The Harbourview | Harbour Restaurant | Lunch Buffet, Dinner Buffet

Japanese Spring Matsuri Dinner Buffet (From 1 April to 30 June 2026)

As cherry blossoms bloom and lanterns glow against the evening sky, Harbour Restaurant at The Harbourview unveils its brand ‑ new themed dinner buffet, “Japanese Spring Matsuri Dinner Buffet,” available from 1 April to 30 June 2026.

Inspired by the vibrant atmosphere of traditional Japanese festivals (Omatsuri), this limited‑time culinary showcase celebrates the freshest spring and early summer ingredients, masterfully crafted into an indulgent spread of authentic Japanese favourites and creative interpretations. From pristine sashimi and teppanyaki specialties to beloved street snacks and refined Japanese‑Western desserts, guests are invited to immerse themselves in a festive journey of colour, aroma and flavour.

Signature Highlights - A Celebration of Seasonal Japanese Flavours Guided by the Japanese seasonality, Harbour Restaurant’s culinary team presents a curated selection of signature creations that blend tradition with innovation, capturing the lively spirit of a summer festival. *Assorted Seafood in Bamboo Basket: A visually striking centrepiece, this bamboo basket reveals a medley of premium seafood including abalone, scallops, prawns, clams, mussels and Huatiao wine-infused snow crab claw chawanmushi. Gently steamed to preserve natural sweetness, each bite showcases delicate layers of ocean freshness, marking an elegant beginning to the feast.

*Teriyaki Roasted Eel on Crispy Rice Cracker: Succulent eel, glazed repeatedly with traditional kabayaki sauce and slow‑grilled to perfection, is served atop a golden crispy rice cracker. The contrast of caramelised sweetness and crisp texture evokes the irresistible aromas of festival street stalls.

*Deep‑Fried Sakura Shrimp Cake: Fragrant sakura shrimp blended into prawn paste and fried until golden, delivering a light, crisp bite with concentrated umami — a delightful nod to Japanese izakaya classics.

*Osaka‑Style Takoyaki: Golden on the outside and soft within, these octopus balls are drizzled with takoyaki sauce and Japanese mayonnaise, finished with dancing bonito flakes and seaweed powder — capturing the lively energy of Osaka’s summer night markets.

*Deep-fried Pork Cutlet (Tonkatsu): Thick‑cut pork loin coated in fine panko breadcrumbs and deep‑fried to crispy perfection. Juicy, tender and served with classic tonkatsu sauce, this comforting favourite reflects the warmth of traditional Japanese home cooking.

*Japanese Chashu Ramen: Featuring a rich, slow‑simmered pork bone broth, springy noodles and tender slices of chashiu pork with marinated soft‑boiled egg and black fungus, this comforting bowl delivers deep, savoury flavours reminiscent of a late‑night ramen bar in Tokyo.

*Japanese Oden: A selection of daikon radish, fish cakes, konjac and tofu gently simmered in a clear kombu‑bonito broth. Light yet deeply flavourful, this comforting dish brings a soothing balance to the vibrant spread.

Other Signature Dishes *Creamy Garlic Cheese Chicken in Puff Pastry – Golden, flaky puff pastry encases tender chicken layered with silky garlic cream cheese. Crisp on the outside and creamy within, it delivers richness with restraint. *Stir-fried Wagyu Beef Cubes with Foie Gras and Black Truffle – Marbled Wagyu and foie gras are seared together and finished with black truffle, creating a luxurious melt‑in‑the‑mouth texture balanced by deep, savoury notes. *Japanese Assorted Tempura – Seafood and seasonal vegetables are coated in a light batter and fried to a delicate crisp, allowing the natural sweetness of each ingredient to take centre stage.

Global Buffet Delights Beyond the signature specialties, the buffet features a stunning selection of seven types of sashimi, such as salmon, octopus, tuna, Hokkaido scallop, herring,sweetshrimp, and snapper (served on rotation). Diners can also enjoy freshly shucked oysters, Canadian snow crab legs, bread crabs, mussels, prawns, clams, and whelks, all beautifully presented on ice — an abundant ocean harvest that promises the ultimate seafood

The live cooking stations elevate the experience further. At the teppanyaki and grill stations, guests may savour made-to-order specialties such as pan-seared foie-gras with balsamic glaze (available from 7:30pm), grilled lamb chop, beef tongue and beef short ribs (available from 6:30pm). A selection of international hot dishes including steamed halibut, typhoon shelter-style squid tentacles, baked seafood stuffed crab shell and mentaiko chicken wings are also served on rotation. A Sweet Finale No festival is complete without desserts. Guests can indulge in a tempting array of Japanese and Western sweets, — including Häagen‑Dazs and Mövenpick ice cream, Earl Grey pomegranate mousse cake, strawberry sakura mousse cake, sakura panna cotta, mixed berry lemon Basque cheesecake, wagashi, mini Portuguese egg tarts, tofu pudding and nostalgic ice cream treats. In addition, a self-service beverage bar is available, offering a variety of chilled glass-bottled sodas.

*Valid on 1-2, 8-30 April 2026

Wagyu and Foie Gras Indulgence Dinner Buffet (From 1 July to 30 September 2026)

Harbour Restaurant at The Harbourview will launch the “Wagyu and Foie Gras Indulgence Dinner Buffet” from July 1 to September 30, 2026. Centred around two luxurious ingredients — wagyu beef and foie gras — the themed dinner buffet showcases an enticing array of delicacies, alongside chilled seafood, sashimi and sushi, teppanyaki specialties, carving selections, international hot dishes and exquisite desserts, offering guests a sumptuous and multi-layered dining experience.

Inspired by the rich, full-bodied character of wagyu and the velvety, delicate texture of foie gras, the buffet presentsthese premium ingredientsthrough a variety of cooking techniques, including pan-searing, baking, braising and slow-cooking. From refreshing seafood and flavourful hot dishesto freshly prepared teppanyaki items and an indulgent dessertselection, every element is thoughtfully curated to create a refined and satisfying culinary journey in an elegant setting.

Signature Highlights - A Celebration of Wagyu and Foie Gras

Harbour Restaurant’s culinary team has specially curated a selection of signature dishes centred on wagyu and foie gras, bringing out the distinctive richness, aroma and texture of these premium ingredients through different culinary interpretations.

• Chilled Lobster: Served unlimited throughout dinner, the chilled lobster is prized for its naturally sweet flavour and firm, succulent texture. Light and refreshing on the palate, it makes an elegant beginning to the evening’s feast.
• Pan-seared Foie Gras with Balsamic Reduction on Toast: Pan-seared until delicately golden on the outside and lusciously smooth within, the foie gras offers a rich and buttery mouthfeel. Paired with balsamic reduction and crisp toast, the dish achieves a fine balance of richness and acidity with pleasing textural contrast.
• Stir-fried Wagyu Beef Cubes with Foie Gras and Black Truffle: Tender wagyu beef cubes are stir-fried with foie gras and finished with the alluring aroma of black truffle. The combination brings together the deep flavour of wagyu, the creamy richness of foie gras and the refined earthiness of truffle in a harmonious and luxurious dish.
• Baked Oyster with Foie Gras Terrine and Cheese: Fresh oyster is paired with foie gras terrine and cheese, then baked to bring out layers of savoury richness. The briny sweetness of the oyster is beautifully complemented by the smooth, full bodied character of foie gras.
• Wagyu Beef Croquette: Golden and crisp on the outside, this delightful croquette reveals a soft and flavourful filling of mashed potato and wagyu beef within. It is a comforting yet refined bite with a gently lingering beef aroma.
• Grilled Wagyu Chuck Steak: Freshly grilled at the teppanyaki station, the wagyu chuck steak is tender and juicy with a well-rounded beef flavour. Its balanced marbling enhances the richness of the meat while preserving a refined texture on the palate.

Other Signature Dishes

Additional themed delicacies include Baked Seafood and Foie Gras Stuffed Crab Shell, a richly satisfying creation that brings together the sweetness of seafood and the velvety richness of foie gras; Hungarian-style Braised Wagyu Ox Tongue, slow-braised to tenderness and layered with deep, savoury flavours; and Braised Wagyu Oxtail in Red Wine Sauce, offering a succulent texture and a rounded, aromatic finish with elegant depth.

A Lavish Spread of Seafood, Teppanyaki and International Favourites Beyond its themed wagyu and foie gras creations, the dinner buffet also features an abundant selection of chilled seafood, including unlimited chilled lobster, freshly shucked oysters, Canadian snow crab clusters, shrimp, blue mussels, clams and whelks. A rotating assortment of sashimi — such as salmon, octopus, tuna, herring, sweet shrimp, snapper and scallop — further adds freshness and variety to the spread. The teppanyaki station offers Pan-seared Foie Gras with Balsamic Reduction on Toast* alongside freshly prepared favourites such as grilled lamb rack, assorted satay skewers, pan-seared ox tongue and grilled short rib of beef. Guests may also enjoy rotating carving selections and a wide variety of Western and Chinese hot dishes, from seafood and meat specialties to comforting steamed and stir-fried classics.

• Available at the live station from 7:30pm every evening.

Rotating soups and noodle selections complete the experience, adding warmth and a familiar local touch to the lavish dinner spread.

A Sweet Finale to the Evening

A tempting dessert selection is served on a rotating basis, complemented by Häagen-Dazs and Mövenpick ice cream. Guests may also enjoy an assortment of cakes, tarts, chilled desserts, local sweet treats and fresh fruit for a delightful ending to the meal. In addition, a self-service beverage bar is available, offering a variety of chilled glass-bottled sodas.