Great news for seafood fans

Friends who have been to Hong Kong Island Shangri-La for a buffet believe that their seafood section is very attractive, but this issue is even more exaggerated, because there is an enhanced version of the seafood food court theme, seafood fans do not miss. How to exaggerate? Let's take a look. The frozen seafood alone, there are bacon, pipa shrimp, bread crab, three-point crab, emerald snail, sea shrimp, mussels, etc., the lineup is quite strong, small eaters, may be full after eating the frozen seafood. Within the two large bamboo baskets are steaming lobsters and scallops. The former is steamed, retaining the original flavor of lobster. It tastes meaty and tender enough. The scallops are steamed with the common garlic vermicelli, which is sure to be delicious. Hot dishes are full of seafood, such as the delicious Typhoon Shelter Fried Lo's Shrimp, the Hot Thai Tonkatsu Snails, my favorite Steamed Flower Crab with Glutinous Rice, etc. The dishes are spicy or non-spicy, you can choose from them. When I saw the glass cabinet full of flower stalks, my eyes instantly lit up. The secret emerald bacon sauce is slowly simmered with flower stalks. The staff will carefully help customers divide them one by one. The sauce is rich and the stalks are smooth. The buffet eats this standard. It's worthy of praise! My friend took a bowl of crab meat and flower gelatin and mixed it with coarse. I, who is a small eater, have to taste it. After all, such a luxurious buffet noodle stall is rare. The fish in the buffet is mostly steamed to cater to the taste of the public. I didn't expect to have pickled sea herring to eat, I was overjoyed. The sushi and sashimi stall, usually I would most likely skip, but this time stopped in my tracks for the infinitely added salmon seed rice bowl, injecting the massive amount of salmon seed into the tuna puree rice bowl, very healing. In addition to the rich seafood, the barbecue flavor here is not weak. The barbecued pork is semi-fat and lean, and the mouth is fluffy. The fried chicken and roast duck look very attractive. Ask the master to help cut two pieces of roast beef tendons to satisfy the carnivore author. Without much explanation, the bone-in parts are certainly more exciting. This issue has added a halal certification area, and beetroot, eggplant and vegetable rolls, very close to the market! Desserts have always been one of the strengths here, the variety of cakes are both exquisite and delicious, and the styles are all-encompassing. Chocolate cake, cheese tart, cupcake, one and a half pieces of each, enough to satisfy your sweet stomach. Of course, there are also cakes and waffles in collaboration with the low-key master street snacks, and egg tarts in collaboration with Tai Chang Bakery. Restaurant information: Cafe Too 7/F, Pacific Place, Central Court Road #foodphotography