Greenland InterContinental Hotel belongs to the British InterContinental Hotels Group, jointly invested by Nanjing State-owned Assets Group and Shanghai Greenland Group, and officially operated in 2010. Located on the 45th floor of the hotel, its buffet restaurant Horizon All Day Dining Restaurant has won the favor of diners with its high-rise scenery and high-quality service, and has a solid reputation.
The restaurant's meals include seafood, Japanese food, barbecue, hot dishes and refreshments, and the quality is superior to seafood and Japanese food. Seafood is served with oysters, hairy crabs, conch, mussels, prawns, etc., according to the season, and is made with solid ingredients, rich body, and both sweet and fresh. Japanese food relies on sashimi to gain attention, and there are several types of tuna, salmon, and sea bream, among which salmon is thickly sliced, and the mouth is soft and fat, which is quite popular. The grilled dishes are dominated by steak and lamb chops, which are fragrant and meaty, but unfortunately the supply is scarce, and they often need to stand at the counter to wait for replenishment, while the hot dishes introduce Chinese dishes such as spiced pork trotters, spicy chicken, mapo tofu, and steamed grains such as yam, sweet potato and taro to cater for the needs of Chinese diners and the elderly. It is worth mentioning that the restaurant provides a small hot pot service for one person, where diners can cook and eat raw and frozen foods such as seafood, sashimi, and vegetables, which greatly enriches the dining experience.
The minefield lies in the skewered food, although there are classic grilled dishes such as squid cones and saury, but the flavor is often lost due to long-term hypothermia. In addition to the standard buffet items such as cheesecake, fruit tart and brownie, there are also chocolate fountains, Twinings black tea and a large number of bottled beverages to provide a rich choice for after-dinner relaxation.
The layout of the restaurant is presented in a narrow oval shape, with food counters and tables located in the central ring area and the side of the peripheral window, and a viewing platform for diners to look at and take pictures, creating a bright and open environment. In terms of service, there are shortcomings such as lack of personnel to guide the admission during the peak hours of dining, and the replacement of bone plates and the low efficiency of summons services during meals, so there is more room for improvement.
