“Treasure from Sea to Plate” Buffet Dinner Feast to a fresh start of 2014
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“Treasure from Sea to Plate” Buffet Dinner Feast to a fresh start of 2014

01/02/2014 - 31/03/2014

Tel: (852) 2734 3803


A lot of Hongkongers savor buffet, especially buffet featuring fresh seafood. At this fresh start of 2014, The Window Café of The Kowloon Hotel proudly presents “Treasure from Sea to Plate” Buffet Dinner, our Executive Chef gathers superb seafood from coast to coast, East to West, to create a whole new series of fresh and savory seafood culinary delights. We even include a whole new Tuna and Hamachi Cutting Show to excite your palate and all your senses.
Fresh Treats
Tuna and Hamachi Cutting Show Don’t miss out our special Tuna Cutting Show (every Friday and Saturday nights) and Hamachi Cutting Show (every Sunday to Thursday nights) at The Window Café. Not only the show is an entertainment to your eyes, the freshly cut fish is instantly made into sashimi, sushi and Tamaki also please your palate with extreme freshness.
Tuna Delights served in THREE ways: Tuna, one of Japanese’s highly appreciated fish of all kinds. Apart from sashimi, the most classic way to serve Tuna, our Executive Chef makes good use of Tuna’s mild flavour and firm texture to create three totally different Tuna dish. Each dish brings out and enhances the authentic flavour and freshness of the fish:
[Dish 1] Spicy Tuna Tartar with Jalapeno and Lime
Surprise your palate with our tangy and spicy Tuna dish. Minced tuna mixed with chopped onions, jalapenos, capers and lime to create this flavourful tartar; the freshness of the fish is highlighted by the acidity and the spiciness added.
[Dish 2] Tuna and Caviar with Gazpacho
Double up your satisfaction by this Tuna Gazpacho, served cold and topped with caviar, there will definitely be an explosion in flavour with every slip you take.
[Dish 3] Seared Tuna with Sea Urchin, Basil and Apple Salsa
Fresh tuna pan-seared to perfection, topped with buttery sea urchin and served with basil oil and apple salsa, the tuna is given extra flavour. Pan-seared cripsy crust of the tuna and heavenly melt-in-the-mouth sea urchin, this contrast will make crave for more.
Hamachi Delights served in TWO ways: With a hint of redness in colouration and its luscious buttery texture, Hamachi is classified as luxury fish in Japan. The best time to serve Hamachi the winter months while the fat builds up in the fish belly. Rich in oil but not greasy, Hamachi will definiately surprises you with its distinct aroma, bold flavour and sweet aftertaste.
[Dish 1] Hamachi with Crab Roe in Tomato Consommé
Soaked in clear broth made with fresh tomato, egg white and herbs, the fatty Hamachi belly soaks up all the goodness. And with the hint of sourness of the soup balancing the fat in the fish, this Consommé is light with a complexity in flavours.
Hamachi with White Truffle and Basil in Apple Sauce
Rich homemade sauce made with white truffle, onion and parsley is lightly brushed onto the crosshatch cut Hamachi, served in apple sauce, this Hamachi dish gives you a lingering fragrant that you absolutely cannot resist.
Fresh Sea Eel and Seafood Terrain with Sea Urchin and Pomelo Sauce: Fresh sea eel slices stuffed with fresh seafood like prawns, mussels and fish fillets and more. Seared with create that lovely crispy crust and served with our special pomelo sauce, this beautifully crafted dish is just like the big party of all ocean goodies.
Original Favor
Let the season’s freshest and finest oysters from different countries whet your appetite. If you opt for a richer flavor, don’t miss out our very own Teriyaki section, featuring scrumptious Teriyaki Diced Angus Beef, Teriyaki Sea Eel Skewer, Baked Salmon Fillet with Miso and more. Chilled seafood including crab legs, shrimps, mussels, sea whelk, also awaits to please your appetite.
Sea Urchin with Tiger Prawn and Miso in Flambé: Grilled seafood with Miso is a very common cooking method in Kansai area. All prawns are grilled upon order to lock all the freshness and moisture; the miso brings a little extra sweetness to the prawns. Served with the savory golden sea urchin, this dish is pure indulgence.
Sakura Flavor Hokkaido 3.6 Milk Pudding: Round up your seafood feast with our rich and creamy pudding made with 3.6 Hokkaido milk. This delicious pudding melts in your mouth while offering a lingering trace of Sakura fragrant.
Red Hot Dining Special Offer
From now till March 31, 2014, you may enjoy a 25% discount* on Buffet Dinner by settling the payment with HSBC credit card.
(*Terms & Condition applied, please contact the restaurant staff for more details.)
*Seasonal items will be changed without prior notice.
Treasure from Sea to Plate” Buffet Dinner at The Window Café
Promotional period:
February 1, 2014 to March 31, 2014
Serving time:
6:00 pm – 9:30 pm
Sun – Thu: Adult $468 / Senior & Child: $338
Fri – Sat / PH & eve: Adult $508/ Senior & Child: $368
(All prices are subject to 10% service charge)
The Window Cafe, 2/F, The Kowloon Hotel,
19-21 Nathan Road, Tsimshatsui, Kowloon
(852) 2734 3803
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