Singapore Diamond Jubilee Celebrations

This August, coinciding with the 60th anniversary of the founding of Singapore, my sister and her family have already visited the place to eat, drink and have fun. Unfortunately, I have something to do and cannot accompany me. It doesn't matter, because the Gold Coast Hotel has launched a buffet themed after the Diamond Jubilee Gala in Singapore to stop my addiction. This theme, is limited to August! With this theme, it is natural to have a Lion City Food Corner, which serves a variety of Singaporean delicacies. Bak Kut Teh is one of the classic delicacies. The pepper flavor of the soup is strong enough, a typical Singaporean version. The ribs are loose and easy to fall off the bone. Served with a few pieces of fried dough sticks, you will really have to drink up a drop of soup. The Hainanese chicken rice is made into mini portions, which is convenient for everyone to carry. The Hainanese chicken with crispy skin and tender meat is equally delicious with its own three-color sauce. I remember that I used to come to the buffet with Indian curry available, but now I have a Singapore theme, which is replaced by a Singapore-style curry, which probably better caters to Hong Kong people's tastes. There are also cereal shrimp, Rojak, etc., which makes you feel like you are in Singapore. The barbecue area has always been the strength of this place, the first recommendation is the grilled chicken wings, large, tender, juicy and fragrant, the rest such as grilled lamb rack, grilled pineapple, eggplant and sausage, are full of charcoal fragrance, mouth-watering. Every weekend and public holiday, we offer charcoal-grilled crispy suckling pig, which is grilled and cut immediately. Another recommendation is the wagyu sukiyaki, a small nest containing two slices of wagyu beef, vegetables and mushrooms, combined with the sweet and fragrant soup, the buffet rarely have the opportunity to taste. Of course, other standing cuisines will continue, and keep the standard. Chinese stew is sweet and smooth, and Western tomato soup is appetizing enough. After another range of frozen seafood, Cold Cut, steamed fish, and hot mushrooms, it was time to enter the dessert section. All kinds of cakes look attractive. In recent years, Portuguese tarts have become a regular dessert at hotel buffets. To talk about the most characteristic dessert of Singapore, it is the ready-to-eat pandan waffle, crispy on the outside and soft on the inside, oozing with silky pandan fragrance, served with a cup of Hagen Master ice cream, wonderful! Diners who visit the buffet during August can purchase Mong Lai pastry at 60% off. Pineapple fans should pay attention. Booking the buffet online now is buy one get one free~ Restaurant information: Ling Yuen Cafe G/F, Gold Coast Hotel, Hong Kong, 1, Tsing Shan Road - Tsing Shan Bay Section, Tuen Mun #foodphotography