FUTIAN Shangri-La, Shenzhen has upgraded its buffet, which now features 13 stations, at Cafe Zen.

Guests will not only savor its classic dishes during lunch and dinner, but also enjoy the diligently prepared international cuisines, including fish maw soup, uni, black golden abalone and sea cucumber.

Every week, Cafe Zen will source fresh tuna fished from the Indian Ocean. Every weekend, the chef will present spicy toro and ikura chirashi sushi and spicy tuna sushi on site. Salmon tataki sushi and uni on ice will also be offered during dinner.

Apart from six kinds of vegetables and 15 condiments, the salad station will also present popular seasonal fruits and vegetables, including avocado, okra and button mushrooms. At the same time, the cold cuts station will continue to offer Jamon Iberico and four kinds of cheeses. And in order to let guests enjoy different kinds of Western and Chinese cuisines, Cafe Zen will also present one Huaiyang cuisine delicacy per day, including tofu rolls with black fungus and peanut, jellyfish marinated in vinegar and pepper and braised duck.

Freshness is always key at the seafood station. In addition to the scallops, mussels and flower clam snails prepared daily, Alaskan king crabs will also be prepared on weekends.

At the double-boiled soup station, diners may choose from two kinds of salty and one type of sweet soup. The station will feature double-boiled pork shank with dried apricot seed soup during dinner every day.

The hot station will continue to present such classic dishes as sauteed Iberico pork neck with homemade black vinegar, wok-fried lobster claw with ginger and spring onion and many more. The chef will also prepare wok-fried black abalone with lily bulbs, celery and gingko nut; the nutritious wild black abalone is imported from New Zealand.

The newly added pass-around dish, baked chicken wrapped in lotus leaf, is especially prepared for dinner. During dinner on weekends, the chef will prepare poached sea cucumber with a light pumpkin sauce for every guest.

In addition to many kinds of meat and fish, the barbecue station will prepare oysters and lamb T-bone from Australia. Argentine red prawns will also be prepared during dinner on weekends.

At the noodle station, wontons and other new ingredients, including lobster claw, crab meat, sliced fish and mussels, are ready every day.

At the Chinese barbecue station, guests can enjoy authentic Peking duck rolls prepared by the local chef.

At the steamed food station, guests can savor traditional Chinese steamed dishes. During dinner, they can enjoy seafood like sea bass, scallops, clams and shrimp. The chef will also serve grouper on weekends.

The pastry station will prepare freshly baked Japanese cheesecake and Southeast Asian-style desserts. A yogurt bar will be open every day and guests can prepare yogurt by themselves. A seasonal delight will be on rotation featuring summer desserts, including Chinese herbal jelly and green bean soup. On weekends, the chef will make liquid nitrogen ice cream on site.

During lunch, there will be a new malatang station, and Australian lobster will be pan-fried during dinner. The Indian chef will prepare seven dishes per meal at Cafe Zen, bringing freshness and new aromas with his authentic Indian cuisines.

Featuring interactive kitchen stations, Cafe Zen serves tantalizing specialties and Hong Kong favorites, along with a delectable spread of Asian and Western dishes, seafood and desserts. Diners have a choice of indoor seating or, in good weather, alfresco dining out on the terrace.

Children under 6 years old are free of charge and those aged between 6 and 11 years old will be charged half price.(SD News)