Kowloon Shangri-La Introduces Nostalgic Plates at Café Kool

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Kowloon Shangri-La Introduces Nostalgic Plates at Café Kool

Kowloon Shangri-La has teamed up with three iconic local eateries, Tai Ping Koon Restaurant, Wing Wah AllDay, and Kung Wo Beancurd Factory, to spotlight a tasty selection of nostalgic tastes of Hong Kong for the kitchen-buffet restaurant Café Kool from July 26 to Sept. 6.

In a first for Café Kool, the collaboration with Kowloon Shangri-La allows guests to taste six local delicacies available for both lunch and dinner that will supplement the exquisite buffet spread at Café Kool.

From July 26 to Aug. 15, Tai Ping Koon’s signature 1950’s recipe of Chicken Wings in Premium Swiss Sauce will be available for guests to salivate over. Wing Wah AllDay will have their local famous Shrimp Wonton Noodles and Pickled Radish celebrated at Café Kool from Aug. 16 to Sep. 6, whilst Kung Wo Beancurd Factory is set to offer a sweet selection of Tofu Milk Pudding, Tofu Ice Cream with Ginger Sytup, and Tofu Pudding from July 26 to Sept. 6.

“This is Café Kool’s first time launching a collaboration with other restaurants, aiming to bring diners a gourmet journey with engaging stories down the memory lane, while showing appreciation to the expertise and success of this group of dedicated connoisseurs,” Chloe Mok, Food and Beverage Marketing Manager, said.

Lunch buffet at Café Kool from 12 PM to 2:30 PM costs HK$428 per person from Monday to Friday and HK$528 for weekends and public holidays. Dinner buffet from 6 PM to 9:30 PM is priced at HK$728 from Monday to Thursday and HK$758 from Friday to Sunday and public holidays.  

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