Farm to table, the new culinary experience at Cafè Kool

In the New Year, Café Kool at Kowloon Shangri-La brings the interactive dining experienceFeaturing a ‘farm to table’ concept, the salad bar brings handpicked greens, fresh herbs and other nurturing elements from local farms to the dining table. The hotel’sExecutive Chef Paul Lenz stresses on the importance of sourcing high-quality fresh ingredients for the buffet tables and believes in supporting local farmers and serving the freshest food to patrons. Chef Lenz highly recommends the eggplant, cherry tomatoes, potatoes and cabbage at this station, as they are all from local farms.

The seafood station offers a selection of sustainable seafood items certified by the Marine Stewardship Council, including prawns, crab legs, diamond clams, tuna and black mussels. Every Friday and Saturday evening at 6:45 p.m., Chef Byron Lee, Sous Chef of Café Kool, and his team will perform a live tuna-cutting show and serve the freshly carved tuna to all fish aficionados. This station features over 10 sustainable seafood items, and the chef’s team strives to add more sustainable seafood items intime with an aim to put an end to long-line fishing.