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2015-11-19
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Hotel Icon內每一間餐廳都有水準，曾經試過跟太太在The Market渡過結婚周年餐，最可惜每次都要事先一個月前訂位，未能話去就去，如果不介意，大可試試Lunch Buffet，原來近日推出韓國風味Buffet。餐前點了西柚燒酒特飲($68) ，酒精竟然達30度，入口清新甜美，令人不自覺地多喝幾口，同行的女性朋友，已經不期然兩頰泛紅。雖然是中午時段，都竟然全院滿座，受歡迎程度真的不是說笑，場中最觸目的，就一定是海鮮三層架。種類雖然及不上Dinner Buffet，但已經夠豐富。從上而下是紅龍蝦仔、龍蝦蚶及蟹腳，圍攻的客人就算多，refill的速度令人滿意，各自取了一些，解凍得不錯，沒有討厭的雪味，肉質保持鮮嫩。另有藍貝、海蝦及東風螺，各自取了一些，畢竟還要留肚呀!刺身有吞拿魚、三文魚、鱲魚及甜蝦，但今日反而想主力試韓國菜，反而輕輕放過。既然主題是韓風，當然在不同的角落都攏放了相關食物。湯類前後找到了三款，海帶湯用料十足，每口都是海帶，很有海洋的氣息。蟲草花燉水鴨湯色清澈，呷一口很清甜。酥皮焗海鮮湯質感很濃稠，把酥皮泡浸一下，蘸滿了海鮮湯後，夠惹味。熱葷熱葷方面，用上大量韓式食品
西柚燒酒特飲
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海鮮三層架
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種類雖然及不上Dinner Buffet，但已經夠豐富。
從上而下是紅龍蝦仔、龍蝦蚶及蟹腳，圍攻的客人就算多，refill的速度令人滿意，各自取了一些，解凍得不錯，沒有討厭的雪味，肉質保持鮮嫩。
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藍貝
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海蝦
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刺身
有吞拿魚、三文魚、鱲魚及甜蝦，但今日反而想主力試韓國菜，反而輕輕放過。
既然主題是韓風，當然在不同的角落都攏放了相關食物。
湯類
海帶湯
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蟲草花燉水鴨
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酥皮焗海鮮湯
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熱葷
韓式燒牛仔骨
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韓式炒粉絲
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韓式牛肉Tartare
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泡菜炒飯
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雜錦煎餅
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海南雞飯
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福建蝦湯麵
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星加坡叻沙
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片皮鴨
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Carving station
有草飼羊架及燒肉眼，前者肉質幼嫩，但羶味不足，後者太熟了。
甜品
甜品櫃
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榴槤芝士撻
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榴槤芝士蛋糕
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榴槤班蘭卷
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鐵觀音大菜糕
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奶凍
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星加坡咖喱雞
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草飼羊架及燒肉眼
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芝士
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P.S : 整個自助餐滲入了近年大熱的韓風，但供應期只去到11月22日，有意想一試的，時間已不多。
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