The Grand Buffet, Hong Kong’s iconic 360-degree rotating restaurant located atop the Hopewell Centre in Wan Chai, has once again partnered with the revered, century-old purveyor of Cantonese preserved meats, Kam Kuk Yuen, to debut a new “Autumn/Winter Preserved Meats Buffet.” This exclusive culinary collaboration elevates traditional seasonal dining by incorporating Kam Kuk Yuen’s artisanal Chinese sausages and cured delights into an expanded international menu, available until February 28, 2026, offering diners a nostalgic yet sophisticated taste of winter tradition set against unparalleled panoramic views of Victoria Harbour and the city skyline.
A Seasonal Ode to Cantonese Tradition
The partnership signals a notable move by The Grand Buffet, which rarely deviates from its standard international format, to specifically focus on a seasonal, culturally significant theme. The buffet offers a comprehensive immersion into lap mei (preserved meats) culture, featuring an extensive array of innovative and classic dishes that showcase the versatility of Kam Kuk Yuen’s high-quality products.
Key highlights of the new lap mei-focused spread include traditional favourites such as Steamed Turnip Cake with Preserved Meats and comforting Preserved Meats Glutinous Rice, where cured sausages, preserved duck liver sausage, and preserved duck from the exclusive Nanan variety (available only during dinner) are hand-sliced fresh for diners.
However, the collaboration pushes creative boundaries by integrating these savoury meats into unexpected formats, resulting in truly unique fusion items like Preserved Sausage Egg Tarts and Lap Mei Egg Waffles. The careful balance between the potent flavours of the cured meats and the accompanying starches and sweets is designed to introduce the centuries-old delicacy to a modern palate.
Beyond the Cured Meats: Buffet Signature Must-Haves
While the preserved meat theme takes centre stage, The Grand Buffet maintains the quality and variety expected of its prestigious name. Diners can still indulge in the restaurant’s renowned signature offerings, many of which are prepared in-house.
The carving station remains a major draw, particularly the Signature Roasted Suckling Pig, celebrated for its incredibly crisp skin and tender meat. Additionally, the buffet features an impressive selection of refined Chinese delicacies:
- Premium Seafood: Guests flock for the Braised Sea Cucumber and Fish Maw with Dried Oysters, noted for the large, flavourful pieces of fish maw. The seafood section also boasts fresh options like Baked Oysters with Sambal Sauce, Cheese Baked Lobster, and Japanese Abalone Rice.
- Fresh Dim Sum: The homemade dim sum selection is consistently praised for freshness and traditional craftsmanship.
An Elevated Dining Experience
Perched 62 floors above the bustling city, The Grand Buffet’s unique 360-degree rotation feature ensures every patron enjoys an unobstructed view throughout their meal, whether visiting for lunch (Monday to Saturday: 12:00 PM – 2:30 PM; Sunday: 12:00 PM – 3:00 PM) or dinner (6:00 PM – 10:00 PM).
The dining experience culminates with an array of homemade desserts. Alongside over 20 delicate pastries, including a fan-favourite Sea Salt Cake and relatively rare buffet find like stir-fried ice cream, the nightly highlight is the spectacular Baked Alaska Flambé Show. Performed at 8:30 PM during the dinner service, this dramatic presentation of the classic dessert offers a perfect blend of nostalgia and fiery showmanship.
This seasonal partnership allows residents and visitors alike to savour a deep-rooted Hong Kong food tradition, masterfully executed by a heritage brand, all while enjoying one of the city’s most spectacular revolving venues. Interested diners are strongly encouraged to make advancereservations to secure their spot for this limited-time gastronomic event.