Restaurants / Bars Sponsored

Four Seasons Buffet & Hotpot Gives You The Ultimate Carte Blanche

August 20, 2016

From the shoulders of dining giants Vikings Luxury Buffet and NIU by Vikings come Four Seasons Buffet & Hotpot, which serve an expansive selection of vegetables and meat, both fresh and raw, in a matrimony of buffet and steamboat found nowhere else in the city. What is available here is a kind of satiation where you still feel good about yourself, where everything is held to the highest standards of freshness and health.

DSCF5511

The Hotpot

At its core, the idea of the hotpot is straightforward: the stew is entirely up to you to devise. While personalization is the crux of the matter here at Four Seasons, a lot of us are cowed by the immensity of the choices available—but don’t worry, we’ll steer you in the direction of steamboat skippers and have you mixing your own stew at your own pace like an expert in no time.

The hotpot is, as it name implies, literally a scaldingly hot pot at the table. While the broth of your choice is simmering, the rest of the ingredients are handpicked from the selection of vegetables, meat, seafood, and noodles available. These are then cooked according to your own style (to the consternation of the culinarily-challenged) and then dipped in a sauce of your own design.

Four Seasons has nearly a dozen flavorful soup choices, which range from pork, chicken, fish, sinigang, sukiyaki, miso, mushroom, binacol, and Chinese herb. The crucial factor here is the dipping sauce, which can make or break any dish. You can choose from tomato, pickled vegetable, mala, and saté, or you can make your own—the combinations are nearly endless!

4s

Here you have a veritable garden at your disposal: watercress, spinach, leeks, pechay, golden mushrooms, corn, tomatoes, and the aromatic garland chrysanthemum, which at Four Seasons goes by the name tangho. Additionally, the assortment of seafood on display is enough to warm the cockles of your heart: scallops, shrimp, squid, trevallies (talakitok), and even mantis shrimp (alupihang dagat).

Besides the seafood, the meat choices are first-rate: there are thinly sliced beef and pork which melt in your mouth at the slightest touch. For the more adventurous, you can’t miss the offal corner. The meat and offal sections combined serve everything except for the squeals and the mooing. The exotic pickings include egg isaw>, chicken feet, blood sausages, and various livers, tongues, and intestines, among many others.

Interiors

The beauty of the yinyang pot lies in its ability to prepare two different broths at the same time. We did a yin and yang prep, and arranged a combination of a clear and a heavy broth—both as healthy as they are flavorful. Our choice of broth were Chinese herb and malatang, which are great herbal remedies in traditional medicine for a variety of illnesses. Having variations of ginger, garlic, galangal, and chili for some Southeastern cuisines are proven to be helpful in digestion. We also piled up on fresh vegetables, lean choice cuts, and seafood for a hearty meal.

Yin: Mushroom Broth with Mala paste

  1. Add some raw garlic, dried mushrooms and pork to bring more flavor to the soup and boil for 5. Set aside the mushrooms and boil for another 5 minutes.
  2. Assemble your hot pot in this order, underneath the pot place the hard vegetables like carrots, cauliflower and broccoli and then line the sides with leafy vegetables.
  3. Add in the noodles in the middle and carefully plate the dumplings, seafood, meat and offals/innards on top.
  4. Pour over the boiling soup in about 2/3 of the container. Cover with the lid and boil for 5 minutes.

Yang: Clear soup with Chinese Herb

  1. Add some scallions, vegetables and fish head to the soup and boil for 10 minutes. Set aside the vegetables and fish.
  2. Add in the noodles in the middle and carefully plate the dumplings, seafood.
  3. Pour over the boiling soup in about 2/3 of the container. Cover with the lid and boil for 5 minutes.
  4. Plate the vegetables and peking duck on top.

In accompaniment to your well-flavored broth and steamboat components, Four Seasons’ extensive sauce offerings allows diners to add instant flavor while building up their hotpot. With a great sauce and hotpot in hand, Four Seasons’ patrons are always assured of a great dining experience.

The Buffet

Four Seasons also boasts of an impressive buffet section, which includes a carving station, a pasta station, and a Japanese station, all purloined from Vikings’ best-of list. To help you narrow down your choices, here are Pepper’s top three picks.

4s1

Kare-Kare: The best thing about this slow-cooked peanut-based stew is that the oxtail and tripe are cooked so well they literally fall apart in your mouth. Its gelatinous, thick, and savoury sauce is incomparable, especially when sautéed shrimp paste comes into play. Neither quick nor easy, this distinctly Filipino dish is topped off with staples like greens such as eggplant and Chinese cabbage.

Binusog na Lechon: The one word that can coax mouths all over the country into salivating: lechon. A Viking’s original, Four Seasons brings the stellar dish over to its carving station and into hundreds, if not thousands, of its diners’ stomachs. And thighs. Not that we’d mind. The glistening skin crackles at first bite, and the meat is mouth-watering enough on its own, absent any sauce.

Sweet Potato Mash with Cheese and Roasted Marshmallows: A sweet potato casserole topped with torched marshmallows, this dish is a Thanksgiving holiday favorite in the United States but is less familiar to the local palate. It’s definitely a keeper, although the combination might taste a little unusual at first. While it seems to be more of a dessert than a side dish, the candied sweet potatoes are just the right mix of sweet and starchy and whets the appetite a little too easily (not that we’re complaining.)

Conclusion

At Four Seasons, the hotpot is a happy and social function, and one that takes many visits to fully master. You might have heard the saying about having too many chefs spoiling broths in kitchens everywhere, but in a hotpot affair the company should be as nearly as good as the stew it makes (and we made a really tasty one!). The only downside to Four Seasons is that we don’t live right next door!

1 comments in this post SHOW

One response to “Four Seasons Buffet & Hotpot Gives You The Ultimate Carte Blanche”

  1. d0ink says:

    how to eat there?

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on

Reading