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This Week's Taste Test:

Four Seasons Bountiful Harvest Mini Buffet

It has been two crazy weeks of feasting in Catersmith's HQ. But we are not complaining, especially when it comes to taste-testing Four Seasons' Bountiful Harvest mini buffet menu for Chinese New Year.

Let's Talk About the Roasted Duck

 The word on the street’s that she’s absolutely beautiful and delicious. We couldn’t agree more. The photos didn't lie either.

In the box was a generous portion of the roast duck, thoughtfully deboned for our convenience. Its crisp skin was as shiny as a lacquered box. A bite into the duck's succulent meat released a juicy squirt of molten fat.

We were told that these lucky duckies get a spa treatment everyday - they are marinated in a special maltose blend, stuffed with herbs and spices, then left to air-dry thoroughly. That’s how the meat retains its maximum moisture and great depth of flavours.

Go easy on the pineapple tarts and kueh lapis. This is a meal you’d want to save every calorie for at your upcoming CNY gathering."

Other Favourites On The Table 

Steamed Chicken with Red Dates and Wolfberries

Janice's favourite:

A very classic and comforting Cantonese dish that reminds me a lot of my grandma’s cooking. The chicken was tender and had a smooth, silky texture. The thick-sliced mushrooms oozed flavour in my mouth while the wolfberries added just the right touch of sweetness.

Deep-fried Seabass with Assorted Pickles and Pine Seeds

Diana's favourite:

This dish is an upgrade from the usual fried fish fillets with sweet and sour sauce. There was a myriad of colours from the different chili peppers – it made the dish look really festive! The sea bass was fresh, crispy on the outside and flaky inside. My favourite part was the addition of pine nuts. They added a nice earthy aroma!

Crispy Pork Belly

Sam's favourite:

This is a fine example of the perfect sio bak. I love all sorts of fatty foods, so I’d know.

The crisp, blistered top gave a satisfying crunch when chef sunk his chopper into it. A bite revealed the glorious layer of pork fat which melted instantly in my mouth. For those who don’t like having a wad of unchewable fat in their mouths, don’t worry, there won’t be a trace left after you’re done. I was almost sad when I finished a slice – thank goodness there were plenty to go around!

Sautéed Three Treasures of Seafood

Irwin's favourite:

It’s nice when a chef isn’t too heavy handed with the seasoning with a seafood dish like this - it allows you to appreciate the natural flavours of such high quality produce. The prawns, scallops and squid were refreshingly sweet while the celery and carrot stayed crunchy. A simple dish which requires much wok skill and control to execute; A winner in my books!

Established 25 years ago, Four Seasons Chinese Restaurant has definitely showcased the true essence of Cantonese cuisine in their dishes. If you're a Singaporean who has spent some time studying or working in London, you'd definitely know these dishes.

Miss Four Season's flavours? Order now and share them with your guests this Chinese New Year.