These days buffet lovers across Thailand can’t stop talking about CP-HiLai Harbour Restaurant, the number 1 international buffet restaurant from Taiwan and the biggest buffet in Thailand, seating as many as 470 people and serving over 200 menus, on the 6th Floor of ICONSIAM. CP-HiLai Harbour has imported their team from Taiwan to create menus for 6 stations, selecting the signature highlights of many cuisines around the globe under the concept “The Best of East and West.”

For the grand opening of its first branch in Thailand and all of Southeast Asia, Wang Wu Cheng, managing director and head chef from Taiwan, will take us on a tour around the restaurant to introduce the highlight menus at each station.

We begin at the Western Food station, dedicated to meat lovers, whether it’s beef or mutton or pork, with mouthwatering menus like an assortment of charcuterie and cheeses selected to complement each other. Fill your plate with fresh vegetables, choose from 6 different salad dressings, and toss in some truffle potato moose, green or black olives, and grapes.

At the baked and grilled station, try some roast beef and ham with various sauces like black pepper sauce, mushroom sauce, and red wine sauce. Complete the dish with a side of French fries and grilled pumpkins and garlic. Both the steak and ham are to die for. If you want the steak cooked well done, you could always ask the chef to keep grilling.

Now we travel the globe and land on our own continent. The next station is the Japanese station that boasts three types of cold soba: regular soba, plum soba, and green tea soba in either Saru Soba Soy Sauce or Japanese Soy Sauce. Top the noodles off with seaweed or sesame and pair it with side dishes like seaweed salad, kimchi marinated clams, scallops with sesame oil, squid marinated in sesame, cold tofu, and many more. The chef recommends eating the cold soba with seafood like shrimps, star crab, horseshoe crab, sweet clams, and New Zealand mussels that are presented nearby.

Walk a couple of steps further and you would discover a marvelous platter of sushi and sashimi, with the chef slicing and rolling sushi right in front of you. The selection ranges from Hamachi, Tuna, Salmon, Eel, to Botan Shrimps and many more. Of course, there is pickled radish and quality wasabi to go with it.

When you talk about Japanese food, you can’t not mention tempura. At CP-HiLai Harbour, a chef fries the tempura fresh so you can always have it hot and crispy. Most importantly, the tempura doesn’t soak up the oil. There are shrimp, shishamo fish, bell peppers, sweet potatoes, and chicken karaage to choose from. Finish this part of the meal with the deliciously fragrant Caramel Brandy Orange, best for cleansing your palate after all the seafood dishes we just mentioned, before moving onto the next station.

We now move on to the Chinese and Taiwanese food station. The most popular menu is undoubtedly the roast duck, crispy on the outside, tender on the inside. It takes almost 3 days of cooking and being tended to before each duck is ready to be served for you to taste the authentic cuisine. There are also roast pork, oysters, steamed crab with tasty seafood dipping sauce, steaming hot dim sum, stewed pork, Taiwanese style crab fried rice, steamed fish and many more.

For Taiwanese food, which is, of course, the origin of CP-HiLai Harbour, the chef recommends Taiwanese beef soup. To serve, put two slices of beef in the bowl, follow with ginger, scallions, and two scoops of hot soup. Stir it a little and immediately dive in. The beef will be cooked just right and tender. It may look simple but it tastes out of this world. 

Besides this beef soup, the chef has also created a tom yum soup as an alternative for Thai people who love spice. 

Another highly recommended dish is the Crab Soup with XO sauce, made fresh bowl by bowl. Each portion is filled with enoki mushrooms, crab chunks, and homemade XO sauce. The chef prepares each bowl on the stove, starting with heating up the soup and mixing in an egg and the rest of the ingredients. You get the sweetness of the crab and egg, the spiciness of the sauce and the texture of the mushrooms to break up the thickness. 

Next, the popular Pizza and Teppanyaki station, with pizza toppings like Seafood, Hawaiian, Salami, and many more. The chef kneads the dough right at the station. For piping hot menus, the chef is proud to present Taiwanese style Teppanyaki, also make dish by dish. The marinated beef is grilled with peas and tomatoes, then topped off with a Taiwanese sauce (A Must!) and served with a fried egg on top. Another dish you will never tire of.

The station Thai people are most familiar with is the Asian Food station that focuses on Thai cuisines during this opening period. The chef wants tourists to have a taste of a variety of Thai food like fried oysters, som tum, larb, shrimp tom yum, steamed fish with lime, and even boat noodles. If you’re entertaining a foreign guest, don’t forget to take them here.

We finish our tour at the beverages, fruits, and dessert station, which according to the chef is another highlight of the Taiwanese restaurant. The station serves all sorts of fruit juice from watermelon, orange, mixed fruits and also bubble milk tea. For dessert, there are Thai sweets and other baked goods. Not to be missed is the fluffy pancake made fresh and hot and topped with dressings of your choice, whether it is strawberry jam, honey, fresh cream, or fruit salad. For cake lovers, there’s plenty to choose from, like tiramisu, strawberry or chocolate choux creme, and many more.

Another dessert that you must try is the ice cream. CP-HiLai Harbour has brought in two freezers full of Movenpick flavors for you to choose from, not to mention all the toppings available.

All these recommendations are just part of the more than 200 menus served at CP-HiLai Harbour. There are many other dishes that you should come and discover for yourself on the 6th floor of ICONSIAM. Besides the great food, the chefs and service are beyond expectations, with trained staff ready to answer all your dietary questions and recommend you specific menus. 

On Monday - Friday, the restaurant is open for 2 rounds of service: 

11.30 - 14.30 hrs. and 17.30 - 21.30 hrs. 

Saturday - Sunday and public holidays, 11:30 - 21:30 hrs.

The buffet price per head is as follows:

Monday - Friday, lunch (adults) 799 ++ (941 net)

Monday - Friday, lunch (children) 400 ++ (471 net)

Monday - Friday dinner (adults) 899 ++ (1,058 net)

Monday - Friday dinner (children) 450 ++ (530 net)

Saturday - Sunday and public holidays (adults) 1,099 ++ (1,294 net)

Saturday - Sunday and public holidays (children) 550 ++ (648 net)