Value for money has been one of the themes of the year for the restaurant industry. Hong Kong diners still want to go out as much as they always have but they want to see value for their money. Restaurants have responded in a number of ways, including introducing buffets that combine quality and variety for a reasonable cost.

In the third article of WOM's buffet series I introduce you to three restaurants that have buffets that will satisfy both your hunger and your budget. I also ask the chefs more about providing quality offerings for a good price.

Weekend Grazing

Harlan's weekend brunch is popular and for good reason. For only $298 per person ($198 children) you can feast on a large range of food, all of high quality, while enjoying the harbour view. The brunch begins with buffet-style starters including salad bar, smoked fish, Parma ham, pizza, baked mussels, pink shrimp, oysters, assorted cheeses and salamis, home-made foie gras terrine, beef carpaccio, Thai pork salad and Japanese cold noodles to name just some. Live cooking stations serve a range of handmade pastas and seafood bouillabaisse, with sushi made to order.

Going with the trend of a made-to-order main, diners can choose from such dishes as Roast of the Day, Wood-Stone Roasted Spring Chicken, Half Baked Boston Lobster, or Roasted Australian Sea Bass, served with sour cream mashed potatoes and smoked salmon sauce.

Group executive chef of the JC Group, Nelson Chui says that one reason the restaurant can offer such good value to diners is because it is part of a group. “JC Group hand-picks suppliers, ensuring fresh produce at the best value for money in order to provide a professional menu at minimal cost. Centralising the purchasing system is definitely one of the factors by which we achieve both high quality food and competitive pricing. Since we consume large quantities from time to time, our suppliers always offers us the freshest and top grade quality of food in a lower cost range. Therefore, we are able to deliver the best of both to our guests."

Chui said that the most popular items are the baked lobster, the oysters and the made-to-order pasta. He believes that some of things that set the buffet apart from its competitors is the made-to-order dishes such as the pasta, sushi and soufflés.

Try to leave room for the dessert buffet, which includes the previously mentioned made-to-order soufflés, plus Crepe Suzette, mini cheese cake, chocolate truffle, tiramisu, strawberry panna cotta, chestnut tart, Black Forest cake, mousses, lemon tart, fresh fruit and more.

All ingredients used are imported and are mostly from Italy; the oysters are from the US, Australia, England and France.

If you want to add some bubbles to your brunch the restaurant offers bottles of the delicious Louis Roederer Brut Champagne for only $380, a big saving on the original price of $920. The weekend buffet is served from 11:30am to 2:30pm, reservations are advised.

A Jazz Brunch

For something different try BLT Steak's “Jazz on the Harbour” brunch every Sunday. In addition to cool jazz, tunes diners can indulge in a selection of salads and appetisers from the Chef's Table, a choice of made-to-order mains and finish with a selection of desserts from the Pastry Table. 

Executive chef, Chris Mark, gave a refreshingly honest answer when asked about how the restaurant can provide the quality for the price. "We are only able to offer high quality food at competitive prices by constantly re-negotiating prices with suppliers and also accepting less profits than other branded restaurants."

He said some of the most popular dishes are Tuna Tartar, US Ribeye, and the Angus Beef Burger. "Dishes on our buffet are chosen for flavour rather than variety. Flavour and quality are of paramount importance," notes Mark. Most of the produce is imported from Australia.

Main choices are Black Angus Beef Burger with Fries, Penne with Spicy Sausage Ragu with Basil Ricotta, Vegetarian Falafel Burger with Tahini Yoghurt Fries, Grilled Salmon with Ginger Chilli Glaze, and Roasts from the carvery trolley.

"Guests can always feel free to ask for the chef if they have any special needs," says Mark. 

The brunch is priced at $288 per person, or add $108 for free-flow sparkling wine. It is available from 12 noon until 4pm with live jazz from 12 noon to 3pm. Reservations are strongly recommended as the event is extremely popular said Mark.

Weekday Lunch 

The Box is the place that A-List folk have private functions and dinners, but during the week it is a place where you can enjoy a wonderful Thai lunch buffet for only $108 per person. What's more the food is under the direction of Thai chef Phoomphookhieo Amphon, better known as chef Pun, who was taught by a master chef that had cooked for His Majesty, The King of Thailand.

The buffet is divided into five sections: antipasti, appetisers, salads, hot dishes and dessert, as well as hot stations featuring soup and noodle options.

"We source products from local suppliers on a daily basis to ensure they are fresh and top quality while maintaining low costs and providing excellent value for money to our customers," says chef Pun. The herbs and seasonings are imported from Thailand.

Antipasti selections include Organic Hand-picked Garden Greens Salad, Spiced Mixed Mushrooms Salad and Spicy Cockle Clams Salad with Lemon Grass. There is also Spicy Grilled Eggplant Salad with Shrimp and Egg, Grilled Spicy Beef Salad, Spicy Green Mango Salad, Deep Fried Fish Cake Salad, and Spicy Fresh Squid with Lemon Grass Salad.

Hot station offerings change weekly and feature ever-popular Thai dishes such as Tom Yum Goong, Giant Prawns in Yellow Curry and Egg Sauce, Thai Noodles, and Light Prawn Soup with Seafood. 

Chef Pun says that diner's favourites are Tom Yum Goong soup, Thai Pomelo Salad, which he says is popular with women as it is healthy and tasty, and Bangkok Thai Chicken Rice. "Guests have commented that the Thai Chicken Rice is the best in town!" 

To round out the meal try the tempting desserts such as Warm Black Sticky Rice with Coconut and Taro, Tropical Fresh Fruit Platter, Smooth Coconut Custard in Pumpkin, and Warm Sweet Potato with Organic Sugar and Ginger.

The Thai Buffet is served from 12:00-2:30pm Monday to Friday. Bookings are a must, the restaurant is often fully booked up to two weeks in advance — a clear sign that the food is good. 

Image Credit: Harlan's 1, 2; BLT 3, 4; Box 4, 5, Hompage