Great news for seafood lovers

If you've ever been to the Island Shangri-La in Hong Kong for their buffet, you probably know their seafood section is very attractive. But this time, it's even more impressive because they have an enhanced seafood delicacy theme—seafood fans must not miss it. How impressive, you ask? Let me show you right away. Just the cold seafood alone includes abalone, mantis shrimp, bread crab, three-spot crab, jade whelk, sea shrimp, clams, and more. The lineup is quite strong, and for light eaters, you might already be full after just the chilled seafood. In two large bamboo baskets, there are steaming hot lobsters and scallops. The lobsters are steamed to preserve their original flavor, each bite tender and meaty. The scallops are steamed with the common garlic vermicelli, definitely delicious. The hot dishes are also full of seafood, such as the flavorful Typhoon Shelter-style fried mantis shrimp, spicy Thai tom yum cooked whelks, and my favorite sticky rice steamed flower crab. There are both spicy and non-spicy options to choose from. Seeing the glass cabinet filled with fish maw instantly made my eyes light up. The secret recipe jade abalone sauce slow-cooked fish maw is carefully portioned by the staff for each guest. The sauce is rich, and the fish maw has a smooth and tender texture. To have this level of quality in a buffet is truly commendable! A friend took a bowl of crab meat and fish maw tossed with thick noodles. As a light eater, I had to try a bite. After all, such a luxurious buffet noodle stall is rare. Most of the fish in the buffet is steamed to suit general tastes. Unexpectedly, there was also pickled cabbage sea bass, which I was delighted to find. At the sushi and sashimi counter, I usually tend to skip it, but this time I stopped because of the unlimited refill salmon roe bowl. You can add as much salmon roe as you want into the tuna tartare bowl yourself—very soothing. Besides the abundant seafood, the roasted meats here are also impressive. The char siu is half fatty and half lean, soft and tender. The soy sauce chicken and roast duck look very tempting. I asked the chef to cut two pieces of roasted beef tendon with bone to satisfy this carnivore. No need to explain more—the bone-in cuts are definitely more exciting. This time, they also added a halal-certified section with beetroot, eggplant, and vegetable rolls, very in tune with the market! Desserts have always been one of this place’s strengths. The various cakes are exquisite and delicious, with a wide variety of styles. Chocolate cake, cheese tarts, cupcakes—just a piece or half a piece of each is enough to satisfy your sweet tooth. Of course, there are also the crispy pancakes and egg waffles made in collaboration with the low-key master street snacks, and egg tarts made with Tai Cheong Bakery, all not to be missed. Restaurant info: Cafe Too 7th Floor, Pacific Place, Court Road, Central District