Entering November, Eaton HK presents a series of new dining offerings. From The Astor’s festive buffet and Yat Tung Heen’s winter seasonal specials to Terrible Baby’s bar pop-up and Flower Years’ beer party, Eaton HK is inviting guests to gather with friends and family over fine food and drinks.
As the joyous Christmas season arrives, starting from November 23, The Astor transforms into an Alpine-style ski chalet, inviting guests into a winter wonderland. The air will be filled with the sweet scent of roasted chestnuts and mulled wine, and every corner will glow with rich holiday cheer, complimented by tables laden with an abundant spread of festive dishes.
To begin the evening, each guest will be welcomed with the Maine Lobster Thermidor to kick off the Christmas feast (except on December 24 and 25). Known for its premium seafood, The Astor’s buffet features a signature rotation of chilled seafood, including oysters, brown crab, snow crab legs, whelk and green mussels all served at different times. Do not miss the cold Boston Lobster on the Chilled Seafood counter, available exclusively on Christmas Eve and Christmas Day.
The ever-popular salad bar is offering close to ten choices, led by a colorful 7 Layers Salad that is crisp and refreshing. Guests are welcomed to customize their plates with various types of side dishes, sauces, hams, and cheeses, including a specialty cheese and cold cut platter, smoked salmon, and more. A 36-month Iberico ham is marked by hazelnut aromatics and fine marbling, featuring as a festive highlight from Christmas Eve to Boxing Day as well as on New Years Eve.
A procession of festive dishes follows, led by the Traditional Roasted Turkey, carved and served with rich turkey gravy and tangy cranberry sauce for tender, juicy bites. Guests should not miss the Christmas Roasted Orange Duck, available only on Christmas Eve and Christmas Day, where crisp roasted duck meets a bright, citrusy sauce for a sweet-and-sour finish. Other festive exclusives include Halibut Wellington with Hollandaise Sauce and Pan Seared Foie Gras. Equally worth lingering over is the comforting Cheese Fondue, served with cold cuts, pickled pearl onions, gherkins, cornichons and baguette for dipping, which offers pure indulgence.
The Western Hot Station brings together a parade of continental classics in rotation, including Roasted Australian Sirloin Steak, Roasted Porchetta and Nuremberg Sausages. Buffet exclusively features a Roasted Honey Bone Ham, balancing salty, savory and sweet notes in every slice, alongside the tender Roasted OP Beef Ribs which offers a rich, buttery finish. A Pasta Live Station also awaits all pasta lovers, where chefs prepare each dish to order, allowing guests to choose their preferred type, sauce and toppings for a bowl entirely their own.
The Japan Tempura Station rolls out its own line-up of festive exclusives, including the Crab Croquette Tempura, Squid Nori Tempura, Tempura Shrimp,joined by Soft Shell Crab Tempura on Christmas Eve and Christmas Day only. Not to mention the camera-ready shrimp crackers, which are light and crisp with a savory-sweet finish that delights the eye as much as the palate.
Rounding out the experience is the Chestnut Station, filling the air with festive aroma as chestnuts are freshly roasted on site, providing a warm, comforting bite that instantly conures up the coziest memories of winter.
Another highlight awaits at the Dessert Station, where a dreamy spread of Christmas sweets takes center stage, led by the irresistible Melted Chocolate Raclette, where a block of chocolate is melted to order and generously scraped over crisp waffles for a rich and velvety finish. Other delights rotating throughout the evening include the Christmas Tree Cake, Christmas Macaroons, Christmas Cookies, Gingerbread Man Gateau and Snowflake Vanilla Blueberry Gateau, bringing the festive feast to a sweet close.
The buffet also includes three festive specialty drinks, including the Mulled Wine, Christmas Apple Cider and Christmas Chocolate with butter Croissant, adding an extra touch of holiday warmth to the celebration. For guests who are looking to make the most out of The Astor’s “Christmas Chalet Feast” buffet, an additional HK$90 unlocks the option for free-flow beverages, including a selection of sparkling, red and white wine, as well as beer and soft drinks, perfect for raising a toast to the winter season.
“The Astor Christmas Chalet” Buffet
Date: From November 23 to December 31, 2026
Chef’s Winter Recommendations at MICHELIN-Starred Yat Tung Heen
At Yat Tung Heen, Chef Tam Tung selects the season’s finest hairy crabs alongside a variety of winter ingredients, showcasing his masterful Cantonese culinary skills through a series of warming autumn-winter dishes and flavorful crab creations.
The selection of crab dishes includes Steamed Hairy Crab (Six Taels, Each HK$498), Steamed Pork Dumpling with Fresh Hairy Crab Roe (Each HK$48), Braised Seafood Soup with Hairy Crab Roe (Per Person HK$218), Steamed Garoupa Fillet and Bean Curd with Hairy Crab Roe (HK$428), Steamed Egg White with Diced Scallops, Shrimp and Hairy Crab Roe (HK$328), and Braised Pea Sprouts with Hairy Crab Roe (HK$398), fully showcasing the seasonal freshness of hairy crab.
For guests looking to enjoy a variety of classic crab dishes in one sitting, the Hairy Crab Trio (Per Person HK$528) brings together Steamed Hairy Crab (Six Taels), Steamed Pork Dumpling with Fresh Hairy Crab Roe, and Braised Seafood Soup with Hairy Crab Roe, served together with Pagoda Recheers Rice Wine (190ml), where the rich aroma of the wine blends perfectly with the ultimate freshness of the crab — a true taste of autumn and winter.
Also not to be missed is a series of winter-warming dishes. Traditional Stewed Black Lamb Brisket in Clay Pot, served with Chinese Lettuce (HK$618) features tender meat, each bite filled with rich fat aroma, and paired with crispy Chinese lettuce and rich fermented bean curd sauce for an extra layer of flavor. Braised Eel with Radish, Preserved Duck Leg and Roasted Pork Belly in Clay Pot (HK$498) uses thick, fragrant, oil-rich eel, paired with savory preserved duck leg and crispy roasted pork belly, while the radish absorbs the essence of the ingredients in the pot for a flavorful bite every time. Crispy Drunken Chicken with Huadiao Wine (Whole HK$598 | Half HK$368) has a golden, crispy outer layer and tender, juicy meat, exuding a warm, mellow and rich wine fragrance.
The star of the show is the clay pot rice in two versions. Yat Tung Heen’s own Steamed Rice with Preserved Duck Leg and Sausages or Steamed Rice with Chicken and Sausages (HK$490 for two, HK$780 for four, HK$980 for six, and HK$1,180 for eight persons) features a selection of preserved duck, Chinese sausage and liver sausage, with the fragrance of the preserved meats infusing into every grain of rice for an aroma that fills the air.
Menu details*
For reservations, please call +852 2710 1093 or email [email protected]
*Prices are subject to 10% service charge. Cannot be used in conjunction with other promotional offers or discounts.
Terrible Baby x OTO Pop-up
On November 7, Terrible Baby hands its bar to OTO, one of Manila’s best-known cocktail bars, for a one-night-only pop-up featuring an exchange of music and cocktails. OTO takes its name from the Japanese word “oto”, meaning “sound,” and music sits at its core. Located in the heart of Poblacion, a lively neighborhood in Makati, the Japanese-inspired bar transforms with the rhythm of day and night, serving specialty coffee and coffee cocktails during the day before turning into one of the city’s hottest cocktail bars by night. One of the bar’s biggest highlights is undoubtedly its vast vinyl record collection spanning every genre, played through refurbished, giant 1970s JBL speakers that serve as the soul of the space.
Since opening in 2017, OTO has earned international recognition – landing at No. 47 on Asia’s 50 Best Bars list in 2019 and going on to feature in the Asia’s Best Bars 51-100 list in both 2021 and 2022.
For the takeover, bartender Jerwin “Tata” Sumali brings OTO’s spirit to Terrible Baby, a fitting stage given the place music holds at Eaton HK. His four cocktails draw on flavors familiar across Southeast Asia. Killa Lipstick is a highball of cacao-infused Siete Misterios Doba-Yej mezcal and jackfruit cordial, topped with soda. Flava in Ya Ear, named after popular 1994 hip-hop track, gives Michter’s bourbon a savory twist with salted egg, spicy tomato cordial and a bay leaf salt solution. On the rocks, Smoke & Coffee layers Starward Australian whisky with coffee-infused Ratafia Rossi and honey syrup, finished with a touch of smoky Islay whisky. Red Tears, the zero-proof option, combines Lyre’s London Dry Style with freshly brewed green tea, strawberry and honey syrups and a dash of cherry vinegar.
In this exclusive one-night guest bar takeover, renowned DJ Bombachits has been specially invited to spin the night away, igniting the atmosphere with an electrifying musical set.
For HK$400 per person, guests can enjoy a curated tasting journey featuring four signature cocktails from OTO, originally priced at HK$480.
Tickets are available via Eventbrite.
Terrible Baby x OTO Pop-Up
Date: November 7, 2026
Time: 8pm – Sold Out
Venue: Terrible Baby, 4/F, Eaton HK
Flower Years “Let It Rip! Spin Top 2.0” Beer Party
When Flower Years hosted its first spin-top party in May, the night drew a strong crowd of players keen to relive a childhood favorite. On Friday, November 20, the battle returns.
Free-flow draught beer will be available all night, featuring three local craft “Gweilo” beers, including the Gweilo IPA, Gweilo Ceylon Long Island and Gweilo Honey & Ginger Lager to keep guests going strong until the end. Guests are invited to bring their own spin tops and step up to the arena to battle it out. With a cold beer in one hand and the spin top on the other, players will compete for the title as the King of the night, with the winner receiving a voucher to the next Flower Years Beer Party.
Widely celebrated DJ Sloppy Pooh will be spinning all night, igniting the atmosphere with high-energy beats. A range of snacks will also be on hand to pair with the beer, including sweet potato fries dusted with spicy seasoning and served with Thousand Island dressing, onion rings with BBQ sauce, and crispy fried squid mouth.
“Let It Rip! Spin Top 2.0” Beer Party
Date: November 20, 2026 (Friday)
Time: 7-11pm
Tickets: Early Bird HK$ 285 | Door Ticket HK$ 325
Venue: Flower Years, Eaton HK
Tickets are available via Eventbrite.
*Ticket includes 3-hour free flow selected beers from 7:30pm – 10:30pm.
*Terms & conditions apply.
