Guam Diner Bytes: Islander Terrace's lunch buffet!

by Ken Stewart
The Guam Food Guy

The Hilton’s Islander Terrace has seen many food trends come and go and they have continuously strived to keep ahead of the game by being among the first to use induction warming and cooking technology. Buffets are a fine balancing act and there are many finicky and picky eaters out there in the dining public. Trying to please everyone is a worthy goal, and while some fail in this effort, there are those like the Hilton’s team at the Islander Terrace who manage to make it happen. It’s all about diversity, freshness, bold flavors and compelling tastes! Give the diners their money’s worth.

As a couple, Zee & I have to seek out those restaurants that cater to her vegetarian preferences when it comes to menu selections. Most restaurants have something she can eat and all have something I can eat! What the Islander Terrace has done is find a way to satisfy and please the cravings meat lovers have as well as those cravings that vegetarians have.

They have a live action grill that’ll put beef, chicken and fish out in some style of stir fry with finadene and other sauces available. They also have grilled tandor chicken, Shawarma, and rotisserie chicken. The Mediterranean and Indian choices include pita bread, hummus, spicy yoghurt sauce, coconut spinach curry, herb yogurt sauce, and salad fillers (lettuce/red peppers, diced cucumber and tomato). They also have pizza, vegetable tempura, as well as Mediterranean Tomato Sauce and Lamb Gravy Curry.

They have a complete salad bar with a wide assortment of fresh vegetables and other salad additives, as well as fresh juices and infused water. You will also find seared tuna and sashimi, along with an ever changing variety of canapes. One really special feature is the Vegetable Green Curry, which Zee especially enjoyed stating that it had just the right amount of heat and spice. The use of local long beans and eggplant (and cherry tomato) is commendable. You can have this with brown rice!

One recent addition was the Combination Crispy Noodle station, which included chicken, pork, and shrimp. Another versatile feature is their noodle bar, where you can create your own special bowl of noodles with spices, ingredients, and sauces. You can have braised beef, minced pork, soya eggs, and fish balls, and add a Taiwanese beef broth or a spicy miso broth for your basic flavoring.

There is a hot line that changes daily with different prepared meats and dishes, whether it’s macaroni and cheese, or fried mustard chicken, or meat loaf, or roast chicken, or steamed vegetables. Let’s not forget the desserts, which I try to avoid (there’s always fresh fruit). The selection usually consists of 5 or 6 cakes, pies, tarts, our mousses.

There’s also an ice cream station (who doesn’t love ice cream?). As I said earlier, it’s a matter of finding that right balance, and from where I sat during our Islander Terrace lunch, Team Hilton has managed to do it quite well, meeting our expectations.

Bon appetit!

Ken “the Guam Food Guy” Stewart

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