Without question buffets are a popular dining choice in Hong Kong. For many diners they represent value-for-money dining with the all-you-can-eat mentality ensuring that diners will eat more at a buffet then when ordering from an a la carte menu.

While we are all familiar with the buffet concept, what is the background of this type of dining? This article takes a brief look at the history behind constant grazing and introduces you to our new series and what you can expect to read about in the coming months.

A Long History

It may surprise you to know that the modern buffet was developed in the heart of gastronomy - France, in the 17th century, and soon spread throughout Europe. Originally the term referred to the sideboard on which the food was served, but over time was applied to the form of dining. Buffet dining gained in popularity beyond Europe in the second half of the nineteenth century.

In the 1922 housekeeping book How to Prepare and Serve a Meal, Lillian B. Lansdown wrote, "The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kitchen staff in to a panic and the only food that could be served was a selection of what was found in the cold room."

She went on to explain that the knife is taboo at the buffet lunch, hence all the food must be such as can be eaten with fork or spoon. As a rule, friends of the hostess would serve. The following dishes covered the essentials of a buffet luncheon according to Lansdown. Beverages: punch, coffee, chocolate (poured from urn, or filled cups brought from pantry on tray); hot entrées of various sorts (served from chafing dish or platter) preceded by hot bouillon; cold entrées, salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small cakes, frozen creams and ice. It seems that little has changed.

All-You-Can-Eat Buffets

Today's all-you-can-eat buffet has been attributed to Las Vegas hotel manager, Herb Macdonald, who introduced the idea in 1946, more through chance than design. One night when hungry a selection of cold cuts and cheese was laid out for him on a bar so that he could create a meal and some gamblers passed by and wanted to join in, giving Macdonald the idea.

In his 1965 novel The Muses of Ruin, William Pearson wrote, of the Las Vegas buffet, "At midnight every self-respecting casino premieres its $1.50 buffet - the eighth wonder of the world, the one true art form this androgynous harlot of cities has delivered herself of.... We marvel at the Great Pyramids, but they were built over decades; the midnight buffet is built daily. Crushed-ice castles and grottoes chill the shrimp and lobster. Sculptured aspic is scrolled with Paisley arabesques. They are, laid out with reverent artistry: hors d'oeuvres, relish, salads, and sauces; crab, herring oyster, sturgeon, octopus, and salmon; turkey, ham, roast beef, casseroles, fondues, and curries; cheeses, fruits and pastries. How many times you go through the line is a private matter between you and your capacity, and then between your capacity and the chef's evil eye."

WOM Buffet Series

WOM will begin its regular monthly article on buffets from May, ensuring that you know where to go for the best of the best. Each article will be themed beginning with Sunday Brunch buffets that offer free-flow bubbles, and or wine.

In June, we will look at where to go for Seafood Buffets, and in July, where to go for the best value-for-money buffets.

If any members have any suggestions please add your comments below.

Image Credit

Image Homepage, 1, 3, 4 - Courtesy of Langham Place Hotel, Hong Kong

Image 2 - Courtesy of The Mira, Hong Kong