Hong Kong — As the moon glows brightest on Mid-Autumn Festival night, Kowloon Shangri-La is rewriting the rules of post-moon-viewing supper. On September 25 and 26, 2026, the hotel’s lobby lounge will host a groundbreaking collaboration with Chan Yee Hing Restaurant, a Chaozhou institution with over half a century of culinary heritage. For just HK$358 per person, guests can indulge in two hours of unlimited traditional Chaozhou cold dishes, signature braised goose, and an array of handcrafted sweet soups—an experience designed to cap off the moonlit celebration with warmth and flavour.
A Two-Night-Only Culinary Crossover
The collaboration brings together the refined hospitality of a five-star hotel and the rustic soul of a family-run Chaozhou kitchen. Chan Yee Hing, known for its masterful braising techniques and authentic “da leng” (cold dishes), will lend its recipes to a buffet spread that spans both savoury and sweet. Available in two seatings—7:00–9:00 PM and 9:30–11:30 PM—the event is strictly limited to online pre-orders via the Shangri-La Boutique, with bookings opening September 9, 2026, at 10:00 AM.
What’s on the Menu: Savoury Staples and Sweet Surprises
The “Da Leng” Experience Reimagined
Guests will find a self-serve station brimming with classic Chaozhou cold dishes: marinated duck tongues, cuttlefish, and the iconic “fish rice” (cold steamed mackerel). Hearty soups, such as oyster congee and white porridge with an assortment of pickled vegetables, sit alongside bold offerings like chilli-buzzed sea snails and fish-sauce-soaked clams. Comfort dishes—chai poh omelette, taro and shrimp fried rice, preserved vegetable and pepper pork stomach soup, and braised pork knuckle in plum sauce—round out the savoury lineup.
Complimentary Signature Braised Platter at Every Table
To celebrate the festival’s spirit of togetherness, each table receives a complimentary Chan Yee Hing signature braised platter featuring: braised goose meat, goose liver, gizzard, tofu, and eggs. This showcase of the restaurant’s decades-old master stock highlights the depth of flavour that only time and tradition can produce.
Dessert Heaven: From Durian Pancakes to 30-Year-Aged Tangerine Red Bean Soup
Sweet-toothed diners will find a dedicated dessert station offering unlimited helpings of black sesame paste, tofu pudding, chestnut sago pudding, Chaozhou “duck-shit” aroma milk pudding, and both Musang King durian and mango pancakes.
For those who prefer their sweets made to order, the menu shines with live-station creations: ginger-infused milk curd, taro paste with candied fruit, green bean soup with clear heart balls, crispy “falling money” cakes, and chilled mango sago pomelo. The pièce de résistance comes from Michelin-starred Shang Palace: 30-year-aged dried tangerine peel red bean soup, almond tea with stewed pear, and ginger tea with tangyuan and sweet potato. These offerings transform a simple supper into a nostalgic journey through Cantonese dessert craftsmanship.
A Practical Guide to Booking and Enjoying
- Venue: Kowloon Shangri-La, Lobby Lounge
- Dates: September 25–26, 2026
- Pricing: HK$358 per person (plus 10% service charge)
- Duration: Two hours per seating
- Booking: Only through the Shangri-La Boutique online platform; no walk-ins accepted
- Contact: Phone (852) 2733 8740 or email lobbylounge.ksl@shangri-la.com
Beyond the Buffet: A Broader Trend
This collaboration reflects a growing appetite for heritage-driven dining experiences in Hong Kong. Hotels are increasingly turning to local legends to create limited-time events that offer authenticity and novelty. For diners, it is a rare chance to taste family recipes elevated by a luxury setting—all under the Mid-Autumn moon.
Actionable takeaway: Set a reminder for September 9 at 10 AM to secure a spot. With only two nights and limited capacity, early booking is essential. Consider gathering a group to share the complimentary braised platter and explore the full range of sweet soups together.
All information is accurate as of the article’s publication date. Prices and availability are subject to change by the venue and booking platform.