Located on the M floor of Grand Stanford Seaview Hotel, the Seaview Café has a sea view in its name, but in essence, it can only see the staggered highway through the glass window. But that doesn't stop it from becoming an accessible restaurant for local diners every day. The restaurant is very popular, and it is a very lively buffet restaurant during typical meal times.
The restaurant's summer theme is a sumptuous shrimp feast, featuring a variety of shrimp species such as prawns, tiger prawns, peony prawns, wrasse prawns, Argentine red prawns and Jiwei prawns. Each diner is also limited to an 8-inch grilled Jumbo tiger prawn, which is full of sincerity. In the cold cuts, a variety of seafood on ice includes wrasse prawns, local fresh prawns, cod crab legs, conch and mussels. Argentine red shrimp is the new favorite of the seafood world, with a sweet and elastic taste, cooked in a baked style and served with Argentine herb sauce. The pretzel prawns, fried prawns with Thai plum sauce and fried cane prawns are cooked and seasoned in different countries to bring out the unique umami flavor of shrimp species from different origins. Cold somen noodles with cherry blossom prawns, salmon roe and lime prawn salad with Mexican corn chips allow customers to enjoy the original umami taste of shrimp. Tom Yum Gong soup with prawns and seafood Fujian prawn noodle soup are also worth trying, with different flavours to suit different tastes.
The chef of the restaurant will also demonstrate the cooking of the flamed prawns every night. First, the shrimp are put into Chinese rice wine and let it get drunk and still, and then stir-fry until the shrimp body changes color, the meat of the flamed drunk shrimp is tender and full of light wine aroma, bringing diners a multi-layered and rich taste bud enjoyment. The dinner buffet also features a wide variety of Japanese sashimi and sushi, crispy roast suckling pig and more. Last but not least, Häagen-Dazs ice cream and a variety of delicate desserts are indispensable, all of which are divided by the chef to dig up the ice cream and take the desserts, which can better ensure hygiene and avoid the clutter in the dessert area caused by multiple people eating it. At the end of the meal, there will be a waiter at each table to ask if you need coffee, lemon tea and other drinks, and there are two kinds of hot and cold options.
The indoor area of the restaurant is not large, and the distance between adjacent tables is small, so it is inevitable that it will be a little noisy during the peak dining period. The service staff of the restaurant is a little difficult to take into account the overall situation when they are busy, and the closing time is slow, and the diners need to ask for instructions many times. In addition to Hong Kong dollars, the restaurant accepts Visa, MasterCard, UnionPay, AE and JCB.
The dishes served in the buffet restaurant are subject to change depending on the season, and the ingredients served at the restaurant are subject to the season.
