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2013-12-26
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Thanks for the INVITATION by Sky Marriot Hotel, Hong Kong.Jack Kibble a Junior Master Chef from Australia (Brisbane) is in Hong Kong and we were joined by him at the Cooking Class to make our own Christmas Trifles! This dessert and some other sweets will also be served at "Sky Bistro" buffet restaurant here during the Christmas Period..Oyster Station - Half were quite fatty and plump, some were ok only. The good ones were huge and fatty so nothing to complain about, you need to be stealth a
Thanks for the INVITATION by Sky Marriot Hotel, Hong Kong.Jack Kibble a Junior Master Chef from Australia (Brisbane) is in Hong Kong and we were joined by him at the Cooking Class to make our own Christmas Trifles! This dessert and some other sweets will also be served at "Sky Bistro" buffet restaurant here during the Christmas Period.
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Oyster Station - Half were quite fatty and plump, some were ok only. The good ones were huge and fatty so nothing to complain about, you need to be stealth and ready to grab the best available! I like some Competition !!
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Duck Breast & Walnut Salad, with Mustard Vinaigrette, Fried Bacon, Artichokes, Croutons and Sun-Dried Tomatoes -I made this for myself, it is always so fun when it come to playing with your imagination and choices in a buffet.. I like how they provide choices here.
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Christma Turkey - Quite festive. Most place make the Turkey a bit dry in HK. This look good enough initially but turned out more of the same drier quality unfortunately. No wonder most people in HK think Turkey is too dry and tough and not enjoyable, it's almost like they have never had a good Turkey that's quite available overseas in Dec or during Thanks Giving. One wonders why all Turkeys in HK are ubiquitously cooked below-par, is it because of their huge size and they can't master the timing side of things??
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The Cold and Raw Seafood Sushis -Unlimited refills of tasty and not too watery Bread Crabs, Long Leg Crabs, Sea whelks, also Sushi Rolls. I really liked the quality of the Crabs here and also the oysters, they were prepared really well. There are also other Tuna and Octopus sashimis available that we had but too many photos to show.
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Salt Crusted Salmon was really good -Served with a Lemon-Butter sauce Meuniere style. I added some Matcha salt and Chili Powder myself, along with more sliced lemon from the Tea Section lol. Really yummy and couldn't help myself to devour the whole plate! Really enjoyed this course and hard to find in a Buffet setting..
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Fried Fish -Tried a bit of this as it looked tempting enough. Definitely likeable and it is made from Sole fish indeed.
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Crepe Pancake, with Mango and unlimited Haagen Dazs Matcha Ice Cream -This was decent for buffet quality, in fact it is ever rare to find this inside a Buffet restaurant. Deep in the back of my mind, I can't help to think when a daring Buffet restaurant can start serving up unlimited Crepe Suzettes as a marketing strategy... Not too unperceivable but who has the insight to carry this concept thru? ; )
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Apple Strudel -This arrived later during the night when we were already filled to the brim, so I didn't get to try them as I was too full. But am glad that they were considerate enough to serve them in the end and it was so Chrismassy ! Wish I could try them out but I am currently on a crash diet. Probably not too fair to the restaurant..
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At around $4xx for their Xmas Dinner Buffet, I think the amount of Cold Seafood ranging from Oysters, to Brown Crabs and King Crabs and other Sashimi options were the most tempting part to me.
The Xmas Turkey was alright and the Lamb Cutlets were good enough, but the Carnivores within us somehow long for some Beef. The dessert options were ok likable. All in All, the meal here was more about specific dishes rather than spoiling you with too many choices.. I am happy to come away eating enough of their Crabs and Salt Crusted Salmon. In HK context, it probably needed more Crepe Suzette, Foie Gras, and some sort of Wagyu beef to seal in the deal.
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