Mon - Thu: 11:00 - 00:00
Fri: 11:00 - 02:00
Sat: 10:00 - 02:00
Sun: 10:00 - 00:00
Located within the heart of Orchard at Triple One Somerset, Seasons Bistro believes that seasonal food not only tastes better but also offers better value for diners. The seasonally-changing menus draw inspiration from a myriad of cuisines in the Americas and are complemented by creative cocktails, craft beers and boutique wines. Helming the kitchen of Seasons Bistro is Executive Chef Benjamin Fong who has been mentored in Toronto, Canada, by award-winning chefs like Samuel Glass and Keith Kowalski. Participating in the inaugural Sustainable Seafood Festival 2014, Seasons Bistro will be highlighting a special menu featuring sustainable creations to express the importance of sustainability and conservation to diners.
For the complete review with photos, visit my blog
Seasons Bistro located at Triple One has given residents a new neighbourhood place where they can have a really simple meal, or, when they feel like it, something more extravagant.
The menu is sprinkled with strange and contemporary choices geared for the curious diner. Lunch time sees a value-for-money set menu priced at the affable $12.99 for a choice of soup, main and coffee/soft drink (add $5 for a choice of desserts), a penny pinchers dream come true. With dark wood finishes and sleek varnished counter tops, bringing a company function to its midst now seems like a viable and slightly classier option.
I went ahead with the set lunch. Opting for the soup of the day for starters. The potato and leek soup probably doesn't sound like a bell ringer, however its deliverance was stellar. Clean flavors without the distracting chunks of potatoes nor irrelevant carrots, as most cafe renditions are, you would expect to taste a tinge of raw starch from the mindless cooking; that wasn't the case at Seasons Bistro. A technically sound bowl of soup that saw my spoon clanging the bottom of the dish eagerly.
My main came in the form of a Cobb Salad; an uncomplicated marriage that is signified on the menu by sans-serif lists of ingredients, with no capital letters, verbs, articles or hint of how one relates to the next; yet miraculously it does... and all to well. The main-dish classic American salad isn't as straightforward as it seems. It has some rock and roll in its trousers. Cajun spiced chicken grilled till spot on, boiled eggs with a slightly soft center, crisp bacon bits, black olives, corn, watercress and tomatoes strewn the plate. While the salty blue cheese marries mixed greens and creamy avocado, the result conceived is a perfect combination that presents different flavor dimensions and textures with each bite. My only gripe would have to be the beans which I have uncanny biasness towards.
Not everything is fine and dandy; the service needs improvement and the sprawling space doesn't ultimately work in its favour during a busy lunch service as our plea for desserts to be brought out was lost in translation.
Mishap aside, Seasons Bistro does have the capacity to titillate its guests, by not dishing out over complicated cuisine but tastes good enough to leave you rubbing your belly at the end of the meal. I pray that with the constant reminder of the establishment's name overhed, the chef never loses sight of the bistro's identity.
Went dinner with girl friend at seasons after seeing good comments on this restaurant. To my disappointment, truffle fries were soft, grilled salmon was "burnt" with salmon skin black and bitter taste. Thank goodness our last main which is the pasta still consider pretty ok. Will be our first and last visit to this restaurant....
Being a North American moving to Asia, you tend to miss loads of home / comfort cooked meals. I've been back to Seasons since my last review for brunches, lunches and more dinners, this place has really impressed me loads. Great food and service !
Now being in their Autumn menu, they've introduced a meatloaf. Not something you see everyday on a main menu of any restaurant here in the US let alone ASIA !
Seriously, it's not something very tricky to make. If my mother can make it, i'm sure any professional chef would be able to make it better, and they DID !! A nice slab of pork and sausage, homemade gravy, maple bacon & mash ! Did i mention maple bacon ?!
I would once again recommend this place to new diners and for people who wants to understand American cooking at it's best !