The Buffet at Three on Canton, featuring Turk food for 2 weeks.

Posted: May 19, 2014 in dinner, lunch
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My focus is on the Turkish food.  The buffet at Three on Canton is headed by chef Jason Greene and international in scope with the following options: fresh sushi and sashimi, steamed lobster and crab, thai curries, indian food (with a tandoor oven for the naan), western (steaks, foie gras, prime rib, baked pork chops) and for only the next two weeks – Turk food.  The GM at Marco Polo Gateway after vacationing in Turkey decided it would be a good idea to bring the cuisine to Hong Kong.  The obvious choice in partner was another hotel sharing the same credentials and loyalty points program, Rixos Hotels out of Turkey.  They sent over a team of three headed by Ender Ceylan.  Ethnic cuisines from home countries are so horribly represented in Hong Kong, its up to the hotels to provide the perfect venue to showcase culture.  A sad but horrible truth.

Hotels in Hong Kong are innovative, they dare to do things to which others may not venture.  Case in point, flying in three Turk chefs, putting them up in their own hotel to have them cook their wonderful cuisines.  One will spend more ding at any Turkish restaurant in Hong Kong without tasting authenticity.  I spent $200 for an appetizer platter at Bahce only to walk away sorely disappointed.  You would not want the restaurant serving tortilla masked as pita bread.  As the chefs will be in town for 2 weeks and cooking every day of the week for lunch and dinner, it’s best to hop on over.

Three on Canton is making a big push into the Turk realm with sisha available outside in their newly renovated patio, Be on Canton.  It’s a great space and still new so it has yet to attract high traffic.  Terrible photo to exemplify their new undertaking.

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Onto Turk food.

For appetizers, they have the following:

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Main Course, the best part of the meal.

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Chicken Schwarma.  The chef cuts will slice it like prime rib so it leaves room for more.  It’s tasty.  It’s different than normal buffet dining as the chefs use every day items unlike the normal spread.  The normal spread is still available but I figure I would focus my attention on the option that will disappear in two weeks.

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Sac Kavurma – minced lam with tomatoes and onions.  A lamb stew?  I enjoyed it with the bulgar wheat rice.

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Mayhene Pilavai – Bulgar wheat with onions, tomatoes and mint.  I loved the carbs in this dish.  It’s healthy with a different take on rice heavy diets.  It’s fragrant reminiscent of the Myanmar foods where their rice comes out a similar colour with a bunch of ingredients thrown into the mix.

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Kuzu Guvec – braised lamb and vegetables.  It’s very hearty.  Turk weather should make for some interesting menu combinations.  All the dishes are heavy on meat which is exactly the type of food HK buffets tend to cater.

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Izmir Kofte – A meatball in sausage form.  I loved the meatballs the most as it was different than the norm.

I notice the dinner options were all heavy on braising which entails long hours slaving away in the kitchen to get the meat both moist and succulent.  On Saturday, they even had a schwarma pit roasting beef and making giant donairs.  The main emphasis was the beef schwarma and I forgot to take a picture of it.  They load the donair full of meat rather than vegetables.  On Sunday the schwarma pit was gone and the showcase was on baked options, baked stuffed chicken, baked almond rice and baked lamb.  The menu for Turk food will change on a daily basis.

Buffet meals are too heavy to go at it alone.  It’s best to wash down with bottles of wine and to that end, Three on Canton is also serving turkish wines, softdrinks and beer.  Their Turkish yogurt drink, Aryan, ensures one is maintaining the whims of their diet while overindulging in food.  I was shocked to see my everyday wine on the menu, Kocabag’s Kalecik Karasi.  Turkish Pinot.  I did not sip on cocktails as the turkish cocktails on their list did not use turkish ingredients.  I stuck to the wines.

As with all things Hong Kong, it’s best to make a reservation to ensure ample seating.  The restaurant does one serving during dinner time and most diners use the full amount to the best of their ability.  4 hours into a food coma.  Cost is roughly a tad over $500/person excluding alcohol.

Turk season at Three on Canton will run until May 31.



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