越南湯河向來以甘香濃郁的牛肉湯為湯底。跟越南朋友學藝後，大廚這回以豬肉湯為湯底，味道相對較為清淡。為使湯底味道層次更豐富，大廚特別加入豬骨、Ngo gai 和Hat dieu 熬湯，令湯底香料味道頓時提昇，是湯底的靈魂所在。Ngo gai 為越南人的芫茜，Hat dieu即為腰果花花蕊裡的籽，亦是這個材料使湯底變成金黃色；再加上鮮紅的蕃茄、翠綠的Ngo gai 葉，色彩鮮艷，使以豬腩和豬手為主要食材的湯河粉成為是次自助晚餐的精選之作，讓您越吃越愛。
自助晚餐供應期由2018年4月3日至6月30日，每晚6:30pm – 9:30pm供應
What a wonderful gastronomic journey you will take if you relish aromatic Kurobuta dishes together with sweet fresh delicacies made with Sea Urchin!
Harbour Restaurant of The Harbourview brings you the “Sea Urchin & Kurobuta” Dinner Buffet this spring and summer, which is creatively prepared with ingredients imported from the U.S., Spain and Canada. Ignite your taste buds with out-of-the-box dishes featuring ocean tastes and meat fragrance. It will be the divine culinary experience you have always wanted.
Kurobuta Signature Dishes
Ibérico Ham with Compressed Melon and Balsamic Jelly
The melon or honeydew melon is much more fragrantly sweet than usual because it is prepared by the method of vacuum extraction. Its syrupy texture and fruity flavour perfectly matches the tender salty Iberico Ham, which delights your palate in this sumptuous dinner buffet.
Grilled Iberico Ham rolled with Endive with Balsamic Vinegar
Our chef has shifted the traditional cooking method of the dish to grilling on teppanyaki, so that its strong pork flavour can be slightly subdued to fit Asian’s preference. Rolled in bittersweet endive seasoned with Balsamic Vinegar, the dish flavour is remarkably rich. Taste the delicacy bite by bite three times. Firstly, you will find it bitter and sour. Then you will enjoy its layers of flavour which are impeccably integrated. You will want to savour some more after the third bite.
Stir-fried Kurobuta Pork Cheek with Garlic Chips and Chilli in Hong Kong Style
A simple yet popular Hong Kong local dish. Crab is the common ingredient but our chef has replaced it with Kurobuta pork cheek which is softer and fresher compared to normal pork cheek. Fried with garlic and chilli, it is the favourite choice of meat lovers who prefer less-oily meat.
Slow-cooked Roasted Kurobuta Pork Rack with Apple Mustard and Honey
Imported from the U.S., the Kurobuta pork rack is slowly cooked at a low temperature in an unfired furnace for a day, after coating with sauce homemade with apple mustard and honey. Such cooking method helps the sauce infiltrate the meat thoroughly, enriching it with the sweet and sour flavour of the sauce. A meat lover surely would not want to miss it.
Bụng heo Phở (Vietnamese Kurobuta Pork Belly Soup Noodles)
Vietnamese soup noodle is usually made with beef soup. After learning from a Vietnamese friend, our Executive Chef decided to try pork soup which is mild in taste. To enrich its layers of flavour, our chef has added pork bone and Vietnamese local herbs Ngo gai and Hat dieu to prepare the soup. Ngo gai is a Vietnamese coriander. Hat dieu, which makes the soup bright gold, is the flower bud of the cashew nut plant. The colour of the soup is further decorated with tomato and Ngo gai leaves. Adding Kurobuta pork belly and pig knuckles, it has become a unique Vietnamese noodle soup dish.
Sea Urchin Signature Dish
Sea Urchin Sashimi (One Complimentary Serving Per Patron)
Tantalise your taste buds with a bright gold Sea Urchin sashimi which is so silky and scented, and indulge in a sweet fresh taste of the ocean to kick start a delicious evening. Each patron of the dinner buffet will receive one complimentary serving.
* One plate per complimentary serving per patron
Rock Salt Sea Urchin Panna Cotta with Wasabi Foam
There is more than one signature appetizer in the buffet. The desert-like, champagne-coloured appetizer is a velvety panna cotta made with Sea Urchin topped with foam prepared with milk, wasabi, rock salt and cream. A mix of ocean freshness and spicy taste of Sea Urchin and wasabi adds a touch of Japanese flavour to the dish.
Sea Urchin Potato Croquette
Wrap the Sea Urchin Potato paste with dough made with breadcrumbs and fry lightly. The golden-brown delight is crispy on the outside and creamy on the inside, yet not oily at all. It is a Japanese dish highlight with the freshness of Sea Urchin that you will want to savour again and again.
Other than the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, Pacific Sea Whelks, New Zealand Mussels, Blue Mussels, Edible Crabs, Clams, Fresh Shrimps, New Zealand Oysters are alternately served on the Assorted Seafood Platter. The Sushi and Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Tuna, Hokkaido Scallop, Herring, Amaebi, and the weekend items Hokkigai and Swordfish which will be available on Friday to Sunday and Public Holidays only. All are sliced on the spot and served on a rotational basis. We have also prepared a wide range of delicacies such as Grilled Lamb Rack with Cajun Spice, Roasted US Sirloin of Beef, Roasted Kurobuta Pork Belly served with Thai Sauce, Pan-seared Duck Liver with Pomelo Balsamic Reduction on Toast, Steamed Sea Urchin and Sole Fillet Roll with Crab Roe and Wasabi Cream Sauce, Roasted Chicken Roll with Gravy Jus topped with Crisp Iberico Ham, Massaman Lamb Curry with Poppadum, Stewed OX Tail in Red Wine Sauce, Steamed New Zealand Mussel with Rice Vermicelli and Garlic, Steamed Seabass with Ginger, Spring Onion and Soya Sauce, Stir-fried Short Rib of Beef with Black Pepper Sauce, etc., which will be provided alternately.
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Black Forest Cake, Mixed Berries with White Wine Jelly, Cherry Almond Tart, Pistachio Custard Cake, Strawberry Cream Puff, Mini Chocolate Truffle Tart, Crème Brulee, Bread and Butter Pudding, Assorted Cheesecakes, Waffles and Pancakes, Daily Chinese Sweet Soup, Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter.
Don’t forget the Drinks Bar we newly set up this year. Free-flow Coke, Sprite and Orange Juice are available.
The dinner buffet is available from 3 April – 30 June 2018, 6:30pm – 9:30pm every evening
Adult buffet: HK$498 (Mon-Thu) / HK$538 (Fri-Sun, Eve of PH & PH)
Child buffet: HK$358 (Mon-Thu) / HK$378 (Fri-Sun, Eve of PH & PH)
Senior buffet (65+): HK$458 (Mon-Thu) / HK$478 (Fri-Sun, Eve of PH & PH)
10% service charge applies
Prices and offers are valid from 3 April – 30 June 2018 (except 12-13 May 2018)