To celebrate the inaugural “Asia’s 50 Best Restaurants” awards ceremony, which will take place on 25 March in Hong Kong, Kowloon Shangri-La joins the Hong Kong Tourism Board's “Taste Hong Kong” campaign by launching the HONG KONG TASTE JOURNEY in March. Led by Executive Chef Yau Kit-piu, this culinary event features collaborations with several star chefs from renowned restaurants across various districts, including Ap Lei Chau and Wan Chai, bringing the essence of Hong Kong’s vibrant food culture into the hotel, allowing guests to indulge in authentic local delicacies all in one place.
Inspired by the theme “One District, One Story,” every dish reflects the chefs' emotional connection and taste memories from their communities, combined with the top-tier dining experience at Kowloon Shangri-La, further promoting Hong Kong's diverse and dynamic food culture.

Executive Chef Yau Kit-piu - Melding Tradition and Innovation with Over 30 Years of Expertise

Executive Chef Yau Kit-piu boasts over 30 years of extensive culinary experience. He began his career as an apprentice in 1995 and gradually ascended to the position of Executive Chef at the hotel. Chef Yau has also been recognized by the World Culinary Awards as a Master of Cantonese Cuisine.
"I worked by day and studied at night for over 10 years to truly learn about cooking", said Chef Yau. He continuously refines his culinary skills, merging solid traditional Cantonese foundations with modern fusion techniques to create exquisite and unforgettable dining experiences for guests. Under his leadership, this promotion will be a remarkable celebration that perfectly intertwines Hong Kong's authentic flavors with the hotel’s five-star quality.

Café Kool — Featuring Three Renowned Chefs for an Extraordinary Buffet Experience

Café Kool will gather three star chefs from different districts throughout 16 to 31 March, each showcasing their signature creations, allowing guests to experience Hong Kong’s culinary culture in a buffet setting. The first featured chef is Chef Chan Kei-ying from Shun De Kung Seafood Restaurant, who was inspired by his childhood watching his father prepare freshwater fish with remarkable skill. This inherited wisdom, combined with his professional training at the Chinese Culinary Institute, has enabled him to masterfully control the cooking of seafood. Chef Chan will present two classic dishes, including the Fish Head Soup infused with Tianma and Chuanxiong, which provides a warm and nutritious experience; and the Bronze-Plated Steamed Chicken that retains the chicken's juicy tenderness thanks to the even heat distribution of the traditional bronze plate.

Another highlight features Chef Lam Sam-muk. With extensive experience and awards from various culinary competitions, he integrates competition-level skills into everyday dishes. His creative dish, Herbal Crispy Scallops, inspired by the traditional Sichuan rice crust, this dish combines refined Chinese cooking techniques with a modern twist. Spinach sauce lends a fresh, vibrant note, while Japanese wasabi enhances the flavour. The scallops are pan-seared to lock in their natural sweetness, resulting in a layered taste and delightfully crisp texture. The Fried Mussels inspired by the Hong Kong style typhoon shelter crab with a fragrant stir-fry of fermented black beans, garlic, and chili showcases plump, juicy mussels with delightful wok hei.

No Hong Kong local bites would be completed without cart noodles, presented by Chef Lai Kwan-fai, the Executive Chef from “Saint Noodles”. Having apprenticed at the Gloucester Luk Kwok Hong Kong, he is also a winner of the Gold Award at the Hong Kong International Culinary Awards within the Asia Top International Catering and Hotel Equipment Expo. With years of expertise, he elevates street food to new heights. This special offering includes Swiss Chicken Wings slow-cooked in traditional Swiss sauce, glistening and flavorful; delicate and tender Pig's Blood; sweet and melt-in-your-mouth radish absorbing rich broth flavors; spicy and appetizing Fried Minced Meat; aromatic Curry Squid with a delightful chew; and flavorful Braised Chicken Feet for diverse palates.

To further satisfy guests, Kowloon Shangri-La introduces exclusive offers for seniors. Adults aged 60 and above dining at Café Kool can enjoy a 35% discount on the buffet price year-round*, allowing families to savor the lavish offerings from various star chefs!

Promotional Dates: 16 to 31 March, 2026
Hours:
Lunch: 12:00 PM – 2:30 PM
Dinner: 6:00 PM – 9:30 PM

Prices:
Lunch Buffet
Monday to Friday: HK$488 +10%
Saturday, Sunday, and Public Holidays: HK$538 +10%
Dinner Buffet
Monday to Thursday: HK$798 +10%
Friday to Sunday and Public Holidays: HK$848 +10%
For reservations or inquiries, please call (852) 2733 8753 or email [email protected].

*This offer is applicable for a minimum of two guests.

Tapas Bar — Crafting an Exquisite Seafood Feast with Chef Eddy

Tapas Bar partners with Chef Eddy to create an exclusive limited-time menu. Chef Eddy boasts over 33 years of culinary experience, specializing in French and international fusion cuisine, having served as Executive Chef at renowned hotels and the Chairman of the Hong Kong Chefs Association. Recently he also participated in a popular culinary competition “The Divine Dish” in China. His commitment to advancing local culinary arts has earned him numerous international accolades. This meticulously crafted limited menu reinterprets traditional seafood flavours with modern techniques, offering diners an authentic and luxurious taste experience.

Filled with rich connections to the island community, Ap Lei Chau is known for its seafood. Chef Eddy draws inspiration from this heritage to create a unique Ap Leu Chau Seafood Platter, featuring seasonal delicacies that seafood lovers cannot miss! The Wood Smoked Pigeon and Confit of Leg with Seared Foie Gras in Port Wine Jus is a celebration of sophisticated culinary techniques. The tender pigeon breast is smoked to perfection, with the confit leg crispy on the outside and tender inside, and the foie gras seared to a golden, creating a luxurious layering of flavours with rich port sauce. Diners can also savour the Baby Squid, Wild Mushrooms and Green Asparagus Risotto, featuring locally sourced squid that is sweet and tender, with risotto absorbing the essence of seafood broth.

Promotional Dates: 16 March to 15 April, 2026
Hours: 12:00 PM – 2:00 AM
For inquiries, please call (852) 2733 8756 or email [email protected].

*This menu is not available for advance reservations

Lobby Lounge — The Fusion of Tradition and Creativity in Desserts 

The Lobby Lounge collaborates with the Queen of Desserts, Daisy Hung, founder of the popular dessert shop Sweet Daisy in Wan Chai, featuring the popular Dubai Chocolate Pistachio Mochi (HK$78). Inspired by the vibrant international atmosphere of Wan Chai district, Daisy and the Lobby Lounge team merge globally popular Dubai pistachio chocolate into a deliciously chewy mochi, creating a taste that is sweet yet not overwhelming. The outer layer features soft handmade mochi, enveloping crispy pistachio flakes for a rich texture, offering a delightful surprise.

The collaboration dessert series features six crafted delicacies, including the Soya Pudding with Ginger Syrup and Brown Sugar Powder (HK$88), Mango Pudding with Fresh Mango and Evaporated Milk (HK$78), Grass Jelly, Fresh Fruits with Evaporated Milk (HK$78), Chilled Mango Sago Cream with Pomelo (HK$78) and homemade mochi in two flavours. The three types of mango and fresh fruit desserts are presented with dry ice, immersing guests in a fantastic dessert paradise.

Promotional Dates: Starting 2 February, 2026
Hours: Daily from 6:00 PM to 12:00 AM (last order at 11:30 PM)
For reservations or inquiries, please call (852) 2733 8740 or email [email protected].
*All prices are subject to +10% service charge.