Seasonal Tastes is the main dining location for The Westin Hotel Singapore. Located on the 32nd floor, surrounded with top to bottom glass window, it allow diners to enjoy the view of Singapore skyline. And what is amazing is that on Monday and Tuesday, the dinner buffet is priced at only $48++ per pax.
|Part of Cold Seafood Selection|
So what is on offer at Seasonal Tastes:
Cold Seafood Selection. Here you can get your fix for fresh oysters, chilled lobsters, crabs, prawns and mussels. My personal picked from this station are the oysters, lobsters and prawns. The oyster is fresh, briny with velvety texture. The lobster and prawns are solid with springy fresh texture. For dipping sauce, the wasabi mayonnaise with a dash of lemon got my pick.
|Lobster & Prawns|
Cold cuts station. It is basically a smorgasbord here. You are spoilt for choices in cold cuts, green leafs, dressing and pickles. They also combine different type of cheese here together with crackers or fruits to your liking. Across this station, there is a build-your-own Caesar salad station.
|Part of Cold Cuts Station|
|Part of Cold Cuts Station|
Sushi & Sashimi. For sashimi, it consist of only a few cuts. Salmon, salmon belly, tuna, and octopus and the cuts are generous. It was presented on a long plate without anyone attending the counter. Most of the sashimi was left untouched, I am not sure if it was because of the recent scare of consuming raw fish or we just got sick of it from lo hei session during CNY. The sushi although it looks aesthetically pleasing, it was pretty ordinary in taste.
|Octopus, Salmon & Salmon Belly Sashimi|
Live Station. Here you can get your fix for steak (beef and lamb), fish, sausages, satay and Thai bbq pork. The satay is a must try here. The meat is well seasoned, fragrant and succulent. There is a bit of charred from the grill, that you normally found in the outer part of the satay.
|Leg of Lamb, Seabass and Sausages (raw)|
Beef of the night was striploin. We both order one serving each and we find the meat is on the tough side as it was derived of fats from well spread the marbling. The leg lamb on the other hand is so much better compare to the beef. Absent of any gamy flavours, it is meaty, succulent and it just melts in your mouth.
|Striploin (top), Leg of Lamb (below) & Chorizo|
The fish for the night is baked seabass, which we gave a miss due to the seizable portion. The chorizo was solid and dry, unlike a bratwurst that is juicy. As there are two Thai Chef in the rank here, the Thai bbq pork (Mu Ping) is pretty very solid here. Tender, well seasoned and the caramelised meat just simply melts in your mouth.
|Part of the live station|
Cooked food station. There was whole baked salmon, pulled pork and range of Indian cuisine such as briyani & chicken masala, not forgetting the Japanese Tempura. I sampled the pulled pork, which like its name pulled into a strand of meat. It was covered with the au jus from the roasting, so it maintain the tenderness and moisture in the meat. The solid flavour of vinegar and bbq sauce helps to balance this dish so you do not become overwhelm ('jelak').
|Pulled Pork, Coleslaw, corn bread and mash potatoes|
For the tempura station, I honestly feel it was kind of neglected. I tried the prawn tempura, but there is nothing positive I can say about it. For Indian cuisine, we gave it a miss as we don't feel like carbo tonight.
|Gobhi Matter - Cauliflower with Green Pea|
Noodle station. LD sampled the laksa. Unlike the normal Singapore laksa, the version here is not as 'lemak' as the one we regularly ate. The flavours come from the seafood and spices, which gave the lighter soup the robustness.
Finally, Desserts station. Their gelato is a must try. We were strongly recommend to try the Chocolate and Avocado. They are absolutely spot on. The dark chocolate solid and totally yum. While the avocado is smooth, creamy with a hint of avocado flavour. The rest of the flavours such as mango, vanilla and blood orange are definitely worth to try as well. I use the vanilla for make affogato with my coffee. Due to the strength of the coffee, I only manage to catch a wink at 4 in the morning.
|Part of Desserts Station|
|Gelatos - Mango, Chocolate, Vanilla, Blood Orange|
& Avocado at the back
|Chubby Botak Koala Affogato|
Don't miss The Lychee Crumble tart and the brownie here. The pastry on the tart is crumbly while the sweetness of the tart toppings is minimum. The surprise come from the spurt of chocolate halfway when you bit the tart. The brownie is topped with mini profiteroles and cream. Similar to the gelato, the brownie has a crispy outer part, with moist inner part and strong solid flavour of chocolate. On the top, the profiteroles is light and filled with airy whipped cream. A beautiful way to end the meal.
|Lychee Crumble Tart (Left) with other desserts|
|Brownie with profiteroles|
During the day, Seasonal Tastes is filled with natural lights. Meanwhile in the evening, the lighting is pretty dim. A bane to take photograph, but a perfect intimate dining setting. The seating are well spread out, near the entrance of the restaurant, however it is pretty tight near the live station, you will feel it when you are placing your order to cook.
|Part of desserts station - dining area|
Overall, Monday and Tuesday diner buffet provide value for money. The quality of the food served here is very good and there is sufficient variety to meet everyone palate. So if you are looking for a place to dine on Monday and Tuesday, you must consider Seasonal Tastes. Cheers!!
|Part of dining area|
Thank you very much to HungryGoWhere and The Westin Hotel team for the tasting invitation.
Food & Drink: 7.5/10
Service: n/a (Tasting Invitation)
Budget per Person: $51 - $80, $81 and above
12 Marina Square View
Level 32, The Westin Hotel Singapore
Asia Square Tower 2
T: +65 6922 6968
Daily 06.30 – 23.00
Lunch Buffet: Daily 12.00 – 14.30
Dinner Buffet: Sat – Thu 18.00 – 22.00
Seafood Night Buffet: Fri 18.00 – 22.00
Sunday Lazy Lunch: Sun 12.00 – 15.00
Lunch Buffet: $48++ per pax.
Sunday Lazy Lunch: $78++ per pax
Dinner Mon & Tue: $48++ per pax
Dinner Wed & Thu: $68++
Seafood Night Buffet: $82++
Saturday Carving & Roasts Night: $78++
Sunday Dinner Buffet: $68++