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More than 300 guests were treated to a feast of the eyes and ears as well as taste buds at the VIP launch of Red Hot World Buffet & Bar, Wales’ biggest buffet, in Cardiff last night (26 October).

Broadcaster Sian Lloyd hosted the event, which saw the national award-winning chain open its first ever venue in Wales.

Guests, who were a mix of corporates, media and bloggers, were treated to entertainment to reflect the world theme of the buffet including Indian drummers, a Chinese dragon, Bollywood dancers, fire breathers, Geisha-girl stilt walkers, opera singers and a Mariachi band.  Guests were then allowed to sample more than 300 well-known favourites from nine different cuisines including Japanese, Indian, Chinese, Italian, Tex Mex, Cajun, Thai, Mediterranean and British, which were freshly prepared at 10 live counters by more than 35 chefs trained in five-star hotels from around the world.

The launch also saw a dazzling display of more than 30 ornate food sculptures made by one of the chefs from 130kg of spun-sugar, which took two months to create. These included a Japanese Geisha girl surrounded by koi, a blazing guitar and two swans intertwined.

Mrs Helen Dhaliwal, Director of Red Hot World Buffet & Bar, said: “The launch evening was a great success and it was fantastic to finally open our doors and show our guests in Cardiff what we are all about.

“You can’t really appreciate what makes Red Hot World Buffet special until you see it for yourself. It really is larger than life, with so much choice and variety on a grand scale, but with the quality still remaining at the very heart of what we do.

“The entertainment gave guests a flavour of the different world cuisines that they can expect when they dine with us, while the canapés and dishes showcased the quality and variety of dishes that our five star chefs can create. 

“We’re delighted to be able to open the largest buffet experience in Wales to the public and we’re hoping to welcome around 8,000 people through our doors this week.”
One of the main attractions in the Cardiff restaurant is a 35 feet long 100% recycled paper ‘flying dragon’ to reflect the Welsh location of Red Hot World Buffet. It was hand-made by one of the chefs, taking three months to create. At six foot wide with a wing span of 18 feet, it will be a focal point of the restaurant, representing good luck.

One of the guests on the evening was Leanne Eustace, managing director of accountancy practice, Accounted For. Speaking at the event, Leanne said: “There is one word to summarise Red Hot in Cardiff and that’s stunning! It has been absolutely spectacular tonight  - the food, the décor, the atmosphere, the entertainment – everything has gone into making a memorable evening. The choice of food is amazing and even if you came with a party of 20, you know everyone will find something they like to eat. We’ll certainly be back.”

As the company’s first Welsh outlet, the two-storey restaurant, located in St David’s Shopping Centre opposite Debenhams, is one of largest in the UK, serving 375 covers at any one time.

Red Hot World Buffet is now open to the public and serves 300 dishes from around the world including Indian, Thai, Chinese, Japanese, Cajun, Tex Mex, Italian, Mediterranean and British for a set price of from £7.99 for lunch and from £12.99 for dinner. For more information visit www.redhot-worldbuffet.com

Fast Fun Facts – Break Out Box

Red Hot World Buffet will
• have two floor to ceiling wood burning pizza ovens, that can cook up to 10 pizzas at any one time
• offer 300 dishes from nine cuisines from around the world including 20 British dishes, 25 Chinese & Thai dishes, 20 different types of salad and cold starters and 25 different variety of Indian dishes
• provide 30 different individual desert types including white chocolate and ginger cheesecake, tiramisu, chocolate marble cake, apple crumble and custard, mascarpone parfait, orange infused panna cotta and fruit trifle.
• offer 12 different ice cream flavours including Caramel Ripple, Bubble Gum and Mango Sorbet together to the more traditional Vanilla, Mint Choc Chip and Chocolate.
• serve 550kg rice, 1,100 pizzas, 1,200 litres of ice-cream, 800 crème brulees and 9,000 Japanese prawns during an average week.