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Telephone
6922 6968
Introduction
Situated on Level 32, Seasonal Tastes is The Westin Singapore’s signature all-day dining venue which offers a live interactive kitchen concept to provide a truly personalized dining experience.
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Opening Hours
Today
06:30 - 22:00
Mon - Sun
06:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Full review:http://nkikichua.blogspot.sg/2016/03/seasonal-tastes-dinner-buffet-westin.htmlSeasonal Tastes is an international cuisine buffet spread overlooking the city skyline, through the floor-to-ceiling windows at level 32 of The Westin Singapore.I would say the highlight of the buffet spread lies in the grill section, with more than 6 selection to choose from. Some suggested ones would be the satay, moo ping, beef and leg of lamb. For the seafood section, oyster lovers can rejoice with the freshly shucked oysters.Don't forget to leave space for the dessert table! It consist of seven little parts such as Alfredo ice-cream, Nonya (Peranakan) kuehs and chocolate fondue fountain. Totally worth the price if you go on Mondays and Tuesdays!
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Located on the 32nd floor of the Westin Hotel, Seasonal Tastes is the signature in-house hotel restaurant, with a wide buffet spread ranging from Asian to International dishes. Offering an Interative Kitchen where each chef is dedicated to a particular speciality, Seasonal Tastes is a top quality hotel buffet, with panoramic views of the surrounding Marina South and Marina Bay area.Ambiene at Seasonal Tastes is fantastic. Floor to ceiling length windows offer perfect view of the bay area, while decor is modern contemporary chic. The spacious layout even has semi-private alcoves, while furniture is not only eye-catching but comfortable as well. The buffet spread is well laid out in sections (Fresh Seafood, Indian, Italian, Japanese, Desserts), though the actual flow of the spread isn't linear. Overall ambient lighting is also rather dim.Service at Seasonal Tastes is outstanding. Staff are friendly and polite, offering greetings on entry. Efficient as well, clearing empty plates quickly, and topping up water glasses without being asked. I must also commend the Seasonal Tastes staff, on 1 anonymous visit I had left my camera behind, and only discovered the loss after I had departed the hotel premesis. Panicked, I returned, only to find the Seasonal Tastes staff holding onto it, and searching the hotel for me. Excellent, memorable service!Food at Seasonal Tastes is generally of high quality, with each chef having dedicated specialities. Helmed by German Executive Chef Sven Cepon, the team comprises both local and regional chefs, each specialising in their own cuisine. Dishes are freshly prepared daily according to traditional recipes, and the menu is rotated regularly to keep things fresh even for repeat diners. Prices at Seasonal Tastes are on the upper end, budget about SGD $70 per person for the dinner buffet.The unique Lobster Russian Salad With Vodka Mayonnaise features loads of fresh potatoes, peas, cherry tomatoes and dill, along with fresh, meaty, succulent lobster meat. The vodka mayonnaise is light, not too heavy or overpowering, and complements the freshness of this cold salad.Loved the Fusilli Pasta Salad, Sundried Tomato Dressing With Shaved Prosciutto Ham! The ham lent a salty, savoury taste to the clean, fresh taste of the pasta, while the sundried tomato added a burst of juicy flavour in the mouth.The Macaroni And Cheese Salad With Smoked Chicken features hand made macaroni, with a nice bouncy texture. The smoked chicken is done perfectly, lending a savoury, smoky taste and lifting the whole dish. But I couldn't detect the presence of the cheese at all.The Vegetable Lasagna is decent, featuring a heaping amount of fresh vegetables within, including zucchini, eggplant / aubergine, and the use of fresh tomato paste. The noodles were unevenly cooked though, some parts were soft and pliant, others were hard and crisp.Every night, the chef prepares a special hand out served to each table, and we got the Lobster Thermidor. Chunks of fresh lobster cooked with egg yolks, cognac, powdered mustard and gruyere cheese, the Lobster Thermidor is served in its own shell, and is a decadent dish. Eating it feels like an indulgent extravagance!Ordered the Mushroom Tortellini Aglio Olio With Bacon & Crispy Garlic from the live pasta station, it was outstanding! The best part as the use of the crispy fried garlic bits in the aglio olio, which releases a burst of flavour! The dried red chili added some heat to the olive oil, while the addition of bacon on request lent a smoky, salty flavour to the pasta. The Mushroom Tortellini itself is hand made, and contains a small chunk of fresh mushroom within, I felt the skin was perfectly done, not too thick or thin in texture, and holding together well.The hand made gelato ice cream at Seasonal Tastes is a house secret, and all their flavours are extremely good! The Hand Made Coconut Gelato is smooth and creamy, and you can actually taste the coconut flavour!I thought the Hand Made Avocado Gelato was probably the best among the flavours here, simply because it's not a common flavour. The taste of the avocado is prominent in the gelato ice cream, and the texture is creamy, smooth, and somewhat light.Overall, Seasonal Tastes offers great tasting, quality food for a high end buffet, with prices to match. The rotating menu keeps things fresh and interesting, making repeat dining a big attraction. And with fantastic views of the area and outstanding service, it's no surprise I've already visited Seasonal Tastes several times!Full Seasonal Tastes review here: http://ivanteh-runningman.blogspot.sg/2014/08/seasonal-tastes-tasting-session.htm
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After more than a decade, The Westin returns to Singapore on 12 November 2013 as the first-ever integrated upper upscale hotel located within Asia Square Tower 2 on Marina Bay. The hotel is perched on levels 32 to 46 of the Asia Square Tower 2. One of the dining options in the hotel is Seasonal Tastes which offers sumptuous buffet and accompanied by magnificent views of Singapore's city skyline from Level 32 with its floor-to-ceiling windows. The restaurant offers a live interactive kitchen concept. The buffet covers from Asian to international fare, which include a generous selection of classic dishes, local cuisine, seafood and wholesome choices for health-conscious guests. It costs $35++ for buffet lunch, $55++ for buffet dinner and $75++ for Sunday brunch to dine here.Although I have requested for a by the window table when making the reservation, I am not given one. Reason given is that due the tables are already reserved. Interestingly for the rest of the meal at the restaurant, I have noticed that those few tables are empty. And please note that I have spent about 3 hours from 6pm to 9pm in the restaurant.The spread of the buffet is not very wide, but more than enough for me to try on. It starts with Ice Lemon Tea and Ice Lychee Tea at the first station, which is quite uncommon in hotel buffets. The lychee tea is not sweet and light in flavour. Next station is filled with salads and assorted sushi such as Tako Sushi, Ebi Sushi, Inari Sushi, Sake Sushi, and other maki. The sushi tastes a bit dry as it is not freshly made on the spot. This is followed by the Indian food station which is a spread of naans and curries. Mustard Marinated Ribeye, Boiled potato, Sauteed vegetables with garlic, Fish Chowder and Prawn Soup with Turmeric and Lemongrass filled the next station. The ribeye is quite tender and juicy. The vegetables are quite soft too. The fish chowder is very flavourful, but there is barely any fish in it. Next station has spread of hot cooked food such as Steam Fish with Assorted Thai Style Sauces, Thai Style Fried Beef, Red Curry Chicken, Sweet and Sour Vegetables, Broccoli with Wolfberry sauce, Stir Fried Prawns with Salted Egg, Braised Pork Belly, Fried Noodles, Fried Pineapple Rice and even plain rice in the bamboo steamer. I would suggest that you skip this section if you have limited stomach space. The prawns look over deep fried with its dark and oily appearance. Most of the dishes looks like some leftover.Next is the Cold Seafood station which has raw oysters, raw mussels, scallops and cooked prawns. The oyster is quite big and juicy. Behind the counter is the spread of Salami, Pepperoni, and Chorizo, housed in a covered display shelf. Next to it is a good selection of bread rolls, with butter. The spread of different cheeses such as the strong flavoured Blue, the 4-colored English, the creamy and sweet Cranberry filled the wooden chopping board, with dried fruits, grapes, crackers and assorted nuts. I would suggest the cranberry which is quite sweet and creamy, a hit for any first timer.Lastly it is the dessert station which is everyone's favourite. Avocado gelato, Chocolate gelato, Tiramisu gelato, Apple sorbet and Raspberry sorbet attract everyone's attention. The not so sweet but very creamy avocado gelato is a must have dessert, and I have seen a number of diners returning for second servings. The staff handling the station has quite a busy time throughout the night. The apple sorbet has a sourish taste, which feels more like a palate cleanser. Matcha chocolate fondue with marshmallows and fruits is available too, but it tastes too sweet to me. There is also assorted cakes, chocolates, cookies and local kuehs available too. Too much? There is fresh cut fruits such as watermelon and honey melon, as well as, cups of plain yogurt, topped with dried plums for those who want something simple.I end the meal with a hot cup of freshly made latte, which tastes a bit light to me. Overall it is quite a filling meal, with its hits and misses. As I have made the booking through restaurant week, it costs $35++ per person for dinner, instead of the usual $55++ dor the buffet dinner. Quite a great deal. Service is not bad with plates cleared quite quickly and water refilled regularly.
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