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.