Here to a buffet review of the Tiffin Buffet at the Grand Hyatt hotel in Hong Kong. This buffet has a certain gourmet level quality to it but not the Michelin oh so small portion of food.
Also take a few of the expansive tips on how you can perfect your buffet eating strategy so that you can maximise your worth in food, please take it completely seriously and put it to practise at the next opportunity.
Ambience
Live music was included and the pianist churned out some great classical and jazz pieces to help people to relax in order to complete a great digestion. Although at one point, the music stopped due to the pianist taking a break and in that moment of musical quietness, I rather it was not there to begin with for it made one ponder where it disappeared to and when does it start again.
The tables and chairs, not much as chairs I would call it. More like sofas with low lying seats, thus one must be ever be so slightly stooped over in order to consume the food on a plate.
The Tiffin Lounge featured a view of the garden, the city skyline and Hong Kong’s famed Victoria Harbour that acts as a fantastic distraction from your food grazes.
Food Review
The Seafood collection had no caviar or oyster but plenty of shellfish options including crab, mussels, clams, lobster, and shrimp. There are also some good old salmon. All decorations were edible and food are of Western and European selection. Most of the sea meats are fresh and succinct to the taste. There were tiny baby octopus too and they were too cute to be eaten.
The centre piece here is a 24-month-old Spanish Iberico cured ham, a delicacy from Spain. The Iberico ham that I tried from Spain had more chewiness in texture and translucency in appearance than this one from the buffet.
Fine cuts of carved veal shank and braised pork neck, the shank was soft and tender and sweet to the taste. The braised pork neck was somehow fluffier and more melt in your mouth fatty consistency.
Foie gras was readily available to be garnished with nearby herbs and you can throw in some apricot, it was probably to go with the selections of ham as well.
For desserts, there are choices of delightful ice cream cakes, freshly prepared waffles, souffles and crêpes. The matcha ice cream cake was wonderful, wrapped in soft mochi and filled with solid matcha ice cream, certainly one of the best there.
The gelato ice creams was also impressive, not too sweet but just the right amount of richness. Ice cream came served with macaroons and meringues, you can also grab some large chunks of honeycomb. The coconut gelato was the best with real pieces of toasted coconut and was truly a good finishing piece.
There were also extensive selection including cakes, tarts, steamed sticky rice with mango, crème brûlée, brownies, bread pudding, chocolates, truffles, meringues, macaroons, marshmallows, Indian Gulab, Chinese dessert soups, sweet bean curd, tiramisu, crisps, chocolate mousse, pomelo sago, fresh fruit, candy, Panna cotta, black forest cake, and much more.
BUFFET EATING STRATEGY
Here are several ideas, although I personally never exert myself in eating.
1. Fast for a day
At least one day or a couple, eat nothing but drink water
2. Selective Eating
Choose quality over quantity, eat bite size amount of food to be tried and then eat your favourites in larger quantity. Remember to wash it down with copious amount of water in order to eat more.
3. Run a Marathon beforehand
Burn off all your calories to fit in more calories.
4. Eating Technique
Chew a thousand times each bite before swallowing.
5. Bring a portable blender
Start blending the food together and drink it like a smoothie.
6. Last but not least Regurgigate
If you must and start all over again.
