Your Hong Kong weekend food guide for January 2-4
Ring in 2026 with a seafood buffet, a winter set menu that celebrates Ningbo cuisine or a limited edition bourbon-aged steak
The first weekend food guide of 2026 leans into new beginnings with menus that feel suitably celebratory, from seafood-laden buffets to refined regional Chinese cooking and bourbon-aged steak. Diners can ease into the year with a Jewels of the Sea feast at Cordis in Mong Kok, savour winter Ningbo specialities at Yong Fu in Wan Chai, and end Sunday with a 45-day Michter’s Bourbon-aged Mayura T-bone at The Steak House at Regent Hong Kong – three very different ways to toast the year ahead.
Friday, January 2
Cordis, Hong Kong, kicks off 2026 with an opulent Jewels of the Sea buffet at The Place, inviting diners to welcome the new year with a seafood-led feast running from January 1 to April 12. The spread includes clams, chilled Canadian lobster, Hokkaido horsehair crab, Russian crab leg, New Zealand mussels and Vietnamese prawns, alongside a sashimi and sushi station serving tuna, salmon, hamachi, scallop and made-to-order hand rolls with Canadian sea urchin, A4 Kagoshima beef tartare and ikura.
Hot counters mix East and West: from pan-fried foie gras and New Zealand beef rib-eye to saikyo miso cod, typhoon shelter local crab and a live Yung Shue O lobster and seafood nabe ramen station. More than 20 desserts, including Kyoto matcha mochi crème brûlée puffs, dark chocolate tart, Hojicha egg waffles and a Mövenpick ice-cream cart, round out the experience.
Members of the hotel’s loyalty programme enjoy a particularly luxe perk: a complimentary 10g tin of Baerii caviar and free-flow selected drinks during designated lunch and dinner buffets, with the option for other guests to add caviar at a special price.
Where: 555 Shanghai Street, Mong Kok
When: Available for lunch, afternoon tea and dinner until April 12