W Hong Kong Culinary
W Hong Kong is welcoming 2026 with two limited-time dining showcases that celebrate local terroir and global seafood excellence, launching across WOOBAR and KITCHEN from January.
Travelers can find more information about W Hong Kong and explore accommodation details on Expedia. Some links in this article are affiliate booking links, which may earn me a commission at no extra cost to you
As Hong Kong’s dining scene continues to rebound with experiential, ingredient-driven concepts, W Hong Kong is kicking off the new year with a paired culinary journey from land and sea. Starting January 1, 2026, guests can indulge in the locally inspired Blossom Honey Afternoon Tea at WOOBAR and the globally sourced Ocean’s Finest Seafood Buffet at KITCHEN—each designed to spotlight craftsmanship, provenance and indulgence.
WOOBAR Unveils Blossom Honey Afternoon Tea Inspired by Hong Kong Terroir
From January 5 to March 31, 2026, WOOBAR transforms into a refined afternoon tea destination with the Blossom Honey Afternoon Tea, a tribute to Hong Kong’s rare Ivy Tree Raw Honey, harvested from native trees that bloom during cooler months.
A Showcase of Honey’s Versatility
The dessert lineup explores the honey’s delicate bittersweet character across textures and flavours:
- Lychee Tree White Chocolate & Almond Entremets with subtle floral notes
- Longan Blossom, Yuzu & Thyme Tarte Frangipane delivering citrus brightness
- Raw Eucalyptus featuring Cointreau-infused baba beneath a smooth white dome, finished with honeycomb and bee-shaped chocolate
- HK Native Ivy Jasmine Honey Scone, served with homemade clementine marmalade and British clotted cream
Savoury Bites With a Local Twist
The savoury selection balances sweetness with depth:
- Honey-glazed eel with cucumber egg salad in a feuilleté box
- Honey mustard gammon ham with avocado hummus on toasted Gouda sandwiches
- Cinnamon roasted walnut sandwich rolls with carrot and orange-infused cream cheese
Executive Pastry Chef Ngan Kin Pong describes the honey as “a hidden gem of Hong Kong,” adding that the menu aims to tell “a delicious story of our home” through thoughtful flavour pairings.
The Blossom Honey Afternoon Tea at WOOBAR
MENU
SAVORY
W Signature Caviar | China Amur River
***
Honey Glazed Eel | Cucumber Egg Salad, Feuilleté
***
Honey Mustard Gammon Ham | Avocado Hummus, Gouda Sandwiches
***
Cinnamon Roasted Walnuts | Carrot & Orange, Cream Cheese Sandwiches Roll
***
SWEET
Lychee Tree | White Chocolate, Almond Entremets
***
Longan Blossom | Yuzu Orange and Thyme, Tarte Frangipane
***
Raw Eucalyptus | Baba with Cointreau, Tahitians Vanilla
***
Hong Kong Native Ivy Tree | Jasmine Honey Scone with Home-made Clementine Marmalade and Clotted Cream
***
Afternoon tea set includes two glasses of Hong Kong Native Ivy Tree Cocktail
At a glance
- 📍 WOOBAR, 6/F
- ⏰ Daily, 3:00pm–6:00pm
- 💰 HK$828 per set for two
- 📅 January 5 – March 31, 2026
KITCHEN Launches “Ocean’s Finest” Seafood Buffet for Seafood Lovers
Running from January 1 to March 1, 2026, KITCHEN presents Ocean’s Finest, an expansive seafood buffet celebrating premium ocean produce and global culinary techniques.
Signature Dishes, Elevated
Guests receive exclusive plated highlights depending on dining time:
- Lunch: W Signature Drunken Abalone in Huadiao wine
- Dinner: W Signature Double-Boiled Chicken Soup with Fish Maw and Abalone
A dedicated Seafood on Ice Bar features lobster, clams, blue mussels, brown crab and snow crab legs, with select items available during dinner and weekend lunches.
Live Stations and Global Flavours
The buffet experience unfolds across multiple interactive stations:
- Sushi, sashimi and a live Japanese noodle counter
- Made-to-order White Wine Clam & Mussel Pasta
- Grill station highlights including Grilled Pacific Saury with Yuzu Pepper and Garlic Butter Oysters
- Asian favourites such as Singapore-style Chili Crab and Soft Shell Prawn with Salted Egg Yolk
- Western classics including French cheese-baked seafood and Surf & Turf with seared scallop and beef mignon
An oyster station with freshly shucked oysters is available exclusively during Friday to Sunday dinners and public holidays.
A Sweet Finale
The dessert gallery rounds out the feast with refined patisserie, including Raspberry Pistachio Tartlets and Yuzu Meringue Layer Cake.
“Ocean’s Finest” Seafood Buffet at KITCHEN
| DateandTime | Prices | |
| LunchBuffet | Jan1 toMarch1,2026 12:00PMto2:30PM | MondaytoFriday |
| Adults:HK$538 Includingunlimitedselected juice | ||
| Children:HK$328 Includingunlimitedselected juice | ||
| Saturday,Sunday&Public Holiday | ||
| Adults:HK$668 Including unlimited selected sparklingwine,housewineand juice | ||
| Children:HK$408 Includingunlimitedselected juice | ||
| DinnerBuffet | Jan1 toMarch1,2026 | MondaytoThursday |
| MondaytoThursday: 6:00PMto10:00PM | Adults:HK$848 Includingunlimitedselected juice | |
| FridaytoSunday,Public Holiday,&PublicHolidayEve 6:00 PM to 10:00 PM | Children:HK$558 Includingunlimitedselected juice | |
| Friday to Sunday, Public Holiday,&PublicHolidayEve | ||
| Adults:HK$908 Including unlimited selected sparklingwine,housewineand juice | ||
| Children:HK$598 Includingunlimitedselected juice |
All prices are subject to 10% service charge.
At a glance
📍 KITCHEN, 6/F
- 📅 January 1 – March 1, 2026
- ⭐ Oyster station available on weekends and public holidays
Why It Matters
- Experiential dining remains a key draw as Hong Kong diners seek storytelling, provenance and premium ingredients
- Local sourcing meets global appeal, with Ivy Tree Honey and international seafood sharing equal billing
- Limited-time concepts drive urgency, supporting hotels’ F&B recovery and positioning dining as a destination experience
With these dual launches, W Hong Kong positions itself as a 2026 dining hotspot—whether guests are craving refined local flavours or an immersive seafood feast.
Also read Hotel Review: W Hong Kong — Where High Energy Meets High Design
