The dessert station – conveniently located in the centre of the dining room, as if reminding us to leave room – is a destination in its own right. Our conversation and laughter flowed as freely as the wine, as we each enjoyed our very own carefully curated menu for the night. My seafood cravings led me to the steamed mussels with garlic, fish curry, and the pièce de résistance – a whole, baked teriyaki salmon, which the chef served with a choice of sauces and handcrafted salts. One friend hadn’t moved far from the Japanese Konro grill, getting her fill of yakitori chicken, beef ribs and grilled okra, while another slurped up just about everything on offer at the noodle bar. In the meantime, my friends were busy filling their plates with braised lamb, roast turkey roulade, Russian style beef, Hainan chicken and roasted duck. Straight from the Bering Sea, the Alaskan King Crab Legs are gently steamed to preserve the delicate meat insideĪfter my fill of oysters, I opted for some sushi and fresh salmon sashimi with a side of wasabi squid salad before moving on to the fresh seafood – Boston lobster, sea whelk, prawns, Alaskan crab leg and crayfish. Served on the half shell, the oysters came with plenty of lemon, Tabasco sauce and classic mignonette sauce (a French shallot vinaigrette) to dress them however I liked. At this popular station, the chef showcased a handful of fresh oysters on a mountain of ice then deftly plunged his knife in between the shells, twisting each open to reveal plump, delicate meat inside. From baked seafood to roasted meats, hand-rolled sushi, BBQ pork, pizzas and a noodle station with the works, Feast had everything we wanted, and everything we didn’t know we needed.Īfter doing the rounds, I knew exactly where I wanted to start: the oyster bar. Freshly shucked oysters, Boston lobster and Alaskan crab legs? Check, check, check. We moved from one end to the other, taking in each station with unbridled excitement. This helps me find what I’m looking for faster on the next round, identify complementary side dishes and avoid FOMO when a friend comes back to the table with something I’ll be hitting up on plate two or three. Everyone has their own strategy when visiting a buffet – I like to do a comprehensive survey of the offerings, then plan my attack to pace myself. It’s hard not to stop for the first thing you lay your eyes on.That chocolate fountain? A steaming bowl of noodles? Freshly baked bread? Of course, I wanted to pile my plate high with all of those things. After ordering a round of sparkling wine – this was a celebration after all – we strapped on our masks and embarked on our feast. My friends and I sprang for the unlimited beverage package, which for MOP 108, includes two hours free flow red and white wine, bubbly, beer, soft drinks and fresh juices. If the sweets were an indication of the quality of the rest of the buffet, I knew we were in for a treat. On the walk over, I stole a glimpse of the dessert station. Meat and vegetables are seared over the delicate Konro grill, which creates a cloud of flavour that engulfs the foodĪrriving for our dinner, a warm host welcomed us to the dining room and sat us at a table by the window. We all agreed – and when the night arrived, I dove into my wardrobe to find my comfiest, stretchiest pants. Put simply, it’s a euphoric celebration of saying yes to everything.įeast’s huge selection of dishes seemed like the perfect place to satisfy each of our cravings. Sampling every scrumptious option until you find your favourites, then going back for more. As she rightly pointed out, the restaurant’s vast international spread would check all our boxes and then some.īetter yet, we all love a good buffet: the endless array of mouth watering appetisers, entrees and desserts that never run out. Realising we were never going to agree, one friend suggested we try the buffet at Feast at Sheraton Grand Macao, which had fully reopened seven days a week since 1 January after a temporary closure due to Covid-19. Our group chat went around in circles with suggestions – one wanted Japanese, another was craving noodles, someone else voted for a proper English roast dinner, and I had a hankering for fresh seafood. Recently, friends and I were trying to arrange dinner together.
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