A sumptuous spring feast blossoming with delectable delicacies is lavishly presented in Harbour Restaurant to bring you a flourishing start to the year.
Our “Iberico Pork and Scallops” Dinner Buffet will be rolled out from February to April in Harbour Restaurant to welcome the season of new beginnings. Acorn-rich Spanish Iberico Pork and buttery Hokkaido Scallops will be exquisitely crafted with aromatic edible flowers, creating an enticing selection of scrumptious delights highlighted with a floral touch. Moreover, briny fresh seafood like Canadian Snow Crab Legs, New Zealand Oysters, Edible Crabs, etc., will be bountifully spread on ice to satisfy seafood lovers.
Slow-braised I-Pork Cheek w Lavender,Roasted BBQ I-Pork Neck w Osmanthus Honey,Sweet and Sour I-Pork Belly w Roselle,Hotate Risotto w I-Ham
Complimentary Dish
Deep-fried Hokkaido Scallops with Mashed Taro and Baked Jumbo Hotate with Black Truffle (One serving per patron)
This complimentary dish consists of two parts featuring unique flavours and textures. Looking like beautiful blooms, Hokkaido Scallops are crispy on the outside, tender and juicy on the inside while Jumbo Hotate is so soft, sweet and delicate. What further differentiates them from one another is the ingenious use of specially-picked ingredients – taro and truffle. Hokkaido Scallops are fried with starchy, sweet and nutty taro from Thailand which is characterised by its strong flavour and dry texture. Jumbo Hotate is baked with oaky truffle sauce mixed with mayonnaise which perfectly matches its ineffably aquatic sweetness.
Scallop Highlights
Chirashi topped with Hokkaido Scallops (left)
Literally meaning “to scatter” in Japanese, this artistic Chirashi brings together the great flavours of scattering fish cubes over a mouthful of vinegar pearl rice. The thick, white, buttery Hokkaido Scallops are garnished with Tobiko and edible daisy petals, adding a beautiful hue to this exquisite delicacy which makes it stand out from other Chirashi.
Green Papaya and Pomelo Salad with Scallops (right)
Juicy, tender seared Japanese scallops are served on a bed of shredded cucumber, carrot and pomelo seasoned with chili, lime juice, fish sauce and coconut sugar, which is a flavorsome Thai appetizer that will impress everybody.
Deep-fried Scallops coated with Shrimp Mousse (top)
Coated with seasoned flour and bread crumbs, the Hokkaido Scallops which are stuffed with homemade minced shrimp filling are deep-fried till golden brown. The aromatic crisp contrasts wonderfully with the bouncy flesh of the scallops. Taste them with savoury sweet-sour sauce; it is an irresistible traditional Chinese banquet dish not to be missed.
Steamed Scallops with Garlic and Glass Noodles (bottom)
This is an authentic Cantonese dish traditionally cooked at home which is also a popular delicacy in Chinese restaurants and local eateries like Dai Pai Dongs. Though the highlight is the round, sweet, tender scallops, steaming vermicelli infused with the essence of scallop juice, spicy raw and scented cooked garlic, and soya sauce adds extra flavour to this local favourite.
Iberico Pork Delights
Sweet and Sour Iberico Pork Belly with Roselle (top)
Roselle is often used in salads and used to produce a bright red-coloured, nice-tasting drink called Roselle juice. How about applying it to Chinese hot dishes? The sweet and sour sauce of the dish is made from Roselle, tomato paste, tartar sauce, rock sugar, etc., further elevating and enriching the flavour of the quickly-fried Iberico Pork Belly which is braised with peppercorns and star anise.
Slow-braised Iberico Pork Cheek with Lavender (middle)
Lavender, the beautiful purple floral ingredient, is subtly applied with red wine in this slow-cooked dish. The fragrance of lavender and red wine blends and permeates the lean and savoury Spanish Iberico Pork Cheek which becomes very soft and tender after 5 hours of braising, creating an extraordinary delicacy which is like no other.
Roasted Barbeque Iberico Pork Neck with Osmanthus Honey (bottom)
This is like Cantonese Barbequed Pork (Char Siu), but it is far more than that. Char Siu is made by roasting pork which is marinated in a sweet BBQ sauce. For this delicacy, however, fine marbled Iberico Pork Neck from Spain is selected. It is marinated in a sauce mixed with maltose, osmanthus honey and Chu Hou paste. The acorn-sweet pork neck absorbs the unique aromatic sweetness of the honey while roasting, and its fat dissolves in the fierce heat, making this crispy yet soft Char Siu an exclusively delicious one.
Hotate Risotto with Iberico Ham
How could we miss Iberico Ham in this dinner buffet? Our Executive Chef has selected Spanish ham which is cured for 24 months so that its fat has melted away. Its well-rounded flavour and texture are further enriched by onions and white wine. By adding it to hotates which are seared with butter and risotto cooked with homemade chicken broth, a tasty Spanish risotto is beautifully prepared.
Dessert Highlights
Mixed Berry Violet Mousse Cake (top)
Topped with strawberry jelly, velvety mousse made from mixed berries wraps around a layer of violet jelly. Its sweet and sour flavour will surely tantalise your taste buds. Decorated with white chocolate pieces and edible petals, the pink cake is very pleasing to the eye.
Chamomile Jelly with Wolfberries and Pear (left)
The crystal-like jelly is made from Chamomile tea and honey while its base is prepared with homemade smashed pear. Adorned with Goji and daisy petals, it is a very refreshing dessert in spring.
^ Pandan Soufflé (right)
Grinded into Pandan juice, mixed with custard sauce, and baked in a lightwave furnace, the jade-green fluffy soufflé is so sweet and fragrant. Every mouthful of it is filled with the aroma of Pandan that you will never forget.
^ Available at the Dessert Counter at 8pm
Canadian Snow Crab Legs, New Zealand Oysters, Clams, Shrimps, Blue Mussels, Babylon Shells, and *Edible Crabs are alternately served on the Assorted Seafood Platter. The Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Snapper, Hokkaido Scallops, Herring, Amaebi, *Hokkigai, and *Tuna. All are sliced on the spot and served on a rotational basis. We have also prepared a wide range of carveries and hot dishes such as #Pan-fried Duck Foie-gras and Lamb Chops, Honey Mustard-roasted Gammon Ham, Herb-crusted Leg of Lamb, Roasted U.S. Sirloin of Beef, Roasted German Sausage Platter, Roasted Peking Duck with Condiments, Chicken Rendang, Braised Lamb Legs with Marsala Wine and Root Vegetables Broth, Braised Beef Cheek with Port Wine, Wok-fried Seafood with Chili Paste, Pan-seared Garoupa Fillet with Lemongrass and Clam Jus, Pan-fried Chicken Breast with Mushroom Cream Sauce, Thai Massaman Beef Curry, Roasted Eggplant with Teriyaki Sauce, Baked Tomatoes with Cheese, Tuna Pizza, Vegetarian Pizza, Steamed Shrimp and Pork Dumplings, Steamed Pork Dumplings with Wolfberries, Steamed Mini Purple Sweet Potato Buns, Steamed Fresh Sabah Grouper, Braised Seasonal Vegetables with Crabmeat, Poached Chicken with Cordyceps Flower, Deep-fried Chicken Slices with Almond Flakes in Lemon Sauce, Wok-fried Beef Cubes with Honey and Bell Peppers, Pork Bone Congee with Dried Oyster and Dried White Cabbage, Conpoy Congee with Taro and Pumpkin, Fried Rice Vermicelli with Minced Fish, Braised E-fu Noodles with Mushrooms and Shrimp Roes, etc., which will be provided alternately.
* Available on Friday – Sunday, Public Holiday and eve only
# Available at the Live Station at 7:30pm
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Uji Matcha Red Bean Tarts, Lemon Meringue Tarts, New York Cheesecake, Black Sesame Cheesecake, Japanese Cheesecake, Tiramisu, Ovaltine Serradura Pudding, Crème Caramel, Chilled Sago Cream with Fresh Mango and Pomelo, Double-boiled Egg White with Ginger, Chestnut Mousse Cake, Chocolate Brownies, Tofu Pudding, Sesame Seed Ball with Red Bean Purée, Waffles, Hong Kong Egg Puffs, Taiwanese Taro Balls with Condiments, Mini Portuguese Custard Tarts, Bread Pudding, Chocolate Fountain, etc., which are available at the Dessert Counter.
Don’t forget to chill out with our free-flow Coke, Sprite and Orange Juice available at the Drinks Bar.
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Harbour Restaurant launches different dining promotions regularly for you to enjoy our luscious dinner buffet and wines and drinks. The dining privileges of our “Iberico Pork and Scallops” Dinner Buffet includes:
Iberico Pork and Scallop Dinner Buffet:
Monday to Thursday: Adult$508 / Senior$468 / Child$358
Friday to Sunday: Adult$548 / Senior$488 / Child$378
Senior aged 65 and above
Child aged 3-11
– 10% service charge applies
Terms and Conditions:
- The dinner buffet is available from 1 February – 30 April 2020, 6:30pm – 9:30pm every evening
- Prices are in HK dollars and are on a per person basis
- Prices and offers are subject to a 10% service charge based on the original prices unless otherwise specified
- Prices and offers are valid from 1 February – 30 April 2020 (except 14 February; offers are not valid on 10 – 13 April) and are applicable up to a maximum of 12 dinner buffet patrons only and subject to terms and conditions
- Offers cannot be used in conjunction with other promotions and cannot be redeemed for cash and other products and services
- Dishes, prices and offers are subject to change without prior notice
- Photos are for reference only
- The Harbourview reserves the right of final decision in the event of any disputes
Harbour Restaurant - The Harbourview
