Kitchen W Hong Kong - Kowloon

The level of service went down dramatically. We had to repeatedly ask for basic things like refilling our drinks, to bring one more glass, etc. At one point server knocked over champagne glass and splashed one of the guests. After he cleaned up he just left leaving an empty champagne glass behind. We literally had to ask for the glass to be refilled. More than once. I was embarrassed as I brought 3 friends who were visiting from abroad. They were asking me in service in HK became awful or it was just your restaurant. I have been to W Brunches many times before but I do not think I will return again.

I used to frequent The Kitchen many times before Covid, as it was my favorite champagne buffet. However, after returning to Hong Kong after 5 years, I was disappointed by my recent visit. The selection of food had significantly decreased, with items running out and not being restocked. There was also a limited range of cheeses available. Additionally, the service fell short of expectations, as we had to constantly request refills and table water, despite the restaurant not being crowded. Unfortunately, I will not be returning in the future.

There is a wide range of food choices available for everyone, with delicious desserts including Häagen-Dazs. The staff were attentive and friendly, always making sure our free-flow wine was topped up. We had a great experience until the end of our meal and will definitely return in the future!

The service at The Kitchen was excellent. The staff was very friendly and efficient in cleaning up. However, I believe The Kitchen should improve their seafood supply. I was only able to have a few oysters and was unable to get any lobsters. Every time I went to the seafood section, the manager (I assume) told me to wait a few minutes. Unfortunately, by the time I returned, the seafood was all gone again...

I was brought to my preferred window seat seamlessly despite having a good crowd on a weekday. I like the view of the restaurant but I'm not thrilled with the food unless you are a seafood lover. I do believe the executive chef can be more innovative by infusing more uniquely local Hong Kong hot dishes. The relocation of the dim sum station was a good idea for better workflow. The layout of the buffet spread can further improve to avoid bottlenecks when the outlet is running at peak capacity. I noticed only one chef left to man the whole kitchen at about 1.50 pm. I wanted to order a bowl of laksa but changed my mind as the chef was standing at the other side of the kitchen occupied with other customers.