The restaurants at the two year old Radisson Shanghai Hong Quan, including the 24-hour buffet at the “Terrace”, are the responsibility of Manchester, British Executive Chef Daniel Turner. Chef Turner previously worked under Michelin star chef Richard Kersley and later opened Jamie Oliver’s restaurant Fifteen Melbourne. He and his executive sous chef, locally-born Frankey Yang, cook all of the dishes at a 5 star standard.

The “Terrace” is a clean, bright, quiet, and spread out area with a lively open show kitchen. Restaurant staff attentively circulates around the dinning area, provided helpful service whenever needed. Enjoyable, light background music was performed by a live Filipino cover band.

A diverse collection of western and eastern traditional fare comprises this hearty, meat-lovers buffet. However, the shining star, of the night, in my opinion, was the mouth-watering Indian mains. The hotel’s highly-skilled Head Indian chef Vipin Kumar from Delhi ensures that even large groups of Indian guests can enjoy authentic Indian curry standards.

Among the Indian fare that were available on the night of my visit were five different curries, a lamb fried rice, and light, crispy Papadum. The first curry, an authentic Lamb Rogan Josh, was filled with meaty and tender chunks of lamb in a mildly-spicy, rich, dark, curry sauce. Their Fish Curry was also lightly spiced, and consisted of plump, tender fish fillets. The Chicken Curry contained savory and juicy boneless chunks of chicken, served in a mildly spicy, creamy-rich, yellow Biryani curry sauce. The Squid and Clam Curry was in a medium-spiced green Thai-style curry sauce. The squid was perfectly cooked, not rubbery as I often experience. A vegetarian yellow Dahl of firm lentils with a delightful, full-bodied taste was also on the menu. Rounding out the Indian section of the buffet was lamb fried rice consisting of tender full-flavored cubes of lamb in curry-seasoned fried basmati rice.

Beyond the Indian mains, several other tasty hot entrees were also on hand. Among the highlights was a fresh, firm, and meaty Braised Sole and was served in a light lemony sauce. The Roast Leg of Lamb in a dark, rich sauce had a delightfully strong lamb flavor without being overpowering. Sweet barbequed Roasted Pork from the hotel’s Chinese restaurant was also a very nice addition.

Sashimi is a staple on many buffets around Shanghai. Terrace’s buffet is no exception and offers generously-sliced, flavorful, melt-in-the-mouth, fresh Salmon Sashimi. Of particular note, however, is the very fresh and very crunchy Giant Clam that was also available (one of my absolute favorite sashimi fishes and almost impossible to find in Shanghai)!

The cooked shellfish bar on ice offered a plethora of tasty choices including Hairy Crabs, long Crab Legs, Scallops, Mussels, Clams, and Snails.

Those on a diet will enjoy the salad bar which offers many commonly found salad bits, along with some less commonly found choices; such as a tasty Couscous, and a very fresh, crunchy Jelly Fish Vinaigrette Salad. Fresh breads and cheeses were also offered, along with a Mushroom Soup with a hearty mushroom broth and a Thai-style Tom Yum Tahleh Seafood Soup.

With just a little room left to sample the dessert bar I found that the moist and flavorful four-layer Opera Cake really satisfied my sweet tooth. I decided to save trying the melted White Chocolate Fruit Fondue for my next visit.

Soda, juice, tea, and beer are also included in this substantial buffet, so if you are seeking a good selection, the Terrace offer a great feast without paying a King's ransom.

Location

No. 210, Taopu Road. // 宏泉麗笙酒店內(nèi)，上海市普陀區(qū)桃浦路210號(hào) Tel:+86 21 5355 9999 x3777

Service quality:

good

Food quality:

good

Price per head (RMB):

100-200

Environment:

good

Feature dish or menu:

Indian curries

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