Broccoli and spinach were sauteed well with sliced garlic and some kind of broth, I thought. Anyway, they were so nice for health and tasteful. We had to make the most of the capacity of our stomach.
The spicy Tan Tan Mien was topped with crash peanuts, sauteed minced pork and chopped leek. The sesame paste and the tan tan mien giang showed the high degrees of skill accumulated in the chef's experience.
Mango pudding and almond jelly wrapped up the Chinese bufet lunch on that day. We were almost full but could savor the taste amply. The chefs and Maitre'Ds would be able to show their top-grade skills and hospitality in the coming high season of white tourism in Niseko.
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