Crab Buffet at LIS Café in L'Hotel Island South

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How much of a crab lover are you that you're willing to take this huge craving overseas? Let's say an evening off your busy Hong Kong schedule for a delightful crab buffet? Great idea, yes? 

LIS Cafe, inside the unassuming L'Hotel Island South in Aberdeen will surely indulge you to a feast of the heavenly crab meat. Think of green crab soaked in Thai curry sauce or a stewed red crab all covered in rich tomato concasse. From the sweet and spicy to the steamed and saucy, a long array of crab dishes will satisfy you.  

Miss Catherine Yuen, the Communications Manager of L'Hotel Island South was generous enough to lend me some time from her busy schedule. We talked about the upcoming Mooncake Festival in Hong Kong up to the sustainable means of how they do business. Everything L'Hotel does is to conserve whatever is left from our natural resources. From room items made of recycled materials to educating their guests to conserve water and electricity, L'Hotel is the most environmentally-conscious accommodation I've been in.

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First photos above show you a romantic and more of an appetizing atmosphere in LIS Cafe. Last photo above is the Red crab stewed with rich tomato basil concasse, a delightful treat with the fusion of the sweet and the spicy. Meanwhile, first photo below shows the Thai curry green crab with fresh basil. The sauce is immaculate. The way the curry seeps through the crab meat also tastes so heavenly. Second photo below features another favorite, the Australian blue crab oven baked with black truffle. 

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The dinner before us did not escape from the hotel's strong thrust on environmental conservation. They only buy crabs from suppliers who practice sustainable fishing. Like crabs should be at the right age before they're taken out of the sea and that their homes should remain safe from the harsh ways of fishing. How many of the fancy hotels we know actually do this? A laudable effort which should take out the guilt from consuming too much crab in one dinner.  

Miss Yuen is also an expert crab eater. The very reason why Crustaceans aren't exactly my favorite is due to the time and effort required to open and spot the best part. In LIS Cafe, you will be armed with the necessary eating utensils. Lobster fork, crackers, scissors, you name it. I can't believe it took me 29 years before I learned how to safely take out the meat from crab legs. 

The crab buffet in LIS Cafe happens every day until end of November!

They're not just serving all crab of course. You'll get a dose of the smoked mackerel, sashimi and some fine noodle treats. Cakes, brownies, apple pies and ice cream await for dessert too. You will also get an overload of fruits from the fresh produce station.

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If you want to take a break from all the crab action, you can taste the Mangalica pork belly in miso sauce which is shown in the first photo. The next images show the live action station which is ready for sushi, sashimi and salad requests. 

In photos below: Still to be introduced by Chef Sidney Chan and his team are scallop and shrimp delights! You can transition from the main entrees to desserts with onion rings, pizza, quesadilla and pork ribs which are also being served at the buffet. 

L'Hotel Island South Crab Buffet L'Hotel Island South Crab Buffet L'Hotel Island South Buffet L'Hotel Island South Buffet L'Hotel Island South Buffet 

In photos below: Lesson from the crab master and L'Hotel Island South's Communications Manager Catherine Yuen on how to get the best out of a crab. Everything happened so fast that I forgot to take note but I will try to recall and put everything on a different post. That's the most requested crab meat taken out from the seafood's legs as seen in the second photo below. 

L'Hotel Island South Crab Buffet L'Hotel Island South Crab Buffet

LIS Cafe is located at Podium, Level 3 of L'Hotel Island South in 55 Wong Chuk Hang Road, Aberdeen. You can call 3968 8833. For rates and schedule, you can get the complete details here - LIS Cafe at L'Hotel Island South

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It wouldn't be buffet without desserts. I had a sinful share of panna cotta to end the night. Also, a picture with Miss Catherine Yuen and Chef Sidney Chan is necessary. :) 

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