Mirroring Hong Kong’s steamy summer heat, Sichuan flavours have taken over the lunch and dinner buffets at Renaissance Hong Kong Harbour View Hotel’s Food Studio this July and August.
From now till Aug. 31, Food Studio’s buffets are dedicated to showcasing the diverse regional flavours of authentic Sichuan cuisine courtesy of guest chef Walt Wang Haiwei of sister property The St. Regis Chengdu.
The all-you-can-eat spice is featured in hot and cold Sichuan staples and even carries over to dessert, with fusion sweets including the chilli strawberry lamington and chilli chocolate cake.
To slowly awaken your palate, we recommend starting off slow on the cold side with dishes like the sliced beef and ox tongue in chilli sauce, chilled chicken in chilli oil, and Sichuan assorted pickles, ranging from veggies to chicken feet and pig’s ear.
Hot dishes (both in temperature and spice quotient) include many Sichuan fan favourites, such as the wok-fried preserved pork with garlic sprout and chilli, mapo tofu, kung pao shrimp, and Sichuan-style boiled sliced fish. Two more adventurous dishes are exclusive to dinner: the wok-fried frog with fresh Sichuan pepper and Sichuan-style pork trotter.
Food Studio’s signature seafood on ice, sushi and sashimi, and other premium non-spicy buffet options (shout-outs to the lobster laksa and carvery sections) remain for those non-heat-seekers out there.
The buffet lunch is priced at HKD428 per adult on weekdays and HKD538 on weekends and public holidays, whilst dinner costs HKD848 per adult on weekdays and HKD918 on weekends and public holidays.
Food Studio, M/F, Renaissance Hong Kong Harbour View Hotel, 1 Harbour Road, Wan Chai, 2802 8888, book here (online booking discounts apply)
