Friday night at the FTT Center Ritz-Carlton buffet, it was not crowded. Most of the dishes were self-service, but a few were served directly to the table. The foie gras was pretty good, but the lobster and lobster dumplings were not that great. Lobster is really tricky; unless it’s fresh, it’s hard to make it taste good no matter how you cook it. The oysters and sashimi were of good quality, with no fishy smell. The seafood section had a limited variety, but the quality was decent. The sushi and sashimi were regular varieties, and not all were displayed, but you could ask the waiter for them. There was freshly sliced bigeye tuna, but I wasn’t that interested in tuna, so I didn’t eat much. There was a DIY tartare station, which was quite refreshing, and the salmon tartare tasted nice. The other hot dishes were pretty standard.
The highlight was the desserts. There was a really wide variety, and new ones were constantly being replenished. The chocolate desserts were very rich. The crème caramel and pudding were very fragrant. The ice cream was also of high quality, and the durian ice cream tasted very natural, not fake at all. There was a cup of bavarois? It was blueberry cheesecake ice cream with some toppings, and it was delicious.
At the entrance, there was also a cold dish area and a beverage area. The cold jellyfish salad was quite tasty. The beverage selection was limited, with just a few fresh fruit juices and carbonated drinks. If you wanted alcohol, you could ask the waiter.
After dining at two hotel buffets, I feel that the biggest advantage of hotel buffets is the really nice environment and the good service, which allows you to dine and chat comfortably. It’s perfect for coming with friends. Another highlight is the desserts. The dessert quality at hotel buffets is really top-notch, with first-class ingredients and flavors. It’s a must for dessert lovers.
Scallops 🦪: The freshest way to enjoy scallops is in their raw form. The restaurant has professional oyster shuckers who open them on the spot. Simply squeeze a bit of lemon juice or drizzle some oyster sauce over them, and you can savor the fresh and delicious meat.
*Lobster 🦐: Fresh Boston lobsters are split in half and topped with herb and cheese to be baked. Once out of the oven, the rich aroma of the cheese envelops the lobster meat. Take a bite, and you’ll experience a burst of fragrance, with the meat being firm, elastic, and sweet. (Limited to one per person, no refills allowed.)*
*Foie Gras 🦆: The French foie gras is freshly grilled to order. It’s thick and substantial, with the iron grill bringing out its aroma. The fat seeps slightly into the bread at the bottom, creating a rich, milky flavor. (Limited to one per person, no refills allowed.)*
Tomahawk Steak 🍖: The large, juicy tomahawk steak weighs about 7-8 kg each. After marinating, it’s placed on the grill and roasted over high heat to lock in the juices. Once out of the oven, it’s sliced and served with a drizzle of sauce, resulting in a tender and delicious dish.
