From March 3 to June 3, 2026, KITCHEN at W Hong Kong transforms into a vibrant culinary gateway to Shanghai with a limited-time buffet created in collaboration with W Shanghai – The Bund. This cross-city partnership brings together the creative forces of Executive Sous Chef Tony Ho and Executive Chinese Chef Alan Li, offering Hong Kong diners a contemporary interpretation of Shanghainese cuisine inspired by the dynamic energy of the Bund.

More than a themed buffet, the experience is conceived as a genuine culinary dialogue between the two W destinations. Chef Li contributes authentic Jiangnan and Shanghainese techniques while Chef Ho reinterprets them using premium ingredients and a style tailored to Hong Kong tastes. The result is a menu that balances heritage and modern flair, showcasing classic regional dishes reimagined with bold creativity.

Guests can explore a diverse selection of dishes, from aromatic Stir-Fried Shrimp with Lime to the indulgent Braised Pork Belly with Fermented Red Bean Curd. Cold appetisers such as Dried Tangerine Peel Four Happiness Roast Gluten and Pickled Vegetables with Edamame and Sakura Shrimp offer refreshing flavours, while comforting soups including Chicken Soup with Fresh Meat Dumplings and Shaoxing Aged Hua Diao Soup highlight traditional depth.

A live station serving freshly made Shanghai Xiao Long Bao, Pan-Fried Wontons, and savoury pastries anchors the experience, while signature dishes like Salted Egg Yolk Baked Crab, Crispy Aromatic Duck, and sweet treats such as Mini Rice Balls with Sweet Rice Wine complete the journey through modern Shanghainese cuisine.

Venue Details

Venue: KITCHEN at W Hong Kong
Location: W Hong Kong, West Kowloon, Hong Kong

Event: Shanghai-Themed Collaborative Buffet
Partner: W Shanghai – The Bund

Key Dates

Available: March 3 – June 3, 2026

Service: Daily lunch & dinner buffet

Pricing

Lunch Buffet: From HK$538 per adult | HK$328 per child

Dinner Buffet: From HK$848 per adult | HK$558 per child

Highlights

– Shanghai dim sum live station (Xiao Long Bao, wontons, pastries)

– Signature Shanghainese dishes with modern interpretation

– Premium chilled seafood bar featuring lobster, crab, clams, and mussels

– Traditional desserts such as glutinous rice cake with dried osmanthus