The Vegan Food
As we arrived in the Horizon Club Lounge we were greeted by name and taken straight to our table. Before we had a chance to utter the magic words “we’re vegan”, Max (our waiter) tells us he knows we don’t eat any animal products and wonders if we would like soya milk instead?
We were then introduced to the chef who has heard we have arrived and wanted to come to tell us that he would like to prepare us a vegan breakfast of sautéed potatoes, tomatoes, mushrooms and asparagus. Shortly after, a plate of well cooked food arrives and we’re left to sip fresh juice and coffee, eat our vegan breakfast and enjoy the experience. It’s a smooth, hassle free breakfast in a peaceful environment with some of the best service we’ve experienced on our travels.
The Cafe Kool experience was equally as impressive; the restaurant is bigger with a huge buffet selection and live cooking stations offering guests food from around the globe. It’s busy as you’d expect but the staff were helpful and efficient (a running theme throughout this hotel it seems). Again the chef comes out to greet us and this time gives us a personal tour of the buffet. He already knows what it means to be vegan and our questions are met with reassuring answers like “I only use vegetable oil” and “no chicken powder, no oyster sauce”.
He’s one of the few chefs at a luxury hotel that seems to have embraced the sensible approach of making many of the vegetarian options available suitable for vegans too and so there was a huge variety of food we could eat. We opted for a selection of Indian food; dosas, lemon rice filled with cashew nuts, dahl and vegetable pakoras, it was spicy, flavourful and utterly delicious.
There are also vegetable udon noodles, western coked breakfast options, porridge, soups and a fresh juice bar where you can get your own creations made. On top of this there was bread, a salad bar, a fruit bar and also some sorbet from the ice cream bar. We were too full to eat everything on offer, but did squeeze in an few delicious oatmeal and red bean cakes with maple syrup and enjoyed the slightly salted, substantial oat cake that was crispy on the outside and soft on the inside, drowned in delicious maple syrup.