Buffet is the new buzz word at The Grand Hyatt. The hotel has overhauled its food and beverage outlets with a tried-and-tested concept that has served Hong Kong well in the past. Existing buffets at the Tiffin Lounge and Grissini have been expanded and given a more healthy, modern feel; a late-night (8pm to midnight) dessert buffet is perking up business at the Tiffin Lounge; and a weekend tea buffet ($125) has been added to the Grand Cafe's repertoire. First to go is the lunch-time curry buffet at the Tiffin Lounge. The revamped spread includes a 'salad boutique', with pride of place going to a range of organic vegetables. The buffet ($188) also features a daily carvery and Southeast Asian selections. One curry is included for old times' sake. A Saturday 'Pasta Live' event has been added to Grissini's lunch-time offerings. More than 10 kinds of pasta are prepared in front of diners. The set Pasta Live lunch ($150) includes salad and cake of the day. To spread the Grissini word and taste, a complimentary selection of the restaurant's signature dishes will be passed around. The reason for the buffet change of heart is the tourism slump. 'Hong Kong people like buffets,' the hotel says. Reservations on 2588-1234. Cooked sushi concept The idea of cooked sushi may send food purists into spasms. However, J W Marriott executive chef Juergen Sterkau says the concept has a niche among people who want the sushi bar style without worrying about eating raw fish. The hotel's Western Sushi Platter, served in the Sushi Bar on the fifth floor, is billed as a 'non-raw' seafood selection. The platter includes mantis shrimp, shrimp, and a herb-encrusted roll with avocado, mango and cucumber, among others. 'Non-raw' sushi is fast becoming a dish in its own right. The selection imported to Hong Kong by the Marriott is cooked and packaged in Japan. At Tokio Joe, Hong Kong's traditional spot for non-traditional Japanese cuisine, cooked sushi is something of a rarity, the restaurant says. If requested, the chef will cook and serve regular sushi, but it does not happen frequently, staff say. 'Adios Kai Tak' feast The last chance to watch planes take off and land at Kai Tak is on offer at the Regal Airport Hotel, which is promoting 'Bid Adios to Kai Tak' packages. A six-course dinner for two at the Five Continents Restaurant costs $888 with a bottle of wine. It is also the last chance to eat at the hotel as Hong Kong has known it. When the new airport opens, it will be called the Regal Kai Tak Hotel. Reservations on 2132-3352. Tapas on Sunday Central tapas bar El Pomposo has begun opening on Sunday afternoons and evenings. Food is served from 4pm to 10.30pm and drinks will continue until 1am. The restaurant will also join the home-delivery circuit from April 1 with a slot on the Food-by-Fone menu. Reservations on 2869-7768.