Impress your guests with innovative menus that show off the unique flavours of authentic Cantonese cuisine and beyond. Our chefs leverage their relationships with nearby farmers and suppliers to bring you the highest-quality ingredients. Let us take your event to the next level with creative food and beverage experiences – everything from bento-box lunches to elegant gala dinners.
EVERYTHING YOU NEED
- A Melting Pot of Flavours
Let us create a connection to Singapore’s multicultural heritage through imaginative menus that reflect the bounty of our island nation. The Peking Duck, roasted in a mesquite-wood oven and served with caviar, is a guest favourite.
- Hotel Restaurants & Bars
Your guests can choose from three on-site options for dining and drinks, including our Michelin-starred Cantonese restaurant, Jiang-Nan Chun, our modern Asian brasserie, One-Ninety, and our stylish One-Ninety Bar.Details
- Private Dining
For intimate gatherings, Jiang-Nan Chun features four private-dining rooms perfect for special family dinners and cocktail parties or important business meetings.Details
- Poolside Soirée
Have your group sip cocktails from the poolside bar and mingle next to sweeping skyline views on our 20th floor. Gather around the pool area or opt for one of our two penthouse function rooms.
The gasp and silence when I present and carve the Peking Duck – and the pleasure that beams from our guests’ first bite – delights and inspires me to keep at my craft, every single day.Don Chan Roast Specialist at Jiang-Nan Chun
Giovanni SpecialeDirector of Food & Beverage and Culinary Operations
Hailing from Italy, Chef Giovanni pulls from his more than two decades of culinary expertise honed in award-winning kitchens around the world, including three Four Seasons kitchens across Asia. When he’s not overseeing all of the culinary operations at the Hotel, you can find Chef Gio practising the martial art of tai chi or enjoying long walks through Singapore’s parks with his family.
“Only the freshest ingredients can reflect the seasonality and culinary trends.”