Renaissance Harbour View Hotel Hong Kong | Food Studio | Lunch Buffet, Dinner Buffet
Unlock the gates to a culinary artist’s studio, where creative creations with a glimmer of caviar and a whisper of sea urchin are crafted. This is not just a buffet—it’s a symphony of the sea, plated for the connoisseur in you. Taste the unlimited ocean’s treasures. Only at Food Studio.
What to expect
THE CRAB-AND-SEEK BUFFET LUNCH (16 October to 25 November)
Crack into a glistening world of ocean wonders, where hidden gems rise from the radiant reefs and flavours sparkle with every encounter. Immerse in Food Studio's crab-tivating culinary voyage, showcasing sweet and succulent crab-inspired creations, alongside ocean-fresh favourites, from caviar and sea urchin to lobster, and exquisitely marbled wagyu indulgences. Every corner of the buffet table unveils a new treasure awaits to be discovered.
Available from 16 October to 25 November 2026, 12 p.m. to 2:30 p.m. daily.
Buffet Highlights
- Seafood on Ice
- Sashimi
- Caviar & Fig Blini
- Lobster Pizza
- Seasonal Wagyu Beef Delicacies
- Crab and Sea Urchin Chawanmushi
- Teriyaki Oyster and Salmon Roe Taco
- Crab and Hamachi Crudo
- Japanese Chilled Tofu with Crab Meat
- Thai Green Mango Salad with Crab Meat and Crab Roe
- Soba Noodles with Crab Meat and Salmon Roe
- Crab Rangoon
- Salted Egg Crab Meat Tofu Soup
- Stir-fried Crab with Ginger and Scallions
- Thai-style Crab and Shrimp Omelette Rice
- Deep-fried Softshell Crab Mini Burger with Green Papaya Salad
- Enticing Desserts
Weekend Specials
- Brown Crab on Ice
- Hamachi Sashimi
- Lobster Laksa
- Roasted Wagyu Beef
All delicacies will be served on cycle.
Inclusive of free-flow orange juice, soft drinks, coffee, and tea, plus selected beers available during weekend lunch.
THE CRAB-AND-SEEK BUFFET DINNER (16 October to 25 November)
Crack into a glistening world of ocean wonders, where hidden gems rise from the radiant reefs and flavours sparkle with every encounter. Immerse in Food Studio's crab-tivating culinary voyage, showcasing sweet and succulent crab-inspired creations, alongside ocean-fresh favourites, from caviar and sea urchin to lobster, and exquisitely marbled wagyu indulgences. Every corner of the buffet table unveils a new treasure awaits to be discovered.
Follow the ring of the bell at 7:30 p.m. and 8:30 p.m., and uncover the enticing surprise, while servings last!
Available from 16 October to 25 November 2026, 6:30 p.m. to 9:30 p.m. daily.
Buffet Highlights
- Seafood on Ice
- Sashimi
- Sea Urchin Taco with Caviar
- Freshly Steamed Lobster
- Roasted Wagyu Beef
- Steamed Hairy Crab (One per person)
- Crab Meat and Shrimp Kueh Pie Tee
- Crab and Hamachi Crudo
- Thai Green Mango Salad with Crab Meat and Crab Roe
- Soba Noodles with Crab Meat and Salmon Roe
- Crab Meat and Pumpkin Soup
- Grilled King Crab Leg in Bonito Broth with Seasonal Vegetable, Tofu & Shiitake Mushroom
- Typhoon Shelter Crab
- Crab Curry
- Stir-fried Crab with Ginger and Scallions
- King Crab Leg E-fu Noodle
- Thai-style Crab and Shrimp Omelette Rice
- Enticing Desserts
- Steamed Xiao Long Bao with Crab Roe (at 7:30 p.m.)
- Caviar Sundae with Hokkaido Milk Gelato and Olive Oil (at 8:30 p.m.)
All delicacies will be served on cycle.
Inclusive of free-flow orange juice, soft drinks, coffee, tea and selected beer.
EFFERVESCENT FESTIVE WONDER BUFFET LUNCH
Behold a scene of golden abundance, where streams of champagne sparkle like liquid stardust and holiday enchantment fills the air at Food Studio. A lavish tableau of splendour unfolds before you, adorned with sea urchin, caviar, lobster and Wagyu, alongside the season's most treasured flavours. Savour a feast of festive indulgence, where every bite delights, every toast sparkles, and every moment is imbued with the magic of Yuletide.
Available from 26 November to 31 December 2026 daily, time as below:
*26 Nov – 31 Dec (except 25 – 27 Dec): 12 p.m. – 2:30 p.m.
*25 – 27 Dec: 11:30 a.m. – 1:30 p.m. & 2 p.m. – 4:30 p.m.
Buffet Highlights
- Seafood on ice
- Sashimi
- Caviar & Fig Blini
- Onsen Egg with Sea Urchin & Salmon Roe
- Lobster Yee Mein
- Seasonal Wagyu Beef Delicacies
- Grilled Oyster Taco with Champagne Jelly
- Burrata & Asian Pear Salad with Champagne Vinaigrette
- Grilled Beef Salad with Blue Cheese & Champagne-balsamic Reduction
- Honeydew Melon & Endive Salad with Champagne Dressing
- Champagne & Strawberry Waldorf Salad
- Slow-cooked Beef with Winter Mushrooms & Champagne Jus
- Whole Roasted Turkey with Candied Chestnuts, Braised Red Cabbage, Champagne Gravy & Cranberry Sauce#
- Baked Honey Ham with Cloves & Christmas Spices*
- Spring Chicken with Mustard & Champagne Sauce
- Roasted Salmon Fillet with Lemon Champagne Sauce
- Prime Rib of Beef with Truffle Gravy
- Seasonal Mushroom Fettuccine with Champagne Cream Sauce
- Truffle & Mushroom Risotto
- Assorted Festive Desserts
- Gelato – Cinnamon, Ginger, Pistachio & Raspberry Sorbet
- Hot Chocolate*
- Mulled Wine*
#Available from 26 Nov – 27 Dec
*Available from 25 – 27 Dec
All delicacies will be served on cycle.
Inclusive of free-flow orange juice, soft drinks, coffee, and tea, plus selected beers available during weekend and public holidays lunches.
EFFERVESCENT FESTIVE WONDER BUFFET DINNER
Behold a scene of golden abundance, where streams of champagne sparkle like liquid stardust and holiday enchantment fills the air at Food Studio. A lavish tableau of splendour unfolds before you, adorned with sea urchin, caviar, lobster, and Wagyu, alongside the season's most treasured flavours. Adding a flourish of grandeur to the celebrations, the Renaissance Signature Caviar Trolley makes a grand entrance, presenting this royal delicacy with effortless elegance, while a flute of Taittinger Champagne for each guest heralds an evening of refined pleasures. Savour a feast of festive indulgence, where every bite delights, every toast sparkles, and every moment is imbued with the magic of Yuletide.
Available from 26 November to 31 December 2026, time as below:
*26 Nov – 30 Dec (except 24 – 26 Dec): 6:30 p.m. – 9:30 p.m.
*24 – 26 & 31 Dec: 5:30 p.m. – 7:30 p.m. & 8 p.m. – 10:30 p.m.
Buffet Highlights
- Seafood on ice
- Sashimi
- Freshly Steamed Lobster
- Sea Urchin Taco with Caviar
- Grilled Oyster Taco with Champagne Jelly
- Renaissance Signature Caviar Trolley^
- Grilled Wagyu Beef
- Burrata & Asian Pear Salad with Champagne Vinaigrette
- Grilled Beef Salad with Blue Cheese & Champagne-balsamic Reduction
- Honeydew Melon & Endive Salad with Champagne Dressing
- Champagne & Strawberry Waldorf Salad
- South African Abalone with Champagne Braising Sauce (one portion per person)^
- Grilled Alaskan King Crab Legs^
- Pan-Fried Duck Foie Gras & Grilled Abalone with Champagne & White Miso Foam
- Whole Roasted Turkey with Candied Chestnuts, Braised Red Cabbage, Champagne Gravy & Cranberry Sauce#
- Baked Honey Ham with Cloves & Christmas Spices*
- Spring Chicken with Mustard & Champagne Sauce
- Roasted Salmon Fillet with Lemon Champagne Sauce
- Prime Rib of Beef with Truffle Gravy
- Baked Oyster with Champagne Beurre Blanc
- Seasonal Mushroom Fettuccine with Champagne Cream Sauce
- Truffle & Mushroom Risotto
- Assorted Festive Desserts
- Gelato – Cinnamon, Ginger, Pistachio & Raspberry Sorbet
- Hot Chocolate*
- Mulled Wine*
#Available from 26 Nov – 26 Dec
*Available from 24 – 26 Dec
^Available on 24 – 26 & 31 Dec
All delicacies will be served on cycle.
Inclusive of free-flow orange juice, soft drinks, coffee, tea and selected beer. A complimentary glass of Taittinger Champagne for every dinner guest on 24-26 & 31 Dec.
How to use
Redemption guidelines
Branch Name & Address
- Renaissance Harbour View Hotel - Food Studio
- Address: M/F, Renaissance Harbour View Hotel Hong Kong 1 Harbour Road, Wanchai, Hong Kong
Contact us
Reviews
Enjoy unlimited steamed lobster with sea urchin and caviar, milk tea pistachio gelato, and amazing all-you-can-eat cakes, plus free-flow beer, soda, and lemon tea. While the variety of food isn't extensive, everything offered is outstanding. Diners are very well-behaved, so popular items only require a few minutes of waiting. Refills are available until the very last minute, and all the staff are friendly and happy to make recommendations. It's truly a worthwhile dining experience.
Chilled seafood and fresh sashimi are, of course, a must, with unlimited servings of whelks, crab legs, mussels, and more. 🌶️ The limited-time theme recently launched is "Spicy Summer," featuring Sichuan-style wagyu beef and lobster. The numbing, spicy, and fresh flavors intertwine, making it a must-try for lobster lovers and spice enthusiasts. My brother and I really enjoyed their lobster laksa, finishing a large bowl in one go. Additionally, there's lobster yee-mein, slow-cooked beef tenderloin, sea urchin onsen egg, and a variety of other delicious dishes. The hotel's exquisite desserts are also quite unique, with notable options like chili strawberry Lamington cake, chili chocolate 🍫 cake 🍰, and my younger brother's favorite chocolate fountain. The restaurant's space design is highly flexible, and there are also private rooms, making it perfect for girlfriends' gatherings, family celebrations, or business dinners, all with a touch of elegance.
The restaurant was completely packed, but getting food was very smooth. The most popular items were the steamed lobster, laksa lobster soup noodles, snow crab soup, double-boiled soup, and sea urchin sushi. It was super delicious, and even with a sensitive stomach, I didn't get sick at all. Also, the milk tea gelato is unbeatable—so rich and smooth. I really liked how polite the managers and servers were. Toward the end of the meal, the manager even came over to ask for our feedback, what kind of new dishes we might want in the future, and if there was anything that needed improvement. Definitely worth a return visit.
This was my first time coming for the lunch buffet since the renovation. The atmosphere felt very comfortable. The food selection was indeed more diverse and delicious than before. The staff were friendly, and the seating arrangement was excellent; even though the restaurant was full, it didn't feel cramped! Thumbs up!
This is my second time eating here, and you can enjoy unlimited sea urchin and caviar, along with fresh sashimi. They also have foie gras and eel hand rolls. The steamed lobster is a must-try; the meat is springy and sweet. The laksa lobster soup has a rich broth. For cold seafood, there's bread crab, crab legs, large shrimp, green mussels, and clams. For dessert, I tried the blueberry cheesecake, pistachio cake, sawdust pudding, and four flavors of ice cream, all of which were rich and smooth. This place is currently my number one.
This time, the self-service lunch special is $407 including the service charge, which is excellent value for money. The standout items were the lobster laksa soup ramen and the dessert cakes, which were very satisfying.😊
After the renovation, the place is much tidier, and the food pickup area is also much more comfortable. The food quality is similar to before, and the service is attentive. Although there's a long line, seating is very quick. The overall environment is excellent. The only thing I don't understand is why Klook charges $407 per person, while other platforms are cheaper. Just a reminder to everyone to check carefully when booking next time! 😜
Spacious environment with a wide variety of food, including seafood such as snow crab legs, shrimp, and whelks. There are also Japanese sushi and sashimi. In addition, they serve lobster with e-fu noodles and large prawns, as well as A5 Wagyu beef and lamb leg. Conveniently located near the Convention and Exhibition Centre.
The food quality and taste were both very good, and the chilled seafood is the highest-rated among the buffets I've had recently. The environment is also nice, though the tables are a bit on the small side. I tried the lunch; next time I definitely have to come back and try the dinner.
We enjoyed the buffet lunch, which cost $321 per person. In terms of food, the hotel was quite generous, offering four types of roasted meats, and the beef flat iron steak and lamb chops were good. Additionally, the lunch included lobster laksa and crab claws. There were fewer hot dishes, but the whole steamed fish (which was good) was a highlight. For sashimi, there were three types of fish, but only the salmon was tasty; the other two were flavorless. The desserts and ice cream were average.
FAQs
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