Sheraton Hong Kong Hotel Buffet | The Café | Lunchbuffet, Dinerbuffet | Klook Exclusieve Aanbieding

[Global Renowned Crab Feast Buffet] (14 September to 30 November)

At the beginning of early autumn, The Café at the Sheraton Hong Kong Hotel warmly presents a global crab feast journey! From 14 September to 30 November, The Café launches the limited-time [Global Renowned Crab Feast Buffet], featuring various crabs and top-tier seafood in season and plump during autumn. These include Alaskan king crab (dinner only), steamed hairy crab (dinner only), blue swimmer crab (dinner only), brown crab (dinner only), red-spotted crab (dinner only), snow crab, and Boston lobster (dinner only), along with fresh sashimi directly delivered from Japan such as salmon, yellowtail (dinner only), and scallops (dinner only). Executive Chef Paolo Federici and his team have meticulously crafted over 100 global specialty delicacies and crab dishes to welcome the harvest season and joyous festive reunion times. From Friday to Sunday and during public holiday dinner sessions, The Café will also host a “live-cutting and immediate tasting of whole fresh fish air-freighted from Japan” show, bringing an all-around sensory feast experience. On the other hand, Sam Chan, Executive Chef of the Hotel Bakery and Pastry Department, and his team take autumn as the theme, using seasonal ingredients to carefully craft a series of exquisite desserts such as Japanese chestnut cream roll and Shine Muscat Earl Grey cream cake, providing a sweet finale to this ultimate crab feast.

Good News for Crab Lovers: All-You-Can-Eat Alaskan King Crab Legs, Seasonal Hairy Crabs, and Other Global Crab Delicacies

A major highlight of this buffet is the specially served roasted Alaskan king crab legs during dinner. Instant grilling locks in the sweet essence of the crab meat, which is thick, tender, and emits an alluring charcoal-grilled aroma, allowing guests to fully enjoy the ultimate oceanic freshness that lingers on the palate. Of course, there is also the all-you-can-eat steamed seasonal hairy crab (dinner only) passionately sought after by crab lovers. The crab roe is rich, the texture dense and smooth, and dipping it in mellow Zhenjiang vinegar further highlights the sweetness of the crab meat and the rich aroma of the crab roe, making it an unforgettable experience.

The live Teppanyaki station is also not to be missed. Connoisseurs who love Asian cuisine must try the authentic Hong Kong-style steamed mud crab with garlic and vermicelli (dinner only); the garlic aroma is rich, and the vermicelli fully absorbs the essence of the crab juice. Steamed glutinous rice with crab meat in lotus leaf (dinner only) is also one of the highlights on the table. Wrapped in fragrant lotus leaves and steamed, the essence of the crab meat is firmly locked in. The glutinous rice absorbs the sweet crab aroma and lotus leaf fragrance, resulting in a soft, plump texture and a lingering, rich flavor. The classic Typhoon Shelter-style fried soft-shell crab (dinner only) is stir-fried with freshly fried soft-shell crab, crispy golden garlic, chili, and secret seasonings. It is full of wok hei (breath of the wok), pungent with garlic aroma, crispy on the outside and tender on the inside, perfectly interpreting the classic Hong Kong Typhoon Shelter flavor. Guests who love Southeast Asian cuisine will surely fall in love with Singaporean pepper crab and Thai curry crab meat bread bowl.

The former weaves rich pepper aroma with sweet crab meat for a spicy and appetizing taste, while the latter perfectly combines thick, smooth Thai curry with tender crab meat, served with crispy bread soaked in the essence of the sauce, offering rich layers and endless flavor. The newly debuted curry fried soft-shell crab gua bao is made to order, with an optional pairing of salted egg yolk sauce or mango salad sauce, making it savory and crispy.

As for global and Western cuisine, do not miss the crab meat puff pastry cheese roll (dinner only). The crispy golden outer layer wraps around generous amounts of sweet crab meat and rich cheese, emitting alluring milky and buttery aromas after baking. It is crispy on the outside, soft on the inside, and full of flavor. Baked crab shell and fried cream crab croquette (dinner only) are also worth a try, combining sweet crab meat with baking craftsmanship to present a classic European taste that is crispy on the outside, tender on the inside, and rich in layers. Meanwhile, crab meat soufflé pancake (dinner only), crab meat seafood paella (dinner only), and crab meat pizza bring a rich and diverse European flair.

Countless Fresh Sea Treasures and Endless Fresh Experiences

The chilled seafood station boasts a similarly luxurious lineup, carefully selecting snow crab, blue swimmer crab (dinner only), brown crab (dinner only), red-spotted crab (dinner only), and Teochew-style cold crab (dinner only). Not to be missed are the signature Boston lobster (dinner only), freshly shucked seasonal French oysters, sea whelks (dinner only), and large prawns, presenting the ultimate oceanic freshness. The sashimi and sushi section carefully selects premium sashimi such as yellowtail (dinner only), scallops (dinner only), salmon, and sweet shrimp, while simultaneously presenting a variety of fresh and flavorful crab-meat sushi, including mango crab-meat sushi rolls and crab-meat salmon roe hand rolls.

A Confluence of East and West Hot Dishes: Must-Try Tomahawk Steak and Seafood Laksa

The hot dish section brings together Eastern and Western classics. The chef team proudly presents a variety of top-tier meats at the carving station, including roasted U.S. Black Angus sirloin steak (limited to Monday to Sunday lunch and Monday to Thursday dinner), a generously portioned tomahawk steak (limited to weekend and public holiday dinner), and aromatically rich citrus-crusted roast rack of lamb (dinner only). Recommended Japanese dishes include seabass fillet with yuzu sauce and eel fried rice. For the noodle station, try the richly garnished seafood laksa and Hong Kong-style beef brisket noodles. Cantonese classics such as the signature nourishing pig trotters with ginger and vinegar showcase authentic local charm. In addition, popular cold dishes such as mouth-watering spicy chicken and sliced pork with minced garlic should not be missed.

Autumn-Themed Desserts Add Sweet Nourishment

The dessert section is equally anticipated. Sam Chan, Executive Chef of the Hotel Bakery and Pastry Department, and his team drew inspiration from autumn ingredients to passionately interpret a series of autumn-themed desserts. Key recommendations include the Japanese chestnut cream roll, featuring sweet and dense autumn chestnuts blended with rich, smooth cream for a fragrant and dense mouthfeel, and the Shine Muscat Earl Grey cream cake, which perfectly intertwines sweet and juicy seasonal Shine Muscat grapes with elegant Earl Grey tea, leaving a lingering tea aftertaste that is sweet without being greasy. Of course, there are also baked pear almond tart, classic Italian tiramisu, and Japanese cheesecake, drawing a perfect full stop to the feast.

Festive Buffet (1 December to 1 January)

From 1 December to 1 January, The Café meticulously presents a festive buffet feast led by a star-studded culinary team, carefully selecting top-tier global ingredients to interpret over a hundred Western, Japanese, Southeast Asian, and Cantonese delicacies.

The focal point is the classic golden roasted whole Christmas turkey accompanied by colorful cherry tomatoes. The meat is tender, juicy, and full of festive atmosphere. The meat feasts limited to the dinner buffet are also must-tries, including crispy on the outside, tender on the inside Christmas crispy pork knuckle served with special Harissa hot sauce, aromatically rich roasted pistachio-crusted Australian rack of lamb, savory roasted smoked ham, and the magnificent top-tier tomahawk steak (18 December to 1 January; limited to weekend and public holiday dinner), which exudes rich fat aroma and offers extreme visual impact.

European hot dishes are equally exciting, including French Brie cheese and crab-meat baked salmon with saffron cream sauce (dinner only), slow-cooked cinnamon duck breast with port wine sauce, flavorful and rich mini baked stuffed crab shells (dinner only) offering mouthfuls of crab meat, and the Christmas wreath salad, as colorful and mouth-watering as a work of art. Furthermore, Asian delicacies such as black truffle and foie gras chawanmushi (dinner only) push luxurious and smooth textures to the extreme, while the nourishing and health-promoting signature fish maw and chicken soup (dinner only), loaded with collagen, is a warm delicacy that connoisseurs must not miss.

Seafood lovers must not miss the ultimate chilled seafood tower freshly air-freighted to port, featuring the heavyweight arrival of the esteemed Hanasaki crab (limited to dinner from 24 to 26 December), where mouthfuls of oceanic freshness and crab meat intertwine to shock the taste buds. Must-try signature freshly shucked seasonal oysters, Boston lobster (dinner only), brown crab (dinner only), snow crab legs, and sweet sea prawns are paired with plump sashimi interwoven from premium red prawns (dinner only), sweet scallops (dinner only), salmon, and sea bream (limited to lunch), perfectly blooming with the ocean's most primitive sweetness and flavor.

As the grand finale of the feast, Sam Chan, Executive Chef of the Hotel Bakery and Pastry Department, and his team have poured their efforts into creating dreamlike festive desserts resembling works of art. Selected recommendations include the classic Christmas Black Forest cake featuring rich chocolate flavor and cherry fruit aroma, the dense and mellow Christmas chestnut Mont Blanc cake, the uniquely festive green tree chocolate tart, and the luxuriously sparkling Christmas caramel cream croquembouche, writing a sweet and touching perfect ending for the holiday.

To celebrate the holidays, the festive buffet lunch and dinner from 14 to 31 December, as well as the New Year’s Day buffet lunch on 1 January, all feature a complimentary premium upgrade—unlimited free-flowing selected house red and white wines, soft drinks, and fresh orange juice. Santa Claus will also make a surprise appearance during the dinner session on 24 December and the lunch and dinner sessions on 25 December, interacting cordially with guests on-site and pushing the joyous and warm festive atmosphere to its peak.