For more pictures, check out my blog post at http://melicacy.com/?p=4445
The buffet focuses on quality rather than quantity, thus the variety isn’t vastly extensive –one thing for sure is that you will find something in it to suit your taste buds.
To accompany your meal, there is a selection of European, South American, Australian and Californian wines.
Buffet highlights include a live carving station where there are roast meats and Cantonese Style Char Siew, a selection of fresh sashimi and themed dinner buffets that change monthly.
There are Fruits and Nuts and an Assortment of Cheeses.
They seem to pay close attention to the quality of salads; I noticed interesting flavour combinations that we don’t usually see at other buffets.
The variety ranges from all over the world: Grilled Pork Fillet Noodle Salad, Shrimp & Cabbage with Oriental Dressing, Marinated Topshell, Italian Sausage, Sesame, Snow Pea, Tomato & Shitake Salad Bean, and other salads include Asian Pickles and Kim Chi.
Head over to the Hot Section for tantalising Asian favourites: Japanese Tofu with Minced Chicken, Stir Fried Beef with Snow Pea & Shitake, Fried Oyster Omelette, Singapore Chilli Crab, Claypot Chicken with Lap Cheon & Mushroom, Indian Fish Head Curry and more.
The Claypot Chicken with Lap Cheon (Chinese sausages) & Mushroom is a highlight amongst the meat dishes at the Hot Section.
The chicken is surprisingly tender, bursting with flavourful juices with every gratifying bite. I found myself eagerly returning for second and third helpings.
For dessert, ice cream was the highlight for me.
It was to my endless delight to find Cold Stone Creamery taking centre stage at the dessert station –smooth and creamy ice cream, made fresh daily.