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For $68++ per adult, diners enjoy free flow of ala carte dishes, desserts and a choice of main course. The choice of main courses include pops-approved showstoppers like the uber-tender Grilled Skhug Beef Short Ribs, the 6-hours slow cooked and mint yoghurt marinated Grilled Lamb Ribs, and the delicate Baked River Prawn served with crispy shiitake mushroom rice and ginger scallion sauce. The free flow of ala carte dishes pull their weight well too with the likes of the bean paste-chilli marinated Grill Squid served with lettuce wraps and Asian chimichurri sauce, Vietnamese inspired Sauteed Blood Cockles served with chilli jam, fish sauce caramel and crispy pork fat, Grilled Garlic Fennel Spiced Pork Skewers served with a house made pineapple sauce, and many other dishes pops will happily devour!
For the kiddos, they can partake in the festivities at $30++ for free flow of ala carte dishes and desserts.
For pops (or anyone else above the legal drinking age) that want a really good time, they can top up $30++ for 2-hours free flow of Kloud lager, house sake and Suntory highballs.
On the buffet spread is a dedicated Salad Bar, a spread of appetizers
bursting with fresh flavours such as Deep Sea Crab Claws with Fresh
Mango and Roasted Veal Tonnato. Indulge further with over 12 hot
mains including four stellar ‘live’ stations. From Mesquite Wood Roasted
Peking Duck carved à la minute, and Roosted Milk fed Veal Rack from
the Butcher’s Trolley, to Seared Foie Gras, Beef Bourguignon and the
ever popular One-Ninety Singapore Laksa, discerning gourmets will
delight in the tempting spread.
Round up the celebration with over 20 handpicked cheeses and a decadent selection of desserts crafted by Pastry Chef Audrey Yee, a Four Seasons veteran and graduate of the renowned Le Cordon Bleu School in London. From rich Manjari Chocolate Tarts and Espresso Puffs to Whiskey Chocolate Pralines and classic Lemon meringue Tarts, Daddy dearest will be mighty pleased.