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RHAPSODY of SPRING BUFFET 1 to 28 February 2021 (Excluding 11 to 14 February 2021) Lunch $68++ Dinner $88++

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RHAPSODY of SPRING BUFFET 1 to 28 February 2021 (Excluding 11 to 14 February 2021) Lunch $68++ Dinner $88++ RHAPSODY OF SPRING BUFFET 1 to 28 February 2021 (excluding 11 to 14 February 2021) Lunch $68++ Dinner $88++ SEAFOOD ON ICE (Available for Dinner only) ORIENTAL ROAST STALL Yabby | Fresh Chilled Tiger Prawn | Asiatic Clam | Oriental-style Rotisserie Spring Chicken Canadian Black Mussel | Flower Clam Crispy Roast Pork Belly Condiment & Sauce: Lemon Wedge | Tabasco | Brandy Cocktail Sauce | Kurobuta Pork Char Siew Red Wine Vinaigrette Chicken Rice Served with Chicken Rice Chilli | Dark Soya Sauce | Ginger Paste FOOD CAPITAL YU SHENG BAR Choice of Topping: ASIAN CORNER Norwegian Smoked Salmon | Applewood Smoked Duck | Vegetarian Abalone Food Capital’s Signature Laksa Served with Fish Cake | Tau Pok | Quail Egg | Shrimp | Bean Sprout | HEALTHY SALAD BAR CORNER Sambal Chilli Fruit Salad with Yuzu Dressing Mesclun Salad with Corn & Cherry Tomato with Thousand Island Dressing FROM THE WOK Wok Fried Seasonal Vegetables FLAVOURS OF JAPAN Selection of Sashimi: CHEF NEGI NORTH INDIAN SPICE & TANDOOR Fresh Salmon | Tuna | Squid Abalone Freshly Made Naan Hiyayakko Tofu with Tobiko, Scallion and Shoyu Kombu Garlic | Butter | Plain Peas Pulao Rice TEMPURA Butter Chicken | Tandoori Chicken with Mint Chutney | Lamb Shank Ebi | Sweet Potato | Enoki Mushroom | Eggplant Crab Butter Masala | Pindi Chana Served with Tempura Sauce and Grated Daikon Achar | Paapad | Chutney Cold Soba Noodle with Quail Egg & Japanese Pickle in Yuzu Dressing DAZZLING DESSERTS Live Action CHINESE DELIGHTS Cold Yam Custard with Coconut Foam | Smoked with Lemon Grass BBQ Chicken Gold Coin Bak Kwa Steamed Yam Cube | Yam Paste | Coconut Foam Cream | Lemon Grass Aroma BBQ Pork Gold Coin Bak Kwa Taiwanese Style Pork Sausage Ice Cream Vanilla | Strawberry | Yam Roast Peking Duck with Chinese BBQ Sauce (Available for Dinner only) Dessert Extravaganza Crustacean Seafood Bag (1 serving per table) Lucky Gold Bar Chocolate Cake Canadian Lobster (Available for Dinner only) Almond Fruit Cake with Eight Treasures Live Mud Crab | Tiger Prawn | Squid | New Zealand Green-Lipped Mussel | Golden Mango Pudding with Mandarin Orange Flower Clam | Blue Flower Crab | Sea Scallop | Onion | Corn | Green Capsicum | Strawberry Panna Cotta with Berries Compote Yellow Bell Pepper | Tomato Pandan Layer Cake with Coconut Whipped Cream Choice of Sauce: Chef Max’s Tangy Spicy Sauce or Creamy Curry Butter Flavour Hot Dessert Garnish: Curry Leaves & Cilantro Crystal Tang Yuan in Brown Sugar Soup On the side: Chinchalok Sambal Sauce | Red Cut Chilli Padi Traditional Nian Gao | Green Tea Nian Gao with Soya Sauce & Garlic Chocolate Fountain with Rainbow Skewer FROM THE SOUP KETTLE Assorted Marshmallow: Golden Pumpkin Four Treasure Soup White | Rainbow | Twister Fresh Strawberry | Grapes | Melon Dried Fruits: Prune | Apricot OPENING HOURS Lunch: 12pm to 230pm Dinner: 6pm to 10pm Food Capital is closed on Monday for February 2021. Buffet menus are subject to changes. All prices are subject to 10% service charge and prevailing government taxes. RHAPSODY OF SPRING BUFFET 11 to 14 February 2021 Lunch & Dinner $98++ Full payment required upon reservation SEAFOOD ON ICE (Available for Dinner only) FROM THE SOUP KETTLE Yabby | Fresh Chilled Tiger Prawn | Asiatic Clam | Golden Pumpkin Four Treasure Soup Canadian Black Mussel | Flower Clam Condiment & Sauce: Lemon Wedge | Tabasco | Brandy Cocktail Sauce | (Available from 11 to 14 February 2021) Red Wine Vinaigrette Double-boiled Mini Buddha Jump Over The Wall FOOD CAPITAL YU SHENG BAR ORIENTAL ROAST STALL Choice of Topping: Oriental-style Rotisserie Spring Chicken Norwegian Smoked Salmon | Applewood Smoked Duck | Vegetarian Abalone Crispy Roast Pork Belly Kurobuta Pork Char Siew (Available from 11 to 14 February 2021) Chicken Rice Abalone Yu Sheng | Lobster Yu Sheng Served with Chicken Rice Chilli | Dark Soya Sauce | Ginger Paste Combination of Preserved Brown Melon Strips | Preserved Cucumber | Preserved Lime | Preserved Red & White Ginger | Preserved Leek | ASIAN CORNER Preserved Melon Gourd Wax | Preserved Mixed Melon Strips | Food Capital’s Signature Laksa Preserved Vegetable Strips | Preserved Yellow Melon Strips | Served with Fish Cake | Tau Pok | Quail Egg | Shrimp | Bean Sprout | Shredded Carrot | White Radish | Green Radish | Jellyfish Sambal Chilli Sprinkled with FROM THE WOK Pok Chui Biscuit | Ground Peanut | Sesame Seed Wok Fried Seasonal Vegetables Tossed in our Celebrity Hong Kong Master Chef Meng’s CHEF NEGI NORTH INDIAN SPICE & TANDOOR Exotic Plum & Mandarin Orange Dressing Freshly Made Naan Garlic | Butter | Plain HEALTHY SALAD BAR CORNER Fruit Salad with Yuzu Dressing Peas Pulao Rice Mesclun Salad with Corn & Cherry Tomato with Thousand Island Dressing Butter Chicken | Tandoori Chicken with Mint Chutney | Lamb Shank Crab Butter Masala | Pindi Chana FLAVOURS OF JAPAN Achar | Paapad | Chutney Selection of Sashimi: Fresh Salmon | Tuna | Squid Abalone DAZZLING DESSERTS Hiyayakko Tofu with Tobiko, Scallion and Shoyu Kombu Live Action Cold Yam Custard with Coconut Foam | Smoked with Lemon Grass TEMPURA Steamed Yam Cube | Yam Paste | Coconut Foam Cream | Lemon Grass Aroma Ebi | Sweet Potato | Enoki Mushroom | Eggplant Served with Tempura Sauce and Grated Daikon Ice Cream Vanilla | Strawberry | Yam Cold Soba Noodle with Quail Egg & Japanese Pickle in Yuzu Dressing Dessert CHINESE DELIGHTS Lucky Gold Bar Chocolate Cake BBQ Chicken Gold Coin Bak Kwa Almond Fruit Cake with Eight Treasures BBQ Pork Gold Coin Bak Kwa Golden Mango Pudding with Mandarin Orange Taiwanese Style Pork Sausage Strawberry Panna Cotta with Berries Compote Pandan Layer Cake with Coconut Whipped Cream Roast Peking Duck with Chinese BBQ Sauce (Available for Dinner only) Hot Dessert Extravaganza Crustacean Seafood Bag (1 serving per table) Crystal Tang Yuan in Brown Sugar Soup Canadian Lobster (Available for Dinner only) Traditional Nian Gao | Green Tea Nian Gao Live Mud Crab | Tiger Prawn | Squid | New Zealand Green-Lipped Mussel | Flower Clam | Blue Flower Crab | Sea Scallop | Onion | Corn | Green Capsicum | Chocolate Fountain with Rainbow Skewer Yellow Bell Pepper | Tomato Assorted Marshmallow: Choice of Sauce: Chef Max’s Tangy Spicy Sauce or White | Rainbow | Twister Creamy Curry Butter Flavour Fresh Strawberry | Grapes | Melon Garnish: Curry Leaves & Cilantro Dried Fruits: On the side: Chinchalok Sambal Sauce | Red Cut Chilli Padi Prune | Apricot with Soya Sauce & Garlic OPENING HOURS Lunch: 12pm to 230pm Dinner: 6pm to 10pm Food Capital is closed on Monday for February 2021. Buffet menus are subject to changes. All prices are subject to 10% service charge and prevailing government taxes..
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