Now through November 29, Harbourside, InterContinental Hong Kong’s popular all-day restaurant, continues its “Taste of Asia” promotion at Weekday Lunch Buffet with a tribute to the culinary specialities of Vietnam.
If you love Vietnamese cuisine, you won’t want to miss Chef Nicholas Chan’s refined adaptation of popular Vietnamese specialty dishes including Pho, Gỏi Cuốn, Cao Lầu and Bò Lúc Lắc.
Vietnamese cuisine reflects the country’s rich history with both Chinese and French colonial influences. Aspects of the cuisine incorporate Chinese medicine principles based on ying-yang and five elements principles, as well as French cooking styles.
Considered one of the healthiest cuisines in the world, Vietnamese cuisine is known for its fresh ingredients and use of herbs and vegetables, its minimal use of dairy and oil, and balance of textures and flavours, with just the right amount of spices.
It includes a perfect balance between the fragrance, taste, and colour, with common ingredients including fish sauce, shrimp paste, soy sauce, bean sauce, rice, fresh herbs, fruit and vegetables. Vietnamese recipes often use lemongrass, ginger, mint, coriander, Saigon cinnamon, bird’s eye chili, lime and Thai basil leaves to achieve its unique flavour profile.
From November 4 – 29 at Harbourside’s Weekday Lunch Buffet, indulge in Chef Nicholas Chan’s selection of popular Vietnamese dishes which include:
Gỏi Cuốn (Vietnamese Shrimp Rice Paper Spring Rolls)
Gỏi cuốn is usually made with vermicelli noodles, meat or seafood and a variety of vegetables, and then served with special Gỏi cuốn sauce. Healthy, refreshing and flavourful, these traditional Vietnamese spring rolls are popular year-round.Bò Lúc Lắc (Vietnamese Shaking Beef) Bò lúc lắc or “shaking beef” as directly translated from Vietnamese, is diced rib-eye steak that is marinated in soy sauce, lime juice, sugar, and oyster sauce, then wok-fried and served with vegetables or salad.Vietnamese Grilled Lemongrass ChickenInfluenced by French colonization and cuisine, Vietnamese cuisine includes the use of lots of herbs with lemongrass being one of the most popular, thanks to its unique, refreshing and citrusy flavour, It pairs wells with both meat and seafood. Chef Nicholas has created his own adaptation of Grilled Lemongrass Chicken reflecting Vietnam’s authentic flavours.
Pho Action Station (Vietnamese beef noodle soup)
Pho is the national dish which Vietnamese even eat for breakfast. Chef Nicholas and his team will have an action station with homemade beef broth and noodles served with Vietnamese spices and herbs.
Cao Lầu (Vietnamese Pork Noodles)
Cao Lầu is a local specialty of Hội An. Traditionally, the noodles are made using the water from the protected ancient Cham wells around Hội An. The rice noodles are served soupless with pork and garnish.Cơm Chay (Vietnamese Rice Crackers with Meat Floss & Spring Onion)Known as scorched or crunchy rice, Cơm Chay are made from a thin crust of slightly browned rice at the bottom of the cooking pot when cooking rice over direct heat from a flame. It is typically fried in oil until golden brown, then topped with chà bông (pork floss) or tôm khô (dried shrimp), mỡ hành (chopped scallions) and chili paste.Turmeric Fried Rice with Shrimp and PineappleThis special fried rice recipe is simple to make and so delicious! It includes juicy pineapple, fresh prawns and vegetables. Raisins add a touch of sweetness and chopped cashews add texture and crunch in every bite. A signature dish in both Vietnam and Thailand, it’s often served in a carved-out pineapple.
Harbourside is open daily from 6:00am – 12:30am
LUNCH BUFFETIndulge in freshly made sushi and sashimi and action stations that include a noodle/pasta bar and carving station with Australian Beef Striploin.
Monday – Friday (12 noon to 2:30pm): HK$488 per adult / HK$338 per child (ages 3-11)Saturday (12 noon to 2:30pm): HK$548 per adult / HK$388 per child (ages 3-11) Public Holidays (12 noon to 2:30pm): HK$588 per adult / HK$408 per child (ages 3-11)DINNER BUFFET Enjoy abundant fresh seafood, foie gras, tempura and top quality Kagoshima Japanese beef. Monday – Sunday (6:00pm to 10:00pm): HK$898 per adult / HK$628 per child (ages 3-11)SUNDAY CHAMPAGNE BRUNCHIt’s family affair, with one child (age 3-11) dining for free per every three paying guests. As you sip free-flowing Champagne and freshly pressed juices and Bloody Marys, the children will be entertained by ‘close-up magic”, balloon twisting and glitter tattoos.11:30am to 3:00pmFree Flowing Champagne, wine and beer: HK$898 per adultSoft Drinks & Juice Only: HK$848 per adult / HK$598 per child (ages 3-11)OYSTER ADD-ONWhen enjoying the lunch or dinner buffet or Sunday Brunch, add-on a platter of fresh Fine de Claire No.3 oysters – served at your table. (1/2 dozen: HK$158 / 1 dozen: HK$288) This special price is for buffet guests only. No discounts apply.
Please add 10% service charge to all prices.
For reservations, please contact our Restaurant Reservations Centre at Tel: (852) 2313 2323 or E-mail: firstname.lastname@example.orgInterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong KongE-mail: email@example.com / www.hongkong-ic.intercontinental.com