Once upon a time, travel bloggers who were also happy foodies, were sent to a not so far away Disneyland perchance to savor the ride but first, to partake of the food offerings…
On our first day in Hong Kong Disneyland, the first order of the day wasn’t a fancy ride nor a character meet-and-greet. It’s lunch. Yep, the Disney magic transcends the senses of sight and touch and spills over onto taste. All that talk while growing up about not playing with your food and here we are, looks like the chefs were the ones who played around with theirs. You could say we were in for an interesting lunch.
Ironwulf says: First on the plate was the Roasted Suckling Pig with Cucumber and a couple of Steamed Piggy Mask Buns. The Suckling Pig in itself was really crunchy and tasty already with the sweet sauce. Putting the layers of cute piggy buns with the crispy skin and tender meat, topped with cucumber strips and sauce rendered a delightful melange of flavors. What a sweet start.
Lagal[og] says: Next came the Little Pig Barbecue Pork Bun along with the Little Green Men Pork and Vegetable Bun. Cutesy little numbers that borrow resemblance of characters from Disney movies. Hmmm, shame we have to eat them. I like the Little Pig more with the taste resembling a bit of pork asado. We were also served Mickey’s Seafood Glutinous Pancakes which are more of lunch fare than dessert with a starchy texture.
Ironwulf says: Another creative presentation was the Double-Boiled Chicken and Conpoy Soup in Petite Coconut. I can easily see the floating Mickey on top. The soup tasted unsuaul but once I got to dig in deeper for the chicken meat, I got to appreciate the soup more.
Lagal[og] says: The Wok-fried Shrimps and Disney Root Vegetables dish seems to me more of a salad and should’ve been served ahead of everything else. Though I think it has a place midway through our set meal like an intermission as the shrimps and vegetables are very light and serve as a respite from the flavors of the first dishes.
Ironwulf says: The Fried-Rice with Tasmanian Crabmeat Stuffed in Whole Crab Shell spells elegance with its golden crab container on white plate. I dug into the open crab shell for the rice for it was really good. The crabmeat was really oozing with flavor and the thick, long-grain rice was a delight to the bite. Definitely my favorite dish among the many served.
Lagal[og] says: I must agree with Ironwulf that the Tasmanian Crabmeat was the highlight of the set meal. Long-grained rice flavorfully melded with the tasty crabmeat served elegantly yet playfully in a golden crab container. For our dessert, we were treated to the Double-boiled Whole Chinese Pear topped with Aged Mandarin Peel. The softness of the pear was expected but the magic was in the Mandarin peel which gave the dessert a sweet-tart twist. A rather nice, dramatic ending to cap our first Disney meal.
And the travel bloggers ate happily ever after (at least for most of the trip, anyway).
Crystal Lotus is one of the restaurants in Hong Kong Disneyland Hotel
This is the 2nd of 4 post for the Hong Kong Disneyland Series, please check the other parts here: Fireworks at Disneyland, Fun Time at Disneyland and Enter Disneyland Hotel
makes me not want to eat the piggy buns but play with them instead.