Following its phenomenal success in Taiwan and China, Harbour, a very famous Taiwanese buffet restaurant brand, has now opened its first outlet in Bangkok.
Launched last week on the 6th floor of Iconsiam, this 10th edition of the brand occupies a 2,000m² space and offers an international spread of more than 200 dishes.
To ensure Harbour's much-treasured gastronomic flair, the kitchen and service of the Bangkok branch is under the helm of the restaurant's Taiwanese director Jason Wang.
Wang, who's also a cooking master, leads the team of 50 kitchen crew members as well as more than two dozen front-of-house staff. Helping him to smoothly operate the mega-size establishment is a team of supporting chefs from Taiwan.
The carvery station.
On the weekday lunchtime that I visited, the 450-seat restaurant was flocked by local families and international tourists. The animated crowd of diners was attended to by a brisk team of service staff who speak both Thai and English.
Encircling the spacious dining area are six large cooking stations, each of which is overseen by a master chef.
From the seafood section you will find blue swimming crab, star crab, tiger prawns, Babylon and New Zealand mussels being displayed on ice beside a 20-item line-up of Japanese sashimi and sushi.
The sashimi selection includes hamachi (yellow-tail fish), maguro (tuna), salmon, sea bass, octopus and cured mackerel. While nigiri sushi came with toppings such as cooked prawn, glazed grilled eel, flash-torched salmon belly with mentaiko (spicy cod roe) cream; and sushi rolls were prepared with shrimp tempura, avocado and mashed taro. Fans of fresh sushi cone will be also delighted by the hand-rolled temaki sushi.
Cold soba noodles and Korean-styled appetisers such as kimchi spiral Babylon and sesame-oil marinated clams are also on offer here.
Next by was a large exhibition of deep-fried delicacies. Guests will be tempted by the fresh-from-the-sizzling-oil varieties of tempura (prawn and vegetables), plump chicken wings and Japanese-styled chicken karage.
I really liked the Hong Kong-styled crispy-skin roasted duck from the Chinese cuisine section. It's where the likes of honey-glazed barbecue pork, grilled chicken, small selection of dim sum and specialities such as braised chicken feet and pork intestine as well as spicy jellyfish salad are also offered.
To cater to overseas visitors, there's a decent presentation of Thai cuisine. Featured dishes on the day that I visited included yum som-o (sour and spicy salad of pomelo and shrimp), deep-fried prawn cake, green curry with fish ball, fried rice with salted fish and stir-fried crab with chillies and peppercorns.
Diners with appetite for Western fare will be gratified by a comprehensive offering of Italian-styled salad, pizza and pasta as well as beef stew, seafood gratin, American-styled barbecued pork ribs and German crispy pork knuckle with sauerkraut.
Taiwanese-style beef soup.
Carvery meat of the day included beef prime rib and glazed ham. While teppanyaki steak served on a sizzling pan, a very popular street food dish from Taiwan's night market, is highly recommended for steak lovers.
Of the noodles and soup corner, I didn't try Taiwanese danzai noodles with pork. Instead, I had a DIY beef soup and was delighted by the soothingly tasty amber-hued consommé and succulent texture of the thin beef slices.
Other Taiwanese specialities that are favourites among customers include casserole of crab and scallops with house-made XO sauce and pan-fried soft oyster omelette.
If you are a dessert aficionado, Harbour promises to be your gastronomic paradise not only because of its vast variety but also for its top-notch quality.
Of more than 40 pastries and sweets on offer each day, choices include French choux cream, flourless chocolate cake, New York cheesecake, fruit tart, brownies, cream roll, tiramisu, mousse, custard, panna cotta and made-to-order fluffy pancake.
Harbour's cheesecake was one of the most heavenly I've ever had.
However, for the best delicacy to cleanse you palate after the big feast, I highly recommend the flambé orange. The orange, cut open in halves and flame-grilled with sugar topping before being flamed with brandy, was great by itself or with your favourite choice of Movenpick ice cream.
The buffet includes free-flow beverages. Options range from soft drinks and beer to fruit juice, milk tea, smoothies and fresh-brewed coffee. Of them, my favourites were mango smoothie, fruit punch and, of course, the Taiwanese bubble milk tea.
Prices are 799 baht per person for weekday lunch; 899 baht per person for weekday dinner; and 1,099 baht per person for weekend.
