A Front-Row Seat to Victoria Harbour
Harbourside sits on the ground floor of the Regent Hong Kong, the five-star hotel that reopened in 2023 after a complete rebuild of the former InterContinental. The restaurant occupies a long, garden-inspired dining room with 180 seats, indoor trees, and floor-to-ceiling windows that frame one of the widest unobstructed views of Victoria Harbour available from any restaurant in the city. On a clear day, you can see from the Hong Kong Convention Centre to the ICC tower without a single column in the way. At night, the Symphony of Lights show plays out directly in front of you while you eat.
The location alone would fill seats, but Harbourside has built its reputation on one of the most generous hotel buffets in Hong Kong. It consistently ranks among the top buffet restaurants on OpenRice, with 135 reviews and over 1,700 photos, and was named Best Buffet in the OpenRice Awards. On RedNote, it is frequently described as the ceiling of Hong Kong hotel buffets. Reservations open two months in advance at 9am daily through the SevenRooms platform, and popular weekend dinner slots often fill within 15 minutes. If you are planning a visit, booking early is not optional.
The atmosphere strikes a balance between luxury and accessibility. Families with children sit alongside couples celebrating anniversaries and business groups hosting clients. The restaurant sometimes features live music during dinner service, and the lighting shifts from bright and airy at lunch to warm and intimate in the evening. The open kitchen layout means you can watch chefs working the wok station and the carving block from your table, which adds a sense of theatre that most hotel buffets lack.
The Seafood Spread
The cold seafood counter is the first thing most diners head for, and for good reason. The centrepiece is a rotating display of snow crab legs (鱈場蟹腳), Irish bread crab (愛爾蘭麵包蟹), jumbo prawns (大蝦), and mussels (青口), all laid out on crushed ice. The snow crab legs are the single most photographed item at the buffet, and they are replenished constantly during service. During weekend dinners, the selection may also include seasonal stone crab or red crab depending on availability.
Beyond the shellfish, the cold appetiser section includes a cheese selection with imported varieties chosen for wine pairing, Parma ham, salami, and salmon gravlax with dill. A separate cold cuts counter is stocked with charcuterie that changes seasonally. The bread crab and prawns are pre-cracked for convenience, which is a small but appreciated touch at a buffet of this scale.
Next to the shellfish sits the sashimi station, which offers five to six varieties each evening on a rotating basis. Regular options include Japanese bluefin toro (日本藍鰭拖羅), salmon (三文魚), tuna (吞拿魚), scallop (帶子), and sweet shrimp (甜蝦), with salmon roe (三文魚子) available for self-service. On Friday to Sunday evenings, the kitchen upgrades the selection with spotted shrimp (牡丹蝦) and sea urchin nigiri (海膽壽司). The sashimi is sliced to order by a dedicated chef behind the counter, and popular items like scallop tend to disappear quickly, so it pays to visit the station early and return often.
Hot Stations and Live Cooking
Harbourside runs several live cooking stations where chefs prepare dishes in front of you. The star of the hot section is the steamed Canadian lobster (蒸加拿大龍蝦), served with your choice of Hollandaise or tomato reduction sauce. This is a made-to-order item, so you place your request with the chef and collect it a few minutes later. The carving station rotates between roasted US ribeye (烤美國西冷) and lamb rack (烤羊架), both carved fresh with a crispy exterior and tender centre. For something lighter, the laksa soup (叻沙) is a signature holdover from the hotel’s InterContinental days and remains one of the best versions you will find at any hotel buffet in Hong Kong.
The Chinese section offers around nine rotating dishes plus a daily soup. Standouts include foie gras in Shaoxing wine reduction (花雕酒浸鵝肝), scallop and winter mushroom sea cucumber (瑤柱冬菇扣海參), and steamed Sabah grouper (沙巴龍躉). The international counter adds thin-crust pizza (自家製薄餅), Hainanese chicken rice (海南雞飯), and grilled chicken skewers (雞肉串燒). Between the cold and hot sections, the buffet covers well over 80 individual items on any given evening.
Desserts Worth Saving Room For
The dessert section is where Harbourside quietly competes with standalone patisseries. The pastry team produces over 30 items daily, from whole cakes to individual tarts and made-to-order crepes. The French Saint-Tropez tart (法式聖托佩塔) and intense chocolate cake (特濃朱古力蛋糕) are among the most popular choices. The house-made ice cream offers eight rotating flavours, including a cold-brew coffee (冷萃咖啡) made in collaboration with The Coffee Academics, a Hong Kong milk tea (港式奶茶) flavour, and Valrhona 70% dark chocolate (Valrhona 70%黑朱古力). For something interactive, the made-to-order French crepes (法式薄餅) come with customisable toppings and fresh fruit. OpenRice reviewers consistently single out the desserts as one of the strongest sections of the entire buffet.
Prices and Practical Tips
Harbourside offers breakfast, lunch, and dinner buffets seven days a week, with pricing that varies by day and time slot. Weekday lunch runs from 12:00 to 14:30 and is the most affordable option. Weekend and holiday lunch extends to 15:00 with a higher price tier. Dinner is where the full seafood and sashimi spread comes out: Sunday to Thursday runs a single seating from 18:00 to 22:00, giving you a generous four hours, while Friday, Saturday, and public holiday dinners split into two seatings of 17:30 to 20:00 and 20:30 to 23:00. All prices include a 10% service charge. Promotional codes on platforms like KKday can bring the per-person cost down significantly, so it is worth checking before you book at the standard rate.
The dress code is smart casual. Sleeved shirts are required for gentlemen, and no bathrobes, pool attire, or flip-flops are allowed. The restaurant accepts Visa, Mastercard, American Express, UnionPay, JCB, and cash. Reservations can be made through SevenRooms up to two months in advance, or by calling 2313 2313. Groups of nine or more should contact the restaurant directly. The nearest MTR station is Tsim Sha Tsui or Tsim Sha Tsui East (Exit J), about a five-minute walk. If you are arriving by taxi, ask for the Regent Hong Kong at Victoria Dockside on Salisbury Road.
Quick Info
| Chinese Name | 港畔餐廳 |
| Hotel | 香港麗晶酒店 (Regent Hong Kong) |
| Address | G/F, Regent Hong Kong, 18 Salisbury Road, Tsim Sha Tsui 尖沙咀梳士巴利道18號香港麗晶酒店地舖 📍 Google Maps |
| Nearest MTR | Tsim Sha Tsui / East Tsim Sha Tsui Station, Exit J, 5-min walk |
| Lunch Hours | Mon to Fri 12:00pm to 2:30pm, Sat/Sun/PH 12:00pm to 3:00pm |
| Dinner Hours | Sun to Thu 6:00pm to 10:00pm, Fri/Sat/PH two seatings: 5:30pm to 8:00pm and 8:30pm to 11:00pm |
| Price Range | HK$401-800 per person (varies by session) |
| Phone | 2313 2313 |
| Payment | Visa, Mastercard, AE, UnionPay, JCB, Cash |
| Seats | 180 |
| Tip | 10% service charge included. Book via SevenRooms two months ahead. Weekend dinner slots fill in 15 minutes. |
