If you’re planning a visit to Sofitel Sentosa for either a meeting or a meal, we recommend you turn your visit into a full-day stay to totally immerse yourself in the lush surroundings and indulge in a rejuvenating massage experience.
Nestled within a historic building, once a British army barracks, you’ll find Sofitel SPA, boasting an impressive array of 14 treatment rooms, including three generously spacious ones for couple massages.
Before my scheduled visit to Kwee Zeen for a food tasting, I decided to treat myself for an hour of peace and self-pampering. Following the customary procedure, I completed a medical condition form and specified my preferences for the massage, I was ready for some well-deserved “me” time.
I chose the 60-minute Relaxing Massage, a journey that began with a ritual of inhaling the fragrant essences from three different oil vials. My choice was a refreshing citrus-infused blend, and my skilled masseuse immediately noted my need for stress relief.
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The massage experience itself encompassed deep, sweeping movements that were designed to promote relaxation and alleviate both physical and emotional tension. Surrendering to the expert touch of my masseuse, it didn’t take long for both my body and soul to succumb to the gentle yet potent massage technique.
For those seeking additional treatments, there is the Rejuvenating Facial, which recently won the Best Rejuvenating Facial by a local magazine’s spa awards in 2023. Additionally, guests who have booked a treatment at the spa are granted access to the SPA Garden facilities, including a 20m lap pool, two smaller pools featuring cascading waterfalls, an outdoor whirlpool for a unique mud masque experience, as well as both cold and hot indoor pools and a rejuvenating steam bath.
Sofitel SPA is located near the Sofitel Singapore Sentosa on 30 Artillery Avenue S099957. Opening hours: Daily | 9.30am–9.30pm Contact: T: +65 6708 8358
Feast like a king
Famished after my massage, I was happy to be seated at Kwee Zeen for the Royal Maharaja Feast which is truly for those hearty appetites. The meal combines the flavours of both Northern and Southern Indian cuisine in a shared platter, perfect for enjoyment with family and friends. Beautifully presented with meticulous attention to detail on a banana leaf, we were irresistibly drawn to the succulent offerings, including chicken, lamb chops, and jumbo prawns, all masterfully prepared in an outdoor tandoori oven.
The brainchild of the Royal Maharaja Feast is Chef PremKumar Jeyaraman, affectionately known as Chef Prem. The feast encapsulates his unwavering culinary passion. Chef Prem, aged 49, hails from Ipoh and has been dedicated to the F&B industry since the age of 15. “Cooking is my passion,” he affirms, reflecting on his lifelong career choice. His culinary journey has seen him gracing the kitchens of several esteemed hotels in Kuala Lumpur, including the Shangri-La and Mandarin Oriental.
Embarking on this culinary journey, the four of us savoured the flavourful and tender pieces of meat, each artfully adorned with a medley of pomegranate and potato chaat, salmon tikka, and a delectably spiced whole roasted cauliflower. Among this array of delights, the butter chicken stood out as our favourite and we relished every last drop of its sumptuous gravy, mopping it up with warm naan bread. To complement the fragrant nasi biryani, we paired it with either seabass curry or lamb curry, creating a harmonious symphony of flavours on our palates. For our vegetarian friends, Chef Prem is more than eager to craft a lavish vegetarian platter.
Chef Prem personally presented the dishes, thoughtfully arranged on fresh banana leaves, perfect for a warm and communal dining experience akin to a family gathering. We marvelled at the generous portions and the chef graciously offered guidance on the sequence for savouring the feast, starting with the salad and appetisers, then progressing to the meats, and culminating with the aromatic rice.
While we tuck into this delicious culinary adventure, don’t forget to set aside some space in your tummy for the sweet finale, featuring gulab jamun and gajar halwa. Gulab jamun, also known as rosewater berry, is made of milk solids to form a soft dough that is then deep-fried and served with rosewater syrup. Chef Prem made sure the sweetness was toned down making it a refreshing end to a meal. Gajar halwa, another typical sweet from India, is made with carrots, nuts, milk and sugar, and topped with coconut crumble. Again, Chef Prem has kept the sugar levels down as most diners are a little more health conscious these days.
Royal Maharaja Feast is available from Sundays to Thursdays, commencing at 6pm at Kwee Zeen. For reservations, call +65 6708 8366.
