Back to One-Ninety Bar at Four Seasons Hotel Singapore to check out their latest revamped concept- The Garden, where diners able to experience the lush, botanical dining experience in the cool shelter of a terrace. The extension of this alfresco space is inspired by the Singapore Botanic Gardens, a UNESCO World Heritage Site.
With the new concept, Garden@One-Ninety offers a wide selection of creative, wholesome plant-based cuisine, craft cocktails and wellness-focused alternatives. The menu here are specially crafted by Chef de Cuisine Pierre Barusta that is keenly focused on spotlighting market-fresh produce.
We started with the Fresh Oysters with Ponzu and Wasabi Pickles S$48.00++ served along with lemon to add in the zest custs. Fresh, creamy oysters and would prefer lesser ponzu dressing though. Overall, still a good start of the meal.
Hamachi Tiradito S$32.00++ served with daikon, jalapeno and citrus soy. Chef mixes Japanese elements like Hamachi into the classic Peruvian dish. It is a fresh alternative and the Hamachi is mild in flavour with the nice citrusy flavours to complement it.
Vietnamese Summer Rolls S$15.00++ is a vegan summer rolls wrapped with green mango, papaya, avocado and fresh herbs. It is served with vegan dipping sauce as well. Wow! Light and feeling healthy eating the rolls.
Next, Vietnamese Salad S$24.00++served with Nước Chấm Dressing and Prawn Crackers. “Nước Chấm” refer to the dipping sauces that in the form of sweet, sour, salty, savoury and/or spicy sauce. Beautifully plated with different types of herbs and greens is rather interesting and unique I would say. Refreshing and palatable before moving on to the mains.
As for mains, we had the Wagyu Beef Pho S$45.00++. The bowl of goodness comes with two cuts of wagyu including short ribs and striploin. The meat balls were made with regular beef. The comforting bowl tasted savory and rich in ingredients, while still feeling clean and refreshing at the same time.
The other mains were the Pan-Seared Sea Bass in Laksa Broth S$38.00++. Beautiful dish presentation that comes with local-inspired laksa broth in it. I thought that the laksa broth tasted lighter as compared the usual local laksa broth I had. If you prefer stronger laksa flavours, you may want to give this a miss. But worth mentioning is the well-executed Sea Bass with moist and tender flesh and crispy skin.
Lastly, we had Vanilla-Soy Panna Cotta with Ice-Cream S$15.00++ and Dark Chocolate Souffle with Darjeeling Ice Cream for our choice of desserts. My favourite dessert of the night is the Dark Chocolate Souffle and topped with a scoop of ice-cream. A combination of hot and cold dessert. Love the moist and warm chocolate souffle and we finished everything even though we are full because it was so delicious. The vegan panna cotta in contrast is quite light and just like a freshly made silken tofu, smooth as it slips past your lips and melt into your mouth. Pastry Chef Audrey Yee never fail to suppress us with her creation.
We also check out the cocktail drinks concocted by bar manager Gabriel Carlos. Botanical craft cocktails such as Theatrum Botanicum is one of the signatures here. It is a tribute to botanist John Parkinson who catalogued more than 3,000 species of herbal varietals. Interesting, right? Look how beautiful it presented with a variety of herbs. Non-alcoholic drinks like mocktails are available as well.
It was a wonderful weekend lunch here with a nice chill and dining in a garden ambiance. If you prefer Weekend Afternoon Tea, you can check the Peranakan Afternoon Tea, the current collaboration with Chef Malcolm Lee of Michelin-starred Peranakan restaurant Candlenut.
Address: One-Ninety Bar
Four Seasons Hotel Singapore
190 Orchard Boulevard