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2013-06-14
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Read my full reviews & photos here=http://chefquak.wordpress.com/2013/06/09/sumptuous-semi-buffet-one-ninety-at-four-seasons-hotel-on-30-5-2013/It’s my turn to buy the monthly dining quartet meal. & there was a 1 free for 3 paying promotion using DBS card ending May 2013, so we went there for lunch on 30.5.2013, in time for the promotion. The appetizer & dessert buffet was prized at $38pax, and $48pax if we added a main course on the menu, which we did. On saturdays & sundays, they throw in a M
It’s my turn to buy the monthly dining quartet meal. & there was a 1 free for 3 paying promotion using DBS card ending May 2013, so we went there for lunch on 30.5.2013, in time for the promotion.
The appetizer & dessert buffet was prized at $38pax, and $48pax if we added a main course on the menu, which we did. On saturdays & sundays, they throw in a Moet champagne buffet at $58pax.
The suckling pig with stuffing (top photo) was nothing short of fabulous – soooo good! it was so flavourful, tasty. I always felt nothing beat chinese roast suckling pig. still do. but this was as good as it gets, perhaps different (as the focus was not just on the crispy skin but overall flavours) but on par.
The langoustine or scampi was sweet, quite good but I actually thought the snow crab legs were better. though not the very best but still very good quality, and a few of us had a few helpings.
The pork terrine in above left photo was the poorer one- could skip as there were so many good dishes. There was a better one with pig ears, which I had forgotten to take picture.
Sushi – most sushi in buffet were a waste of time! This one I only took the mayo prawn & smoked duck (twice I took meaning quite good, haha!).
The pork pate was extremely good – I took 3 pieces. I did not take the pressed foie gras which according to my friends were even better.
The excellent roast duck was almost as good as the suckling pig – both the duck & stuffing – & yet tasted different.
Nobody would believe me after this if I tell people I generally do not go for buffets. Haha!
We tried to cancel the main course but to be fair to the restaurant they said they already prepared the items once the order was placed. The waiting staff here were really exemplary – they even “ta pao” for one of us the main course as we really could not finish.
We thought the main courses might be 1/2 portions like the French servings, but here they came in full portions.
I had a medium rare rack of lamb (above left) - it was very good. I thought it didn’t look great - my first impression was that the sauce might kill it -but it turned out to be quite complementary. the medium rare tenderloin was very good too.
We had the glazed beef ribs – kind of braised then pan seared. I guessed it was good too but braised items were usually too heavy even for normal-sized meals.
My dining companions were thrilled with the dessert spread. They seemed quite average to me though. I was told the chocolate mousse was very good. The macarons were a bit too sweet for me. I did enjoy the cheese spread & condiments though.
I certainly plan to come back for this again (w/o the main course), with or without the promotion.
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