• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Food Promotion / Black Truffle & Oyster Buffet at Café on M

Black Truffle & Oyster Buffet at Café on M

January 22, 2018 by StrawberrY Gal

Café on M presents a scrumptious culinary experience featuring luxurious black truffle and jet-fresh oysters that excites guests’ taste buds in January and February. Café on M will be serving up to 10 diverse specialities infused with inimitable black truffle from France at its dinner buffet, while freshly shucked oysters from France, Australia and Ireland are unlimitedly served.

Known as “Diamond of the Kitchen”, black truffle is highly coveted for its earthy and subtle aroma and is only in season for a limited period every year. Dedicated culinary team meticulously selected premium black truffle and crafted a host of tantalizing cuisine.

Live cooking pasta station takes centre stage where guests can have their choices of pasta and sauces. To escalate the experience, chefs will then sprinkle with freshly-shaved black truffle as black truffle pairs extremely well with rich flavoured food. Truffle cheese fondue is another highlight, diners will indulge in delicious melted cheese bubbling in a pot infused with black truffle. The enticing cheese tastes and aromatic black truffle are absolutely irresistible to all gourmands! Relish in the combination of exquisite foie gras and black truffle in pan-fried foie gras with truffle balsamic.

The pairing of black truffle and seasonal oysters is sure to delight. The truffle in grilled oysters with truffle butter highlights the freshness of oysters and takes its flavour to the next level.  Deep fried oyster cutlet with truffle mayo and fried oyster with black truffle in clay pot demonstrates different cooking method yet the same level of tastiness. Other lip-smacking black truffle delicacies include roast beef with Perigord truffle sauce, black truffle and sea urchin fried rice and many more.

End the lavish feast on a sweet note with black truffle desserts such as truffle waffle with truffle honey as well as the much-loved Häagen Dazs ice cream and an enticing array of irresistible desserts.

Available from 5 Jan till 28 Feb 2018.
For enquiries or reservations, please call Café on M at (852) 2731 2860

Address
M/F, InterContinental Grand Stanford Hong Kong
70 Mody Road, Tsimshatsui East, Kowloon, Hong Kong
Dinner Buffet Hours
  6:30pm – 10:00pm
Prices
Dinner buffet
Sunday
to Thursday  
Adult:
HK$618
Child:
HK$
298
Friday,
Saturday,
public holidays’ eve and
public holidays
Adult:
HK$
678
Child:
HK$328
*All
prices are subject to a 10% service charge

Filed Under: Food Promotion

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • K Fry Unveils the Banjjak Flavour Series – A Sparkling Festive Menu to Celebrate the Year-End in True Korean Flair December 1, 2025
  • FIRST PRIDE MAKES HISTORY AS NUGGET O’CLOCK, THE LARGEST NUGGET FESTIVAL SETS A NEW MALAYSIA BOOK OF RECORDS TITLE December 1, 2025
  • Gamtan @ Mont Kiara : A Masterclass in Meat Where Korean BBQ Meets Nostalgic Charm December 1, 2025
  • [Design Story] One UI Helps You Live Life Your Way December 1, 2025
  • NOT A CLUB REWRITES THE RULES: MALAYSIA’S FIRST DON JULIO 1942 & ULTIMA RESERVA FLAGSHIP OPENS IN KL December 1, 2025
  • Guinness in Every Bite — A Culinary Journey Like No Other December 1, 2025
  • Festive Feasting at The Chow Kit December 1, 2025
  • RING IN THE NEW YEAR WITH GREAT BUFFETS  November 26, 2025
  • FESTIVE FLAVOURS AT MELTING POT CAFÉ November 26, 2025
  • A SEASON OF WARMTH AND FLAVOURS AT KAZUMA November 26, 2025
  • Domino’s Pizza Reimagines an Italian Classic with its New La Carbonara Pizza Range November 26, 2025
  • Edelweiss Introduces New Lemon Honey Flavour in Malaysia November 26, 2025
  • Unfold a World of Joyful Deals with Samsung This Christmas November 26, 2025
  • Emirates caps off Dubai Airshow with strategic investments to power growth, and innovation showcases for the future of flying better November 25, 2025
  • “Thai Hou Sek Ignites The Hub SS2 with Late-Night Mookata & Bold Thai Flavours” November 24, 2025
  • A Taste of Heritage — The Library’s Afternoon Tea at The RuMa Hotel November 24, 2025
  • Bath & Body Works- Give Big Little Moments November 19, 2025
  •  Shangri-La Kuala Lumpur Raises RM30,000 for Breast Cancer Welfare Association Malaysia (BCWA) November 19, 2025
  • M Social Resort Penang Spreads Joy to Penang Adventist Hospital November 19, 2025
  • Hearterra: The Art of Mindful Living — Where Wellness Begins with the Heart November 19, 2025

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2025 Malaysian Foodie