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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
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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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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