Just returned from Marriot @ Tangs yesterday.
Ambience : 8 / 10 (depend on where you are sitting. Mine was behind Java +)
Food : 9 / 10 (best variety, and quality imho)
Service : 7 / 10 (waiter not in sight most of the time, dont know where they go. In need of refilling drinks ^^)
I know it is going to be lengthy here, but please bear with me. I will cut to the chase as much as I can, but at the same time, not leaving out any important information.
The seafood section has got Oysters (Australia), Boston Lobsters (Australia), snow crab leg, crayfish and prawns. I helped myself with 4 whole lobsters (8 pieces) and they were good and fresh. Female and male lobsters are available, just do your picking. My personal preference goes to the male lobster. The one without the red colour roe. The meat taste sweeter. Oysters were kind of small, but fresh as well. Sous chef Benny walked me through the cafe before I started filling up my plate fast, with the food.
Next dish to look out for is the veil tongue and also the beef cheek. Stew to perfection for the latter. "Melt" in your mouth. For veil tongue, it is soft. And obviously, the flavour profile was good. You get a bit of charred taste but without the burnt.
The carving station was somewhat a let down. I wasn't at all fascinated but the texture of the roast beef nor the pork knuckle. Both were slightly tougher to my liking.
I particularly love their pasta station , especially with the chef's special squid ink spaghetti. Yes, thats right, the sauce is Not on the menu. But the squid ink spagh is. So You just got to request for that special sauce. Tasty 10/10 !
Dessert corner was a let down. If Sou Chef Benny didnt tell me it was MOUSSE, i was wondering what the heck the pile of white cream are. Especially after several scooping, it look ultra disgusting. I never call food disgusting because i respect them, but for this one - you probably ought to see it yourself.
Cakes were sub-par. Ice cream so-so. (Pan Pac's EDGE has got better one, especially the pistachio flavour - Kahlan remember?)
Salad counter was great. Lots of condiments and sauces for you to mix around. Only thing is the cortons. "Lao-hong". Spoke to Sou Chef Benny again, and had it changed.
skip the noodle section because stomach couldn't take it any much more, having extra 3 pieces of lobster mid-way during the buffet. I couldn't help but picked the male ones again, because the sweetness in the meat is so much to be desired.
the chicken rice was a tad sweet. not sure why, but i can attest that this isnt the right flavour for a proper hainanese chicken rice.
Strategy for you to take on the buffet :
I strong suggest going for the cooked food section first. Taste the beef cheek, veil's tongue, then hop on for some special pasta (small portion).
Then proceed with the lobster , oyster , sashimi , crayfish.
Then hop to the soup section. Minestrone soup (tasty and flavourful).
Then rest awhile.
Then continue with the seafood attack.
If you are a meat lover, at least give a try on the knuckle and the roast beef. It might be to your liking.
Then go mix some salad to drown down those oily cuts, in association with some green tea.
Then continue your final half with similar seafood attack before going for the dessert, which I actually felt that, you can give it a miss, if you want to.