulee’

    Chestnut Mont Blanc

    Panforte with Fig & Walnut

    Christmas pudding

    Nougat

    Toffee Apple

    Spiced Stone Fruit Crumble

    Pepper Mint Pot de Crème

    Vanilla Panna Cotta with Lingonberry

    Grandma Double Chocolate Cake

    Kumquat Tart

    Berry Salad with Kiwi in Passion Fruit Syrup

    Walnut Caramel Mousse Cake

    Holyday Macaroons

    Chocolate Pralines  

     

    Live Station

    Sticky Date Pudding

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