It may not be common fare in Singapore, but Argentinian food and drink is making a big showing at Four Seasons Hotel Singapore’s One-Ninety Restaurant and One-Ninety Bar these few months.
Happening from now till the end of October, Argentina’s famed cocktail haunt Florería Atlántico and restaurant Brasero Atlántico will be offering their style of produce-forward, communal, meaty, and sometimes esoteric items for diners and imbibers here through a takeover at the hotel.
For avid tipplers, Florería Atlántico needs little introduction. The hidden Buenos Aires bar is the brainchild of award-winning mixologist Renato ‘Tato’ Giovannoni, whose highly acclaimed basement venue ranks a coveted 18 on the World’s 50 Best Bars list.
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He brings his brand of autochthonous, history-inspired cocktails to Singapore, showcasing ingredients like homemade anchovy bitters, yerba mate, and other intriguing additions not commonly found in drinks here.
The bitter and saline Negroni Balestrini (S$27) is a serious one sure to impress fans of the classic, thanks to creative use of amaro, pine, and seawater in the mix. Or try the El Dorado (S$29), a refreshing cachaca-based cocktail made using mate tereré, sugar cane juice, and tropical fruits.
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We were most impressed by the otherworldly Yamanas (S$26), a whisky and gin split-based drink made with rose hip, two types of spirulina, and dashed with brothy Patagonian King Crab bitters. There’s a reason why they are so known for this creation of theirs.
On the food front, Brasero Atlántico dishes out Argentine favourites and staples like asado and empanadas, whether you’re opting for the ala carte menu or getting the full Chef’s Table dinner experience (six-course, S$168 per person) that’s been specially curated by culinary maestro Alex Resnik.
We especially loved the Octopus Confit (S$42) with soft touches of cinnamon and orange, as well as the chunky Frog Legs A la Provenzal (S$38), that’s so buttery good and indulgent. The Lomo Tenderloin (S$65) is a must-have as well – no Argentinian dinner is complete without cuts of nicely grilled steak.
Desserts are also stunning, especially the Dulce de Leche Flan (S$18). Made using candied walnuts and homemade caramelised milk, then served with a side of mascarpone, it is the perfect combination of creamy, sweet and smoky.
To end it off, guests are served a Singaporean take on a traditional yerba mate brew. The South American tea serves as a great digestif – and is a much needed sooth after what will inevitably be a very fulfilling meal.
The Florería Atlántico and Brasero Atlántico pop-up is available till October 31, 2023, taking place at Four Seasons Hotel Singapore’s One-Ninety Bar and One-Ninety Restaurant respectively, during dinner service only.
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About the Author
Dannon Har is the Managing Editor of Spill. Discovering his innate gift for drinking only at a ripe age, he spares no time trying to find more delicious drops to imbibe during his time on Earth. When he’s not minding every detail at Spill, he spends his time concocting luscious libations and sharing them with folks that visit his home bar.