The Harbourview｜湾景厅｜Lunchbuffet, dinerbuffet

"Culinary Voyage" Ocean Seafood Buffet Dinner (January 2, 2026 to March 31, 2026)

Set sail in the new year, everything is renewed. Bayview International’s Bayview Restaurant invites you to board a gourmet ship and embark on a culinary journey with the theme of “Around the World Tasting Voyage” from January 2, 2026 to March 31, 2026 - “Culinary Voyage” Ocean Seafood Buffet Dinner. The restaurant is inspired by the “ocean voyage” and transforms the flavors of seafood from all over the world into treasures discovered during the journey, leading diners to embark from Asia, passing through the Caribbean and the European coast, and explore the unique flavors from different sea areas.

Adhering to the Bayview Restaurant’s consistent ingenuity and creativity, the chef team has carefully created the “Culinary Voyage” Ocean Seafood Buffet Dinner inspired by the sailing journey. With a culinary voyage around the world as the theme, the marine delicacies from all over the world are transformed into treasures discovered during the journey, presenting diners with a series of surprising global seafood flavors. From refreshing seafood appetizers, heartwarming soups, to rich and diverse Chinese and Western dishes, freshly opened oysters, Canadian snow crab legs, bread crab, blue mussels and other chilled seafood are mouth-watering. The dessert area is themed with nautical and marine elements to create themed desserts with both color and flavor, inviting gourmets to embark on a romantic and colorful culinary voyage together and welcome a new start in the new year.

Featured delicacies:

• Captain's lotus leaf bamboo basket steamed seafood: The maritime delicacies contained in the bamboo basket are like the departure ceremony before departure. Fruit peel steamed abalone exudes a faint citrus fragrance; garlic steamed scallops are fresh and juicy; steamed sea prawns are firm and sweet; mussels are plump and smooth; Huadiao Matsuba crab claw steamed egg custard is infused with a rich Huadiao aroma, showing the style and atmosphere of the "Captain's Feast", and opening a rich chapter for the entire voyage.
• Singapore classic chili crab: Inspired by Singapore's famous national dish, fresh meat crab is stir-fried until fragrant, and then stir-fried with rich tomato and chili sauce until flavorful, fragrant, salty, sweet and slightly sweet, and the sauce is thick and delicious. Every bite of crab meat carries the enthusiasm and vitality of the tropical city, leading the taste buds to officially sail into the tropical waters of Southeast Asia.
• Salt-baked razor clams

Take fresh and plump razor clams, cover them with coarse salt and bake them at high temperature to retain the original seafood flavor. Each bite brings out natural salty freshness and delicate sweetness, topped with a little garlic oil and chopped green onion to enhance the aroma, the taste is fresh and tender, and the aftertaste is endless. It is an ultimate exploration of "original marine flavor".

• Thai lemongrass salt-baked fish Select fresh sea fish, remove the scales and wash, wrap it in coarse salt, place it in lemongrass, lime and bay leaves, and slowly grill it over charcoal. The outer salt shell is crispy and the fish remains tender and juicy. The moment you open the salt shell, the aroma is overflowing, and the salty aroma is intertwined with the fresh lemongrass sour aroma, as if strolling in the breeze on the coast of Thailand.
• Typhoon shelter fried clams: Inheriting the authentic Hong Kong fishing port flavor, the clam meat is stir-fried quickly with garlic and dried chili, and then mixed with crispy fried garlic crumbs, which is fragrant and salty. The fresh clams are full of the essence of the sauce, salty and spicy, as if you are in the bustling Victoria Harbour pier, feeling the classic charm of Hong Kong flavor.
• French escargot puff pastry box: French garlic baked escargots are wrapped in crispy golden puff pastry. The outer layer is loose and crispy, and the inner filling is fragrant and smooth. Garlic and cream blend together to create a charming aroma, showing elegant French style, instantly bringing the tip of the tongue into a romantic afternoon in Paris.
• Mango Napoleon: Layers of crispy mille-feuille pastry are filled with smooth cream and refreshing mango pulp, with a rich taste and enticing aroma. The golden shortbread is like the sun on the bright sea, and the sweet fruity aroma is like a tropical breeze on the face, blooming a long-lasting, refreshing and gentle fruity flavor on the taste buds, leading guests to a sunny South Seas.
• Rich chocolate cake: Made with specially selected high-quality cocoa, the texture is soft and dense, exuding a deep and rich chocolate aroma. It melts in the mouth in an instant, bittersweet intertwined, and layers of silky and delicate taste are stacked up, like the deep sea under the night voyage, mellow and mysterious, drawing a luxurious and sweet conclusion to the entire marine taste journey.

Other featured delicacies Tieguanyin tea smoked duck Smoked high-quality duck breast over slow fire, infused with a light tea fragrance, the meat is tender and smooth, and the tea rhyme is fragrant, bringing out the unique delicate layers of the East.

Island spicy grilled chicken Marinated with a variety of island spices, and then grilled over charcoal until the outer layer is crispy and the inside is tender and smooth, spicy and delicious, passionate and unrestrained, showing tropical style. Caribbean coconut braised oxtail Slow-cooked with coconut milk and spices, the meat is soft and flavorful, the coconut aroma is rich, accompanied by a slightly spicy aroma, as if you are on the sun-drenched Caribbean coast. In addition to a variety of mouth-watering delicacies, up to 7 types of Japanese sashimi, such as salmon, octopus, tuna, Hokkaido scallops, herring, sweet shrimp, sea bream, etc., are launched in rotation. Chilled seafood such as freshly opened oysters, Canadian snow crab legs, bread crab, fresh clams, fresh shrimp, blue mussels and jade snails and other popular seafood will be served continuously. The dazzling array of choices makes guests feel like they are in the ocean, enjoying a rich and fresh taste.

Another series of global delicacies are also surprising: a variety of hot dishes are fragrant, a variety of fresh salads, cheese and cold cuts platters, *pan-fried duck liver with balsamic vinegar sauce and toast, #pan-fried lamb chops, #pan-fried beef tongue, #grilled cowboy bones, Herb roasted lamb leg, steamed flounder, herb roasted lamb leg, grilled German sausage platter, grilled ribeye steak, abalone glutinous rice, pig's knuckle ginger, etc. will be launched in turn,

Teppanyaki area and barbecue area are available at 6:30 and 7:30 every night. The fragrant flavors add to the lively atmosphere of the night voyage.

*Available at the teppanyaki area from 7:30 every night Available at the teppanyaki area from 6:30 every night