Egg-Quisite Easter Celebrations with Four Seasons Hotel Singapore

Published on : Wednesday, March 3, 2021

Four Seasons Hotel Singapore invites guests to celebrate Easter with dining options at the Hotel or at home.

A Botanical Easter Sunday Brunch at One-Ninety

Sunday, April 4, 2021, 12:00 noon – 3:00 pm
SGD 148 per adult, with unlimited chilled juices
SGD 188 with unlimited Taittinger Brut NV, house red and white wine
SGD 68 per kids from (5 to 12 years)
Egg-spect egg-citing creations and much more at the botanical One-Ninety Easter Sunday Brunch.

The indulgent buffet beckons with ocean-fresh Maine lobsters, king crab, avruga caviar, diamond clams and more on ice. A market spread of Mediterranean mezzes and appetisers includes salmon tataki; deep-sea crab leg with lime aioli; poached white asparagus in truffle emulsion with buffalo mozzarella; and a chef’s selection cold cuts of wagyu beef bresaola, lomo, mortadella and Parma ham.

Complement the choice of entrée with four tempting “live” stations, including 72-hour slow-roasted milk-fed lamb with saffron rice, dried fruit and nuts; baked salmon coulibiac with white wine sauce and clams; apple wood-smoked Peking duck; and slow-roasted wagyu beef rump.

An additional selection of 20 cheeses and more handcrafted desserts by Executive Pastry Chef Audrey Yee will bring wide smiles all round with delightful classics such as Easter Bunny cookies and cupcakes, Easter chocolate eggs, and hot cross buns to strawberry-lime cake, ricotta cheese tart and more – a spread even Easter Bunny herself would give up egg-hunts for.

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

Easter at Home

Available March 5 to April 4, 2021
Place orders at the Festive Desk, Lobby Level
Make good times even better at home this Easter. Create a feast at home with ease with the season’s signatures now available for takeaways.

Spectacular roasts and all-time favourites include whole roasted leg of lamb and roasted lamb shoulder stuffed with prunes and baked salmon coulibiac while appetising quiches in three flavours – smoked salmon and leek; smoked ham and gruyere cheese; and spinach and Swiss cheese – make the perfect accompaniment.

Sweet dreams are definitely made of these handcrafted desserts by Executive Pastry Chef Audrey Yee. Look forward to a wondrous spread of treats of rainbow-confetti berries cake, carrot cake, Manjari chocolate Easter cake, Easter chocolate eggs and more, not forgetting freshly baked classics such as hot cross buns and challah bread too.