Story & photos by Cesar Cruz Jr.
Southerners are rejoicing with the recently opened Four Seasons, the country’s largest shabu-shabu restaurant at the Food Street of SM Southmall. The third branch of Four Seasons buffet and hotpot boasts of charms uniquely its own.
First, the spacious 250-seater restaurant emits a relaxed and elegant vibe. The theme, as given away by its predominantly green color motif with touches of beach- inspired decors, points to summer. (In comparison, the Araneta Center branch in Quezon City branch has a spring theme, while the Mall of Asia branch in Pasay City exudes a high end supermarket in New York City feel to it.)
Second, be delighted by its Chef’s Special which can only be had at this branch of Four Seasons. The signature dish of its Southmall branch is Corned Beef Kaldereta. The protein dish is made from beef Karubi which is slow cooked for 6 hours. The beautifully plated dish is made available only upon request.
Third, every diner has his/her own personal hotpot and induction cooker at the dining table. Let’s face it. We never get to eat enough vegetables in a buffet. Dining at Four Seasons however, have changed all that. Here, you are the chef making your own soup ala minute. Feel free to freestyle your own soup with traditional or exotic ingredients. Dive in the endless combinations of meat and vegetables while controlling the doneness of your food. Make the soup as fiery hot as you can if that’s your thing or go for a well-balanced vegetable to meat ratio hotpot if you want. But, whatever you do, make the effort to create the Four Seasons Mix and use it as a dip for your cooked food. It will spell the difference between a good meal and a great meal.
Aside from cooking your own soup, you get to enjoy the popular dishes that made Vikings famous as well. Drop by the Carving Station for some handsome slabs of roasted meat. Go Japanese with Harusame Salad, Dashimaki Tamago, and Spicy Tuna. Satisfy your sweet carvings with crepe and kakanin, yogurt, halo halo, and fondue. Wash it all down with ice-cold draft beer or with the different kinds of refreshing juices.
No doubt, Four Seasons buffet and hotpot had just made the dining scene in the South a lot hotter and steamier.
