Congress Plus recently opened a new restaurant at the Hong Kong Convention and Exhibition Centre.
The 20,000 sq. ft. restaurant, which is managed by Hong Kong Convention and Exhibition Centre (Management) Ltd (HML), seats 300 persons and features a daily dinner buffet with premier view of the stunning Victoria Harbour.
The restaurant features an extensive variety of international cuisines that are designed using a selection of healthy and sustainable “green” ingredients presented at “live cooking” stations by award-winning chefs.
The contemporary cityscape decor utilises “green” materials, such as re-used wine bottle screens for decorations and bamboo flooring.
“We take pride in unveiling the city’s most extensive buffet offering an unrivalled 120 exquisite and healthy menu items, presented at interactive ‘live cooking’ stations by award winning chefs. Diners will marvel at the selections to choose from,” said HML’s Director of Food & Beverage, Ben Man.
The journey begins with sustainable seafood, ranging from New Zealand Black Abalone to whelks, scallops, geoduck, clams and snow crab legs, followed by over 50 appetizers, including organic and low carbon vegetables; and top quality nigiri sushi and sashimi. It also uses world-class ingredients, such as the prized Sukiyaki of Hida A5-grade Wagyu beef from Gifu, 36-month aged Iberico ham, Healthy Wealthy Chicken, as well as Fish Maw and Braised Dried Seafood further elevate the Congress Plus buffet dining experience to a gourmet extravaganza.
To support local research, Congress Plus also uses a unique new BBQ roaster invented by Hong Kong University of Science and Technology, which features avant-garde techniques allowing six different types of meat to be roasted at one time and ready in one minute.
In addition, it presents a kaleidoscope of over 30 creative dessert items, including the liquid nitrogen treated Fruity Spheres made with fresh fruit puree, Floral Tiramisu and nourishing Sweet Milk with Bird’s Nest and Coconut.
“We wanted to convey a cityscape ambience that highlighted the restaurant’s unrivalled harbourfront location, using the “windows and lights” concept,” said Kinney Chan, adding that the restaurant also employed a green design consultant for the place.
The contemporary cityscape decor utilises “green” materials, such as re-used wine bottle screens for decorations and bamboo flooring. All lighting is LED with 95 percent operated with a dimmer system to cater for required lighting variations and window side lighting is controlled by sun-light sensors.
In line with HML’s green and CSR policy, Congress Plus will also partner with Food Angel and Giving Love to donate unconsumed food to the underprivileged. Recycling bins for paper, plastic, metal and glass are also strategically placed in behind-the-scenes work areas and waste matter will be collected and taken to recycling facilities instead of landfills.