Causeway Bay’s Mr. Steak Buffet à la minute and Sha Tin’s The Palate launch a limited-edition “Autumn Crab Feast” buffet, offering an all-you-can-eat spread of Russian king crab, Typhoon Shelter green peppercorn soft-shell crab, and foie gras with crab roe rice bowls from late October 2025.
As the autumn chill settles over Hong Kong, two prominent dining venues are capitalising on peak crab season with comprehensive buffet menus designed to satisfy every crustacean craving. Mr. Steak Buffet à la minute at Causeway Bay World Trade Centre and The Palate at Sha Tin’s New Town Plaza have unveiled their “Autumn Crab Infusion” dinner buffets, available daily from 5:00 PM. The promotions run through the autumn months, offering diners an extensive roster of crab-centric dishes alongside perennial favourites.
Unlimited Russian King Crab and Signature Seafood Highlights
The centrepiece of both buffets is the Russian king crab, celebrated for its unusually plump, sweet, and juicy meat. Guests can enjoy it chilled on ice or incorporated into hot dishes. A standout is the Crab Roe and Wild Mushroom Cream Pasta, where every forkful delivers a rich, velvety sauce studded with fresh crab meat and earthy fungi.
For those seeking lighter options, Crab Meat and Seafood Sesame Dressing Cold Tofu offers a refreshing contrast, while Crab Roe Braised Seasonal Vegetables provides a delicate, umami-packed vegetable accompaniment.
The Causeway Bay outlet exclusively introduces an early-season showstopper: Pan-Seared Foie Gras with Crab Roe Sauce Mini Rice Bowl, a decadent combination of buttery liver and briny crab topping that has quickly become a diner favourite for its indulgence and value.
Golden Hour Menu Elevates the Experience
From 7:30 PM, the “Golden Hour” service kicks in with an expanded selection. The Typhoon Shelter Green Peppercorn Soft-Shell Crab brings Hong Kong’s iconic crispy, spicy, garlicky style with a Sichuan-inspired twist—green peppercorns add a fragrant, numbing heat that cuts through the richness.
Other premium additions include:
- Prawn and Crab Meat Chawanmushi—steamed egg custard made with a blend of Japanese Ran-ō and Hubei eggs, resulting in an exceptionally silky texture and deep seafood flavour.
- Braised Fish Maw, Abalone, Duck Web, and Shiitake Mushroom Clay Pot—a collagen-rich, nourishing one-pot dish featuring premium ingredients prized in Cantonese cuisine.
- Cruffle (Croissant-Waffle Hybrid)—made fresh to order, this crispy, buttery pastry has earned a loyal following among dessert enthusiasts.
Classic Buffet Staples Remain
Beyond the seasonal offerings, both venues continue their regular dinner buffet line-up. The cold seafood station features ice-chilled lobster, sweet Russian king crab legs, freshly shucked oysters, and seasonal sashimi. Meat lovers can explore a variety of Wagyu preparations: seared Wagyu sushi, teppanyaki Wagyu, and slow-roasted salt-fermented Wagyu, served side by side. A Sukiyaki White Boar Pork station offers tender, marbled meat with a subtly sweet broth.
Practical Information and Booking Details
| Venue | Address | Phone |
|——-|———|——-|
| Mr. Steak Buffet à la minute | 6/F, World Trade Centre, 280 Gloucester Road, Causeway Bay | 2881 5757 |
| The Palate | Shop 108, 1/F, New Town Plaza Phase 1, 18 Sha Tin Centre Street, Sha Tin | 2633 1288 |
Reservations are strongly recommended, as both venues typically reach full capacity during weekends and public holidays. Early bookings, especially for the 7:30 PM golden hour seating, ensure access to the full premium spread.
What This Means for Hong Kong Diners
With crab season peaking through late October and November, these buffets offer a timely opportunity to indulge in high-quality seafood at a fixed price—a format that continues to thrive in Hong Kong’s competitive dining landscape. The inclusion of both classic Cantonese preparations and innovative fusions (like the Chinese-Western cruffle) reflects a broader trend of buffet operators adapting to diverse palates while maintaining value.
For readers looking to explore further, consider pairing your buffet visit with a stroll through nearby autumn markets or planning a crab-hunting trip to local wet markets for fresh catches to cook at home.