Together with the Conrad and Mandarin Oriental hotels, Four Seasons Hotel is one of my favourite venues for dinner banquets. Chinese cuisine churned out by the central kitchen is presided over by the distinguished Jiang Nan Chun, so quality is maintained even if the volume of service is high. Of all the times I've attended dinner functions here, be it for weddings or otherwise, I've generally found the modern Chinese food here pleasing. A bonus, the individual plating adds to a classier affair.
The Abalone Yusheng, luxuriously dusted with gold flecks, was indulgently dotted with abalone aplenty. Refreshing and balanced.
The calm before the storm.
The Double Boiled Superior Birds Nest Soup with tianjin cabbage and sunfish skin was sweet and rich in depth, but delicate.
The Baked Sea Perch was beautifully glazed with soy, sided with stir-fried mushrooms, carrots and peppers, and topped with flying fish roe for a briny burst of flavour.
The Braised Abalone and Sea Cucumber with spinach was slathered in a sumptuous oyster sauce gravy laced with black moss.
The Sichuan Fried Prawns with peppers and asparagus was wonderfully crunchy.
The Abalone Fried Noodles was choc-a-bloc with crabmeat, butterscotch mushrooms, egg white and dried scallops.
The Chilled Avocado Pudding was a refreshing finisher, silky smooth and nuanced.
Four Seasons Hotel Singapore
190 Orchard Boulevard