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The [email protected] Restaurant located within the Four Seasons Hotel is a lush, botanical inspired modern Asian brasserie.  It has recently revamped its “secret garden” – a breezy outdoor terraza that is perfect for balmy, alfresco dining. 
 
We stepped into this beautiful space that is bathed in natural daylight and was presented with a menu that placed emphasis on fresh flavours and keenly focused on market produce.  It has a dedicated plant-based selection, craft cocktails and wellness-focused alternatives.  
 
We kick-started the meal with complimentary oysters with a squeeze of lemon.  Oyster was fresh and the added zest cuts through the brininess.
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We tried three different dishes from their “snack”, “salad” and “crudo” menu respectively.  First, these vegan summer rolls (S$15) were packed with green mango, papaya, avocado and fresh herbs.  The dipping sauce is vegan, despite having some of the “fishiness” flavour that is characteristic in fish sauce.
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The above-pictured Vietnamese salad (S$24) is served with prawn crackers and “Nuoc Mam” (i.e., fish sauce).  The herbs found in this salad are rather unique and worth a try. If you are wondering why there are several Vietnamese inspired dishes, it is because the head chef, Pierre Barusta has his roots in Vietnam despite being born and raised in France.
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The last starter that we had is the Hamachi Tiradito ($32) served with Daikon, Jalapeno and Citrus Soy.  The dish when served was a sight to behold and the Hamachi was very fresh. 
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For our mains, this Somen Noodles (S$29) was excellent.  Served with Portobello mushrooms, broccolini, tahibi, crushed peanuts and chilli oil, this dish reminded us of Dan Dan Noodles.  The somen noodles were done al dente and the touch of spice was welcome.   We highly recommend getting this dish as you will slurp these noodles coated with yummy sauce.
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The other main that we tried was the Pan-Seared Sea Bass in Laksa Broth (S$38). We thought it was a well-executed dish but nothing too impressive given the hefty price-tag albeit the quality ingredients used.
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To end the meal, we had the Dark Chocolate Souffle and this is a must-order! The rich, dark chocolate soufflé pairs well with the accompanying fragrant darjeeling ice-cream.  The hot-cold combination with floral fragrance is a dream. The other dessert that we had was the Anjou Pear Frangipane Tart (S$15) served with vanilla ice-cream.  This is a safe option if you’re looking for something lighter. 
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We definitely recommend checking [email protected] out, even just to have some drinks at the terraza.  It is beautifully done and puts one at ease, almost like dining in a garden, without the heat!  Shout-out to the excellent service staff and great hospitality at Four Seasons, as always. 
 
Budget per person: $35 – $60
  • One-Ninety Restaurant (Four Seasons Hotel Singapore)

  • Phone
    +65 6831 7250
  • Address
    190 Orchard Blvd, Singapore 248646
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