Again! I have ended up with a 120% full belly after home-dinner with parents. This feeling is a bit familiar to the last time at Porterhouse Central, where we were treated soooooo well by their signature weekend brunch. It has been so long time I haven’t joined buffet table (at least 3-4 years) but I do admit, I had switched my hobby to weekend brunch. Not for the food normally, but for the free flow champagne, the sunshine (sometimes, even the breeze outdoor) and the wonderful hours that I can spend with my closet friends in Hong Kong! Who doesn’t love this quality time before another busy week circle?
Thanks to LKF Group, I’ve recently visited their restaurant at California Tower – Porterhouse. A restaurant tells about classy and chic once we step in. My favourite of Porterhouse is the open kitchen, the matching spacious dining area and all big window walls to maximum the natural sun light even indoor.
Since we stepped in, I cannot to stop to move my eyes from their long beautiful buffet table from mixed salads, vegetable dishes and hot dishes (really contain quality ingredients), to the most exciting seafood bar, and then coming to the unique honey comb hanger as well as all the colourful sweets. My battles with the food happens on seafood bar this time, mainly fight with huge lobster and oyster, while I did save a bit power for cold cuts (I love salami) however, when they start to serve the melting cheese (Raclette), I melted with it…
Normally I treat sweets as my second battle in the same day; this time, Porterhouse offers me another weekend brunch main menu where I can choose from classic brunch options like Egg Benedict, Bacon & Pancakes with Maple Syrup, etc… well, I have “no choice” but to be seduced by the Porterhouse version of brunch option, which includes lobster croissant, signature cheese burger and others! The consequence is, I only take very tiny bite of macaroon and honeycomb – both are sooooo nice!
自打我们踏入餐厅那刻，双眼便没能从满满的自助餐长桌上挪开（真是失态了），长桌一字排开各种风格各异的沙律和少量热食且用料讲究，中间是最让人瞩目的海鲜吧，然后才是以独特honey comb打头阵的甜品后军。我的战场无疑是在海鲜吧上了，主战生蚝和巨大无比大龙虾，“半死不活”之际还想撩一下我最爱的冷盘（有我的挚爱salami躺在那！），只是半路杀出个现场演示的melting cheese (Raclette)，我也是跟着化了呀。。。
Forgetting the price is always my problem, and so as this time. For Porterhouse’s weekend brunch, it starts from noon till 3pm, with an elegant environment, perfect for family and big group. Pricing should be around 300HKD for purely semi-buffet while to add their beautiful main course, is just talking about a 60-150HKD on top. Free flow? Of course, it exists and it is also around the bar of 200HKD for champagne option, if my memory is right! I don’t want to over-evaluate their weekend brunch, as I do reserve my personal opinions towards the hot dishes and part of the desserts, comparing to their fellow food companions, it seems a bit less-performed. Anyways, I do appreciate and thank to LKF Group team to have me this wonderful weekend feast!
I’m going to digest slowly now… and think about my next blog topic 😀