W Hong Kong Buffet l KITCHEN l Lunch Buffet/ Dinner Buffet

"Ocean's Finest" Lunch Buffet (From January 2 to March 1, 2026)

From January 2 to March 1, 2026, the vibrant KITCHEN presents "Ocean's Finest," a sophisticated seafood buffet that is a profound tribute to the ocean's bounty. This extensive promotion showcases pristine ingredients and masterful preparations from across the globe, highlighting the culinary artistry of KITCHEN's chefs. The experiences features exclusive highlights. At lunch, each guest receives the W Signature Drunken Abalone in Huadiao wine.

Guests may begin their culinary journey at the Seafood on Ice Bar, featuring the chef’s selections of clams, blue mussels, brown crab. Nearby, the Japanese Station presents an artful display of sushi and sashimi, alongside a live noodle counter for freshly prepared dishes.

Interactive live stations invite diners to watch as made‑to‑order pasta is White Wine Clam & Mussel Pasta.

The experience is completed with an expansive salad bar, a Hong Kong BBQ and dim sum section, and a dedicated carving station. Finally, the dessert gallery provides a decadent finish, offering exquisite patisserie including Raspberry Pistachio Tartlets and Yuzu Meringue Layer Cake.

"Ocean's Finest" Dinner Buffet (From January 2 to March 1, 2026)

From January 2 to March 1, 2026, the vibrant KITCHEN presents "Ocean's Finest," a sophisticated seafood buffet that is a profound tribute to the ocean's bounty. This extensive promotion showcases pristine ingredients and masterful preparations from across the globe, highlighting the culinary artistry of KITCHEN's chefs.

The experiences features exclusive highlights. Dinner is elevated with a W Signature Double-Boiled Chicken Soup with Fish Maw and Abalone for each person. In addition to the limited individual portions of seafood, the buffet also includes a majestic oyster station that offers a selection of freshly shucked oysters on ice, exclusively available for the dinner buffet from Friday to Sunday, as well as on Public Holidays and Public Holiday Eves.

Guests may begin their culinary journey at the Seafood on Ice Bar, featuring the chef’s selections of lobster, clams, blue mussels, brown crab, and snow crab legs. Nearby, the Japanese Station presents an artful display of sushi and sashimi, alongside a live noodle counter for freshly prepared dishes.

Interactive live stations invite diners to watch as made‑to‑order pasta is White Wine Clam & Mussel Pasta. Each evening, the On the Grill station offers sizzling specialties such as Grilled Pacific Saury with Yuzu Pepper and Grilled Oysters with Garlic Butter. The menu also spans robust Asian creations like Singapore‑Style Chili Crabs and Deep-fried Soft Shell Prawn with Salted Egg Yolk, alongside Western highlights such as French Cheese Baked Seafood and a Surf & Turf pairing of seared scallop with beef mignon.

The experience is completed with an expansive salad bar, a Hong Kong BBQ and dim sum section, and a dedicated carving station. Finally, the dessert gallery provides a decadent finish, offering exquisite patisserie including Raspberry Pistachio Tartlets and Yuzu Meringue Layer Cake.