一個遲黎的食評，黎食的時候係中秋做節的日子，見年年都係約親戚黎自己屋企食，跟住老媽子獨力煮8、9個人的飯，有點兒過意唔去，今年就提議去食buffet，一來西餐有新鮮感，二來唔洗佢老人家煮餐死....

之前有朋友介紹過黎過幾次，但都無寫過評語，可能早前黎呢度都重好新，好多野都未準備得咁好，好多野唔係想像咁好，不如試多幾次先寫，公度d。

當時印象最差係而家放甜品蛋糕個位以前係放凍蝦凍蟹腳，o個個位其實好窄，下邊個位好深，食物好難拎，個架似display其他野用多過放食物用，現在改放甜品細細件咁，怪怪的，總好過以前咁。

呢間酒店唔同一般大路酒店好似香格里拉，呢度似hip hotel, boutique hotel一類特式酒店，唔會堆砌好多食物種類俾你揀，所以你唔會見到多款選擇，只有烤牛肉，咸豬腿，冷盤，中式點心燒味，沙律，咖喱，炸魚，甜品有糕點炒雪糕，海鮮逑生蠔咁，refill算頻密，presentation算唔錯，你取食物的時候會見到佢地個core kitchen，傳菜一目了然，廚師食客都幾互動，氣氛唔錯。

食物算中規中距，味道過得去吧，反而自己幾鐘意個炒雪糕，我見都好多人排隊食呢個，低讚的係佢地會有廚師走出黎同食客傾談對食物滿意與否，並手持特別準備的試食小點，份量不多，但已令食客喜上眉稍。

好同意之前jeannemaron所講，一餐滿意的飯隨左食物好唔好食，其他因素都好重要，好似呢度食野的環境就唔錯，樓底高有海景，位同位唔會好密集，出入取食物有足夠地活動，唔會好似其他酒店硬放多張檯賣錢，隨左食野，酒店食物隨左俾到味覺上刺激，其室內設計重俾到你視覺上的貪婪，實在有好多野去睇去發掘，一餐buffet俾到你咁多野咩都值啦。

酒店餐廳基本招呼比對上幾次好，收碟follow-up都做得好，唔洗人叫。後來問番我屋企人覺得餐buffet如何，佢地都好滿意，不過我亞媽問d 食物唔知點解無中文名，攪到唔知o岩唔o岩自己食，就咁就無拎啦

整體算唔錯，如果價錢平d，食物轉款程度多少少，我諗我會多d黎。

這麼遲才補上...因為太懶了.....

舅母說要到這裡和我慶祝生日, 受寵若驚！還要是$590/位的香檳brunch buffet !!! 訂位前看過這裡的食評都說不太好, 所以我心裡都有些猶豫, 一來不是自己出錢, 若要舅母花那麼多錢換來不好吃, 賠了夫人又折兵, 二來生日飯不好吃, 生日都不開心, 我又不想這樣. 但舅母說食是個人觀感不可盡信, 要自己試過才會知道, 而且吃飯不只是吃食物, 環境都好重要! 要學會吃食物之餘, 欣賞那裡的環境氣氛.

環境可真話一絕, 樓底高, 空間闊, 地方開揚, 景色一絕, 佈置亦一絲不苟, 氣派盡現.
食物方面, 雖然不夠其他自助餐款式種類多, 但都有其獨特之處. 果汁種類 頗多, 全部鮮搾, 不是間間都做到! 香檳任完即時添, 沒間斷. 另外還有cocktail可以 order. 冷盤,沙律配料繁多, ,可自由配搭, 還有原舊芝士任你切, 麵包新鮮好吃, 小鬆餅即焗熱哄哄, 中湯也不俗. 生蠔多汁味美, 蟹腳多肉新鮮, 魚生貴精不貴多, 夠新鮮就可以, 即煎扒類和和牛腸, 煎完有人送到枱上, 不用站着呆等！還有自選意粉, 意粉配料醬汁都可自選, 煮完都是有人送到枱上. 除此以外, 不時有待應拿着菜餚過來逐張枱問要不要. 甜品種類也不少, 不過之前吃太飽, 不是很吃得下, 只得有個lemon tart 酸了點.

總括來說, 這是非常好的一餐~除食物以外, 環境都很影響人的食慾. 在舒適的環境下進餐, 食都會自然加分~是日我是飽到晚飯都不用吃~

生日那天，我與老婆想食有特色又未去過的地方吃自助餐，於是選擇了我一直想試的尖沙咀W Hotel的Kitchen。那天一早訂了位，服務員還承認是自助午餐，誰知坐下時才知是可以自選主菜的半自助午餐。有少許被「賣豬仔」感覺。

半自助午餐由中午12時至下午2時。全場最早是我們，後來才多了四枱客。人少又清靜，還可以透過大玻璃遠望維港、西隧和中環，如果可以坐整個下午就至爽。最重要是唔會因為人多取食物而布壓迫感。

餐廳不提供水(至少待應只講飲有氣水或是礦泉水)，所以都要多付$70買一支水。自助食物方面，有不少沙律款色選擇，而且味道不錯。值得一讚。少有的是自助午餐有提供中式點心(除了我粕吃過的旺角朗豪酒店)。點心貴精不貴多，有蝦餃、蟹籽燒賣、乾蒸牛肉賣和粉果。不會有少人吃的包或中式炒粉麵。

另外一邊開放式廚房，有燒味、湯粉配肉丸、海鮮，還有中、西湯、麵包、魚生、一款凍肉和風乾牛肉。提供風乾牛肉是較為少見，因為一般自助餐會供應Parma ham。

我們剛在餐廳坐下便點了主菜，怎料當大家吃完第一碟自助食品在沒布預先向我們詢問下便上枱。可見有些服務環節仍有改善空間。大家還是想吃主菜時才點菜。

我們點的分別是豬柳配芥末汁和煎劍魚配韭蔥。劍魚味較鹹，扣分，而豬柳的芥末汁，味道太淡。

點品亦是貴精不貴多，味道不錯，只是那款芒果布甸並非中式做法，我不喜歡那酸味。

The Five Ws are Why, What, Where, Who, When and I ask myself the 5 Ws everyday. Why did I now start this food blog sooner? What cuisine should I try next? Where am I going to eat next? Who am I going to invite next? and When should I start exercising more after eating so much? For this Sunday brunch today, I headed to yet another W! My friend invited me to try W Hotel's Sunday Champagne brunch because she tried it a few months ago and enjoyed it very much especially with the various seafood selection. When I arrived at the Kitchen restaurant around 11:50am, I was kindly asked to wait for another 10mins until noon when the brunch session official starts. Fair enough. For the next 10 mins, I wandered around the floor and took some pictures with the beautiful sunshine flooding in. It was at the same time I realized that the Sunday Champagne brunch has a special theme for today, a New Orleans' Jazz theme focusing on New Orleans' cuisines. (bye bye to the wide selection of seafood!!)

I was the first one to arrive and got assigned a table at the very far end of the dining hall which was good because the center area was pretty noisy based on my previous visit to the Kitchen.

I took the advantage of my early arrival and invited myself to take a look at the buffet area hiding on the other side of the restaurant. There I met (Culinary Director) Chef Curt Saasak who was doing a final check on the serving area. I took this valuable opportunity and exchanged a few conversations with him. The most important information from our brief encounter was that in a month's time, the Kitchen is going to have a Seafood theme for its Sunday Champagne Brunch. Horray !!

Since it was a buffet style brunch, I would only review on selected items which I think are worth mentioning, both positive and negative comments. After my chat with Head Chef Curt, he now knows that I like seafood so he asked one of his sous chefs behind the counter to prepare us some Oyster Rockefeller. It was not as good as I expected. Based on my understanding, Oyster Rockefeller can be baked or broiled and for the Oyster Rockefeller being served, they were more like the broiled style but I think they were a bit under-broiled because the oysters were not heated very evenly. But hey, the special treatment made a world of differences to me.

Before heading back for another round of food, I took a few pictures of the serving area. I like its open kitchen arrangement but it would be tough for the staff behind the counter because it can be pretty stressful with all the customers watching their every move. Oh yeah, I really liked their freshly squeezed juice (without added sugar) in the pretty individual bottles.

I almost forgot to mention about one of the key items of this brunch, the champagne. Not bad at all. It is sightly sweet in flavor and easy to drink compared with the one being served at the Oyster and Wine Bar's Sunday Champagne Brunch at Sheraton. (I think the brand was Mumm's) Not bad at all.

Time to head back for more food. The raw oysters being served were not the best nor the freshest in my opinion. Also, a big thumbs down on the fact (or so I assumed based on my humble experiences) that they used distill water to clean the oyster, washing out the "sea-water" within the oyster shell. It is most often the taste and flavors of the sea-water inside the oyster shell that distinguish or even elevate the savoring sweetness of oysters and give the individual oysters their unique characteristics. Very disappointing on the oysters. As for the shrimps, they were not as big as the cocktail shrimps offered at the Sheraton but they were pretty fresh. Even for smoked salmon which I loved, they have various interesting flavors such as lemongrass and beet roots.

In addition to pre-cooked items, they also offer on-demand / made-to-order items ranging from salmon steak, rack lamb, steak and various other kinds of meat and fish. The way you pick them is to select the actual raw ingredient you want from the open fridge near the juice area and they will prepare it for you right away (and deliver to your table when done.) No worries about getting your hands dirty because the raw ingredients are all individually wrapped / sealed. A nice touch for great interaction. I order the rack lamb and with the current theme, it was made with special New Orleans' sauce which I am still trying to figure out what that is. (I think it is rosemary and mustard sauce, maybe? But what was the orange color came from? ... hummm ) Anyhow, it was very well prepared with a strong rosemary flavor to it. It was cooked medium the way I like it for lamb.

After several more rounds of food, it was time to for some desserts. I was surprised to see that they have Apple Crumble and Bread Pudding, both of which I heart. However, the apple mixture / fillings were too sweet and the bread element of the bread pudding was too "bread-y." Argh, where can I find a good bread pudding (or bread and butter pudding) in Hong Kong? Where can I find good bread pudding? Why is it so hard to find? Who can recommend me a place? When can have taste it? What makes it so difficult to make? The 5 Ws again!

To end the brunch, I order a cappuccino. Interesting use of cup for cappuccino but I guess it matched the decor of the restaurant with various silver wares hanging everywhere. The foam was of the creamy type (instead of the foamy) which I like; but the espresso blend used was rather weak in my opinion. Maybe an extra shot would do the trick.

The brunch was not the best I had before but it was decent enough considering the decor, service and environment. The food selection was rather limited in my opinion, especially in the seafood department. Maybe it was the New Orleans theme that they are doing right now, hopefully the seafood brunch in the coming months would surprise me. In the meanwhile, I think I will stick with Sheraton's Oyster and Wine Bar Sunday Champagne Brunch. (yet to be reviewed on this blog)

Likes:

* Champagne
* Rack Lamb - the sauce was new (although still trying to figure out what exactly the sauce is)
* the ambiance (because of the amount of sun lights and the background Jazz music due to the New Orleans theme.)

Dislikes:

* Raw Oysters - I think they cleaned them with distill water, the sea water taste was gone!
* Oyster Rockefeller - rather disappointing, a bit under-broiled
* Apple Crumble & Bread Pudding - Disappointing! One was too sweet and one was too bread-y

爸爸生日，阿哥安排在W hotel的Kitchen用餐，吃的是sunday brunch，好像要每位$590 (未加一)。自問吃飯已經不是要求苛刻，但仍有幾點意見：

1. 冷盆不夠：以爲比$500多元吃飯，以爲可以掃魚生、壽司的話，就一定會非常失望。

2. prime rib太生：我都算幾吃得生的人，不過原來一山還有一山高，prime rib居然好像差不多只有20%熟，都幾嚇人。

3. dessert不合口味：勁少忌廉類的甜品，不太和香港人口味。

4. 重點食物令人失望：特色食物有即order即炮製的煎food (eg 和牛腸、羊、豬、三文魚...)，上碟時看見“黑mung mung”，一問之下才知道這才知道這是new orleans “特色”！！下？？係人都知道煤炭都致癌啦，居然話係特色？？最過份係，捉了個chef盤問之下，原來可以要求plain grill。但是waiter沒有提示客人lor!!!

5. service有問題：不是說不禮貌，但是問題是太慢條斯理，仲要比我看到打爛杯。莫非培訓不足？

奉勸各位要三思是否“堅持”要到此餐廳進餐。若要我說此餐廳有什麽好，我只想到有juice飲 (好得意，分開一小瓶一小瓶)，還有海景，不過相信西斜都應該會好曬！

和老婆慶祝婚後第一個她的生日！我早在個多月前訂位，當晚被安排在窗邊嘅座位！既舒適又開揚！ 我訂位時我以為是semi buffet，坐低先知原來轉咗full buffet！ 講番環境可以話"潮"！地方開揚，枱與枱之間有充足嘅距離！至於食物方面.....既然食自助餐，重點不外乎前菜 (冷盤、沙律、麵包、湯)，主菜，甜品。然後細分食物嘅味道、款式、種類、賣相、質素...我認為前菜係僅僅合格！ 有生蠔、蟹腳、蝦、螺、煙三文魚！沙律就多咗啲配料選擇，例如乾番茄... 魚生有3 款但不提也罷，反觀中西熱湯味道不錯！主菜款式少味道普通，無任何一款可以推介！甜品反而令你有驚喜，(因為之前嘅食物實在....) 本人很喜愛用朱古力所做出嚟嘅甜品！呢度嘅Choco. cake 就幾有水準。另外，在此一提佢哋有炒雪糕，但...一試無妨！
純綷潮拜W Hotel, 去見識一下全港最潮嘅酒店！

第二次去食ＢＵＦＦＥＴ
今次特登唔揸車去，因為加＄１１８任飲ＷＩＮＥ同ＳＯＦＴ　ＤＲＩＮＫＳ
Ｄ　ＨＯＵＳＥ　ＷＩＮＥ都幾易入口，兩個人飲左成晚
個ＳＥＲＶＥＲ都不停幫我地ＲＥＦＩＬＬ
依家轉左做ＦＵＬＬ　ＢＵＦＦＥＴ
多左Ｄ熱盤同我最鍾意Ｏ既ＤＥＳＳＥＲＴ同ＣＡＫＥ
Ｄ生蠔都轉左，以前又細又唔好食，依家好鬼大隻，有Ｄ真係成隻手板咁大
其他食物水準都好左Ｄ
聽人講話好似係轉左個大廚
值得一試

first time to be W
decoration was good and special
a windows table was assigned, view was so great
for the buffet item, more or less the same than other hotel
salad, seafood, cold cut, soup, hot dishes, carving, dessert and ice-cream
salad bar have 4 kinds of lettuce and more than 15 kinds of condiments
seafood was good also, crab leg, oyster, prawns were fresh at all
carving were steamed chinese garoupa and roasted prime ribs
the prime ribs were excellent
the rest were fine

絶對同意alminlz講法，一個咁出名既W-Hotel ... 食物水準可以咁差，生蠔苦加細隻、 翡翠螺勁多殼碎、極少熱盆，dessert無cake既 ... 總括黎講係無乜野食。唉 .. 我都唔想講咁多 .... 最可觀係個黃昏幾靚。

估唔到係一間甘出名既W Hotel 食到d甘難食既食物
菜又苦又澀
生豪又苦又腥
魚生唔新鮮又腥
南瓜湯冇味,茶餐廳例湯更更好飲
羊肉好腥
牛肉串好"硬"
生果冇汁唔甜
上蛋糕時居然冇比义和碟....
只有點心和燒肉可以食
甘既食物質素仲要收4百幾蚊...唔會有下次....
一句講晒....超級唔值
大家去都要三思....

Last Sunday, my gf and I went to have breakfast - before heading to the Grand Cinema for a movie. I had the buffet, which cost around $250 per head. My gf ordered from the menu.

The buffet was mediocre. Perhaps, I had too much expection. The Clippers' Lounge at the Mandarin charges more or less the same price for a breakfast buffet - but provides a far superior one to the Kitchen's. At the Kitchen, there was fresh fruit juice and some western hot dishes - but choices are limited. The service was also below average. The waiters were young - but had to learn more about service at a high-end hotel.

When I asked the young chef to make me a scrambled egg, he made me a stir-fried egg in the style that you would get at a local cafe. His mannerism told me that he did not want to work there at all.

My gf could not finish the banana bread and asked a waiter for a small bag to take the bread away. Well, the waiter said rudely, "you can't take buffet food away". We had to explain that the banana bread was ordered from the menu.

All in all, a disappointing experience. Even though we are SPG members, we shall not return.

食物選舉少, 海鮮魚生非常不新鮮,味道好似變壞一樣! 熱食已沒有幾多款式及非常普通,以這個價錢去其他地方食好過!
如果你是貪新鮮相去吓whotel, 你可以, 但絕對不要有期望!!

If you have made your reservation on the buffet dinner, you may want to think again.

Today is my parent's 50th wedding anniversary so I thought I treat them to a nice dinner. However, it turned out to be a bit of a disaster.

It started well with a quiet and nice window-facing table for us. However, when I enquired about the main course, they told me that the buffet has been changed to a full buffet with all main courses served on the buffet table. The trouble is, we saw the cooks were very busy in the open kitchen but soon realised that they were mainly cooking for the a la carte orders.

The food varity should be considered small. It looked almost like a half-buffet with a roast lamb throw in. My father does not eat lamb so I ask if they would change the roast later, and got a reply to say that we could try the other hot dishes such as the beef stew, which turn out to be as hard as rubber. I felt really bad treating my parent to a place where my dad could even have a proper main course when he always looked forward to a good roast (okay, except lamb).

Funny enough that if they considered the lamb as the main course, they did not serve mint sauce with it. Similarly there was no potato, chips or boiled vetgeables around neither. At the end, I only had a piece of lamb on my plate when I went back to my table, as I don't feel like putting salad or fried rice to go with the roast lamb.

Maybe I was expecting too much but for this price and if they called this a full buffet, I would have expected more....

Just had my cub noodle before I write this...

http://jason-bonvivant.blogspot.com/

Since I tried Fire before I decided to try the Kitchen at the W Hotel. It was a Friday night and it was pretty packed when we arrived. This place offers buffet dinner 7 days a week and from my observation, most people were here for the buffet. The decor at this place is very "hip" if that is the right word to use. Also, it is better than the Fire for the fact that it is more spacious and higher ceiling as well. However, it was pretty noisy when we were there. Another interesting thing I realized was that 80% of the customers were females. Interesting indeed! Maybe I will come back later for their Sunday Champagne brunch !

On top of the standard a la carte menu, there were other special items menu as well; but abit confusing because the descriptions provided were pretty confusing especially the extra wine package that goes along with the buffet selection. Anyhow, I was not interested in the buffet but instead their Canadian beef specials. What so special about Canadian beef special? Nothing really but it was how they offered it that sparked my curiosity. Before we ordered, they served us some breads. Although I like how to serve it on a wooden bread board along with the olive oil and vinegar, they slices of bread were not very fresh.

We ordered the following: (1) Bruschetta, (2) black cod + white bean mash + beetroot relish and (3) 950 grams Canadian bone in ribeye with a choice of 3 sidedishes out of 12. O yeah, 950 grams ! I shared it with someone else of course ! For those who followed my blog, you know how picky I am with steak, however, the fact that it came in at 950 grams helped me to decide.

(1) Bruschetta
Honestly, bruschetta to me is a fairly easy dish to make and a safe choice to order in terms of quality. However, the bruchetta here was disappointing. There were very little diced tomatoes and the bread they use was just wrong. Maybe there are several types of bread that can be used to make this dish, but I am used to Baguette / French bread. I think it was Focaccia that was used but the problem was the size and thickness of the bread. Too thick and too little toppings. One thing I like about this dish was the dish itself. It was served heated. A nice touch but would be better if the bruschetta was good too.

(2) black cod + white bean mash + beetroot relish
My friend ordered the black cod and according to her, the fish was pretty fish. A fair dish indeed. I liked the plating of the dish for some reasons, I found it pretty attractive. The plating sauce was beetroot sauce which I think was a good combination with the fish. One thing my friend commented was that the fish was rather oily but I think it was the fish oil. OMEGA 3 ! yeah !

(3) 950 grams Canadian bone in ribeye
It was HUGE !!! I though it was just a gimmick but it was HUGE. Good that I was sharing with someone so I did not have to eat the whole thing on my own. Did I mention it was HUGE? I think it was intended to be shared. I ordered it medium-rare but it turned out to be close to medium. I guess it was the thickness of the steak that made it hard to cook to perfection? Is it a good excuse? I don't know but since my friend was okay with the steak and how it was prepared, I was okay with it as well. The meat quality itself was pretty good. In terms of side dishes / sauces, out of the 12, I picked red wine jus, roasted kipflers and spice grill eggplant. The wine jus was light, the grill eggplant was abit cold. The roasted kipflers on the other hand were pretty good, fresh off the broiler. In terms of overall experience, the Fire is indeed better in my opinion.

Likes:
* Environment (casual)
* Nice silverware / dinning ware

Dislikes:
* brushette (bread too thick, too little toppings)
* environment can be noisy
* service abit slow (maybe due to the serving of buffet - pick up of dirty dishes)

Original Blog Post: http://jason-bonvivant.blogspot.com/2009/06/kitchen-w-hotel.html

Finally we had go to W hotel kitchen enjoy the semi dinner buffet, coz is my best friend's birthday day, I make this reservation 2 months before coz I knew this buffet is very hot in town. And they’re seating not so many only for 120 persons
Thanks the reception girls they are very helpful and cheerful. Arranged a window seat for us And whole night the service was great

Food is nice, we all love cold seafood, oysters is fresh. Oyster is very cool in blue color, red color. Hehe we all ate a lots at least 12 pieces per one. hahahaha
King crab leg is ok but 魚生 only have two choice!

Hot soups have two choicesHot dishes choice not too manybut they have prime rib on buffet table, the staff said this caving will change everyday. Sometime is lamb leg, fish….

Ok after starter we have main course which the staff is serve to our table, taste yummy very hot because I saw the chef fresh cook for us

At the end is dessrt time choice is less but taste ok la but they give us a surprise for my birthday friend, the staff arrange a dessert platter from buffet table and write down happy bithday wording from kitchen with a candle. Wa we all very happy for this.

Price is reasonable. HK$428 +10%svc on Friday night and we join there drink package HK118 per one all we can drink like house red, white wine, beer and oj…..at the end we all a bit drank la and we have BEA credit card discount 15% off! hehe save money and save point for asia miles point too. YEAH

What a trendy weekend!!!