Magnolia
Asian · buffet, all day
Breakfast, lunch and dinner. The room the whole resort passes through at least twice a day.
Breakfast 7:30–10:30 am · Dinner 7:30–10:30 pm
Asian cooking, breakfast through dinner
Food here is a warm answer to the cold. Momo steams at the Chowrasta stalls and thukpa comes in deep bowls, while Magnolia keeps a hot Asian buffet going through the day under timber trusses, gingham on the tables. Evenings slow down in Douglas Bar among buttoned leather and the painter's sketches, and the first flush is poured, unhurried, in the wood-panelled library.Food here answers the cold: momo at the Chowrasta stalls, a hot buffet at Magnolia through the day, and the first flush poured, unhurried, in the wood-panelled library.
The HillsOn A Plate
Thukpa at Magnolia after a cold morning at Tiger Hill.
Momo and first flush
Magnolia through the day, the Library after
The buffet room, and the quieter rooms around it.
Magnolia
Asian · buffet, all day
Breakfast, lunch and dinner. The room the whole resort passes through at least twice a day.
Breakfast 7:30–10:30 am · Dinner 7:30–10:30 pm
Farm to Plate
From Farm to Plate
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Grown with Purpose
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
From Our Land to Your Plate
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
A Story on Every Plate
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.