Address: M/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central 中環干諾道中5號香港文華東方酒店閣樓
Telephone: 2825 4007
今年文華東方酒店慶祝其成立50週年，很多國際知名人士，例如Dame Helen Mirren 和Boris Johnson，都前來參加其慶祝派對。作為香港及亞洲的頂級酒店，文華東方的餐廳一向保持非常高的水準。我平時很喜歡到Cafe Causette 吃些小點或惹味的國際菜式，而Clipper Lounge 亦是享受下午茶的好地方。最近，Clipper Lounge 的自助餐供應以上海菜為主題的菜式，有小籠包和擔擔麵等等。每人還可以品嘗一隻由酒店團隊親自往上海成隆行蟹王府位於江蘇省太湖的蟹場搜羅的肥美大閘蟹，由上海新鮮運抵酒店，令人一吃難忘。
This is an important year for the Mandarin Oriental as they just celebrated their 50th anniversary. Many internationally famous guests, including Dame Helen Mirren and Boris Johnson, have attended their 50th Anniversary Gala Party and it was a spectacular event.
As a time-honoured hotel in Hong Kong, each of the hotel’s restaurant outlets is an epitome of precision and excellence, where top notch ingredients are combined with masterful techniques to create a selection of mouthwatering dishes.
I love going to Cafe Causette for their casual, yet unfailingly delicious international cuisine. The afternoon tea sets at Clipper Lounge are also always pleasurable. Conveniently located directly above the hotel’s lobby, the classical set up of Clipper Lounge is subtly luxurious, and the service is always polite and polished. The hotel’s restaurants are under a mandate to avoid artificial flavourings and food additives as much as possible, which makes the tasty food relatively guilt-free.
From 7 October 2013 to 30 November 2013, Clipper Lounge will offer a Shanghai themed buffet, at $348 (Mon-Fri) for lunch and $458 (Mon-Thurs)/ $478 (Fri-Sun, public holiday eve and public holidays) for dinner. The most notable thing about the buffet is that there will be one Shanghainese hairy crab, flown directly from one of the most prized hairy crab lakes in Shanghai to the hotel, for each diner.
Mountains of seafood welcomed us at the buffet, and the fresh-tasting chilled king prawn, snow crab and mussels were popular.
The Mandarin Cake Shop serves excellent breads, and fortunately for us, various breads were also available at the buffet, such as the freshly baked focaccia and ciabatta. What also made me very happy were the fine cheeses, such as Brie de Meaux, Emmenthal, Edam, St. Albray and English Cheddar.
The Shanghainese delicacies included steamed xiao long baos, served with red vinegar, and pan fried pork dumplings. Perhaps designed to be more durable at the buffet table, the xiao long baos had a rather thick wrapper, but the pan fried pork dumplings were delightful and juicy.
There were also dan dan noodles, freshly cooked at the noodle station. The texture of the noodles was great and the peanut sauce was scrumptious.
The Shanghainese hairy crab would be steamed and brought to your table.
Even though medium-sized, the taste and texture of the hairy crab was exquisite, and the orange crab roe was sublime.
We had a shot glass of Huadiao wine to pair with the hairy crab, which was utterly fragrant.
The roast beef prime rib and yorkshire pudding were both very satisfying.
Desserts are almost always the highlight of a buffet for me. There were over 30 desserts available, and I did my best to try as many of them as I could!
These cream horns are worth a special mention. They are sometimes sold at the Mandarin Cake Shop and are truly unforgettable. A waffer-thin layer of pastry wraps around ethereal and butter-smooth vanilla cream. Cream horns with cream cheese were offered at the buffet, which were a bit more tart than the usual version, but just as mouthwatering.
Some of my favourite desserts were the blueberry cheesecake, as cheesecakes are the Mandarin’s forte, the almond butter financier cake which had a perceptible taste of almond, and the fluffy marshmallows in various exciting flavours.
Last but not least, a visit to the ice cream counter was an absolutely joyful way to end the meal!