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InterContinental Hong Kong’s National Day Fireworks Celebrations Saturday, October 1, 2016 - Enjoy Front Row Dining for the Fireworks Display. Reserve a Harbourview Guest Room for a National Day Weekend Staycation.


On Saturday, October 1, InterContinental Hong Kong, with its dramatic Kowloon waterfront location, will provide a spectacular setting for the National Day Fireworks Display. The hotel’s celebrated restaurants are presenting special set dinners, showcasing exceptional cuisine, with stunning panoramic views of Victoria Harbour and the Hong Kong skyline as the dramatic backdrop for the 9:00pm Fireworks Display.

Why not plan a National Day Weekend Staycation by reserving a guest room with us? Almost two thirds of our guest rooms have spectacular harbourviews, providing an enviable bird’s eye view of the Fireworks Display on Victoria Harbour. Enjoy a local weekend getaway by reserving one of our Fireworks Dinners; then stay the night! With our Advance Purchase Rate, when you book a room at least 7 days in advance (ie: by September 24), enjoy up to 15% off our Best Flexible Rate by paying in full when you book your room. (This offer requires a fully prepaid non-refundable deposit at the time of booking, with your credit card charged between the booking date and prior to the arrival date.)


Perched at the edge of Victoria Harbour, Harbourside, the hotel’s casual all-day dining venue, is most popular for its elaborate international buffets. On October 1, our Harbourside Chef Thenesh Murugaya and his team are preparing an indulgent “Autumn in Okinawa” Cultural Culinary Showcase with an elaborate buffet showcasing Okinawa specialties such as Agu Pork, Okinawa Kindai Sustainable Tuna and Special Okinawa Uchina Tempura, along with a tempting array of cold fresh seafood, action stations featuring fresh sushi and sashimi, plus a carving station.1st Seating guests can also enjoy Whole Roasted Wagyu Beef Leg and Whole Roasted Baby Lamb. Save room to indulge in our decadent array of homemade desserts by the hotel’s Executive Pastry Chef Cyril Dupuis.

Okinawa Seafood & Sushi Dinner Buffet

1st Seating
(6:30pm - 9:00pm)

HK$1,138 + 10% per adult inclusive of free-flowing house wine, beer, juices and soft drinks
HK$798 + 10% per child (ages 3-11) inclusive of free-flowing juices and soft drinks

2nd Seating
(9:30pm - 11:30pm)

HK$888 per adult inclusive of free-flowing house wine, beer, juices and soft drinks
HK$628 per child (ages 3-11) inclusive of free-flowing juices and soft drinks

THE STEAK HOUSE winebar + grill

Enjoy a hearty Fireworks Dinner at this haven for lovers of top quality meat and fine wine. Chef Chiu Ming Chan is preparing a 3-course menu that the Festive Salad Bar with French Duck Foie Gras Terrine, Parma Ham, Smoked Scottish Salmon and Salami.

For the main course, select from U.S Tenderloin (6 oz), Striploin (10 oz), Ribeye (12 oz) or Chilean Sea Bass (10 oz). Feel extra hungry? Beef lovers can add an additional HK$188 for an 8 oz U.S Tenderloin, an additional HK$288 for a 14 oz. U.S. Striploin or an additional HK$288 for a 16 oz U.S. Rib Eye.

For the “best of the best”, upgrade your beef selection to Japanese A5 Hida Wagyu Striploin (12 oz) for an additional HK$1,600; the Australian Grade 9 Wagyu Rib Eye (12 oz) for an additional HK$1,100 or the U.S Prime Long Bone-In Rib Eye (28 oz) for an additional HK$788.

Save room for the dessert buffet by Executive Pastry Chef Cyril Dupuis and his team.

For a Surf & Turf combination, add the Seafood Tower of Boston Lobster, King Crab Legs, Abalone, Mussels, Scallops, Prawns & Italian Imperial Caviar (10g) for 2 persons for an additional HK$1,380.

3-course dinner
6:00pm - 11:00pm

HK$1,188 per adult
HK$988 per child (ages 3-6)

View the menu


Yan Toh Heen

The 2-Michelin star Yan Toh Heen is recognised for its exquisite Cantonese cuisine and is known as one of the world’s finest Chinese restaurants. On October 1, Executive Chef Lau Yiu Fai will prepare an 8-course set menu beginning with Barbecued Suckling Pig with Shredded Chicken and Jelly Fish with Ginger. This is followed by Double Boiled Fish Maw, Turnip and Conpoy, and then Simmered Lobster with Termite Mushrooms in Supreme Broth. Next is Steamed Garoupa Fillet with Hairy Crabmeat Roe on Egg Whites followed by Braised Whole Fresh Abalone and Sea Cucumber in Oyster Jus and Wok-fried Wagyu Beef with Matsutake Mushrooms served in a Hot Stone Casserole. The feast continues with Fried Rice with Crab Claw Wrapped and Steamed in a Lotus Leaf. For dessert, enjoy Double Boiled Imperial Bird’s Nest with Crème Brûlée in Coconut. The 8-course menu is served with Yan Toh Heen’s exclusive Mandarin Zest Pu Er Tea.

8-course Cantonese dinner
6:00pm - 11:00pm

HK$1,888 per adult

View the menu



Guests dining at Harbourside, THE STEAK HOUSE winebar + grill and Yan Toh Heen can view the Fireworks Display from the private promenade in front of the restaurants.

SPOON by Alain Ducasse

The 1-Michelin star SPOON by Alain Ducasse showcases contemporary French cuisine inspired by world famous chef Alain Ducasse.

On October 1, SPOON Executive Chef Stephane Gortina will prepare a 6-course menu starting with Lobster & Chestnut Velouté, followed by Wild mushroom Cookpot with green jus. Next is Line-caught Seabass, with caviar and tiny potatoes and Beef Tournedos, salsify-black truffle. To refresh the palette, Figs – Black Current Sorbet ; and finally, for dessert, Chocolate from the Alain Ducasse Factory in Paris, Arabica coffee.

6-course dinner
with wine pairing
6:00pm - 11:00pm

HK$1,888 per person
an additional HK$988 per person

View the menu


NOBU InterContinental Hong Kong

NOBU InterContinental Hong Kong showcased the Innovative new-style Japanese cuisine by internationally acclaimed chef Nobu Matsuhisa.

NOBU’s Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki are planning a special 8-course Omakase for October 1 evening. Indulge in Toro Sashimi & Lobster Tataki with Green Tea Jelly, Fig & Apple Dressing, followed by Abalone & Ankimo with Persimmon Purée and Truffle Balsamic Teriyaki. Next is a Deluxe Sushi Assortment; Grilled Scallop & King Crab with Yuzu Usuiendo Pea Soup and Truffle Crème; and Pan-seared Japanese Flounder Fillet with Soba Risotto and Ginger Soy. This is followed by Smoked Miyazaki Wagyu with Roasted Matsutake and Mustard Miso, followed by Clear Soup with a Shrimp Dumpling. For dessert, NOBU Pastry Chef Priscilla Li is preparing “Circle Bling: - Yuzu Savarin with Mandarin and a Cherry Splash.

8-course Omakase menu
6:00pm - 11:00pm

HK$1,788 per person

View the menu


Lobby Lounge

The Lobby Lounge, with its unique location on the edge of Victoria Harbour provides a panoramic bird’s eye view of the October 1 Fireworks Display. Enjoy signature “V Sip” cocktails and “tappetisers” or a light bite from all-day menu. From 9:00pm onwards, listen to vocal styling of American singer / guitarist / composer Michael Mulder.

Cover charge
6:00pm onwards

HK$650 per person inclusive of 2 standard drinks

Please add 10 % service charge to the above prices.

Whatever the venue, InterContinental Hong Kong provides the ultimate setting for viewing the National Day Fireworks Display.

Advance reservations are a must for all venues, except for the Lobby Lounge. Please call InterContinental Hong Kong’s Restaurant Reservations Centre at Tel: 2313 -2323 or E-mail: fb.hongkong@ihg.com to reserve a table.

For room reservations, please contact the hotel at:
(852) 2721 1211 / Fax: (852) 2739 4546 / E-mail: hongkong@ihg.com.

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Reservations and Enquiries

For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
E-mail: fb.hongkong@ihg.com

Press Contact

For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335
Fax : (852) 2721 5964
E-mail : carole.klein@ihg.com