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2015-10-20
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文華東方酒店的快船廊Buffet，一向為人津津樂道，就趁這段時間推出上海風味，又有時令大閘蟹打頭陣，當然要跟朋友來試試。只不過遲到半小時，大堂已全院滿座，實在有夠誇張，朋友亦老實不客氣，早已經開動。一如概住，先跑去海鮮吧掃場，陣容果然充實。Seafood Station相信最受歡迎必定是龍蝦及麵包蟹，因為每次一出場，保證三分鐘內清袋，試了一件龍蝦，肉質幼嫩及彈牙，蝦膏又多，難怪可以瞬間消失；麵包蟹同樣多膏，蟹蓋差不多手掌大，同樣是極受追殺行列。文華酒店的海鮮吧陣容當然不會如此簡單，還有曾經歷黑暗日子的生蠔，已逐漸在大小Buffet出現，實在令人興奮，Clipper Lounge提供了澳洲生蠔，由廚師在廚房開殼，海水味雖然少了，但新鮮度絲毫不減，亦令客人食得安心。翡翠螺、灼海蝦、青口、藍貝、龍蝦鉗、已開邊的蟹腳，與及賣相具氣勢的熟蝦塔，單是海鮮陣容走一轉，已足夠閣下回本了。大閘蟹是每位奉上一隻，而且都是即場蒸好，包保熱氣騰騰上檯，足4兩膏又多，入口豐腴甘香，下點陳醋味道更鮮，也許這段日子品嚐是最佳時機，只不過花了太多時間去拆蟹。吃大閘蟹配薑茶是常識吧 ! 而薑茶是自助形式，喜歡的可以多喝
文華東方酒店的快船廊Buffet，一向為人津津樂道，就趁這段時間推出上海風味，又有時令大閘蟹打頭陣，當然要跟朋友來試試。只不過遲到半小時，大堂已全院滿座，實在有夠誇張，朋友亦老實不客氣，早已經開動。
一如概住，先跑去海鮮吧掃場，陣容果然充實。
Seafood Station
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龍蝦鉗
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大閘蟹
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大閘蟹
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刺身
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熱葷
在推廣期間，以上海菜作主題，而且餐廳內每一個角落，都可以找到滬菜的踪影。
先來一碗酸辣湯，酸辣度恰到好處，平衡點拿捏得很啱胃口，而且埋芡夠薄，筍絲切得幼細，但只嫌沒有豬紅，有少許美中不足。
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甜品
相信Buffet的另一大亮點是甜品吧，陣容及水準可不是說笑的，而且refill速度又快，難怪有部份女孩子一開始已圍攻甜品吧 !
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cupcake
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Homemade Ice-cream
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雪糕共有六款口味，有草莓、芒果、朱古力、熱情果、Oreo及Cassis，一口氣全點了，雖然size會細少少，但全部都是自家製，香濃軟滑，又可以任意加上topping，實在令人回味。
伯爵茶
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沙律吧
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麵包吧
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沙律吧
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芝士
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