Lede:
Meat lovers and seafood aficionados in Hong Kong have a new reason to rejoice: Hotel ICON’s acclaimed buffet restaurant, The Market, has launched a limited-time “Miyazaki Wagyu and Seafood Feast” dinner buffet, featuring Japan’s award-winning A5 Miyazaki wagyu, live teppanyaki stations, and premium ocean delicacies—all available nightly from 6 PM to 10 PM at their Tsim Sha Tsui location.
A Cut Above: Japan’s Finest Beef Takes Centre Stage
The star of this new offering is the A5 Miyazaki wagyu, a breed that has consistently earned top honours in Japan’s prestigious Wagyu Olympics and is widely regarded as “Japan’s best.” Chef de Cuisine Andy Chan explains that the restaurant sources only the highest-grade marbled beef, ensuring each slice delivers the signature melt-in-the-mouth texture that wagyu enthusiasts crave.
The buffet’s evening service features a live teppanyaki station where chefs prepare two standout dishes: teppanyaki Miyazaki wagyu, seared to perfection with a crisp exterior and buttery interior, and teppanyaki beef tongue core, sliced thin and cooked until the edges char while the centre stays tender and juicy.
Beyond the Grill: Unexpected Wagyu Creations
The Market’s culinary team has pushed boundaries with several inventive wagyu preparations rarely seen in buffet settings. One highlight is the Malaysian-style wagyu beef bone tea, a slow-simmered broth infused with aromatic spices and herbal ingredients. The rich marbling of the wagyu deepens the soup’s flavour profile, creating a uniquely comforting dish.
Another crowd-pleaser is the ginger-grilled wagyu hamburger steak, where minced wagyu patties are seasoned with piquant ginger, locking in juices and delivering a savoury kick. Fans of Japanese cuisine should not miss the flame-seared Miyazaki wagyu sushi—each piece is torched tableside to release the beef’s natural oils—and the Spanish wagyu paella, where grains of rice absorb the rendered fat, resulting in a deeply aromatic, indulgent dish.
Seafood Lovers, Take Note
While wagyu dominates the headlines, The Market’s buffet remains a paradise for seafood enthusiasts. The menu includes salt-grilled Alaskan king crab legs, cooked to order and served piping hot; iced Canadian snow crab legs for those who prefer cold-shell delicacies; and a hearty lobster congee simmered in a rich seafood stock. Unlimited salmon roe is also available for topping.
For an additional charge, diners can order fresh South Australian oysters (HK$38 per piece or HK$198 for six), shipped directly and noted for their plump, briny flesh.
Classic Favourites and the Legendary Durian Desserts
The Market has built a loyal following for its perennial staples, including pan-seared duck liver, Hainanese chicken rice, and an assortment of Indian curries. The dessert section features GODIVA chocolate ice cream, but the true draw remains the restaurant’s renowned durian creations.
Pastry chef Wong Mei-ling oversees a selection that includes mini D24 durian cheese tarts, house-made durian ice cream, and durian mochi Portuguese egg tarts—crisp, flaky pastries filled with creamy durian puree. These items have drawn durian devotees from across the city, often selling out before the evening ends.
Practical Information and Booking
The “Miyazaki Wagyu and Seafood Feast” dinner buffet is served from 6:00 PM to 10:00 PM daily, starting July 13, 2026, until further notice. The Market is located on the 2nd floor of Hotel ICON at 17 Science Museum Road, Tsim Sha Tsui.
Reservations are highly recommended, as seating is limited. Diners can book directly through the hotel’s dining portal: https://dining.hotel-icon.com/en/reservation/?rid=109
Broader Impact: A New Benchmark for Hong Kong Buffets
With this launch, The Market reinforces its reputation as one of Hong Kong’s most innovative buffet destinations. By pairing premium wagyu with live cooking stations and maintaining its signature seafood and durian offerings, the restaurant caters to both adventurous eaters and traditionalists.
For readers planning a visit, consider arriving early to secure a spot near the teppanyaki station—the wagyu and crab legs tend to draw the longest queues. Vegetarian options are limited, but the congee and salad bar provide lighter alternatives.
For those eager to explore further, Hotel ICON also offers afternoon tea sets and à la carte menus featuring seasonal ingredients. Check their official website for updates on future dining promotions.