Italian buffet

It can be said that Conrad's buffet is about quality over weight, with exquisite food and excellent taste. This issue is doing an Italian theme, which is the strength of Italian chef Riccardo Cararsi. The classic cuisine of air-dried ham and cheese is certainly indispensable, Parma ham, salami, Coppa, and even added smoked effect of Peck, salty and delicious, with cheese is also very suitable. The Italian theme also focuses on salad dishes, so there are many styles, orderly and very attractive, Carpaccio, swordfish and other traditional flavors are stable, highlighting the recommendation of golden beet salad, than the usual beetroot more exciting. It is not hard to imagine that pasta and stew will be practical and unpretentious, mussel noodles, thick tube noodles, potato balls, cheese-filled stew, etc., combined with different ingredients, quite attractive, difficult to find on the buffet table, after all, really need an Italian chef there, will be so emphasized. Five to six pizzas are served every night, each with rich ingredients and full of flavor. The spicy sausage is the most surprising, Roman-style, rectangular hand-cut pizza, which is different from the Naples style. For meat, you can find both the essential roast beef for the buffet here, and even the roast pork full of Tuscany style. The serving of Liverno stewed seafood per person is the chef's hometown practice. The pan-fried Boston lobster, mussels and octopus are placed in a large pot, then tomatoes, red wine, olive oil, sage, dried red pepper and garlic are cooked together. Almost missed the outdoor barbecue, fortunately the clerk mentioned that the flavor of the grill is definitely added, the friend is pineapple fans, one person to half a plate of grilled pineapple no difficulty other styles, such as lamb, shrimp and corn. Usually eat buffet, small eater I will probably give up the soup, but here the zucchini cauliflower soup, is to drink the level of wanting to encore drink this with soup, it's time for dessert section. Frankly, the desserts were not very rich, yet all of them were quality Italian creations, such as saboon with crisp biscuits, pistachio cheese rolls, and chocolate cream puffs, which completely captivated my sweet stomach. Italian desserts, of course, cannot be separated from tiramisu, the clerk will bring a large bag over, in front of the diners on the spot "pen" for everyone, very Italian family-style practice, I appreciate. Finally, I made another cup of Movenpick ice cream. This night, I was satisfied! Restaurant information: Garden Cafe Lower Lobby of The Conrad Hong Kong Hotel, Pacific Place, 88 Golden Mile Road, Golden Mile #foodphotography#food guide