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2012-10-30
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This bright, spacious outlet is best known for its bountiful buffet spread, but its a la carte offerings shouldn't be overlooked. Service is warm and attentive, despite the swelling crowds during peak hours. Snow crab with marinated heirloom tomato & apricot balsamic dressing. A treat for those of us who adore crab meat, but loathe the messiness of shells. Five-spices beef soup with quinoa & coriander leaves. Tasted nearly home-cooked, generously filled with tender beef chunks. Hot smoked salmon
Service is warm and attentive, despite the swelling crowds during peak hours.
Snow crab with marinated heirloom tomato & apricot balsamic dressing. A treat for those of us who adore crab meat, but loathe the messiness of shells.
Five-spices beef soup with quinoa & coriander leaves. Tasted nearly home-cooked, generously filled with tender beef chunks.
Hot smoked salmon with wasabi noodles, enoki mushroom salad and vinegar ponzu sauce. Refreshingly light and thoroughly satisfying, thanks to the succulent fish.
Venison satay. Not quite as meaty or flavoursome as the best roadside versions. Or maybe chicken really is the best ingredient for making satay.
Suzie Wong (citron vodka, cointreau, lemon juice, lime cordial) & Meridien (white rum, apple schnapps, chambord, grapes, mint leaves, lime, apple juice).
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