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After hearing much fanfare about Shangri-La’s The Line buffet – formerly the old Coffee Garden – a hip eatery designed by US-based Adam Tihany, my family and I finally set foot at this chic white restaurant set against orange lighting for Daddy’s birthday dinner.
Well-known as the mother of all buffets, The Line is famous for the variety of food it dishes out. However, it is often the display of yummy, succulent cold seafood counter that captures the heart of the patrons.
From Lobsters to Oysters, Prawns to Mussels, Crabs to Sushi, Yabbies (fresh water crustacian found in Australia) to Sashimi (remember to request for Salmon Belly), almost each and every serving was fresh and of high quality.
So much so that I have an extended appetiser, that went on...and on...and on...and on...and on...And if you are counting, I gobbled down 20 frisky oysters that night, and boy, were they excellent! Besides that, they also had the grilled and carving stations where you could see the chefs grilling behind a big glass enclosure.
This is the place where the Grilled Fish and Prawns were served, as well as the very tender cuts of the Roast Beef were sliced up.
Other stations include the Asian counters such as the Indian and Chinese cuisine, where you could find yummilicious Satays that were tender and slides off the satay sticks effortlessly with a gentle pull.
While many considered the dessert station the highlight of the restaurant – with its 1 metre tall Chocolate Fountain for its fondue and many other cakes and pastries – I was personally not overwhelmed with it. The filling for the Crêpe was way too sweet/sour for consumption and the 3 desserts that I picked up were not fantastic either.
Overall, paying $65+++ per pax to stuff yourself silly (simply because you have the tendency to try all the varieties available) is not worth it.
But if I were to come back again, I would be sure to find a table next to the cold seafood counter, and do the extended appetiser all over again.
You can view the photos and other reviews @ His Food Blog.
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