The New One-Ninety at Four Seasons Hotel Singapore, a Botanical-Inspired Modern Asian Brasserie

One-Ninety, the modern Asian brasserie at Four Seasons Hotel Singapore, is now open after a botanical transformation. The new dining destination in town is poised to tease and please with its Asian twist on wholesome Provençal cuisine.

The ambience of the restaurant is an extension of the heritage-botanical inspiration that very recently transformed the Hotel’s rooms and suites. The same tropical influences now effortlessly infuse the menus that feature fresh, seasonal and daily-sourced produce.

“The light, natural colours and textures echo our lush surrounds while feature Peranakan tiles celebrate our unique heritage,” says Peter Draminksy, Regional Vice-President and General Manager. “The elevated all-day dining space pairs perfectly with One-Ninety’s exciting menu, designed to introduce new and unique epicurean experiences that delight, furthering our mission to ensure superior dining, exceptional service and, of course, authentic Four Seasons charm.”

Newly minted Restaurant Chef Kamarl John leads the culinary brigade and was previously from Four Seasons Hotel London at Ten Trinity Square. Most recently he was with Adrift by celebrity chef David Myers in Singapore. Having spent the last year in the city state and around Asia, Chef Kamarl is constantly fascinated by the vibrant food heritage of Asia and even more so with the Lion City, from the nation’s instrumental role as a key entrepôt on the Spice Route in the 17th century which naturally made it a melting-pot of culture and cuisine, even to this day.

Showcasing the culinary craftsmanship driving the cuisine at One-Ninety, every meal begins with artisan sourdough with seaweed butter. Sourced from artisanal mills in Hokkaido, Japan, the flour is only produced upon each order. Ground by hand and blended to One-Ninety’s specifications, each loaf is baked fresh daily in the restaurant’s own ovens.

“My philosophy when it comes to food is to use quality ingredients and let these shine by balancing them with clean fresh flavours. This creates an experience where the guest leaves happy and appreciative of natural, wholesome cuisine that excites and comforts all at once,” shares Chef Kamarl.

Expressing his creative flair, love for Provençal cuisine and the kaleidoscope of Asian flavours, Chef Kamarl’s signatures include the ocean-fresh Seasonal Seafood Tower for Two and chargrilled 1.2 kilogram forty days aged rib chop.  Also not to be missed too are:

• Iberico pork presa and collar with star anise, pineapple chutney and celeriac purée
• Snapper bouillabaisse, spicy daikon, lemon grass
• Steamed Atlantic cod, prawns, clams, with mukrat lime leaves
• Grilled blue lobster and yuzu kosho butter

End with a divine selection of handmade cakes and desserts by pâtissier Audrey Yee, a Four Seasons veteran and graduate of the renowned Le Cordon Bleu School in London.

Blackboard Specials

Featuring special, seasonal produce available in limited quantities, the Blackboard Specials are sourced by Chef Kamarl to further enhance the dining experience. From rare aged wagyu, wild seabass and sea urchins to white asparagus and winter truffles, fastest reservations for these are a must.

Beverage Program

Begin with an apéritif then heighten the dining pleasure with specially selected red and white pours that pair excellently with the menus. End off with a choice or two of digestifs for the perfect finish.

Should guests prefer, an award-winning wine selection of "100 wines under SGD 100" and wine-by-the-glass is also available for a wider selection spanning 12 countries, vintage ports and rare varietals and growths too.

Semi-Buffet Lunch

A hearty epicurean spread including a buffet of delectable appetisers, premium imported cheeses, and decadent desserts beckon, and are changed daily according to the freshest and finest seasonal produce of the day. This is complemented with a choice of entrées of Provençal cuisine with an Asian twist.

Appetisers include luscious seafood salads with fresh herbs from the Four Seasons organic garden, charcuterie and cold cuts; while sweet delights abound on the dessert spread crafted by Pastry Chef Audrey Yee.

• Semi-Buffet Lunch – SGD 38
• Semi-Buffet Lunch with Entrée – SGD 48

Sunday Semi-Buffet Brunch

Provençal cuisine with an Asian twist takes centre stage at One-Ninety, a modern Asian brasserie. Relish in the ocean-fresh signature Seasonal Seafood Tower along with entrées and a buffet of daily-sourced produce including fresh salads, premium cheeses, charcuterie and cold cuts. This is accompanied by a choice of entrée featuring wholesome Provençal cuisine with an Asian twist such as the snapper bouillabaisse with spicy daikon and lemon grass, or miso chicken with sesame togarashi, shishito peppers. Brunch classics also feature, including poached organic eggs with crushed avocado, pomegranate and pumpkin seeds; and ricotta cheese pancake with mixed berries and vanilla cream.

Opt to augment Sunday Brunch with unlimited Ruffino prosecco or Taittinger Brut Champagne while the little ones enjoy the dedicated children’s zone where engaging, fun-filled activities are orchestrated to ensure young guests emerge beaming from ear-to-ear.

• Semi-Buffet Sunday Brunch with Seasonal Seafood Tower and Entrée -  SGD 84
• With unlimited Ruffino prosecco - SGD 128
• With unlimited Taittinger Brut Champagne - SGD 188

Dining Hours

• Breakfast - 6:30–10:30 am
• Lunch (Mondays to Saturdays) - 12:00 noon – 2:30 pm
• Sunday Brunch – 11:45 am – 3:00 pm
• Dinner - 6:30–10:00 pm

For reservations, guests can call One-Ninety at (65) 6831 7250 or email one-ninety.sin@fourseasons.com.

Prices stated are subject to 10 percent service charge and prevailing government taxes.