Four Seasons Hotel Singapore Introduces New Peranakan-Themed Weekend Afternoon Tea

Four Seasons Hotel Singapore announces the much-anticipated return of the Peranakan Afternoon Tea, in collaboration with world’s first Michelin-starred Peranakan restaurant, Candlenut. Following the success of the partnership in 2021, guests can look forward to an elevated gastronomic experience with a specially curated menu that will be available in One-Ninety Bar from March 2 to July 28, 2024.

Drawing inspiration from the rich heritage of Peranakan culture, the Peranakan Afternoon Tea is a culinary journey that intertwines tradition with modern luxury, providing a symphony of flavours meticulously crafted by the Hotel’s culinary maestros and Candlenut Chef-Owner Malcolm Lee, celebrated for his innovative take on Peranakan cuisine.

Relish an assortment of dainty sweets including Candlenut’s signature Kueh Salat and Cassava (Tapioca) Kueh, which are both back by popular demand. With its first debut in 2015, the Kueh Salat is a traditional two-layer Nyonya treat meticulously made with a smooth pandan-coconut custard atop a glutinous rice cake infused with fresh blue pea flowers. Another crowd favourite would be the Cassava Kueh, which spots a layer of caramel custard to tease the palate with the different play of textures, finishing with a glossy thin layer of caramelised sugar for an added crunch.

From the Hotel, Executive Pastry Chef Audrey Yee delights with her rendition of Peranakan sweets, serving up a delightful Kaya Coconut Cake, Cempedak Crème Brûlée and Pulut Hitam rice pudding dessert made of black glutinous rice and coconut milk, and not forgetting Chef Yee’s freshly baked Rempah Udang scones that are accompanied by a house-made pineapple jam and clotted cream.

On the savoury side, guests can look forward to Chef Lee’s Mom’s Chicken Curry with Prata, the dish that sparked Chef’s culinary journey and a treasured family heirloom recipe that has been passed down from one generation to the next; an enduring favourite since Candlenut started its journey back in 2010. Other highlights include Boston Lobster with Achar Bun, King Salmon Otak and Chef Lee’s Laksa Crab Cake, inspired by the local Laksa dish, where Chef combines the rich and spicy gravy with shredded blue swimmer crab, deep-fried till golden brown.

Peranakan-Inspired Craft Cocktails

The journey continues with a trio of locally-inspired craft cocktails by Beverage Manager Gabriel Carlos and Head Bartender Sophia Kang. Chendol is a captivating cocktail that transforms the beloved traditional Chendol dessert into a spirited delight, delivering an innovative libation that pays homage to the classic flavours of Chendol and reminiscent of Kang’s Korean heritage growing up with Bingsu, a Korean shaved ice dessert.  It’s a harmonious blend of velvety coconut cream, Engenho da Vertente Cachaça, Koko Kanu coconut rum, azuki red beans, lime juice and pandan. Crowned with vibrant green pandan jelly strands, this cocktail delivers a refreshing, sweet, and slightly savoury notes to the palate.

Made with Ocho Blanco tequila, pink guava, makrut lime leaves, white cardamom, jasmine and soy milk, the Little Nyonya is a perfectly sweet weekend afternoon libation to sip on. Alternatively, the Straits Old Fashioned with Michter’s American whiskey, coconut ginger, spices and lime bitters is an innovative take on the classic, but a timeless one to indulge in.

Alternatively, for bubbly lovers, a Taittinger champagne tasting flight is available for those keen on embarking on a journey of effervescence to celebrate the weekend.

Complete the afternoon with the Candlenut signature tea blend - an exquisite blend of oolong and butterfly pea flower with fragrant notes of jasmine and pandan, a fine selection of specialty teas or coffee freshly brewed.

The Weekend Peranakan Afternoon Tea at One-Ninety Bar is available 2:00 to 5:00 pm on weekends (Saturday and Sunday) from March 2 to July 28, 2024.

• Weekend Afternoon Tea with Coffee or Tea - SGD 68 per person
• Weekend Afternoon Tea with One Craft Cocktail and Coffee or Tea - SGD 88 per person
• Weekend Afternoon Tea with Taittinger Champagne Tasting Flight and Coffee or Tea - SGD 168 per person

“A Taste of Singapore” at One-Ninety Restaurant

The feasting continues at the Hotel’s One-Ninety Restaurant as guests are invited to a Singaporean-themed multi-cultural weekend buffet, which celebrate the diverse flavours that define the Lion City's rich gastronomic tapestry. From Peranakan delights to savoury Hainanese Chicken Rice and Malay Rendang, the Hotel’s expert chefs have meticulously prepared a menu that showcases the best of Singapore's melting pot of cuisines. Catch chefs live in action and experience the harmonious blend of flavours, textures, and spices that reflect the myriad cultures that make Singapore truly unique.

The Weekend Brunch at One-Ninety Restaurant is available 12:00 noon to 3:00 pm on weekends (Saturday and Sunday) from March 9, 2024 onwards.

• From SGD 128 per person, inclusive of a non-alcoholic signature drink.

For enquiries or reservations, call +65 6831 7653 WhatsApp +65 9455 3466 or email Dining.Singapore@fourseasons.com

About Candlenut Singapore

Candlenut is the world’s first Michelin-starred Peranakan restaurant and helmed by award-winning Chef Malcolm Lee. Conferred every year since 2016, the restaurant broke the mould for proving that the format of communal dining can stand shoulder-to-shoulder with polished fine dining restaurants. It serves refined Peranakan cuisine that preserves the essence and complexities of traditional recipes while elevating them with astute twists. Candlenut commits itself to constantly research into the depths and roots of traditional Peranakan cuisine and to also encourage diners of all generations to learn more about the cuisine. Located in the lush greenery of Dempsey Hill in Block 17, Candlenut sits in what used to be a military barrack, back in the 1850s for British soldiers’ training and exercises. Candlenut has become a destination for food lovers and guests wanting a taste of modern, yet authentic Peranakan culture.

All prices stated above are subject to prevailing government taxes and service charge.