Four Seasons Hotpot City in SM Mall of Asia is the Vikings Group’s newest concept: a farm-to-table shabu-shabu buffet that features the biggest steamboat/hot pot spread in Manila. If you’re the type of person whose definition of comfort food gravitates toward anything with soup, then a visit to this restaurant is mandatory. Fans of hot pot now don’t have to go to specialty establishments, as Four Seasons has gathered everything under one roof—and the best part is that … it’s unlimited!
The place showcases the same elegant hotel-like set up of its sister Vikings establishments, with dining sections that are cheery and spacious—with a casual and outdoorsy vibe. It mimics a vibrant marketplace, where fresh ingredients are laid about and guests can freely pick whichever they want and load them into their baskets… or in Four Seasons’ case, plates.
Private VIP areas that can accommodate 10 people are accessible—perfect for huge groups or families. These rooms feature individual hot pots, so that each diner can cook his food according to his liking. The tables in the main dining area only have communal yin-yang pots, which have dividers that allow groups of 4 to sample two broths at a time.
How to enjoy Four Seasons? First, choose your preferred broth base—chicken, seafood, vegetable, si-but (Chinese spices), and sinigang are available. Pre-made sauces are optional and can be added to your soup—in my case, I tried the Schezuan and the satay. Then, head over to the condiments section and make your own dipping sauce—make it as spicy or as sweet as you like, it’s up to you!
Next, visit the different stations and pick all the ingredients you want to put into your hot pot. Finally, sit before your modern stove and dump all the ingredients into your pot. Wait until the veggies turn into a more vibrant shade, the noodles soft, the meats brown, and when they’re ready, enjoy your unlimited hot pot!
Vikings’ extensive sushi assortment is present, along with a small section of appetizers like salads, breads, cold cuts, and canapés. The Vegetable Section is situated nearby, boasting of seemingly endless choices of fresh produce, greens, and a miscellany of mushrooms. I had so much fun picking all the mushrooms I like and hoarding (#sorrynotsorry) the asparagus.
There is no shortage when it comes to the noodle selection, which is stocked with all types (and colors) of noodles you can imagine: vermicelli, macaroni, squid ink noodles, mushroom noodles, chili, carrot, and many more. I highly recommend the squid ink and the mushroom, both incredibly flavorful and rich. Dumplings and balls, all freshly made, are plentiful, from kimchi-infused to curry-flavored to cheese-filled balls, as well as wontons, siomai, sharksfin, and a variety of dim sum.
The Meat Section is loaded with pork, beef, and lamb cuts—all thinly sliced and ready to be tossed into your hot pot. I loved the beef striploin, pork belly and beef short ribs. Just tell the chef how much meat you want, and you can either wait for them or request to have them delivered to your table. This station also features offal or innards, which is a big hit among diners. Lovers of isaw (chicken intestine), baga (lungs), atay (liver), balun-balunan (gizzard), pork cheeks, and the like would be delighted with this section. Fresh catches abound in the Seafood Section, with varieties of fish, shrimp, crab, squid, and shellfish.
Make sure to drop by the sauce section and pick out the spices and condiments you want to put into your dipping sauce. I like mine spicy, so I picked out the ones with stronger flavors. You can use the sauce to alternate between sipping your hot pot broth and dipping each ingredient into the sauce before popping it into your mouth!
A couple more Vikings signatures are located at the far end of Four Seasons, with items like tempura, a few types of rice, and Asian viands. Honestly though, with all the hot pot selections, I skipped this section altogether. The Beverage Station is nearby, with a number of juices, iced teas, soda, coffee and draft beer. Chang beer, which is imported from Thailand, is available during dinner.
The Dessert Station is okay, with Vikings’ signature cakes and Filipino delicacies, some fresh fruits, tarts, soufflés, halo-halo, crepe, ice cream (avocado forever!), and the omnipresent chocolate fountain.
I think what elevates the Four Seasons dining experience is the cook-your-own concept. Guests get to participate completely—from choosing which ingredient goes into their pots, to selecting broths, spices, and sauces, to cooking their own meals, and finally, to enjoying them. Aside from having full control over what you eat—which is, of course, characteristic of any buffet restaurant—you get to prepare your food yourself. No wonder families and groups of friends flock to Four Seasons!
For a taste of what I think is the most sulit buffet restaurant as of the moment, head over to SM Mall of Asia and try Four Seasons Hotpot City. The quality of ingredients, the wide assortment of food items, the ambience, the expert service, and the overall farm-to-table experience make it a crowd favorite—and deservedly so. I highly recommend making a reservation or you would queue up for hours. Bring your family, friends, and your huge appetites!
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Four Seasons Hotpot City
SM Mall of Asia
Building E, SM By The Bay, MOA Complex, Pasay City
(02)831.7777/(02)835.777
11:00AM - 2:30PM; 5:30PM - 10:00PM
Buffet Rates*
Adults:
Weekday Lunch - PhP588
Weekday Dinner - PhP788
Weekends/Holidays - PhP788
Kids:
Below 3ft - FREE
3ft - 4ft Weekday Lunch - PhP188
3ft - 4ft Weekday Dinner - PhP288
3ft - 4ft Weekends/Holidays - PhP288
4ft - 4ft 6" Weekday Lunch - PhP288
4ft - 4ft 6" Weekday Dinner - PhP388
4ft - 4ft 6" Weekends/Holidays - PhP388
*plus 5% service charge
Like Four Seasons Hotpot City on Facebook to stay updated with their special promos.
My meal was sponsored by Four Seasons Hotpot City. All opinions, however, are my own.
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