The Market, the signature buffet restaurant within Hotel ICON in Tsim Sha Tsui, has launched a highly anticipated culinary promotion, integrating premium Alaskan King Crab with fine dining staples truffle and fish maw (collagen-rich fish bladder). This limited-time “Alaskan King Crab, Truffle, and Fish Maw” buffet elevates the typical luxury spread, offering diners an array of novel and exquisite dishes available from January 2, 2026, until further notice.
A Symphony of Premium Ingredients
The new themed buffet centers on the trifecta of sought-after ingredients, moving beyond traditional seafood presentations. While the perennial favorite—chilled Alaskan King Crab legs—remains a fixture on the dinner menu, the culinary team introduces unique preparations that fuse classic Hong Kong flavors with Western techniques.
Throughout the day, guests can indulge in dishes designed to maximize flavor and nutritional value. A highlight is the Alaskan Crab Meat Seafood Congee, a comforting, savory creation slow-cooked with multiple crab species and rich seafood stock. For appetizers, the Fish Maw and Shredded Chicken Salad, dressed with sesame sauce, offers a refreshing contrast while delivering a dose of natural collagen.
Inventive applications of fish maw extend even into the dessert section. Diners can experience novel treats such as creamy Fish Maw Egg Tarts and the deeply satisfying Ginger and Coconut Ice Cream paired with crispy fish maw brittle, turning dessert into a surprisingly nourishing affair.
Evening Highlights and Indulgent Creations
The dinner session unlocks the most luxurious offerings. A standout theatrical presentation is the Fired-Up Black Truffle Sticky Rice with Cured Meats and Fish Maw. Prepared tableside, the sticky rice absorbs the aromatic juices of Chinese preserved meats (lap-mei) before being finished with fresh black truffle shavings.
Further showcasing the decadent pairing of ingredients is the Braised Fish Maw and Abalone with Black Truffle. This dish combines three high-value ingredients—abalone, fish maw, and black truffle—into a single, deeply savory stew, considered a hallmark of culinary extravagance.
Enhancing the evening experience, patrons opting for the dinner buffet receive a complimentary serving of warm Double-Boiled Milk with Fish Maw and Peach Gum, a classic Cantonese tonic lauded for its smooth texture and subtly sweet flavor.
Beyond the Theme: Market Favorites
While the King Crab, Truffle, and Fish Maw offerings anchor the promotion, The Market continues to feature its beloved signature stations, ensuring a comprehensive, globally inspired selection. Guests can still enjoy fan favorites, including the popular Golden-Fried Crab (Wong Kam Chiu Hai), perfectly pan-seared duck liver, and unlimited servings of rich salmon roe (ikura).
The buffet also maintains its dedication to local classics, such as the renowned Hainanese Chicken Rice, and its celebrated dessert bar. Patrons consistently flock to the rich selection of durian desserts, homemade durian ice cream, and the unlimited supply of premium GODIVA ice cream.
The “Alaskan King Crab, Truffle, and Fish Maw” buffet at Hotel ICON’s The Market reinforces Hong Kong’s reputation as a global dining hub, skillfully blending exclusive luxury ingredients into accessible, all-you-can-eat formats. Enthusiasts of high-end Cantonese and international cuisine are encouraged to make reservations promptly to secure a taste of this seasonal specialty.
Venue Details:
- Restaurant: The Market, Hotel ICON
- Address: 2/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui, Kowloon
- Reservations: (852) 3400 1308
- Availability: From January 2, 2026