I love Four Seasons!

Yup dear lovely peeps, I super enjoy visiting frigid countries as they have four seasons (winter, spring, summer and fall) which makes the stay more exciting! The said four seasons have its own unique charms, nuances and delights but there are drawbacks as well. Winter is the coldest with fluffy snow falls like a winter wonderland, spring is the time when frescoes of sunlight appear and plants begin to grow, summer is when people start to plan for outdoor activities and autumn is when vibrant colors of fall foliage are a sight to behold! Oh, that's how amazing nature is! And I am just grateful for being able to experience the wonders of the four seasons!

In terms of food, one of the advantages of having four seasons in a place is that you have a wide array of seasonal food on the table. In various parts of the world with four seasons, year-round menu are normally served and it varies depending on the season and place. There is always an opportunity to look and choose fresh and great foods that are locally grown and are in season. That is why entrepreneurs would opt labeling their business firms (hotels and restaurants) as four seasons mainly for variety or diversity as one of the reasons.


One of the newly established restaurants in Metro Manila (located along the Manila Bay, at the back of SM Mall of Asia) which offer a variety of food is the Four Seasons Hotpot City. We've been to this place four times already and so far one of our buddies seemed to have liked it, making it now as one of his favorite dining nooks!


The main difference of Four Seasons Hotpot City from other buffet restaurants is its hotpot soup base feature. At the center of each table is an induction cooker or some kind of an electric insulator installed on top of the table with a 2-sided stainless shabu-shabu type of cookware plugged on it. As soon as the guests are seated, the staff approaches and pours two kinds of broth or soup into the cookware based on the guest taste preferences. The prepared broth could either be pork, fish, chicken, Chinese herb,  sinigang and sukiyaki. Then choose any mix such as haidilao tomato paste, haidilao pickled vegetable, haidilao mala paste, haildilao mushroom paste and sate. Thereafter, the guests will have to shop around the place and look for the necessary ingredients and condiments for their on-the-spot cooking spree!


Here's a video on how to do it Four Seasons Hotpot style:


There are about 11 food ateliers (or some kind of a high-end market) at Four Seasons. First one is the vegetable section. You will find lots of fresh greens and other vegetables (mushrooms, carrots, celery, bell peppers, etc.) in this section.


Second, is the appetizer and the Japanese food station where you will find an array of maki, sashimi and other Japanese rolls.




Third, is the green salad section with mixed leafy greens and ingredients such as other vegetables and fruits with the dressings parading on the shelf. Best if you're looking for a low-calorie salad to pair for your entree.


Fourth, is the seafood section where almost fresh seafood (fish, shrimp, scallops, squid, crabs) are being offered.


Fifth, is the meat section: beef, chicken, pork, even intestines, liver, blood, they have it there!


Sixth, is the Chinese dimsum and assortment of dumplings.



Seventh, is the noodle and ramen section where different types and colors of noodles abound.


Eight, is the dessert section with slices of decorated cakes, truffles, chocolates from the chocolate fountain, crepes, halo-halo, kakanin, and yes, ice cream with some good flavors (avocado is our favorite)!




Ninth, is the usual buffet cooked dishes such as rice and other viands.

Tenth, is the beverages bar with a variety of drinks from lemonades, hot tea, coffee, fruit juices to even draft beer!



Eleventh, last but not the least the Premium section where you can find the premium wagyu beef. However, get ready to shell out extra money for this high-quality food. It is not included in the buffet rate.


Of the aforementioned, 11 food ateliers, I loved the green salad and the seafood stations. It was not only delicious but it is also healthy. I enjoyed putting all kinds of fish into the cookware and munching them all!

If you're watching your carbs and calorie conscious person, Four Seasons Hotpot City is a must-try, but with the advice to limit your food selection at the vegetable and seafood stations. So far, the ambiance of the restaurants appeared stunning, probably due to the lighting effects.

A few niggles though, the orange couches are tight making us a bit uncomfortable. In two separate occasions some staff were like having fun and high volume discussions especially in the seafood section area (I even saw one keeping his eyes glued to sexy diners) and a group of staff who sing the "happy birthday" to celebrants. One of the things restaurant staffers should never do is "do not have a personal conversation with another staff within earshot of customers". Management should know that well trained staff make their business more successful.

Are we going back to Four Seasons Hotpot City? Maybe! But what is definite, I love the real four seasons!

Four Seasons Hotpot City is a sister company of Vikings, likewise a high-end buffet restaurant along Manila Bay.

Four Seasons MOA Branch Buffet Rate as of 2015:
Adult Weekday Lunch - P588
Adult Weekday Dinner - 788
Adult Weekends/Holiday Lunch & Dinner - 788
Kids rate varies from 188 to 388 depending on days and heights

Four Seasons Manhattan Parkview Cubao Branch Rate:
Adult Weekday Lunch - P688
Adult Weekday Dinner - 888
Adult Weekends/Holiday Lunch & Dinner - 888
Kids rate varies from 188 to 388 depending on days and heights

Locations:
Four Seasons Hot Pot City SM Mall of Asia
Bldg E., By the Bay, SM Mall of Asia Complex, Pasay City
831-7777, 835-7777

Four Seasons Hotpot City Araneta Center - Manhattan Parkview
Ground Floor, Manhattan Parkview, 
Gen. Roxas Avenue, Araneta Center, Quezon City
932-7777, 939-7777

Coming Soon: Sta Mesa

Till next time,
Maven and June

Sign Up and Receive New Posts By E-mail

No comments:

Post a Comment