Seasonal Tastes – Cantonese Cuisine Buffet Special At The Westin Singapore, 50% OFF 2nd Diner
Cantonese or Yue cuisine is one of the most popular styles among Chinese food, categorised by distinctive ingredients and goal to draw on the food’s original flavour.
Seasonal Tastes at The Westin Singapore has just launched a “Wok Up An Appetite” Buffet Special focusing on Cantonese dishes.
I thought it was noteworthy to have a Chinese food launch at this quarter of the year (as compared to during the CNY period).
(Click PLAY for highlights of “Wok Up An Appetite” at Seasonal Tastes.)
The rationale was that Seasonal Tastes was already strong in the Asian food section, and would like to further highlight that component.
Also, there is a lack of Cantonese food hotel buffets currently available in Singapore, matched with increasing requests from diners.
Executive Sous Chef Yeo Eng Woon is no stranger to Cantonese food, with more than 20 years’ culinary experience working together with Hong Kong chefs in Cantonese restaurants.
”This is an opportunity to showcase what my shifu (teachers) have taught me, to let diners try the comfort food I whip up in the kitchen and back home.
He joked that previously only his closest friends had the opportunity to try some of these dishes.
He will bring to the buffet table some of the popular classics, as well as personal favourites such as Fried Sweet & Sour Pork Ribs, Salt Baked Chicken, and Steamed Blue Crab with Egg & Shaoxing Wine.
When we talk about Cantonese dishes, the cannot-be-missed fare would also include congee, and slow-boiled soups – located at one section of the buffet together with the “live noodles station”. (Don’t miss the Laksa too.)
One of Chef Yeo’s culinary aims is also to highlight the food’s original flavour, bringing out the best of the ingredients using braising or wok-frying.
Thus, you will see some traditional braised food such as Braised Beef Brisket & Tendon with Radish, as well as wok-fried dishes of Wok-fried Mud Crab & Glass Noodles with XO Sauce and Canton Wok-Fried Kuey Teow with Seafood.
Food is on rotational basis, so even if you return twice or more, you are likely to get different offerings each visit.
Braised Hong Kong Ee Fu Noodle with Crab
Braised E-Fu Noodles is a classic dish you also see served in Chinese banquets as it symbolises longevity. Yet, you do not find it commonly in zhi char shops because time is needed to braise the noodles properly.
Personally, I like this type of noodles as it has a good bite for its texture, without that strong alkaline taste. The addition of flower crabs imparted some natural seafood sweetness to the sauce, while you can also savour some of the flesh.
Classic Salt Baked Marinated Chicken
Chicken wrapped in parchment paper, stuffed with Chinese herbs such as dang gui (angelica root) then baked in coarse salt.
This process lends to the chicken herb-scented aroma, superbly succulent meat, and natural juices locked in.
Canton Wok-Fried Lor Han Chye
Cooked using three different types of fungus, five varieties of mushroom such as shimeiji and straw mushrooms fried till soft.
I liked the additional of deep-fried beancurd skin which would absorb some of the braised sauce.
Braised Duck with Bamboo Shoot & Mushroom
A lean type of duck (so that sauce was not so oily) braised in a rich base added with fermented soybean paste. This dish was slightly salty for me.
Red Braised Pork Belly with Shao Xing Wine
Chef used a method similar to preparing “Dong Po Rou”, first by pan-frying then braising the pork belly.
While the slices were thick and somewhat fatty, the mouthfeel was thankfully not too greasy, fragrant with Chinese rice wine.
Wok Fried River Fish with Five Spice Pepper Salt
Song fish also known as Asian Bighead Carp is used, categorised by near white flesh with practically no “fishy” taste.
The dish was first deep-fried then wok fried with five spice powder, pepper and salt for a warm, earthy, slight salty flavour.
Hong Kong Boat Style Congee
A dish originated from the boat people of Hong Kong, who added whatever ingredients which was near them to plain porridge. Typically, a variety of seafood can be found in a bowl, giving it a fresh and sweet taste.
The version at Seasonal Tastes also includes fresh crabs, making this a flavourful and comforting bowl.
Nourishing perk-me-up herbal chicken soup.
Other dishes available (on rotational basis) includes Braised Crab & Rice Vermicelli with Dried Sole Fish, Braised Brown Rice Vermicelli with Seafood & Xue Chye, Canton Braised Fish with Golden garlic & Roasted Pork Belly, Steamed Local Market Fresh Fish with Snow Vegetable & Garlic, Canton Wok-Fried Tiger Prawn with Aged Soya Sauce, Wok-Fried Pork Ribs with Spicy Pepper Salt, Classic Canton Stew Pork Knuckle with Black Vinegar & Ginger, Canton Oven Roasted Pork Ribs Char Siew, Braised Beef Brisket & Tendon with Radish, and Steamed Blue Crab with Egg & Shao Xing Wine.
Seasonal Tastes at Level 32 of The Westin Singapore offers a live interactive kitchen concept and a panoramic view of Singapore’s Marina Bay and the South China Sea through its floor-to-ceiling windows.
Its selection includes a luscious spread of the freshest seafood, crustaceans and salmon sashimi; ‘live’ carving station with a hearty selection of roasts and prime cuts; cooked-to-order pasta; and a dessert counter with instagrammable cakes and gelato.
Seasonal Tastes “Wok Up An Appetite” Buffet Special
Pricing: SGD88++ per person | SGD44++ per child
Available: 6pm – 10pm Daily
Period: 22 September – 30 November 2017
UOB Credit Card Promotion:
UOB cardmembers enjoy 50% OFF the second diner at the dinner buffet. Diners encouraged to book in advance.
The Westin Singapore Level 32, 12 Marina View, Asia Square Tower 2, Singapore 018961
Tel: +65 6922 6968
Email: [email protected]
Reservation Link: https://www.eat2eat.com/SWBooking/Pages/Reservation.aspx?relId=MgA3ADEAMwA%3d&lang=0&pro=DINNER
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