New Market-Fresh Semi-Buffet at One-Ninety Restaurant at Four Seasons Hotel Singapore

An extensive menu of close to 30 entrees across three sections, including Italian selections, signature Asian specialties and cuisine from the apple wood-fired grill

September 15, 2016,

Singapore

One-Ninety Restaurant (named for its prestigious 190 Orchard Boulevard address at Four Seasons Hotel Singapore) has revitalised its signature Market Fresh semi-buffet with a wide selection of nearly 30 entrées across its three gastronomical specialities: apple wood grill cuisine, Asian favourites including authentic Indian fare from the tandoor oven, and Italian culinary dishes.

Authentic Western and Asian cuisine takes centrestage in an open dining concept at the award-winning One-Ninety Restaurant. Featuring a theatre kitchen, guests watch the chefs showcase their culinary magic à la minute over apple-wood fired grills, brick pizza oven and tandoor oven.

Taste hearty epicurean fare at the signature Market Fresh semi-buffet, where delectable appetisers, high quality imported cheeses from France and Italy, and decadent desserts are served free-flow on the table spread, and changed daily according to the freshest and finest seasonal produce that chefs source for the day. This is complemented with a choice of extensive chef-crafted entrées across three gastronomical selections on the menu: From The Grill, Italian Selections and Asian Specialities.

Chef-crafted highlights include the addictive signature truffle foccacia topped with black truffle and mascarpone cheese; pizza with burratino, rocket leaves and parma ham baked in the apple-wood fired oven; and apple wood-fired wagyu beef burger. Local cuisine favourites include the signature laksa noodles in coconut curry with fresh live prawns, succulent scallop and quail eggs; tender Hainanese chicken rice; and authentic Indian cuisine finished in the tandoor oven, such as murgh makhani boneless butter chicken with tomato gravy and fenugreek leaves.

Appetisers include ocean-fresh seafood salads with fresh herbs from the Four Seasons herb garden, charcuterie and cold cuts; while sweet delights abound on the dessert spread with the signature mango cheesecake, red velvet and hazelnut royaltine cakes by Pastry Chef Audrey Yee, a Four Seasons veteran and graduate of the renowned Le Cordon Bleu School in London.

An award-winning wine selection of 100 wines under $100 and wine-by-the-glass program perfect the gastronomical experience.

À la carte menu is also available. Breakfast is a sumptuous spread of classic continental and Asian cuisine, with a live egg station and fresh juice station; while Sunday Brunch includes free-flow champagne and non-alcoholic beverage options.

Prices are as follows:

Lunch