Those of us who are fans of the W hotel brand have long associated the colourful group of properties around the world with their fun and quirky designs, in-the-know concierges, outrageous pool parties, and last but not least, solid gourmet offerings offering a mix of local cuisine with fine dining and vegetarian options, casual happy hours and a sumptuous weekend buffet spread. Earlier this year, W Hong Kong proved its dedication to elevating the culinary aspect of its brand DNA by bringing an accomplished Culinary Director onboard: the Swedish-born chef Robert Nilsson.
The award-winning chef is well-known for his Nordic cooking sensibilities, having made his mark at top restaurants in France, Denmark, Sweden and Dubai. With a preference for local, ethically sourced ingredients and a style that mixes influences from global cuisines, Nilsson has brought his cooking philosophy to life in kitchens at world-class vacation resorts and Michelin-starred restaurants. With over 30 years in the business, his accolades have piled up with prestigious awards such as Swedish Chef of the Year and Nordic Chef of the Year.
As the Culinary Director at W Hong Kong since February 2018, chef Nilsson is spearheading a series of changes to elevate the hotel’s dining offerings — most notably, introducing an all-new buffet offering at KITCHEN. The popular buffet has been given a Nordic-inspired uplift; deemed Summer Sensation, it’s themed around a summer garden filled with light, farm-fresh ingredients, from vibrant salads to pristine seafood accented by Asian- and Nordic-style twists.
If you’re after an indulgent buffet that won’t leave you feeling weighted down, head to KITCHEN’s vast harbour-facing space this summer to tuck into a stand-out spread featuring fresh seasonal vegetables, surf ‘n’ turf, colourful salads, roast meats, dim sum dishes and more.
For starters, feast on the Swedish-inspired orange-marinated salmon with fennel in a dill and orange dressing, or the soft bun with karaage chicken and spicy mayo for a stronger kick to your palate. Then pile up your plate with Angler beef tataki with garlic emulsion, shiso and pickled cucumber; warm baby squid and potato salad with beans and tomatoes; seared cod with cauliflower cream; and crispy pork belly, paired with summer cabbage and a tart tarragon lemon jus. For Sunday brunch, the decadent spread is rounded out with luxurious items such as crispy toast with pulled pork, truffle and foie gras, and kids’ favourites such as focaccia-style mini pizzas, sliders and fish and chips.
Once you’ve chased down the feast with copious glasses of Champagne, head to the dessert station for an array of homemade ice creams, pastries, tarts and cakes. The Summer Sensation Buffet from chef Robert Nilsson can be enjoyed on weekdays, or on Sundays with an upgraded option for free-flow Veuve Clicquot Champagne. For a place to indulge in a buffet this summer while exploring modern Nordic-inspired cooking, we can’t think of a better destination.
Summer Sensation Buffet at KITCHEN
When: Mon–Sat, noon–2:30pm, 6–10pm
Mon–Fri HK$358 per adult, HK$179 per kid
Sat HK$488 per adult, HK$244 per kid
Mon–Thu HK$628 per adult, HK$314 per kid
Fri–Sun HK$698 per adult, HK$349 per kid
Summer Sensation Brunch at KITCHEN
When: Sun, noon–3pm
Price: HK$888 per adult, with free-flow Veuve Clicquot Yellow Label Brut Champagne, wine, beer, cocktails, juices and soft drinks; HK$444 per kid with juices and soft drinks only