The Hyatt Regency Hong Kong, Sha Tin, has launched an exclusive “Winter Warmth Feast” dinner buffet at its Café, offering a luxurious and extensive four-hour culinary experience focused on traditional seasonal Chinese nourishment, enhanced by modern twists. Running from the current period until January 31, 2026, the buffet features unlimited servings of highly-anticipated dishes, including two entirely new, collaborative snake soup recipes developed under the guidance of the fourth-generation proprietor of the century-old Hong Kong institution, Se Wong Fun (蛇王芬). This timely offering blends classic Cantonese winter staples like preserved meat claypot rice and braised seasonal seafood with surprising contemporary dessert creations, aiming to provide diners with deeply satisfying, cold-weather comfort food between 6:00 PM and 10:00 PM daily.
Blending Tradition: New Interpretations of Winter Classics
The centerpiece of this limited-time menu is the elevated snake soup. Known traditionally for its warming and restorative properties, the dish has been reimagined by the hotel’s culinary team in partnership with the acclaimed Se Wong Fun heir. Two innovative options are available: the Apricot Kernel and Shredded Chicken Snake Gizzard Soup, which draws inspiration from traditional Cantonese lung-cleansing broths (杏汁白肺湯) with its moisturizing, skin-benefiting properties; and the Pumpkin and Ginger Pork Snake Gizzard Soup, where the earthy richness of the snake meat is delicately balanced by the subtle sweetness of pumpkin. Both versions demonstrate a bold, contemporary approach to a foundational Cantonese delicacy.
Beyond the soup, the buffet showcases essential Cantonese winter fare, ensuring richness and warmth. Diners can indulge in unconstrained portions of premium ingredients, including the much-coveted Jiangsu Hairy Crabs (approx. 2.5 taels), Braised Abalone with Oyster Sauce, and the hearty Double Fungus Braised Lamb Casserole (雙冬炆羊肉煲). These warming dishes are complemented by other seasonal favorites such as Coconut Juice, Preserved Sausage, and Taro Casserole (椰汁臘腸芋頭煲), and Drunken Chicken infused with red dates (紅棗醉雞).
Contemporary Fusion in Claypots and Desserts
The kitchen also introduces inventive adaptations of classic claypot rice (煲仔飯), merging local techniques with international flavors. The unexpected Beef Tongue, Tomato, and Chili Claypot Rice is uniquely served with a coriander pesto, providing an aromatic, herbaceous counterpoint. A more traditional, albeit equally rich, option is the Black Bean Sauce Pork, Duck Liver Sausage, and Eel Claypot Rice, guaranteeing a plentiful layer of crispy, fragrant rice crust (飯焦).
The ingenuity extends to the dessert selection, demonstrating a willingness to fuse nostalgic Hong Kong sweets with modern tastes. Highlights include the new Yakult Red Bean Pudding (益力多馬豆糕), which incorporates the popular dairy beverage for a sweet and tangy finish. The traditional local favorite, Gai Daan Jai or Egg Waffles, also receives a flavorful makeover, appearing in surprising varieties such as the Fermented Tofu and Cheese Egg Waffle (腐乳芝士雞蛋仔) and the Apple Pie Egg Waffle. Finally, catering to those seeking a sensory contrast, the Affogato station offers the interplay of hot espresso poured over cold ice cream.
The “Winter Warmth Feast” at the Hyatt Regency Sha Tin provides a compelling example of how established culinary traditions can be revitalized through collaboration and innovation. Guests seeking this exclusive dining experience can secure reservations through the hotel’s official booking channel (refer to Hyatt Regency Hong Kong, Sha Tin Café reservations). This event reinforces Hong Kong’s dynamic food scene, where seasonal ingredients and classic recipes continually inspire creative new dining concepts.