I am an indecisive person. Having too many choices baffles me. I do not like standing up to get food in the middle of a meal. I have the need to try every single thing laid out on the spread. I prefer quality over quantity. These are the reasons I do not like buffets. But Sabatini weekend lunch buffet, now that’s a different story.
Go light on the antipasti, one serving of main course (because that is all they give you), then go all out on dessert. ALL OUT, you hear? That is my Sabatini buffet eating plan.
The Antipasti Buffet Spread:
The Antipasti Plates of the Person Who Doesn’t Like Buffets:
I told you, it’s a sickness! I just NEED to try everything on the spread. So shoot me. The antipasti are good, I especially like the perfectly cooked prawns, mozzarella balls, sundried tomatoes, and the salad loaded with shaved parmesan cheese, grated parmesan cheese, walnuts and pine nuts (my very own creation, of course!).
For my main course,
Rack of Lamb
Medium rare. This is my usual order at Sabatini, and it is very well executed each time. However, today’s lamb is a bit overcooked, a medium perhaps, but still very good and most importantly, with flavor bold enough for my taste. After all, without that distinct gamey taste that I love, lamb is but mere second rate beef.
After doing all the damage I can to the lamb with my fork and knife, I put down the utensils and continue the assault with my hands, tugging and sucking at the best bits until each bone is shiny as new.
Chilean Sea Bass
I steal a bite of the sea bass from Matthew’s plate. This favorite fish of mine is tender but firm, with slight flavor of fish fat and that melt-in-your-mouth texture. Yum.
Seafood Bouillabaisse
As if I do not already have too much on my plate, Shirley gives me almost a third of her Seafood Bouillabaisse. This is quite tasty and the seafoods are cooked perfectly.
The dessert spread is the reason Sabatini is my favorite for buffets. Their St. Honore and Tiramisu are just. to. die. for.
St. Honoré
Sabatini’s signature cake is a giant cream puff with mini cream puffs circling it. The only thing I don’t like about the cake is the caramelized layer on the mini puffs. I love chocolate-sweet to death, but not sugar-sweet. This does not really pose as a problem though as everyone seems to be more than happy to have my share of these sugar coated balls. Without the puffs, I can easily eat 3 slices of this cake, and 3 more slices worth of that yummy chocolate and pastry cream. Yes, it’s me! I’m the culprit, the one who takes the best parts of the cake when no one is looking. Mwahahaha!!! I smile sheepishly at the manager who catches me stripping his St. Honoré display down to its crust.
Tiramisu
Sabatini’s tiramisu is the real thing, not those fake whipped cream or ice cream filled ones. Real mascarpone cheese is used here. The cake layers have been soaked to seep up the right amount of coffee and amaretto to keep them moist and wet but not dripping. One of the VERY few good ones in Hong Kong.
Bread Pudding Berries Napoleon
Assorted Cheeses
My Dessert Plate, the first of many
The privileged few who know exactly how many: Shirley, Kristen, Me (+ 5 lbs.), Matthew
Sabatini: 3/F, The Royal Garden Hotel, 69 Mody Road, Tsimshatsui East, Kowloon. +852-2733-2000
