Step through the doors of One-Ninety Bar at the Four Seasons Hotel Singapore, and enter a tranquil alfresco dining spot covered in verdant greenery. The breezy terrace extension draws inspiration from the nearby Singapore Botanic Gardens, with potted plants, cascading fauna, and wood-toned fixtures that help give the space plenty of outdoor charm.
The food, too, reflects the same botanical theme. Market-fresh produce, plant-based treats, and tropical tipples are featured on the inclusive menu. Nibble on Vietnamese summer rolls ($15 for three), crisp and fresh, with green mango, papaya, avocado, and fresh herbs; or graze on salad ($24) tossed in umami-laden fish sauce dressing. Other hearty yet healthy vegan offerings include somen ($29) with portobello mushroom and chilli oil, truffle-scented charred cauliflower ($36), and chickpea patty burger ($34).
But meat dishes aren’t completely left out. Fresh catch from the sea can come in the form of slurp-worthy oysters ($48), brightened with ponzu and wasabi pickles, are worth slurping down; and thick-cut hamachi slices spiked with jalapeno and citrus-soy. Pan-seared sea bass ($38), tinged with heat from laksa broth, is an easy favourite. Otherwise, souped-up pho ($45) is served with beef balls and impossibly tender slices of wagyu. And those feeling hungry can also opt for the massive 1kg grain-fed T-bone steak ($138).
Dessert is a sweet celebration of fruits; Anjou pear is baked into a tart ($15), topped with vanilla ice cream; while lemon-yuzu macarons can come accompanied with rhubarb sorbet. Cocktails are mostly light, and downright refreshing. Gin-based Theatrum Botanicum ($29) gets a stone fruit-like aroma from plum liquor, while Screwpine ($25), deceptively easy to drink, brings a tropical twist to whisky with notes of pandan, coconut, and lychee. And when restrictions lift, punch bowls ($198) will make for the perfect complement to the perpetual summer heat.
