Big Bay Café Buffet at Kerry Hotel Hong Kong｜International Brunch, Lunch & Dinner Buffet｜Luxurious Oceanic Feast’ Dinner Buffet｜"Southeast Asian Seafood Extravaganza" Dinner Buffet

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— Package Info —

1. International Gastronomy Buffet｜Buffet Lunch (Monday - Friday, except PH) | Buffet Brunch (Saturday, Sunday & PH)

Our all-day dining restaurant takes guests on a journey through a matrix of pavilions serving unique, handcrafted temptations. Each of these pavilions - Steam, Grill, Chill, Fry, Stew, Dessert Lab, and The Nook – offers a new culinary experience. Indoor and outdoor seating provides unobstructed harbour views.

The buffet offers a variety of regular delicacies, including a selection of seared dishes such as Seared Salmon, Octopus, Hokkigai or Pickled Mackerel; assorted sushi and rolls, including classic Seared Salmon Sushi, Eel Sushi, Prawn Sushi, and innovative options like Mango Rolls or Avocado Crab Rolls; Seafood on Ice featuring Snow Crab, Mussels, Clams, and Prawns. In addition, the buffet also serves an array of Cold Cuts, Sirloin Steak, Indian Curries, and other sumptuous Hot Dishes to satisfy your appetite.

* ⁠Themed dishes are available on a rotational basis.

** International Gastronomy Lunch & Brunch Buffet : Guest can enjoy free-flow selected soft drinks, juices, coffee and tea

*** 50% off children’s buffet applies to children aged 4–11.

**** 35% off senior buffet applies to guests aged 60 or above. Guests must present a JoyYou Card, Senior Citizen Card, or valid ID to enjoy this offer.

【 Extended by Popular Demand 】 ‘Luxurious Oceanic Feast’ Dinner Buffet (From now till 5 July 2026)

Big Bay Cafe's ‘Luxurious Oceanic Feast’ Dinner Buffet has captivated seafood lovers since its debut at the start of the year, and by popular demand, we're thrilled to announce it's been extended, bringing with it an even more spectacular seafood spread for you to enjoy!

This latest edition arrives with a stunning refresh. Over 40 premium seafood creations await, and an array of seafood delights all drawing inspiration from the finest Chiu Chow, Sichuan, Korean, and Spanish culinary traditions for an oceanic feast like no other.

The centrepiece remains the elevated Seafood Platter, showcasing premium seafood served right at your table. On weekdays, guests are treated to Lobster, Scallops, Mussels, Three Spot Crab, and Cured Salmon Gravlax; on Fridays to Sundays, Public Holidays and Eve, the selection is grandly upgraded to feature King Crab Legs, Three Spot Crab, Scallops, Mussels, and premium Abalone, a truly indulgent spread presented at the peak of freshness. The Japanese sashimi station delights with unlimited seasonal offerings including Scallops (Fridays to Sundays, Public Holidays and Eve), Argentine Red Prawns (Mondays to Thursdays), Hamachi , and more; while the chilled seafood station continues to impress with Lobster (Fridays to Sundays, Public Holidays and Eve), Snow Crab Legs, Brown Crab (Mondays to Thursdays), Blue Mussels, and Prawns, alongside unlimited Salmon Roe to complete the ultimate oceanic spread.

The culinary team's newly crafted dishes add yet another layer of excitement to this extraordinary feast. Chiu Chow Style Clams with Fish Sauce are silky-tender with a deeply savoury and lingering finish; the Double-boiled Chicken Soup with Dried Sea Conch and Conpoy simmers to a rich and nourishing broth that warms the soul; Truffle Shrimp Toast arrives perfectly golden and crispy, concealing a springy prawn filling with an intoxicating truffle fragrance. Clams in Tom Yum Broth deliver a vibrant punch of spicy-sour Southeast Asian aromatics that awaken the palate; Sichuan Style Mouthwatering Squid bathed in signature mala sauce is bold, fiery, and impossible to resist; a hearty Spanish Paella loaded with prawns, clams, and squid brings sun-drenched Mediterranean spirit to the table. Thai Style Clams Lettuce Wrap features fresh and sweet clam meat nestled in crisp lettuce leaves, elevated with aromatic Thai herbs and spices for a delightfully refreshing burst of flavour in every bite; Not to be missed is the made-to-order Soymilk Seafood Hot Stone Pot, a sizzling and aromatic creation that locks in the natural sweetness of fresh seafood with the silky richness of tofu, as comforting as it is delicious. Rounding out the menu are equally impressive signatures, such as Ginger and Scallion Stir-Fried Lobster Claw, Uroko-Yaki, Steam Seabass with Huadiao Wine and Chicken Fat, Braised Fish Maw with Shrimp Roe Noodles, Grilled Prawn with Garlic Butter, Steamed Scallop with Garlic and Vermicelli, Sichuan Boiled Fish with Pickled Vegetables and Korean Grilled Squid with Gochujang Sauce, each a masterful celebration of the sea's finest offerings.  To conclude your sumptuous feast, the dessert selection sparkles with freshly made Egg Waffles, Crème Brûlée, and a tempting variety of Italian Gelato.

"Southeast Asian Seafood Extravaganza" Dinner Buffet | Guest Chef from Shangri-La Bangkok Appears in Finale (6 July to 31 August 2026)

Big Bay Café at Kerry Hotel, Hong Kong is set to launch the all-new "Southeast Asian Seafood Extravaganza" themed dinner buffet from July 6 to August 31, 2026. The dinner opens with an upgraded seafood platter, with caviar added to weekend platters for an extra touch of luxury. From August 21 to 31, the restaurant will also welcome a guest chef from Shangri-La Bangkok to present authentic Thai flavours.

The themed buffet centres on Southeast Asian seafood flavours, bringing together authentic dishes from Thailand, Singapore, Malaysia, Indonesia, and Vietnam, complemented by premium seafood selections and live cooking stations for an unforgettable summer culinary journey. Every seated guest will enjoy a lavish seafood platter presented at the tableside by staff, with a more upgraded and more generous offering than previous seasons. Weekday highlights include Lobster, Thai Herb Giant River Prawn, Short Neck Clam, Lemongrass-cured Hamachi, Sea Whelk and Clam with Thai Sauce. Weekend offerings are elevated with Spanner Crab, Thai Herb Giant River Prawn, Scallop with Thai Sweet and Sour Sauce, and a special addition of Caviar (10g), making the seafood feast even more indulgent. The cold section also carries a strong Southeast Asian character, featuring Thai Herb Abalone (Monday to Thursday) and Thai Raw Shrimp (Friday to Sunday), alongside refreshing appetisers such as Green Papaya Salad and Banana Blossom Salad.

Building on the fresh flavours of the cold seafood section, the culinary team presents a range of classic Southeast Asian hot dishes showcasing cuisines from across the region. These include Singapore Chilli Crab with Deep-fried Mantou, Singapore Cereal Prawn, Black Pepper Shrimp, Thailand's northeastern signature Crying Tiger Beef Top Blade, Prawn Tortilla Kebabs with Homemade Nam Jim Sauce, Sambal Grill Fish, Grilled Coconut Chicken, Balinese Pork Belly, Nyonya Chicken Curry, Massaman Beef Curry and Tom Yum Soup. Not to be missed are the made-to-order Bangkok Style Curry Crab Fried Rice and Thai Minced Pork with Lettuce Wrap, offering you a comprehensive taste of Southeast Asia's diverse food culture, blending Bangkok Street food with classic seafood dishes.

Beyond the savoury offerings, the restaurant also presents a special selection of up to 10 durian desserts for durian enthusiasts, filling the air with a rich tropical aroma. Highlights include Durian Mochi, Durian Choux, Durian Maritozzi, Durian Crème Brûlée, Durian Klapper Tart, Durian Crepe, Durian Sago Pudding, and Malaysian D24 Durian Gelato, showcasing the creamy richness of durian to surprise all durian lovers.

From August 21 to 31, the restaurant will specially invite guest chef Yanavit from Salathip of Shangri-La Bangkok to present the grand finale of the "Southeast Asian Seafood Extravaganza." With over 20 years of culinary experience, Chef Yanavit discovered his passion for cooking at a young age and trained under Charlie Amatyakul, who comes from a renowned family of Thai royal chefs. Through years of dedicated training, he has built a solid and refined culinary foundation. Throughout his career, he has had the honour of cooking for members of the Thai royal family, including Princess Sirindhorn. His exquisite Thai Stewed River Prawns were greatly admired by the Princess. Later, he also prepared dishes for Princess Chulabhorn from Israel, marking a significant milestone in his culinary journey. Chef Yanati was also crowned champion at the Pad Thai Cooking Competition. During his guest-chef residency at the hotel, he will bring his award-winning signature Champion Pad Thai to Hong Kong as one of the highlights of the dining experience, allowing you to savour his masterful take on this classic Thai specialty. In addition, he will present 20 authentic Thai dishes, including Grilled Giant River Prawn, Thai Style Green Curry Seafood, Red Curry Mud Crab with Betel Leaf, Crispy Fried Prawns with Tamarind Sauce, Stir-fried Squid with Chili Paste Oil and Salted Egg, Deep-fried Sea Bass with Southern Thai Curry Paste, made-to-order Thai Boat Noodles and Grilled Marinated Pork, offering a complete and authentic showcase of Thailand's diverse seafood cuisine.

*Themed dishes are available on a rotational basis.

**Dinner buffet: Guest can enjoy free-flow selected soft drinks, juices, coffee and tea on Mondays to Thursdays; guest can enjoy free-flow selected red and white wine, beer, soft drinks, juices, coffee and tea on Fridays to Sundays, Public Holidays and Public Holiday's Eve

*** 50% off children’s buffet applies to children aged 4–11.

**** 35% off senior buffet applies to guests aged 60 or above. Guests must present a JoyYou Card, Senior Citizen Card, or valid ID to enjoy this offer.

Dining Period:

• Buffet Lunch: 12:00 PM to 2:30 PM
• Brunch Buffet: 12:00 PM to 2:30 PM
• Buffet Dinner: 6:00 PM to 9:30 PM

－Hotel info－

• Address: Big Bay Café (3/F, 38 Hung Luen Road, Hung Hom Bay, Kowloon, Hong Kong SAR)
• Shangri-La Circle members buffet discount for accompanying children:(1) The first two children aged 0-3 can enjoy the buffet for free (with at least one adult guest); from the third child, they can enjoy half price.
  (2) Children aged 4 to 11 can enjoy a 50% discount on the original price of the buffet.

– Severe Weather Operating Arrangements –

Operating conditions:

• Red / Black Rainstorm Warning: Open as usual
• Typhoon Signal No. 3 or above: Open as usual

Guests may still dine as normal during severe weather conditions.

If rescheduling due to severe weather is required, please contact the restaurant on the same day to confirm arrangements. Any changes depend on seat availability.

－ Terms and conditions －

• Please purchase at least 24 hours before your redemption date
  
• This offer is available for a minimum of 1 persons and a maximum of 12 persons per booking
  
• Guests should present the confirmation letter to enjoy the offer
  
• No refund, alternation or cancellation once confirmed and the other will be forfeited for no show
  
• Seating arrangement will be allocated by booking priority
  
• This offer is applicable to dine-in only 
• The offers are available on a first-come-first-served basis and with quotas. 
• Valid bookings include reservations for 1 to 12 adults from today until 31 August 2026.
• The above offer cannot be used in conjunction with other special promotions, credit card discounts, discounts, coupons and Shangri-La Circle Points redemption; cannot be transferred or exchanged for cash / products / other service
  
• Resale of this offer is prohibited
  
• Menu items are subject to change due to product availability
  
• Dishes are available on a rotational basis
  
• The photos are for reference only
  
• In the case of any disputes, Kerry Hotel, Hong Kong reserves the right of final decision
  
• For assistance, please call Big Bay Café at 2252 5246, or email to bigbaycafe.khhk@thekerryhotels.com