Hong Kong’s only 360-degree revolving restaurant, The Grand Buffet (自助山), located atop the Hopewell Centre in Wan Chai, has once again partnered with the esteemed century-old local preserved meat purveyor, Kam Kuk Yuen (金菊園), to launch the exclusive “Autumn/Winter Preserved Meats Buffet.” Running until February 28, 2026, the collaboration elevates the seasonal Hong Kong culinary tradition of serving lap mei (preserved meats) by incorporating Kam Kuk Yuen’s artisanal products into both classic and innovative buffet dishes, complementing The Grand Buffet’s celebrated signature items, including its crispy roasted suckling pig and legendary Baked Alaska spectacle.
Celebrating Heritage Through Culinary Partnership
The partnership highlights a commitment to celebrating Hong Kong’s rich gastronomic heritage, particularly the autumnal and winter custom of curing meats. While The Grand Buffet is highly regarded for its diverse international offerings and panoramic views spanning Victoria Harbour, its recurring collaboration with Kam Kuk Yuen demonstrates a dedication to authentic local flavors.
The special “Autumn/Winter Preserved Meats Buffet” showcases an extensive array of lap mei dishes seldom found in standard buffets. Central to the offering is the Preserved Meat Sticky Rice (臘味糯米飯), prepared à la minute with locally sourced, hand-cut sausages, duck liver pate, and cured pork belly from Kam Kuk Yuen. Dinner sessions feature an exclusive addition: Nan’an cured duck, a unique ingredient rarely encountered outside specialist venues.
Beyond the traditional preparations, the culinary team has ingeniously integrated preserved meats into unconventional items, modernizing classic flavors. Highlights include savory Preserved Sausage Egg Tarts (臘腸葡撻), crispy Pan-fried Preserved Meat Taro Cake (香煎臘味芋頭糕), and nostalgic Steamed Sausage Rolls (懷舊臘腸卷), ensuring a balance between comforting vintage dishes and contemporary twists.
Beyond the Theme: Buffet Signatures Remain
While the lap mei focus provides a distinctive seasonal draw, patrons can still indulge in the restaurant’s renowned signature offerings. The Grand Buffet maintains its high standards across various stations:
- Peking Duck and Roasts: The homemade charcuterie section remains popular, with the Roasted Suckling Pig being a standout, known for its remarkably crisp skin and tender meat.
- Premium Seafood: Seafood lovers can savor luxurious options beyond the standard raw bar, such as Baked Oyster with Sambal Sauce, Cheese-baked Lobster, and the fragrant Japanese Abalone and Rice Casserole (日式鮑魚炊飯).
- Classic Cantonese Delights: The buffet often features high-demand Cantonese staples, including the rich Braised Fish Maw with Sea Cucumber and Mushrooms in Oyster Sauce (蠔皇花膠北菇扣海參), showcasing premium ingredients prepared with mastery.
A Feast for the Senses, Day and Night
Situated on the 62nd floor, the stunning 360-degree rotation feature ensures every diner experiences the awe-inspiring views of Hong Kong Island and the surrounding mountains.
The dining experience culminates with an extensive dessert bar featuring over 20 house-made pastries, including the highly popular Sea Salt Cake and the interactive experience of stir-fried ice cream. For dinner guests, the evening crescendo is the Baked Alaska (火焰雪山)—a dramatic, fiery spectacle performed nightly at 8:30 PM. This revival of the retro dessert provides a memorable conclusion to the meal, offering a spectacular mix of ice-cold meringue and warm flambéed spirits.
The seasonal buffet fusion of traditional cured meats with high-end buffet dining provides both local residents and visitors a uniquely Hong Kong experience. Reservations are highly recommended for both lunch and dinner sittings to secure a table, particularly given the limited-time nature of this prized culinary collaboration.