Owned by Taiwan Hanbi Lou Hotel Co., Ltd., Nanjing Hanbi Lou Hotel is famous for its original waterscape culture and bamboo forest element decoration, with a first-line riverside view. Its buffet restaurant, Ho Jia 9, offers a variety of dishes including seafood, Japanese cuisine, meat, pizza and noodles. It's a pity that the restaurant has problems such as slow food shelves and low inventory during the peak of dining, which makes its reputation tend to be differentiated.
The seafood and dessert section is the façade of Ho Jia 9. Seafood includes Dungeness crab legs, New Zealand oysters, jade snails, prawns and scallops, as well as salmon, diāo and octopus. Desserts are beautifully displayed in glass freezers, offering a variety of fruity cakes, tiramisu, chocolate tarts, cheesecakes and more. Meat recommended lamb chops, steak and pork leg three kinds of meat, all of which are rich in meat aroma and hearty meat, among which the mutton is aged at low temperature, with a degree of maturity between 3-5 percent, and the flavor is beautiful, not to be missed. If you're looking for a break, enjoy the TWG Tea at the water bar, which is known for its rich soup and rich tea aroma, which is even more fragrant with sweets.
Pizza and yakitori are average. Pizza side dishes and cheese are relatively bland, and the base of the cake is hard, and the latter often loses its complexion due to long-term hypothermia and is difficult to swallow. Although there are many types of squid, beef and oyster mushrooms, the best time to eat them is also lost due to the lack of heat preservation measures. In autumn and winter, the restaurant often has unlimited supply of crab and Boston lobster, but the selected ingredients are small, the meat content is low, and the price is about 8% higher than the original price, so the cost performance is not high. It is worth noting that the seafood ingredients sold out very quickly during peak meals, but the replenishment speed was slow, and the quality of meat dishes such as beef and mutton often fluctuated, so it is recommended to eat at staggered peaks.
The restaurant is located on the basement floor of the hotel, built in the style of a standard western restaurant, with armchairs and square tables to arrange the seats, which looks plain and elegant. The counters in the dining area are relatively scattered, basically displayed along the left side of the restaurant, except for the wine area, salad bar and dessert area scattered at the entrance of the restaurant, in the atrium and in the center of the hall. The counter staff all appeared in the shape of chefs, answering and adding dishes in a timely and fast manner, and the service staff were also able to wait for the opportunity to remove the bone plates and replace the tableware during the meal, and their attitude was worthy of recognition.
