Four Seasons Restaurant (文兴酒家） at Capitol Piazza is the Singapore branch of its famous original Four Seasons Restaurant at Bayswater, London. I visited their original restaurant in London in May this year. Greatly impressed by their roast duck, fat, juicy and delicious! You can read my review here. So when I heard that they already opened a branch here in Singapore, I was delighted and decided to pay them a visit immediately!
The restaurant at Capitol Piazza is a steep contrast to its humble London origin. A polished restaurant front, with glittering interior.
When you come to Four Seasons, you can't not to order their signature roast duck.
Four Seasons Signature Roast Duck portion, $22.00
Any difference between the Singapore version and London version of the roast duck? London version uses English ducks which have a lot more fat, hence more juicy and fragrant. Singapore version uses Holland ducks which have less fat, more lean meat. It is supposed to be a healthier version catering to the health-conscious Singaporeans. London version has the duck deeply soaked in the herbal sauce, the skin becomes completely soft, acting like a sponge absorbing all the herbal sauce, Singapore version the skin still retains a sense of crispiness, the meat is more firm, and has a wooden fragrance.
I find both versions are good for me, although personal preference is their London version. That fat is just too mouth-watering.
Other than the roast duck, we also ordered a plate of purple potato buns, and steamed sea bass. I found both are of acceptable standard, but nothing to rave about.
Purple Potato Buns, $4.80
Steamed Sea Bass, $38.00
If you are thinking of visiting this restaurant, I recommend you just order their signature roast duck, and dim sum. These two are quite reasonably priced, while the rest of the dishes are very much priced on the high end. For example, a plate of vegetables will set you back by $22.00. Just your normal vegetables, not something fancy.
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