This March, Hong Kong’s dining scene turns up the heat with a wave of gourmet celebrations. From Hotel ICON’s lavish lobster feast to Conrad Hong Kong’s Southeast Asian showcase, and Island Shangri-La’s star-studded culinary collaborations, there’s plenty to savour. Rounding out the month, Prince Hotel’s sizzling seafood buffet promises flavor, flair, and indulgence for every palate.
Hotel ICON
Hotel ICON’s The Market is launching a lavish Lobster with Alaskan Crabtastic Dinner Buffet on March 2, 2026, following its award-winning reputation in Hong Kong’s buffet scene. Highlights include Flaming Mud Crab with Roe, flambéed with rose liqueur, and Teppanyaki French Blue Lobster, seared to perfection with butter sauce. Guests can indulge in Alaskan crab legs, lobster congee, seafood pasta, bisque, and durian desserts, alongside sushi, sashimi, and global delicacies. With seven open kitchens and a terrace for al fresco dining, The Market continues to set the standard for premium seafood feasts in Hong Kong.
Conrad Hong Kong
Conrad Hong Kong’s Garden Café will host “Opulent Tastes of Southeast Asia” lunch buffet from 12–24 March 2026, featuring Chef Edward Voon’s six-hour simmered laksa, Hainanese chicken salad, sambal chorizo pork collar rice, and pandan desserts. On 13–14 and 20–21 March, the Lobby Lounge Supper Buffet adds live music to selected dishes. Chef Voon, born in Penang and raised in Singapore, blends French techniques with Asian creativity, embodying his “Three Homelands, One Heart” philosophy. Prices range from HK$468–498 for adults at lunch and HK$388 for supper, with reduced rates for children.
Island Shangri-La Hong Kong
Island Shangri-La Hong Kong is hostingGourmet March 2026, a month-long culinary festival featuring collaborations with internationally acclaimed guest chefs across its signature restaurants. Highlights include David Zilber’s fermentation-driven fine dining at Restaurant Petrus, Yusuke Aoki’s cross-cultural pastry showcase, Born & Bred’s Hanwoo beef surf-and-turf at Lobster Bar & Grill, and A. Wong’s heritage-rich Chinese gastronomy at Ming Pavilion. The finale pairs Petrus with Alain Ducasse’s IDAM, blending haute cuisine with Middle Eastern influences. Together, these events transform the hotel into a global gastronomic gallery, celebrating innovation, craftsmanship, and cultural dialogue through limited-time menus and immersive dining experiences.
Prince Hotel Hong Kong
SAVVY at Prince Hotel Hong Kong invites diners to indulge in its Sizzling Grill & Seafood Feast, available Wednesday to Saturday evenings. The buffet highlights premium lobster, fresh seafood, and sizzling grill specialties, complemented by Asian classics and elegant desserts. Guests can enjoy a vibrant dining atmosphere with interactive stations and signature dishes crafted for variety and flair. Pricing is HK$758 per adult and HK$508 per child, plus 10% service charge. Located on Level 3 of Prince Hotel.
