Compared with the buffet, Hong Kong's top five-star hotel restaurants tend to focus more on exquisite afternoon tea, such as the Ritz-Carlton, although it also serves lunch and dinner buffets, but the standard and reputation are not as good as its afternoon tea products. The Mandarin Oriental Hotel in Hong Kong is also a "professional" afternoon tea, but its dinner buffet is still worth a try in a number of hotel-style buffet restaurants.
The historic Clipper Lounge is a favorite of hotel guests, and almost every guest who arrives will choose to try their afternoon tea or buffet (full buffet for breakfast and dinner, semi-buffet for lunch). The restaurant's dinner buffet offers a modest variety of options, and the small loft size of the restaurant also restricts the placement of ingredients, making it a little crowded. The Boston lobster in the cold cuts are cut in half, and the shrimp tail meat is not too large but also fresh and sweet. The long-legged crab claws are worth a try, but the crab claw shell is hard, and it is more troublesome to peel the shell and take the meat. In addition, there are snail meat and shrimp, both of which are relatively fresh. It is worth mentioning that the restaurant also provides frozen abalone, which is rare in the buffet restaurant, which is evenly sized and large, and the meat is plump, which is a must-eat in the seafood section.
Oysters are also available, but they are not self-picked, and the waiter will ask for the quantity after sitting down, and the kitchen will order them and then deliver them, which also saves the trouble of queuing up for food in a limited space. The sushi sashimi section has a slightly more variety of sushi than other buffet restaurants, such as octopus, tamago, eel, crab sticks, salmon, taimaki and california rolls. Sashimi includes salmon, tuna, sweet shrimp, and sea bream. The production standard is decent, but the star-rated hotel restaurant lacks scallops, and the popular sashimi is slightly disappointing. However, Mandarin Oriental's best shots are desserts and chocolates, and dozens of desserts make up for the lack of other food types. The raw materials used for strawberry lychee heart-shaped dark chocolate and filled hazelnut chocolate are dark chocolate, which is slightly less sweet than milk chocolate and is also very palatable. Pair your dessert with a cup of hot coffee or milk tea, both of which are common in other restaurants, but at Mandarin Oriental, they are the perfect companion for many diners.
From the back of the lobby, go up the stairs to the buffet dinner restaurant in the attic. The restaurant's interior is decorated with classic and elegant sable furnishings that exude a touch of oriental touches. Due to the small strata of the whole hotel, the area of the restaurant is slightly narrow among star hotels.
However, the high-end hotel has excellent service details, such as the oysters are served with a slice of lemon wrapped in a cloth, so you don't have to squeeze the lemon juice by hand. There is no need to repeat the practice of adding a service charge, and the excellent service has also slightly improved the quality of the hotel's restaurants. In addition to Hong Kong dollars, the following payment methods are Visa, MasterCard, AE, UnionPay and JCB.
