One-Ninety Bar (Four Seasons Hotel Singapore)

5 stars all the way. The decor, the posh vibe, the superb staff, the chef, service. Everything on point.

I went there completely unaware of the buffet concept. I ordered 2 main course dishes with coffee and tea, and was already happy. Then the staff starting getting me all these salads and starters and dessert and another tea pot. I went to the open buffet and chef wanted me to try everything. He insisted that I tried the cheese and bacon. Lovely service.

There is an outside bar area which is smoker's Friendly. Added to the experience.

We paid around 250 for 2 including wine. Fantastic value for money

Quite a filling array of tea sandwiches, the savouries fared pretty well too when compared to the danity floral-themed sweets. The Scottish Smoked Salmon on Mini Brioche gifting that salty burst while the Tomato and Green Olives on Wholemeal Bread was a rush of tangy sweetness. The mildly earthy Truffle and Portobello Mushroom two-bite sandwiches were delish as well.

My floral dream come true with Four Seasons Hotel's ethereal Floral Afternoon Tea ($48 per person/standard) by Nicolai Bergmann.

Utterly exquisite, the botanical-inspired sweets were too cute to eat! An experience for both the eyes and the palate, I enjoyed all the offerings. However, I do have some favourite items. in time for the festivities, the petite Pu Er Mandarin Crémeux Delights were really well put together. Filled with a smooth Jivara milk chocolate Pu Er crémeux, the center of the handcrafted Mandarin-shaped gem was a vibrant heart of orange puree. Tangy, rich, and complex. There was also a nice crunch from the use of hazelnut royaltine.

Similarly, the Elderflower-lemon Panna Cotta had a nice balance of textures as the velvety cream-based dessert was topped with buttery crumbs. And it didn’t taste jelat at all as the layer of lemon curd provided that lovely zing. Even though the taste of the elderflower was light and the whipped cream felt a little excessive, the classic number was equipped with that mild acidity which counters the milkiness of the silky base.

Back at One-Ninety for Chef Audrey’s Single Origin Dark Chocolate Soufflé with Darjeeling Ice Cream.

Dark and intense yet has a light and custardy texture, the chocolate soufflé is a showstopper of a dessert. Darjeeling ice cream paired with the chocolaty dessert is brilliant, as it intertwines flavour and texture.

By Nicolai Bergmann, four seasons’ flower artist and designer, each of the sweet and savouries bites have links to floral flavor or decorations. I enjoy the sweets more than savouries. The sweets are not too sweet and it rested well on my palette, paired well with their recommended pink rose and Marigold Tea.

We were also served vanilla and black currant scones with lemon balm curd and strawberry preserves. I absolutely love the scones, not dry, and goes so well with the lemon balm curd. Paired it with another cup of tea or coffee.

For $48 per pax, i think it is worth ! And I totally Love the ambience and vibes at the One ninety Bar

4⭐ High tea affair with the ladies after 8 months. There's 1 for 1 Peranakan high tea at Four Season under the HSBC wow promotion. Every diner can order 2 drinks and we ordered a coffee and tea each. We had the speciality Candlenut Signature Tea Blend, Royal Peony, Jasmine Silk Pearls & Osmanthus Sencha. The savoury are tasty but the otah toast is considered spicy for me. The scones are one of the better ones I had and I realised I didn't took photo when typing this post. 😅 As for the sweets, the buah keluak, kaya toast and kueh bingkah are slightly less sweet. It would be better if they serve the sweets together with the savoury instead of serving the savoury first then the sweets.
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