Hotel ICON The Market | Lunch Buffet, Dinner Buffet, Afternoon Tea

“Alaskan King and Global Crab Feast” Buffet

The Market proudly presents the all-new “Alaskan King and Global Crab Feast” buffet. Executive Chef Danny Ho has sourced an exceptional selection of seasonal crabs from around the globe. In addition to the signature Alaskan King Crab flown in directly from Japan’s famed Tsukiji Market, the menu now features French Spider Crab, local Flower Crab, and more — creating an indulgent crab extravaganza that promises an unforgettable seafood dining experience.

All-day highlights include the silky-smooth “Crab Meat Steamed Egg”, inspired by the Japanese chawanmushi for an exquisitely delicate texture and aroma; the “Spider Crab Porridge”, a comforting blend simmered with spider crab, assorted crab meats, and fresh seafood for an intense, ocean-sweet flavour; and the signature “Golden Crab Roe Hainan Chicken Rice” where the restaurant’s renowned chicken rice is elevated with the richness of crab roe for an extra layer of indulgence.

One of the standout dinner offerings is the “Spanish Rice with Seafood and French Spider Crab” masterfully prepared at the buffet’s live-cooking station. Finished with a dramatic flambé, the dish releases an irresistible aroma that enhances the dining experience. Featuring a medley of premium seafood cooked in authentic Spanish style, it is further enriched with the luxurious spider crab roe — delivering a depth of flavour that lingers on the palate.

Not to be missed at dinner are returning favorites such as “Grilled Alaskan King Crab Legs”, “Canadian Crab Leg”, along with “Wok Fried Crab with Ginger and Spring Onion” or “Wok Fried Crab with Salted Egg” and indulgent specialties like “Caviar Canapés”, “Pan Fried Foie Gras”, “Crab Meat with Salmon Roe Donburi” (dinner and weekend brunch only), “Fry Caribbean Lobster” (dinner and weekend brunch only). The iconic Hong Kong-style stir-fried crab delivers bold, unforgettable flavours, while weekday lunch and weekend brunch menus feature highlights such as “Alaskan Crab Braised E-fu Noodles with Cheese”, “Steamed Oysters”, and “Grilled Tiger Prawns with Herb Butter”, showcasing the pure essence of premium seafood.

Perfect for family gatherings and celebrations with friends, the weekend brunch buffets also include free-flow sparkling wine, creating an indulgent dining experience.

“Takumi Feast: Hida Wagyu Sukiyaki” Afternoon Tea

Looking for a heartwarming culinary escape as autumn’s chill sets in? Indulge in The Market’s “Takumi Feast: Hida Wagyu Sukiyaki” Afternoon Tea, where premium Japanese ingredients and delicate sweets come together for a limited-time experience of pure indulgence.

This exceptional 3-course set features three kinds of exquisite Japanese Wagyu: the melt-in-your-mouth A5 Hida Wagyu Ribeye, the award-winning Miyazaki Wagyu Beef Chuck - a multiple-time champion at the “Wagyu Olympics”, and the richly flavoured Wagyu Beef Zabuton. Prepared Kansai-style in a traditional sukiyaki hotpot, these prized Wagyu cuts are served withａVegetable Platter (Leek, Shiitake, Grilled Tofu, Baby Chinese Cabbage), Japanese Rice, Assorted Pickles, and a Pasteurized Japanese Egg, perfect for savouring the true essence of premium Wagyu.

End on a sweet note with Kyoto Uji Matcha Ice Cream with Taiyaki, Azuki and Mochi.

Elevate your afternoon tea experience with a cozy touch of Japanese sake at HK$68 per glass. Indulge in a free-flow sake package fFor an additional HK$108. Menu

“Takumi Feast: Hida Wagyu Sukiyaki” Afternoon Tea Date: From 22 September 2025 to 18 January 2026 Time: 3:00pm – 5:00pm

Thai Temptations: Late Night Edition

The Market announces the launch of “Thai Temptations: Late Night Edition”, a late-night dining programme presented in collaboration with the Royal Thai Consulate-General in Hong Kong and supported by Chang Beer. The menu showcases Thai-inspired desserts and charcoal-grilled barbecue skewers, specially designed for late-night service.

The menu is curated by Chef Jack Pinkkang together with the Hotel ICON pastry team. A native of Thailand, Chef Jack specialises in authentic Northern Thai cuisine, prepared with traditional methods. The dessert offerings highlight premium ingredients and aromatic Thai herbs, featuring classics such as Mango Sticky Rice and Thai Red Ruby with Taro Ice-cream.

For savoury selections, the menu presents charcoal-grilled barbecue skewers featuring Abalone, Oyster, and Squid, accompanied by four house-made sauces crafted by Chef Jack: Satay Sauce, Thai Seafood Sauce, Tamarind Sauce, and Chili Sauce. These pairings reflect the distinctive essence of Thai cuisine.

Date: 26 September to 20 December 2025 (Except 27 September 2025) Time: Every Friday & Saturday | 10:30 PM to 12:30 AM Menu