Harbourside, InterContinental Hong Kong’s popular all-day restaurant, continues its “Taste of Asia” promotion with the Harbourside Weekday Lunch Buffet  paying tribute (every two months) to the culinary specialities from a different country in the region with authentic dishes from each country –including Malaysia, Singapore, Thailand, Taiwan, India and Vietnam.

From March 4 – April 30 (Monday – Friday) at the Harbourside Lunch Buffet, Chef Nicholas Chan presents “A Taste of Singapore” with an array of famous dishes from the food paradise when locals greet each other by asking “Have you eaten already?”

During Harbourside’s Weekday Lunch Buffet enjoy a range of popular dishes that reflect Singapore’s diverse cuisine and mixed influences from China, Malaysia, Indonesia and Southern India, including a rotating action station with Singaporean Satay or Popiah.

Highlights of Harbourside Chef Nicholas Chan’s Singaporean Dishes include:

Singaporean Popiah
At Harbourside’s rotating action station, enjoy Popiah, a Singaporean style spring roll or wrapped paper crepe, with a mixed filling of julienned vegetables such as stir-fried turnip, carrots and bean sprouts along with egg and prawns, rolled together with thin popiah skin made from wheat flour that is lathered with a sweet bean sauce that is popular in Singapore.

Singaporean Bak Kut Teh
Bak Kut Teh, one of the most popular soups in Singapore, was supposedly created in the 19th century for mine workers to boost their energy & health. While it may look simple to cook, it can take years of experience to create the perfect broth. The best Bak Kut Teh is made with pork ribs that are simmered into an herbal broth for hours until the meat falls off the bone. There are many styles of Bak Kut Teh, but what makes Singaporean Bak Kut Teh unique is its light colour and peppery, garlicy flavour.

Singaporean Chili Lobster with Fried Man Tou
Singaporeans love seafood with Chili Crab being one of their favourites. If fact, it is on the list of the World’s 50 Best Foods (in a 2011 CNN poll). Chef Nicholas Chan has creatively adapted this dish – using lobster instead of crab, with the authentic chili sauce, served with fried mantou (buns) for dipping.

Singapore-Style Char Kway Teow
Char Kway Teow, typically sold at hawker centres around Singapore and Malaysia, is made with stir-fried flat rice noodles and oil noodles, plus slices of Chinese sausage, eggs and prawns. Often made with fresh cockles, it can also be made with beef, chicken or seafood. Over time, the Singaporean version has evolved to be sweeter and less oily and is served with bean sprouts and leafy vegetables.

Singapore Hainanese Chicken Salad
When visiting Singapore, Hainanese Chicken is a “must-try” dish. Chef Nicholas Chan has created a salad inspired by Hainanese Chicken, using all the main ingredients in Hainanese Chicken, including the condiments and sauce.

Harbourside is open daily from 6:00am – 12:30am

LUNCH BUFFET

Indulge 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 BRUNCH
It’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 3:00pm
Free Flowing Champagne, wine and beer: HK$898 per adult
Soft Drinks & Juice Only: HK$848 per adult / HK$598 per child (ages 3-11)

OYSTER ADD-ON
When 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: fb.hongkong@ihg.com

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
E-mail: hongkong@ihg.comwww.hongkong-ic.intercontinental.com

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