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Introduction
Helmed by renowned Chef Giovanni Speciale and Senior Sous Chef Nicholas Owen, One-Ninety prepares local and international favourites using the world’s freshest products. They specialize in the freshest products fired on an applewood grill as well as an extensive menu with a fine selection of sandwiches, pasta, meats and local delights.
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Opening Hours
Today
06:30 - 10:30
12:00 - 14:30
18:00 - 22:30
Mon - Sun
06:30 - 10:30
12:00 - 14:30
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
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See pics @ http://thehungrybunnie.blogspot.sg/2016/04/one-ninety-four-seasons-hotel.htmlOne-Ninety is the long-timer in-house continental restaurant of the Four Seasons in Singapore. It may be a trite dining concept, but it's an old-reliable that can be counted on for a simple, low-fuss meal amidst elegant digs.The Mezze Dinner Buffet ($64+ per pax) is a semi-buffet spread of curated appetizers and desserts, and supplemented with an ala carte main course. It's not the most extensive or outstanding of buffets, but where the selection is kept purposefully small, the quality is maintained pretty highly.Our ala carte mains were:1) Pan-fried Mediterranean Seabass: cooked beautifully, and simply adorned by a broccolini caponata, lemon, ketchup, and a lemon cream sauce.2) Black Angus Prime Tenderloin ($32 supplement): juicy, imbued with a wonderful char, and served with a red wine jus and blistered baby peppers.
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Being a dessert fan with sweet tooth, the dessert buffet at One-Ninety definitely enticed me. What's more, the classy, vintage ambience in this restaurant was perfect for an afternoon of high tea indulging in delicious pastries and sweets.We were wowed by the spread of cakes, tarts, madeleines, panna cottas, pies, cookies, and items for chocolate fondue and other sweet pastries. There is also the chocolate fondue. We loaded plates after plates of goodies to eat and wash down with pots of hot tea.For more detailed information and photos, please visit: http://thearcticstar.blogspot.sg/2013/11/dessert-buffet-at-one-ninety-four.html
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Read my full reviews & photos here=http://chefquak.wordpress.com/2013/06/09/sumptuous-semi-buffet-one-ninety-at-four-seasons-hotel-on-30-5-2013/It’s my turn to buy the monthly dining quartet meal. & there was a 1 free for 3 paying promotion using DBS card ending May 2013, so we went there for lunch on 30.5.2013, in time for the promotion. The appetizer & dessert buffet was prized at $38pax, and $48pax if we added a main course on the menu, which we did. On saturdays & sundays, they throw in a Moet champagne buffet at $58pax. The suckling pig with stuffing (top photo) was nothing short of fabulous – soooo good! it was so flavourful, tasty. I always felt nothing beat chinese roast suckling pig. still do. but this was as good as it gets, perhaps different (as the focus was not just on the crispy skin but overall flavours) but on par. The langoustine or scampi was sweet, quite good but I actually thought the snow crab legs were better. though not the very best but still very good quality, and a few of us had a few helpings. The pork terrine in above left photo was the poorer one- could skip as there were so many good dishes. There was a better one with pig ears, which I had forgotten to take picture. Sushi – most sushi in buffet were a waste of time! This one I only took the mayo prawn & smoked duck (twice I took meaning quite good, haha!). The pork pate was extremely good – I took 3 pieces. I did not take the pressed foie gras which according to my friends were even better. The excellent roast duck was almost as good as the suckling pig – both the duck & stuffing – & yet tasted different. Nobody would believe me after this if I tell people I generally do not go for buffets. Haha! We tried to cancel the main course but to be fair to the restaurant they said they already prepared the items once the order was placed. The waiting staff here were really exemplary – they even “ta pao” for one of us the main course as we really could not finish. We thought the main courses might be 1/2 portions like the French servings, but here they came in full portions. I had a medium rare rack of lamb (above left) - it was very good. I thought it didn’t look great - my first impression was that the sauce might kill it -but it turned out to be quite complementary. the medium rare tenderloin was very good too. We had the glazed beef ribs – kind of braised then pan seared. I guessed it was good too but braised items were usually too heavy even for normal-sized meals. My dining companions were thrilled with the dessert spread. They seemed quite average to me though. I was told the chocolate mousse was very good. The macarons were a bit too sweet for me. I did enjoy the cheese spread & condiments though. I certainly plan to come back for this again (w/o the main course), with or without the promotion.
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I came here with friends,there's quite alot to choose from,over 50kinds of foodI like their Green Pea Foam with Black Truffles-It's way too thick, almost like a pureeFor starter we had some Baby Spinach with Arugula & Wild Mushroom Salad,It was Ok, but nothing extraordinary.Their Grilled Tofu Pocket with Aromatic Vegetables & Sesame Glaze- The tau pok had incredibly nice flavour & went very well with the sesame glazeFor main we had Seared Scallops with Avocado & Pimento Coulis, I think they do their seafood here really well. The scallop was tender & not overdone.Green Lip Mussels Casino, The mussels were baked with cheese & bread crumbs.It's very chewy The food was nice,service was good,my only complain was too expensive cant afford to come here that often Overall i rate 7/10
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I totally enjoyed my first “raw food experience” at Saf Restaurant in London earlier this year so I was rather excited when I read from the ST that Chef Matthew Kenney will be in town from 11 to 17 Oct to introduce his haute raw food cuisine at One-Ninety in the Four Seasons Hotel. I went there twice this week, once for dinner ($98++ for 5-course), the second time for the weekend lunch buffet ($48++).Out of the 8 or so appetisers I tried, I’m partial towards the colourful kimchi dumplings and the black sesame and white coconut dumplings! I love the different textures in each and the seasonings make it so full-flavoured.For mains, I like the gnocchi, which is surprising since I’ve never fancy those potato dumplings. This wasn’t starchy or doughy at all, so unlike the real McCoy!Dessert samplers at the buffet include strawberry tart, key lime pie, pumpkin pie and my favourite — a luscious chocolate tart that’s absolutely un-raw-like. The crust is rock-hard but that’s easily overlooked for the most fantastic combination of rich chocolate and spicy chilli in the mousse-like pie filling!
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