Properties in Bangkok and Bali have introduced new dining experiences, while a revamped spa awaits at the brand’s Singapore outpost.
It’s barely a month into the new year, but Four Seasons has already unveiled new guest offerings at three of its Southeast Asian locations. The latest addition to the culinary lineup at Four Seasons Hotel Bangkok at Chao Phraya River is Café Madeleine, a casual pâtisserie and coffee shop on the property’s riverfront promenade. Helmed by executive pastry chef Andrea Bonaffini, who has spent 15 years living and working in Asia, the just-launched venue tempts visitors and Bangkokians alike with freshly baked artisanal breads, cakes, and pastries. Bonaffini previously ran his own café in Taipei, called Yellow Lemon, and had a stint as a pastry chef at The Fat Duck, Heston Blumenthal’s three Michelin-starred restaurant in Berkshire, England.
Café Madeleine’s selection of signature cakes are also available in individual (mono) portions and bite-size petit mignon. The six choices incorporate seasonal local fruit, nuts, and chocolate made from cacao grown in Chiang Mai. Highlights include the mango and passion fruit cheesecake and gianduja chocolate and hazelnut mousse. On the pastry menu, an indulgent choice is the buttery hazelnut praline croissant roll, while the venue’s namesake madeleines come in four flavors. Café Madeleine is open from 7 a.m. to 7 p.m., seven days a week. Its baked goods can be ordered online at fsbangkokathome.com.
Over in Indonesia, Four Seasons Resort Bali at Jimbaran Bay’s Sundara beach club has relaunched its dinner concept. The new barbecue experience infuses premium ingredients with the aroma of coffee wood thanks to Indonesia’s only Kopa Smoking Oven — an Austrian invention that allows cooks to control temperature and smoke density with remarkable precision. Led by executive chef Phillip Taylor, who honed his barbecue skills at high-end steak houses in Shanghai and Hong Kong, the Sundara team has spent most of last year perfecting the new menu; every dish has an element of roasting, grilling, or smoking, even when it comes to desserts and cocktails.
Delivered fresh from Jimbaran’s fishing boats each dawn, ocean-fresh seafood shows up in crowd-pleasures such as grilled octopus with saffron potato, and bamboo lobster served with Balinese sambal matah. Meat-lovers have a dizzying number of options: think 200-day grain-fed angus T-bone grilled to perfection; beef short ribs smoked for 12 hours and served with banana blossom salad; tandoor roasted lamb chops; smoked duck and chicken; BBQ-glazed pork ribs; and house-made pork and lamb merguez sausages. As for desserts, Sundara’s panna cotta comes with smoked cream, while the profiteroles are drenched in a sauce of Scotch and smoky 72 percent dark chocolate.
Stressed-out Lion City residents in need of some self-care can make a beeline for the revamped spa at Four Seasons Hotel Singapore. With a botanical-inspired design by Hirsch Bedner Associates (complementing the recently renovated rooms, suites, and dining spaces), the new-look Four Seasons Spa features three tropical-nuanced single treatment rooms, a manicure and pedicure lounge, and a couple’s suite that comes with its own steam shower and hydrotherapy bath.
Bathed in natural light, the cozy relaxation lounge is adorned with a gilded hand-assembled chandelier whose fan-shaped pieces were inspired by gingko leaves. As in the rest of the spa, neutral tones with gold accents predominate, as well as natural textures that nod to Singapore’s identity as a “garden city.”
Four Seasons Singapore has also teamed up with Ayurveda-focused wellness brand Subtle Energies to offer a range of new facials and indulgent body treatments. One must-try is the Peranakan Signature Therapy, a massage that uses an herbal compress of nutmeg, ginger, and rice to boost circulation and relieve tension. Another special offering is the 24K Gold Age-Defying Facial, which pampers spa-goers with mogra jasmine and 24-karat gold leaf, as well as marma therapy techniques to rejuvenate the deeper layers of the skin.