As the Lights Dim in Commemoration of Earth Hour, New Eco-Cocktails Light Up the Scene at The Bar and Alfresco at Four Seasons Hotel Singapore
Candlelight dining also sets the tone at One-Ninety and Jiang-Nan Chun on March 23. |
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As the Lights Dim in Commemoration of Earth Hour, New Eco-Cocktails Light Up the Scene at The Bar and Alfresco at Four Seasons Hotel Singapore
Candlelight dining also sets the tone at One-Ninety and Jiang-Nan Chun on March 23. |
Category: Asia Pacific - Singapore - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2013-03-08
As the global community marks Earth Hour on Saturday, March 23, 2013, Four Seasons Hotel Singapore renews its commitment to sustainability through a series of activities throughout the Hotel, from the launch of Eco-Cocktails in The Bar and Alfresco to candlelit dinners at One-Ninety and Jiang-Nan Chun and reduced usage of non-essential lighting 8:30 till 9:30 pm.
New Eco-Cocktails at The Bar and AlfrescoInspired by the fresh crop of herbs, spices, chilli, lime, lemongrass, mint leaves and bananas in the Hotel’s organic Eco‐Garden, the bartending team’s new Eco-Cocktail concoctions at The Bar and Alfresco will comprise of these ingredients. In the Chilli Martini, barflies will appreciate the fresh hint of spice arising from the chilli garnish, while one of the key ingredients in the Strawberry Kiss comes from the banana tree. The Lychee Mojito tastes all the more refreshing due to the freshly picked lime and mint leaves. Other selections include the Banana Daiquiri, Mint Julep, Morning Glory and Banana Belafonte, which is served with a banana rim.
To accompany the libations at The Bar and Alfresco, guests will each enjoy a complimentary serving of spicy tuna tartare (sustainable tuna) from One-Ninety and vegetable spring rolls from Jiang-Nan Chun.
Prices of the Eco-Cocktails start from SGD 13.00. For reservations, contact The Bar and Alfresco at tel: (65) 6831 7671 or email one-ninetybar.sin@fourseasons.com
Special Four Course Menu at One-NinetyIn One-Ninety, Senior Sous Chef Nicholas Owen introduces a four-course menu. Beginning with chilled oysters from British Columbia with Champagne vinegar mignonette, guests will also find the market salad with roasted pumpkin refreshing, especially when served with pomegranate dressing. Fired off from the applewood grill, the entrée is Mediterranean sea bream served with smoked tomato and a warm organic borlotti bean salad. Rounding up the dinner is a platter of local tropical fruits with kaffir lime sorbet, with the kaffir lime originating from the Eco-Garden as well. Accompanied by a selection of TWG Fine Teas, the dinner is SGD 98.00 per person.
For reservations, contact One-Ninety at tel: (65) 6831 7250 or email one-ninety.sin@fourseasons.com
Delicious Choices at Jiang-Nan ChunIn Jiang-Nan Chun, guests can choose from either the a la carte menu featuring the current Days of Nostalgia selections, or set menus. For reservations, contact Jiang-Nan Chun at tel: (65) 6831 7220 or email jnc.sin@fourseasons.com
The Eco-Garden at Four Seasons Hotel Singapore and Other Green InitiativesDeveloped in 2008, the Eco-Garden is part of the Hotel’s green initiatives. The culinary team headed by Executive Chef Giovanni Speciale continues to harvest some of the restaurants’ cooking ingredients for the various kitchens.
Throughout the Hotel, a raft of energy saving measures has resulted in an estimated savings of 3,043,550 kWh per year. Ongoing sustainability efforts will continue to be spearheaded by a Green Committee, including an outreach to guests to refresh their bed linen only after the third night’s stay.
*Prices are subject to 10 percent service charge and prevailing government taxes.
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