There are a large number of hotels in the Tsim Sha Tsui area, so there are also many hotel-owned buffet restaurants, and Hyatt Regency Cafe is one of them. As a buffet restaurant that has been open for many years under the old hotel, it is familiar to local diners and is one of the choices for daily dining.
The café's signature is lobster, which allows diners to see the live lobster with their own eyes, cut and cooked on the spot, unlike some restaurants where the lobster meat is bland and cold, the lobster in the café is fresh and fatty, and the standard is outstanding. Because the lobsters are freshly boiled and endlessly supplied, it is enough for diners to "eat the original food" (eat back to the original). Another thing that makes sashimi lovers unstoppable is the limited original hand-cut sashimi, which is divided into three periods and is divided into three periods by the chef on the spot, and the types will be adjusted according to the season, and there are generally three types of sweet fish, flat masa fish and bonito. During the sashimi cutting season, there is a long queue in this area, and diners need to wait patiently. The sashimi in the cabinet next to it is also worth a try, including sweet shrimp, scallops, salmon and tuna.
The hot food area has an abundance of fish barbecue, squid, sardines, pomfret, sea bass, plaice and saury grilled by the chef on site. Cantonese cured meats such as roast duck, suckling pig and roast goose are indispensable in the meat area, as well as Western-style delicacies such as Nuremberg sausage, pork neck in tomato sauce, smoked salmon and beef tenderloin. At the entrance of the restaurant is a simple dessert counter, serving classic French desserts such as Napoleon, Italian cheese cups, blueberry panna cotta, strawberry cheesecake, white chocolate mousse with cranberries, banana coconut cake, mango pistachio cake, mixed berry tart, purple potato cake and French macarons. Finally, there are six flavors of Häagen-Dazs snowballs, which are rich in toppings.
Restaurant waiters will ring the bell at different food locations at designated times to remind diners that the food is baked or distributed. Every time the bell rings, diners will rush to line up to get food, although it can ensure that the hottest food can be tasted at the first time, but this method will make most diners feel a sense of urgency, and it will also hurt the sense of luxury. The waiter closes in a timely manner, without too much other service, but can also meet the basic requirements. In addition to Hong Kong dollars, the payment methods used in restaurants include Visa, Master, AE, UnionPay and JCB, and it is worth mentioning that Alipay can also be used, which is more convenient for mainland tourists.
