Go on an Argentinian culinary journey at Four Seasons Hotel Singapore

, Go on an Argentinian culinary journey at Four Seasons Hotel Singapore

Be transported to the vibrant streets of Argentina, and immerse yourself in the country’s rich culinary heritage and lively ambience – at Four Seasons Hotel Singapore.

From now till the end of Oct, award-winning Renato “Tato” Giovannoni (recognised as one of the top 10 bartenders in the world), and culinary and hospitality maestro Alex Resnik takes over One-Ninety Restaurant and One-Ninety Bar

, Go on an Argentinian culinary journey at Four Seasons Hotel Singapore

Brasero Atlántico, the South American brasserie pop-up, features a melting pot of flavours with surprising culinary encounters, made of traditional native dishes and delectable European influences. Through the duo’s repertoire of diverse recipes, they will showcase how they adapt their palates and cultural norms to Singapore.

, Go on an Argentinian culinary journey at Four Seasons Hotel Singapore
Beets salad

The a la carte dinner menu and a seven-course Chef’s Table dinner experience ($168 per person), specially curated by Resnik, showcases the diverse flavours and traditional techniques of Argentinian cuisine, from asado (Argentinian barbecue) to empanadas (staple of Argentinian street food).

Simplicity is the focus here. Food is cooked using the freshest local ingredients, a las brasas (on the grill) and inspired by the immigrants who arrived to the Rio de la Plata but later settled in the interior of the country where they discovered the local hunting meats and their wood-fired cooking. 

Complementing the culinary journey is an impressive selection of South American wines, including malbecs and torrontés, which pair well with the bold flavours of the cuisine.

, Go on an Argentinian culinary journey at Four Seasons Hotel Singapore
Frog Legs “A la Provenzal”

Starts and sides are served family-style. Octopus Confit ($42), slow-cooked for at least four hours, is served cold upon order but remains wonderfully tender. It comes tossed in coconut and olive oil, with cinnamon and orange peel lending a touch of brightness to the dish. 

Must-tries are the Empanadas ($10 and $15). The curry puff-shaped starters are filled with either braised ossobuco (beef shank) or leek and provolone cheese. Both are equally delicious.

The Fennel and Beets salads ($18 each), both flavourful and well-balanced with fruity and acidic elements, will whet your appetite for the mains which come in generous portions. 

, Go on an Argentinian culinary journey at Four Seasons Hotel Singapore
Lomo Tenderloin

Lomo Tenderloin ($65) is grilled slowly to acquire a captivating smokiness, and is paired with authentic Argentinian chimichurri sauce. Frog Legs “A la Provenzal” ($38) is served in a flavourful sauce that’s a blend of garlic, butter, wine, and selected herbs native to the Provence region in France.

Whole Baby Chicken ($38, less than 28 days old and weighs around 750g to 850g) is first brined for 36 hours in a blend of aromatic spice, then deboned and grilled to achieve crisp skin. It is accompanied by the delightful addition of charred lemon.  

Carb lovers will enjoy the homemade Gnocchi ($32) sauteed with sage butter and pecorino cheese, and served with extra pecorino cheese on top.

As for cocktails, Florería Atlántico (No.18 on World’s 50 Best Bars) presents classics such as Negroni Balestrini ($27), made with gin, Campari, Amaro Averna, eucalyptus, pinon (pine) and seawater, as well as the El Dorado ($29), a refreshing mix of Cachaça, Manifest, housemade Mate Tereré, sugar cane juice and tropical fruits.

While the cocktails are the brainchild of Giovannoni, the menu was crafted in partnership with Felipe Pigna, one of Argentina’s most notable and influential contemporary historians. Drinks are based on the contribution left by the migratory waves that came across the Atlantic Ocean in the 1900s, with a focus on local products and how the immigrant communities adapted their customs to the lands.

Other drinks include Algo Rojo ($26), crafted using fernet macerated for four days with fresh French cherries (it draws its inspiration from the Argentinian cult beverage Fernet Coke), and Yamanas ($26) made with Glenlivet 12 Years Scotch Whisky, Earl Grey Old Tom Gin, spirulina, rose hip, and Patagonic King Crab bitters.

To make a reservation, call 6831 7653 or email [email protected].