At the newly revamped Element, you won’t just get to enjoy a buffet spread (from $45 per person) of international treats like sashimi, foie gras, and a range of Asian-inspired dishes, but also Spanish fare by chef Mikel Badiola, who puts out creations like seafood paella at the buffet area. You can also take your pick from the many options available from the a la carte menu. There are small bites (known as pintxos) such as the classic Spanish omelette ($10) and ham croquettes ($9); mains like pork cheek in red wine sauce ($28) and the ever-popular roast suckling pig ($88, good for three); and of course, desserts, including a honey jelly yogurt with walnut cream ($9).
