Harbourside Goes “Crazy for Crab” & “Mad About Mango”

2016/03/15

From April 5 - 30, Harbourside, InterContinental Hong Kong's all-day dining venue, known for its elaborate international buffets, is going "Crazy for Crab" as it showcases over 20 different fresh crab dishes from around the world.

Sample Alaskan King Crab, as well as red crab, brown crab and snow crab, with Executive Chef Nicola Canuti and his team preparing fresh Asian inspired crab dishes using a variety of recipes and cooking methods from Thailand and Singapore, along with traditional Hong Kong style dishes. Save room for dessert, as Executive Pastry Chef Cyril Dupuis & his team are "Mad about Mango" with a rotating selection of Mango themed desserts on the decadent dessert buffet in April.

Crab lovers can indulge in a selection of fresh poached crab (Spanner, Mud, Alaskan King Crab) on ice, and a rotating selection of sushi creations that includes soft shell crab roll, King crab tempura roll, snow crab sushi, plus rice bowls with salmon roe & black caviar with crabmeat, sea urchin and crabmeat and cold Inaniwa udon with snow crab and condiments.

There is also a selection of hot crab dishes ranging from Tempura to East-Meets-West dishes such as Crab Claw with foie Gras with chili mayonnaise, Crabmeat & asparagus lasagne with cream sauce and Fillet of sole stuffed with crab mousse & pineapple salsa.

Try Asian inspired crab dishes including Braised bird’s nest soup with crabmeat, fresh crab congee with ginger and Chinese style stuffed crab shell. There will also be rotating selection of dishes that include Singaporean style stir-fried crab with black peppercorns, Hong Kong style stir-fried crab with chili and garlic and dried red chili, Steamed crab & egg white with Chinese rice wine, plus Thai style crab with yellow curry sauce and baby eggplant and okra.

After indulging in the Crab Feast, save room for the decadent dessert buffet at which Executive Pastry Chef Cyril Dupuis and his team are "Mad about Mango" with a rotating selection of mango desserts.

Ignite your taste buds with Ginger Lime Mango Napoleon, Roasted Mango & Passion Fruit with Sichuan Pepper, Coconut Mango Panna Cotta, Earl Grey Tea Mango/Pear Cake Hot Mango & Sago Soup.

European inspired desserts include Riz au Lait & Mango, Chocolate Fondant with Granola & Mango, Mango Cheesecake, Pudding, Crumble, and Indian Mango Waffles, Mango & Papaya Pie and Mango Ice Cream and Fruit Salad.

At both the lunch and dinner buffets, you'll find a rotating selection of international dishes, plus favourite daily attractions like the fresh sushi and sashimi station, Asian noodle station (lunch & dinner) and chilled poached seafood tower, carving station with prime USDA beef (dinner).

At the Saturday evening buffet, the hotel's Chefs are the "culinary action stars" as they prepare your favourite dishes à la minute with Live Action Stations which include:

  • Salad Station: with our Chef tossing salads with fresh garden ingredients of your personal choice.
  • Charcuterie Station: showcasing Iberico ham sliced to your liking.
  • Sashimi and Sushi Station: with our Sushi Chef serving a variety of ocean-fresh sashimi and sushi
  • Seafood "Saucier" Station with our Chef making Chinese & Western style lobster & calamari dishes
  • Foie Gras Station - pan-fried à la minute
  • Carving Station showcasing a selection of five items ranging from US Prime Rib or Australian
    Wagyu Prime Rib, Tandoori Chicken, Roasted Lamb Leg, Fish with Puff Pastry and Japanese Style Baked Halibut.

Every evening, indulge in the Korean 9-Layer Steamed Seafood Tower featuring a rotating selection of four freshly steamed items including Abalone, Shrimp, Sea Whelk, Crabs, Mussels, Clams, Scallops, plus Homemade Seafood Congee.

The decadent Dessert Buffet by Executive Pastry Chef Cyril Dupuis and his team includes hot soufflés, crepes made-to-order and a chocolate fountain, plus an extravagant assortment of freshly baked pastries and cakes.

The Saturday Dinner Buffet includes a choice of juice or a flavoured Mocktail from the Buffet and one complimentary alcoholic drink (red or white wine or beer from our drinks list) per adult.

Harbourside Pricing:

Lunch Buffet:
Mondays - Fridays: Adults: HK$448 / Children (3-11 years old): HK$318
Saturdays: Adults: HK$508 / Children (3-11 years old): HK$358
Public Holidays: Adults: HK$548 / Children (3-11 years old): HK$388

Sunday Brunch:
Adults: HK$898 (with free-flowing Champagne, wine & beer)
HK$848 (with free-flowing juice and soft drinks)
Children (3-11 years old): HK$598 (with free-flowing juice and soft drinks)

Dinner Buffet:
Mondays - Sundays: Adults: HK$868 / Children (3-11 years old): HK$608

Please add 10% service charge to all prices.

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Reservations and Enquiries

For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
E-mail: fb.hongkong@ihg.com

Opening Hours

Daily
6:00am to 12:30am

Press Contact

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 : carole.klein@ihg.com