Each of the hotel's restaurants is run by a chef from the country whose cuisine is showcased there. The main restaurant on the mezzanine level serves up the only buffet in the hotel, and a sumptuous one at that. Unfortunately, the tables are cramped together and the ceiling is low, so the noise does not dissipate. As you enter the enormous restaurant, you can't miss the selection of mouth-watering desserts on display, and the sight of many cooks working frenziedly behind the various counters, grills and so on is quite something to behold! The choice is huge, with cuisine from Thailand, India (with two superb tandoor ovens), Mongolia, Malaysia, Europe, and Japan (sushi and seafood)! There is also a wide selection of dim sum, barbecued food and fresh pasta (the cook blends and cooks it to your preference), etc. There is also a tapas bar serving different tapas dishes from many countries. The counter is lit up in the evening, just like the city that can be seen outside, through the large picture windows, whilst various bottles of wine stand side-by-side in one of the transparent walls.
The Kool cafe was the first restaurant to introduce chocolate fountains, an idea which has been widely copied, whilst the teppanyaki dessert corner is particularly interesting, with its many combinations of sweets and chocolate.
At the end of an impressive corridor on the lower ground floor you'll find the Shang Palace, decorated in red in recognition of the important role this colour plays in Chinese culture. Of course, imperial gold is also prominent here. This restaurant consists of a large square room with a high ceiling and box beams, and a few round tables set with pretty crockery created exclusively for the restaurant. The plates, for example, are shaped like fish, the symbol of longevity, and Chinese lanterns hang from the wood panels. The mainly Cantonese cuisine prepared for diners in this restaurant made it the only Hong Kong restaurant to be awarded two Michelin stars (2006). Specialities from other regions in Asia are also on the menu. You absolutely must try the sunfish, which is deadly if prepared incorrectly, but to reassure you, all the chefs who include this dish on their menu must hold the license required to serve it to diners.
The Angelini, which prepares dishes from all over Italy - and indeed ships over more than 80% of its ingredients from Italy - is decorated in a pleasant and very modern fashion, with superb Murano chandeliers and red and pale brown armchairs. Diners can either opt for a set menu or choose dishes à la carte! Here too, the kitchen staff put on a fantastic show, with one oven to cook meat and another for fish. As a diner, you feel very close to the action as the chef is separated from you by only a glass partition that he can open as he sees fit to talk to the one lucky table.
The wide selection of 'antipasti' starters on the buffet counter (from Monday to Saturday) are also worth a mention!
The Nadaman is renowned - especially in Japan and China - for its Japanese dishes.
Its sushi dishes are on display in a transparent refrigerator that helps preserves their freshness.
A room has been set out for all guests, with tables and benches nicely separated from one another by wooden partitions. If possible, though, it is more enjoyable to sit around one of the teppanyaki tables and watch the action unfold before your very eyes. There are also private rooms (teppanyaki or tatami rooms), should you prefer more intimate surroundings. Some guests staying at the hotel, and even those who are not, come here purely for the Kaiseki, a multi-course dinner that gives food lovers the chance to try many smaller dishes and gain a broad insight into the range of cuisine from the land of the rising sun, and the different ways food is cooked there. Once again, the process is a true performance!