The Grand Buffet (自助山), Hong Kong’s unique 360-degree rotating restaurant situated atop the Hopewell Centre in Wan Chai, has once again partnered with the century-old preserved meats specialist Kam Kuk Yuen (金菊園) to launch a specialized Autumn-Winter Cured Meats Buffet. This limited-time offering merges the sophisticated atmosphere and extensive selection of The Grand Buffet with the deep, savory flavors of traditional Cantonese preserved meats, creating a modern tribute to seasonal Hong Kong cuisine.
The collaboration, running through February 28, 2026, showcases a wide array of innovative dishes centered around premium lap mei (cured meats), alongside The Grand Buffet’s signature array of fresh seafood, roasted meats, and elaborate desserts. The partnership seeks to elevate classic winter comfort foods by incorporating handcrafted, aged ingredients from one of Hong Kong’s most respected heritage brands.
A Culinary Journey Through Cured Delicacies
The core of the seasonal buffet is the meticulous integration of Kam Kuk Yuen’s renowned preserved sausages, duck, and pork belly into contemporary buffet fare. Diners can expect beloved seasonal classics like Steamed Glutinous Rice with Cured Meats (Lap Mei Ngau Mai Fan), featuring freshly hand-sliced Kam Kuk Yuen favorites including traditional sausage, duck liver sausage, cured pork belly, and, exclusively for dinner service, Nan-on cured duck.
Beyond the classics, the chefs have introduced creative fusions, transforming traditional flavors into surprising formats. Highlights include Cured Sausage Portuguese Egg Tarts, Pan-Fried Taro Cake with Cured Meats, and Steamed Radish Cake with Cured Meats. These dishes demonstrate a playful approach to seasonal ingredients, offering diners familiar tastes in unexpected textures.
Beyond the Theme: Signature Grand Buffet Staples
While the focus remains on the seasonal lap mei, The Grand Buffet maintains its esteemed reputation by offering a massive selection of international and Hong Kong signature dishes. Located on the 62nd floor, providing breathtaking, panoramic views of Victoria Harbour and the surrounding mountains, the venue is a destination in itself.
The buffet’s signature offerings remain highly sought after. Guests frequently queue for specialties such as the Braised Sea Cucumber with Fish Maw and Mushroom in Oyster Sauce. The in-house roasting station produces perfectly Crispy Suckling Pig, celebrated for its crackling skin and succulent meat. The dim sum selection is also house-made, ensuring freshness and quality.
Seafood lovers can indulge in a robust selection that extends beyond the traditional iced bar. Must-try hot items include Baked Oysters with Sambal Sauce, Cheese-Baked Lobster, and Japanese-Style Abalone Rice.
Spectacular Desserts and View
The dining experience culminates with an impressive dessert spread featuring over 20 house-made pastries and confections. Notably, the selection includes specialties like the signature sea salt cake and a live stir-fried ice cream station.
The evening spectacle is the Flaming Baked Alaska performance, held nightly at 8:30 PM. This presentation of the classic frozen dessert, momentarily engulfed in flame, provides a dramatic and memorable end to the feast, blending icy refreshment with warm nostalgia.
The limited-run Autumn-Winter Cured Meats Buffet is available for both lunch and dinner sittings through February 28, 2026. Reservations are strongly recommended due to the limited duration and the collaboration’s popularity. Guests interested in enjoying this unique fusion of Hong Kong heritage and international buffet sophistication can find booking details online.
The Grand Buffet (Hong Kong)
Location: 62/F, Hopewell Centre, Wan Chai
Availability: Now through February 28, 2026
Service Hours: Monday-Saturday Lunch (12:00 PM – 2:30 PM), Sunday Lunch (12:00 PM – 3:00 PM), Daily Dinner (6:00 PM – 10:00 PM)