Diverse buffet breakfast

Starlight Hall 1/F, Ocean Park Hotel, Richmond, Hong Kong, 3 Ocean Trail After having an evening buffet at the #Starlight Hall in Fullerton last night, this morning it was the turn of the buffet breakfast included in the staycation package. The meal is divided into three sessions, each time of which is approximately 1 hour and 15 minutes. There is no reservation, so if you want to get a sea view dining table close to the floor-to-ceiling glass, you have to go to the restaurant door early and line up. Last night the buffet d large dessert table, breakfast became a bread table; a variety of bread, donut and fresh fruit Danish pastry. On the other side of the bread table were several pickled fruits: stewed yellow plum, stewed pear and stewed fig. The Apple Strudel and Hong Kong-style crackers live cooking station become waffles and hot biscuits, which are also made instantly to ensure hotness. In addition to the most basic fresh cream, syrup and chocolate sauce, there is also a whole fresh slab of honey, which is very attractive. The taste of fresh honey is sweet and fragrant, and is different! In the food area located against the wall, breakfast was replaced with pudding and mini fresh fruit cups, and a variety of fresh fruit cups filled with yogurt. British aristocratic refreshment crepe rack with nuts and dried fruit remains. The situation was the same as last night, not many people took it and most customers did not appreciate this niche interest. Cheese continues to be the two flavors from last night. There are other flavors of bread: Farmer’s Sourdough, French Bread, Rye Flaxseed Sourdough, Rye Bread, Onion Beetroot, Butter Soft Bread. The first group of food areas are cold plates. Last night’s frozen seafood section was replaced with diced fresh fruit, oatmeal and vegan yogurt; diced fruit continued with pineapple, watermelon, dragon fruit and honeydew. There are four frozen meat cold plates: salami, Italian sliced ​​frozen ham smoked salmon and air-dried spicy beef sausage. The more expensive Parma ham in the night buffet is gone. The second group of food areas is the Western breakfast area, where omelets, scrambled eggs and sun-dried eggs are of course must-haves. Other styles include sautéed mushrooms, sautéed mixed vegetables, baked potato wedges, breakfast sausages and white boiled eggs. On the other side there’s a French egg pie, baked with egg batter mixed with butter, ham cubes, and mushroom cubes, a bit like a hybrid of a Japanese egg roll and a French butter cake. The egg and butter flavors are rich, but very greasy and should only be tasted lightly. The third group of food areas, though mainly Western-style cooked food, have white boiled eggs, fried potato pancakes, bacon, and breakfast sausage. There are also baked beans in ketchup, steak tomatoes and stir-fried mixed vegetables. With the hotel group originating in Singapore, the buffet features more Indian-style delicacies that are less common in other hotels, with Indian steamed rice cakes, vegetable curry corners and Indian samba soup. Last night's buffet Western hot food Live Cooking Station was not open during breakfast, only simply placed French fries, bacon, boiled tomatoes and ketchup baked beans. The Chinese food area is at the end. There is no Chinese stew during breakfast, replaced by steamed Chinese dim sum. One of the cages is steamed big buns and mini Malay cakes; the other is dry steamed siu mai, dry steamed beef, small steamed buns and glutinous rice rolls. The dry steamed siu-mai is not smooth enough, the shrimp-meat ratio is too little, the pork ratio is too high, and the taste is not good. As for the small steamed buns, the taste is actually good, bite down also has fresh and sweet soup; but the selling difference, the small steamed bun skin is too thick. Chinese noodle stalls are also available during breakfast hours. The Cantonese barbecue flavor is gone. Other Chinese cooked dishes include stir-fried seasonal vegetables, stir-fried noodles, mushroom and chicken congee, white congee, and the more special one is the beef bone tea, which is in line with the restaurant’s Singaporean flavor. How can it be paired with white porridge without fried ghost? The buffet breakfast has a wide choice of food styles, most notably the addition of Indian and Singaporean flavors, rarely seen in other hotels in Hong Kong. The quality of the food alone is not particularly excellent; especially the Chinese dim sum, white congee and fried noodles, the taste does not reach the standards of five-star hotels and needs to be improved. #foodie