The food gallery - All-you-can-eat Wagyu beef and seafood

Sometimes, meet friends for dinner, buffet is a good choice, do not have to wait for this to finish work at that time, let alone worry about who does not eat this or that, we eat first come first, like to eat yourself decide what.

The Wagyu and seafood feast made in Langham this issue is certainly popular. Hong Kong people seem to have no resistance to these two delicacies.

Go out for a walk, the frozen seafood area of course has all the basic things such as shrimp legs, frozen shrimp, emerald snails, and also a very attractive bread crab, bursting more lamb, at our age, can only take one to share.

Now more and more hotels have oysters available, here is the decimal, is eaten at night, but also my favorite Australian Coffin Bay, fresh enough, praise!

Usually eat buffet, there is a good chance to skip the sushi sashimi section, but here you can not miss, in addition to oil, sea bream, scallops and other basic sashimi, the focus is the grilled wagyu seaweed sushi, a piece is not enough throat, to Encore to satisfy. As a cold noodle lover, I will naturally not let go of his cold noodle.

When it comes to hot food, the most eye-catching is the grilled Boston live lobster cooked on the spot. The master coats it with garlic and onion oil and cheese sauce, and grills it with a torch. The meat is tender and fragrant.

Another is the grilled Wagyu shoulder rib eye core, with the master's help to make a little raw. A piece of beef, half a ball, implements homemade Surf and turf.

Let's look at Chinese and Western hot dishes. Personally, I think the Chinese style is more attractive, which specifically mention spicy wine cooked snails, with enough flavor, and not tough. The fried Wagyu brisket is not afraid of peeling skin and bones. The crispy beef brisket is loose. Shacha wagyu beef slices were my childhood favorite; steamed red squid almost wanted to take it back whole and eat it alone.

There are also Chinese dim sum, siu-mai powder selling cream buns, pan-fried buns and Malay cakes, perfect for my Chinese stomach.

There are actually many styles of Western hot food, such as lamb rack, herring and pizza, Indian curry and grilled chicken legs are still on the list, and a little pasta, but the appetite is too limited to taste them all.

If you must have noodles to your stomach, the noodle stall here can help you. Come to a bowl of Singapore Lasa to relieve your nostalgia for Southeast Asia.

Many hotel buffets will have special delicacies, just go out and queue when you hear the sound. However, most are one or two every night, which is exaggerated here, coming four times throughout the night, almost eating one listening and ringing again. The first listen sounded, was the Emperor Crab Leg Tea Bowl Steamed, the steamed egg was smooth and filling, and tasted very good.

The second round of special delicacies, black pepper fried crab, authentic Singapore flavor, for a hotel buffet, this quality is more than enough.

Just finished sucking the delicious pepper crab, and to the next round, is Wellington Wagyu, nonsense need not be said too much, see the color water already know it is good stuff.

I was full to my heart, but the last round of special delicacies was the goose liver toast. How could I not rule it out? Such thick goose liver is rare at the buffet table.

We really have to jump to the dessert section, otherwise we will be profitable. Chinese-style peach jelly is no doubt a favorite of ladies, some people even come to a bowl before eating salty food.

The layered egg tart is my favorite. The egg skin is crispy and layered, and the filling is rippling. It tastes good.

There are many styles of cakes, the raspberry layer cake is very popular, the black sesame Basque cheesecake is rich and smooth, and the strawberry layer cake is rich in layers.

Finally, eat ice cream and drink a cup of hot lemon tea to quench your hunger. You are satisfied!

Restaurant Information:
The Food Gallery
Lobby of The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui