Award-winning Executive Sous Chef, Tony Wong is pleased to showcase a Sai Kung seafood-themed dinner buffet from 17 to 30 August 2015 at JW Café, the newly revamped all-day dining restaurant at the JW Marriott Hotel Hong Kong.

Inspired by the stunning abundance of fresh seafood from one of Hong Kong’s famous attractions, Sai Kung seafood village; diners may look forward to an array of crustaceans, shellfish and fish prepared in many delectable ways, including in popular local typhoon shelter cooking style originated from typhoon shelters and commonly cooked with crab meat, garlic, scallion, red chili and black beans.

Culinary highlights include wok-fried mantis with crispy garlic and chilli prepared in typhoon shelter-style; steamed prawn with garlic and spring onion, topped with vermicelli; spicy crab with onion and red chilli; wok-fried oyster with ginger and spring onion as well as crispy salted squid.

The dinner buffet also includes a variety of signature premium Chinese specialties like braised abalone with shiitake mushroom, braised fish maw, braised sea cucumber, steamed potato grouper with crab roe sauce and baked stuffed crab. While the dessert selection provides an array of sweets and home-made cakes such as plum wine jelly with yuzu foam, mixed berries Charlotte cake and JW Café’s very own signature Hong Kong Opera cake.

Sai Kung seafood dinner buffet is available from 6pm to 10pm daily, and priced at HK$698 per adult and HK$478 per child from Monday to Thursday; and HK$768 per adult and HK$528 per child from Friday to Sunday and public holiday.

All prices are subject to 10% service charge unless otherwise stated. Menu items and prices are subject to change without prior notice.

For more details or reservations, please call (852) 2810-8366 or email: jwmarriotthongkong.com

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