香港素來以美食天堂聞名，多年來受到東方及西方文化的衝擊為香港帶來多元化及創新的香港滋味。海景嘉福洲際酒店海景咖啡廊於自助晚餐帶來源源不絕的舊式香港情懷美食，猶如將客人帶回昔日香江、體驗獨特香港風味。
於海景咖啡廊懷舊香港滋味自助晚餐一次過品嘗多款特色美食如惹味避風塘炒蟹、炸黃金蝦、荔芋炆鴨、雞蛋仔及享負盛名的鵝肝菠蘿包等，以絕佳口味為客人帶來驚喜。作為其中一個總廚特別推介菜式，避風塘炒蟹以其香、辣及惹味著名。用上大量金黃炸蒜及辣椒，經過高溫快炒的蟹件外表金黃及內裏雪白蟹肉仍然保持鮮嫩多汁。聞名已久的炸黃金蝦以其「鹹」及「鮮」味而廣受歡迎，味道多層次之餘又不失平衡，脆口黃金蝦以一層鹹蛋黃包裹，鹹香滋味俘虜到不少味蕾。說到香港小食，歷久不衰的菠蘿包實為不容錯過。自助晚餐供應的鵝肝菠蘿包擁有以砂糖、雞蛋及麵粉製成的甜味脆皮，內裏麵包質地鬆軟，配合一塊味道香濃、咬開令甘腴香氣於口中擴散的煎鵝肝，以及一塊新鮮香甜菠蘿，享用時一口便能感受多種口感，為此地道美食昇華至另一層次。其他自助餐香港美食包括宮保雞丁、辣酒煮螺、芝麻蒜蓉炸雞、椒鹽鮮魷、小包子配酥炸豬腩肉等，必定能滿足各人不同口味。除此之外，自助晚餐亦網羅琳瑯滿目的國際佳餚包括即開生蠔、日式刺身及壽司、各式冰鎮海鮮、即烤乳豬等源源不絕地供應。
萬勿錯過一系列精彩絕倫的自家製精緻甜品！甜品包括新鮮即製的雞蛋仔，外表烤成完美金黃色而內裏則充滿雞蛋香及甜；軟滑且富有濃香豆味的豆腐布甸；擁有熱帶風情的芒果布甸；懷舊情懷的麥芽糖夾餅；熱潮未曾減退的楊枝甘露；陣陣花清香帶甜的桂花糕；傳統的紅豆及綠豆沙等，都能為懷舊香港滋味自助晚餐畫上一個完美句號。為令此自助餐更添趣味，餐廳更會提供玻璃樽裝維他奶及奶茶，勾起客人回味無窮的童年回憶。
供應期由即日起至2017年6月30日。
Hong Kong is well-known as the world’s food fair. Being influenced by both Eastern and Western cultures, the variety of food in Hong Kong is mind-boggling and full of surprises. Café on M of InterContinental Grand Stanford Hong Kong features a myriad of “landmarks” from the old Hong Kong culinary scene at its sumptuous dinner buffet, providing all-time Hong Kong favourites offering guests a truly culturally rich dining experience of Hong Kong.
Delicacies provided at Café on M ranging from typhoon shelter crab, salty egg prawns, duck with taro, egg bubble waffle and even the celebrated foie gras bolo bao (pineapple bun) surprises guests with their delicate flavours. Being one of the highlights of the buffet, Typhoon shelter crab stir-frying with huge tons of golden garlic and chilli is both visually and tastefully impressive. Crabs are being cut into pieces, deep-fried till slightly crunchy outside and golden yellow in colour while juicy crab meat is being kept due to the high temperate yet short cooking process. Salted egg prawn is just perfect for seafood lover. This famous dish is well-received in Hong Kong due to its saltiness and freshness in taste, a complex yet balancing flavour which impresses lots of guests’ taste buds. Crispy prawns coated with stir-fry salted egg yolk make itself simply irresistible. Talking about one of the Hong Kong’s all-time favourites, bolo bao (pineapple bun) is the holy grail of the Hong Kong snacks. Featuring foie gras bolo bao, the bun itself is firm on the outside, soft in the inside and topped by crunchy, sugary pastry, together with a piece of luscious foie gras and a piece of fresh pineapple, to make it an ultimate enjoyment to taste it. Other popular Hong Kong dishes including kong pao chicken, spicy sea snail, crispy chicken with fried garlic and sesame, abalone fried rice, salt and pepper squid, prawn toast with sesame as well as little bao with crispy pork belly are available to fulfil everyone’s needs. Alongside these Hong Kong specialities, a host of tantalising all-time favourites namely freshly-shucked oysters, jet-fresh sashimi and sushi, assorted chilled seafood, oven-roasted suckling pig and many more are unlimitedly served.
Do not forget the temptation of wonderful desserts to finish off the buffet! The freshly made egg bubble waffle is baked to a golden brown perfection and is flavoursome of sweetness; creamy and delicate toufu pudding, tropical feel mango pudding, old-fashioned maltose biscuit, Hong Kong’s ever-popular mango sago pomelo chilled sweet soup, crystal clear and soft osmanthus jelly, traditional red bean or green bean soup and a lot more are ready to give a sweet touch to end the dinner buffet. To make the night more special, bottled Vitasoy milk and lai cha (milk tea) are served to evoke guests’ memory of childhood.
Available from now until 30 June 2017.
