Buffet boom as hotel revamps outlets

Buffet is the new buzz word at The Grand Hyatt. The hotel has overhauled its food and beverage outlets with a tried-and-tested concept that has served Hong Kong well in the past.

Existing buffets at the Tiffin Lounge and Grissini have been expanded and given a more healthy, modern feel; a late-night (8pm to midnight) dessert buffet is perking up business at the Tiffin Lounge; and a weekend tea buffet ($125) has been added to the Grand Cafe's repertoire.

First to go is the lunch-time curry buffet at the Tiffin Lounge. The revamped spread includes a 'salad boutique', with pride of place going to a range of organic vegetables. The buffet ($188) also features a daily carvery and Southeast Asian selections. One curry is included for old times' sake.

A Saturday 'Pasta Live' event has been added to Grissini's lunch-time offerings. More than 10 kinds of pasta are prepared in front of diners. The set Pasta Live lunch ($150) includes salad and cake of the day. To spread the Grissini word and taste, a complimentary selection of the restaurant's signature dishes will be passed around.

The reason for the buffet change of heart is the tourism slump. 'Hong Kong people like buffets,' the hotel says. Reservations on 2588-1234.

Cooked sushi concept The idea of cooked sushi may send food purists into spasms. However, J W Marriott executive chef Juergen Sterkau says the concept has a niche among people who want the sushi bar style without worrying about eating raw fish.