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2015-02-11
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The famed buffet at Conrad was a luxury I tried only once before, with an additional $100 one could have free-flowing bubbles which was a perfect arrangement to go with the exquisite cuisine. First the cold platter with cold crab, langoustine which were fresh and sweet after freezing. The sashimi were of satisfactory quality with scallop topping the rest. The marinated squid seaweed was a stimulating appetizer. The liver pâté terrine was prepared in three different forms and all were smooth, lik
The famed buffet at Conrad was a luxury I tried only once before, with an additional $100 one could have free-flowing bubbles which was a perfect arrangement to go with the exquisite cuisine.
First the cold platter with cold crab, langoustine which were fresh and sweet after freezing. The sashimi were of satisfactory quality with scallop topping the rest. The marinated squid seaweed was a stimulating appetizer. The liver pâté terrine was prepared in three different forms and all were smooth, likewise was smoked salmon in various preparations - I liked the traditional slice form best though slightly salty. The mozarella cheese should have gone well with tomatoes, but the taste of the cheese was slightly on the bland side. The Iberian and Parma hams were both fairly well aged and though it wasn't proper to pair both with cantaloupe the flavours were not affected. The salmon salad and the Mediterranean grilled eggplant were quite dainty as sides. The roast suckling pig with the succulent crispy skin was almost as guilt-instilling as the freshly panfried foie gras which was rich and melting. The omelette with optional ingredients (mine was mushrooms and smoked salmon) was of standard quality, but the roast beef and pig cuts were tender and juicy. Brussels sprouts were seldom seen in buffet lunches and they went well with a second helping of seafood. The lime and mango sherbet and the strawberry ice cream were so-so only, this was made up by the desserts bar filled with a plenitude of mini desserts - custard, soft cheese cake, blueberry New York cheesecake, date tart - which were heavenly with the choice of assorted fresh fruits. There were also freshly baked soufflés and I managed to get one amid the keen competition and the egg white foamy texture was quite nicely done (the collapsed picture here didn't really do it justice).
At less than $750 per head (with befit card boons and one of us drinking), this place has officially become an annual must-visit-buffet on my list.
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