Four Seasons Hotel
190 Orchard Boulevard
(+65) 6831 7250
A fat half-dozen oysters ($32) is a good way to start, or try the 24-month-aged Pata Negra ham ($32), whose smoky meatiness is nicely offset with pink-centred fresh figs.
The other new star in the kitchen is an apple-wood grill, and we love what it does for prime tuna steak ($38), top-notch New York strip loin (280 grams, $58), and Wagyu sirloin (200g, $78). Not to mention the side orders of asparagus and Portobello mushroom ($8 each), so rich and tasty that the meat almost – only almost, mind! – becomes superfluous. From the pan rather than the grill, the gorgeous kurobuta pork chop Milanese style ($42) is served with a tomato and shallot salad.
Undoubtedly the Western world’s pud du jour, the gooey-centred warm chocolate cake here comes with ice cream and fresh figs ($8). But the vanilla panna cotta ($8) runs a very close second in the deliciousness stakes.
It’s an excellent restaurant, this, with lovely service from manager Cheryl and her team. And if you’re looking for a place to meet up with friend on a Sunday afternoon, apart from its Sunday brunch it does a Wine and Cheese and Desserts buffet from 5pm to 8pm – just the thing to banish those Sunday blues.