Orchard Hotel presents a new dining concept – Alfresco Bar & Grill.
Orchard Hotel
Introduces New
Alfresco Dining
Concept At
The Orchard Café

Catch a breath of fresh air while you dine at Orchard Hotel’s newest restaurant addition – Alfresco Bar & Grill. The new dining concept brings a unique and exceptional barbecue outdoor dining experience, making it a go-to for every occasion, every taste and every mood.

Enjoy the soothing sounds of juicy tender meats being grilled on-the-spot as you dig in at Alfresco Bar & Grill, with a menu that features hearty spreads of meat platters, Asian seasonings, tantalising sides, and cool beer-garitas.

The main highlight is the Pork Belly Platter, featuring Executive Chef Madeline Tan’s own mix of four different flavour profiles, including Asian Scallion, Japanese Yuzu, Korean Paste and Thai Pineapple. For diners who want a bit of everything, choose from the Seafood Platter that consists of prawn, baby octopus, slipper lobster and salmon, or the Beef Platter that presents beef slices, ribeye steak, New Zealand striploin, and Japanese premium wagyu. The restaurant also offers delicious sides to go with, such as Kimchi Pancake, Japchae and Stewed Ginseng Chicken Soup.

The Pork Belly Platter presents four different marinade flavours – (L-R) Asian Scallion, Korean Paste, Thai Pineapple and Japanese Yuzu.

(Clockwise from top left) Chilled Melon Ball marinated with Yuzu Syrup, Lime Zest and Mint Leaves; Red Ruby with Sago and Coconut Malibu Syrup; Chilled Coral Seaweed Jelly with Red Date, Snow Fungus and Lotus Seeds; and Matcha Ice Cream with Azuki Bean and Soy Powder.

For drinks, enjoy rounds of soju and Korean beers with your dining companions. For the perfect complement to the flavourful grills, try the refreshing beer-garitas, namely Descendants of the Sun (made with Tiger Crystal Beer, mango, tequila, orange liqueur and thyme) and Crash Landing on You (made with Tiger Crystal Beer, lime, tequila, orange liqueur and sugar).

To end off the meal on a sweet note, choose from desserts such as Chilled Melon Ball marinated with Yuzu Syrup, Lime Zest and Mint Leaves, Matcha Ice Cream with Azuki Bean and Soy Powder, and Red Ruby with Sago and Coconut Malibu Syrup.

The new Alfresco Bar & Grill is open at Orchard Hotel. For reservations or enquiries, please call 6739 6565 or email

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