InterContinental Hong Kong's Popular Harbourside Dinner Buffet Showcases an Asian Crab Feast With New Chef Thenesh Murugaya
Harbourside, InterContinental Hong Kong's all-day dining venue, known for its elaborate international buffets, is hosting an Asian Crab Feast from November 1 through December 11 at its nightly dinner buffet.
New Harbourside Chef Thenesh Murugaya and his team are preparing fresh Asian inspired crab dishes using a variety of recipes and cooking methods from his native Malaysia, along with Singaporean and Thai favourites and traditional Hong Kong style dishes.
Highlights of the rotating selection of Asian inspired crab dishes include Singaporean Chili Crab, Black Pepper Crab, Crab Spring Rolls, Crab Dosa, Alaskan King Crab on ice and Crispy Crab Cakes. Each guest reserving the dinner buffet will enjoy one seasonal hairy crab from Holland, served tableside.
- Each evening, Thenesh and his team will showcase a daily changing selection of crab specialty dishes
- Singaporean style Chili Crab with fried mantau
- Singaporean style Pepper Crab with steamed mantau
- Malaysian style Kam Heong Crab
- Crab with Green or Red Curry
- Nasi Kerabu with Crabmeat
- Soft-shell Crab Tempura
- Asian Crabmeat Salad
- Crabmeat Soup
- Deep-fried Crabmeat Spring Rolls
- Vietnamese Spring Crab Rolls with Thai Sauce
- Crab Fried Rice dishes will include:
- Kampung fried rice with egg, chicken, prawn and crab meat
- Pineapple fried rice with crab meat
- Kerabu rice with crabmeat
Guests can watch our Harbourside Chefs in action at stations featuring freshly made Crispy Crab Cakes, Soft Shell Crab and Crab Pizza.
On the weekends, the Harbourside Dinner Buffet will also feature Crab Dosa, Crab Spring Rolls, Fried and Steam Crab.
About Harbourside Chef Thenesh Murugaya
Thenesh Murugaya recently joined InterContinental Hong Kong as the new Harbourside Chef. In charge of the hotel's largest and busiest restaurant, Thenesh has a wealth of culinary experience throughout South East Asia. Prior to relocating to Hong Kong, he was the opening Chef de Cuisine at the Grand Hyatt Kuala Lumpur, heading the Thirty8 Restaurant. Prior to that, he worked at the Mandarin Oriental Kuala Lumpur in the Mandarin Grill and MOSIAC all-day dining restaurant. Thenesh has also worked in Singapore at the famed Fullerton Hotel and Raffles Hotel. Early in his career, he spent a few years gaining experience in Melbourne, Australia at the San Marco Restaurant. He began his culinary training within the massive operations of Flight Catering Services at the Kuala Lumpur Airport.
Describing his cooking style, he says, "Natural and fresh ingredients are a must in my dishes. There is no secret to making a delicious dish; it is all about having "mise en place"; and of course, cooking with passion and respect for the ingredients. This will definitely lead to an amazing tasting experience and culinary adventure."
Click here for the complete profile of Harbourside Chef Thenesh Murugaya.
Monday-Friday: Adults: HK$448 / Children (3 - 11 years old): HK$318
Saturday & Public Holidays: Adults: HK$508 & HK$548
Children (3 - 11 years old): HK$358 & HK$388
Daily: Adults: HK$868 / Children (3 - 11 years old): HK$608
Adults: HK$898 inclusive of free-flowing Champagne, wine, beer and soft drinks
Adults: HK$848 / Children (3 - 11 years old): HK$598 with free-flowing non-alcoholic drinks
Please add 10% service charge to all prices.
Reservations and Enquiries
For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335
Fax : (852) 2721 5964
E-mail : firstname.lastname@example.org