A Grand Scheme Yes, it’s called The Grand Buffet (62/F, Hopewell Centre, 183 Queen’s Rd. East, Wan Chai, 2506-0888)—because Hongkongers can never get enough of all-you-can-eat. The Lisboa-Group-owned restaurant is where View 62 used to be, at the massive revolving structure on top of Hopewell Centre. TGB is divided into numerous cooking stations, with chefs on hand to prepare the food as diners demand it, to keep things fresh and sizzling. There are carving stations for roast meats, tempura stations for deep-frying prawns and other creatures, dessert stations piled high with ice-cream, puddings, chocolate fountains and whatever else fits… the list goes on. Prices start at $218 per adult for lunch and $598 for dinner. When It Rains, It S’pores Hawker 18 (Shop 410-412, 4/F, Metroplaza, 223 Hing Fong Rd., Kwai Fong, 2156-2228) by Drawing Room Concepts is channeling the energies of Singapore’s super-popular food stalls into a 170-seater in the middle of Kwai Chung. (Don’t ask.) Diners will be getting upscale versions of hawker dishes, like seafood laksa, fish head curry, and Hainan chicken rice—a specialty that can also be found at the group’s other Southeast Asian establishment, Hainan Shaoye. The layout is definitely more tame (Scandinavian aesthetics with Peranakan highlights) than grunge, but if the restaurant is anything like what it aspires to be then the food should be the only thing that matters here. Show Some Crass Double D Burger (22 Wellington St., Central) by Maximal Concepts might just beat nearby Street Meat for Concept of the Year—if the year was 1962 and the judges were all characters from “Mad Men.” If you haven’t already caught the bigger-than-life poster at the about-to-open shop on Wellington Street, just consider this FB comment from one of its future clients: “I cannot wait to get some big, juicy Double Ds into my mouth!” That’s all you need to know. (Confused about Street Meat? Look at the logo.) A Full Spoon Stephane Gortina and Olivier Lannes, both protégés of Alain Ducasse himself, have transferred all the way from Doha to Hong Kong to head up Spoon’s (InterContinental Hong Kong, 18 Salisbury Rd., Tsim Sha Tsui, 2313-2256) kitchen and pastry departments respectively. They’ve arrived just in time to design the new winter menu, which uses lots of weather-appropriate ingredients like game (rabbit, venison), seafood (French blue lobster, turbot, sea bass), truffle and chestnuts. The restaurant will also start serving chocolates shipped straight from Ducasse’s own factory in Paris for dessert/petits-fours. To make sure the guys aren’t resting on their laurels, both Gortina and Lannes will take part in the InterCon’s “Cooking with the Culinary Stars” cooking classes throughout the year, teaching patrons how to make everything from green asparagus soup to sesame puff pastries. See tiny.cc/hk-intercon-classes for the full schedule. Email me at firstname.lastname@example.org or follow me on Twitter: @adelewong_hk.