JW Marriott buffet diners to judge low-carbon dishes
AM730 · 1 SOURCESabout 2 hours ago5 MIN
Summary
Hong Kong JW Marriott Hotel is turning its November dinner buffet at The Lounge into a public tasting and voting event tied to the “Green Culinary Competition” electric-cooking contest. Nine finalist low-carbon dishes will be prepared by the hotel’s culinary team based on contestants’ recipes and served in phases, allowing diners to sample them and vote by QR code. The public voting period will run from November 2 to 21, and the final results will be announced at an awards ceremony on December 17. Regular buffet offerings, including chilled seafood, sashimi and Peking duck, will remain available alongside the competition dishes.
Key Points
- The event is a collaboration between The Lounge at Hong Kong JW Marriott Hotel and the “Green Culinary Competition” all-electric cooking contest.
- Nine finalists are split across youth chef, professional chef and amateur cooking categories, with three dishes competing in each group.
- Executive Chef Wong Chi-chuen (黃致銓) and the hotel culinary team will recreate the entries from contestants’ recipes for buffet service.
- The dishes will be released in phases rather than all at once, so diners are advised to check supply arrangements before booking.
- Dinner buffet service runs Monday to Saturday from 7pm to 10pm, with adult prices at HK$598 from Monday to Thursday and HK$638 on Friday and Saturday, plus a 10% service charge.
Why It Matters
The format gives Hong Kong diners a direct role in judging a cooking competition instead of leaving the decision solely to professional panels, while also exposing a wider audience to dishes built around local sourcing, sustainable ingredients and all-electric cooking. For consumers, it adds a participatory element to a hotel buffet; for chefs, it creates a public test of whether lower-carbon ideas can appeal in a mainstream dining setting.