In the previous years, I have tried the food at Blooms. Here, the raw sea food is placed on an ice counter and the buffet diners choose their own meal, which the chefs prepare in a style that you want. But the problem here is that people who are not used to eating sea food find it difficult to handle the raw flavours of sea food, when it's lightly grilled or cooked for a short while.

So, this year, I decided to check out what the Chinese chef has to offer. The restaurant has a tent card with six sea food specialties listed as the menu. For starters, I opted for fresh king prawn (Rs 750) crispy fried with bread crumbs and mayonnaise. The prawns can be cooked in two other options that are main course dishes. The prawns were lightly fried and well-cooked, taking the edge of the `eggy' flavour out of the mayonnaise. But you get only four prawns for the price, a bit on the heavy side.

There's fresh lobster that can be cooked in three styles: fried with chili sauce, black pepper and XO sauce, cashew nut and curry leaves and steamed with spicy sauce. Being a great fan of the red pod of pepper I opted for the last option. And, boy, was it spicy. It had enough fire to set the alaram bells off and bring the fire brigade in, but I'm not complaining, unlike a friend who had a dripping nose and burning tongue at the end of the meal. The lobster costs Rs 1,200 but has two huge lobsters cooked, that is more than enough for three people.

For a second main course dish, there was a choice of rainbow trout, sole and king fish fillet. I opted for the trout (Rs 650). And this one was done in a very simply style. It was steamed with a hot garlic sauce. But it was not as hot as the lobster. Instead it tempered the spicy taste of the lobster.Of course, the problem is you cannot ask for half portions. So, you get the whole fish on the table. And the consequence was a lot of leftovers that promptly went into a doggie bag. The lobster is definitely recommended but only if your budget will permit such an extravagant indulgence.