最令人期待的泰國主題自助晚餐於[email protected]載譽歸來！5、6月份除了一系列傳統地道的泰式佳餚外，週末及公眾假期同時推出榴槤派對下午茶自助餐，挑選有水果之王稱號的榴槤創作美點，帶來一股勢不可擋的榴槤熱潮。凡2位付費成人惠顧下午茶自助餐或自助晚餐，同行之1位6歲以下小朋友可享免費優惠。
入廚接近40年的泰籍大廚Nontra-Udon Buapha經驗豐富，自1998年加入太子酒店以來主理的泰式美饌一直深受食客歡迎。長居在香港達20年之多，Buapha對香港人品嚐泰菜的口味可說是瞭如指掌：「我經常走出廚房到餐廳聆聽食客的意見，很多本地客人都鍾愛香濃但少辣的味道，他們又喜歡自助餐桌上放滿形形色色的泰式料理，因此我經常推出不同種類的前菜、沙律和主食，當中不少更成為[email protected]的招牌菜式。」
Buapha對工作的熱誠和積極的態度，讓他從眾多間九龍倉酒店中脫穎而出，勇奪2017九龍倉酒店年度最傑出員工。Buapha表示：「非常高興可以在香港，我的第二個家奪得這個獎項，這肯定了我一直以來的工作，是一份富滿足感的認同。」
即日起至6月30日期間，Buapha將於自助晚餐親自炮製一系列正宗地道的泰式佳餚，帶食客以味蕾遊走泰國。以新鮮大蝦混入十多種香料熬製的招牌泰式冬蔭功湯 及泰國常見的椰汁雞湯 都是推介之選。除了每晚供應青木瓜沙律、牛肉沙律、泰式鳳爪沙律及海鮮沙律 外，充滿泰式風情的黃咖喱蟹、炒金邊粉、雜錦沙嗲、泰式燒魚及肉碎生菜包 將輪流推出，香港人最愛的泰式拼盤小食包括炸魚餅、炸蝦餅、炸春卷及香蘭葉包雞 亦非常精彩。
泰國傳統甜品種類繁多，尤以椰汁炮製的美點最受食客歡迎，包括芒果椰汁糯米、班蘭椰汁糯米、泰式炸香蕉及泰式椰汁西米糕等等，加上以泰國新鮮芒果即場製作的芒果班戟及窩夫，為泰國美食之旅作完美的總結。
週末及公眾假期期間，[email protected]糕點總廚於下午茶自助餐時段一次過推出14款榴槤甜點。水果之王榴槤營養豐富，含有B、C和E等多種維生素，加上具有膳食纖維，有效促進消化，並且能迅速補充身體需要的能量。琳瑯滿目的榴槤美點包括榴槤芝士蛋糕、焗榴槤雞蛋布甸 及榴槤珍多冰 等，款款香氣撲鼻，濃郁滋味。別錯過即場製作的甜點榴槤香草梳乎厘及窩夫，配上榴槤雪糕，份外吸引。當然少不了瑞士Mövenpick雪糕，各種口味，為賓客源源送上。
下午茶：
自助餐成人價錢：港幣258（星期六至日及公眾假期）
自助餐兒童價錢：港幣$158（星期六至日及公眾假期）
自助餐長者價錢 (60歲或以上)：港幣$238（星期六至日及公眾假期）
晚餐：
自助餐成人價錢：HK$518（星期日至四）/ HK$558（星期五至六，公眾假期前夕及公眾假期）
自助餐兒童價錢：HK$318（星期一至四）/ HK$338（星期五至六，公眾假期前夕及公眾假期）
自助餐長者價錢 (60歲或以上)：HK$498（星期一至四）/ HK$538（星期五至六，公眾假期前夕及公眾假期）
10%服務費
生日優惠：
免費贈送生日蛋糕及一杯餐酒（最少2位客人消費自助午餐和自助晚餐）
可與OKiBook網站優惠同時使用
適用於2018年9月30號前
[email protected]’s most anticipated Thai themed dinner buffet returns this May and June with a spectacular showcase of Southeast Asian specialties each night, along with exotic desserts made from the finest durians, the ‘King of Fruits’, during the Weekend Afternoon Tea Buffet from now until 30 June. Kid aged 6 or below accompanied by 2 paying adult guests may enjoy a complimentary buffet during both periods .
Devoted to the kitchen for nearly 40 years, resident Chef Nontra-Udon Buapha from Thailand has been held in high esteem by guests and gastronomes since joining Prince Hotel in 1998 for his terrific food and friendly character. Having lived in Hong Kong for more than 20 years, Chef Buapha understands the eating habits of Hong Kongers well. “I love stepping out from the kitchen and talking with the guests to hear their comments. Many locals love less spicy, aromatic Thai delicacies with a lot of variety on the buffet spread, so I have crafted an extensive array of mouth-watering appetisers and Thai salads along with main dishes, many which have become signature dishes of [email protected],” Chef Buapha explains.
Wharf Hotels Group recognised Chef Buapha’s passion for his work by awarding him the Associate of the Year of Wharf Hotels in 2017. “I am grateful to receive the compliments from guests and this is the greatest salute to my work in Hong Kong, my second home,” said Chef Buapha after accepting the accolade.
From now until 30 June, Chef Buapha will showcase an extensive array of authentic Thai dishes during the dinner buffet. His signature Tom Yum Kung featuring more than 10 spices plus fresh prawns, and popular Chicken Coconut Soup are highly recommended. Mouthwatering appetisers, such as Thai Papaya Salad, Thai Nam Tok, Chicken Feet Salad and Seafood Salad are served nightly, while other traditional dishes on the menu including Yellow Curry Crab, Pad Thai, Mixed Satay, Thai Grilled Fish, Larb with Lettuce and an impressive Thai Snacks Platter featuring fish cakes, shrimp cakes, spring rolls and chicken with pandan leaf are available on rotation.
Do not miss the quintessential Thai desserts prepared by the talented pastry team. Thai Sticky Rice Cake with Coconut and Essence of Pandan Leaf, Thai Fried Banana, Thai Grilled Pineapple with Honey and Thai Coconut Sago Pudding will be available alongside Mövenpick ice-cream and other sweet favourites.
During weekends and public holidays, feast on intensely-flavoured durian desserts during the Afternoon Tea Buffet. Carrying the title of King of Fruits, durian is packed with nutritional goodness from Vitamins B, C, and E plus high levels of dietary fiber to improve digestion. Fourteen types of durian desserts including lusciously rich Durian Cheesecake, Baked Durian Egg Pudding, Durian Napoleon and Durian Chandol are available on the buffet spread. Guests can also indulge with a revolving line-up of freshly baked delights, such as Durian Vanilla Soufflé and Waffles cooked before your eyes – topped with durian ice cream they are even more irresistible. Premium Swiss Mövenpick Ice Cream in a multitude of flavours will also be also served during the Afternoon Tea Buffet.
Afternoon-tea:
Adult buffet: HK$258 (Sat-Sun & PH)
Child buffet: HK$158 (Sat-Sun & PH)
Senior buffet (60+): HK$238 (Sat-Sun & PH)
Dinner:
Adult buffet: HK$518 (Sun-Thu) / HK$558 (Fri-Sat, Eve of PH & PH)
Child buffet: HK$318 (Sun-Thu) / HK$338 (Fri-Sat, Eve of PH & PH)
Senior buffet (60+): HK$498 (Sun-Thu) / HK$538 (Fri-Sat, Eve of PH & PH)
10% service charge applies
Kids dine FREE:
Free lunch, tea & dinner buffet for children aged 6 or below (one per two paying adults)
Available until 30 September, 2018
