The Market revives its weekend brunch with oysters and flame grilled seafood
A resplendent return to the art of the seafood feast. The Market's weekend brunch buffet welcomes back its celebrated free flow oysters, now joined by a live Japanese Isoyaki station where the day's finest catches are seared at high heat.
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The Market’s weekend brunch has reclaimed its place as a destination for those who understand that the finest meals unfold at a leisurely pace, surrounded by an abundance of the sea’s most prized offerings. The buffet’s revival brings with it a studied commitment to the pleasures of oysters in their purest form: freshly shucked, seasonal and arriving at your table with the briny whisper of the ocean still upon them.
What distinguishes this brunch, however, is the introduction of the Japanese Isoyaki grilled seafood station. This is performance dining of a high order. Whole crabs, pristine oysters and local squid arrive at the flame station where they meet intense heat, a technique designed to coalesce their natural umami into something altogether more concentrated and profound. The char that emerges is not mere surface flourish; it represents the marriage of raw ingredient and refined method, where craftsmanship and precision collide in a moment of transformation.
The engineering of pleasure extends to the beverage programme. Complimentary free flow sparkling wine flows throughout the meal, its effervescence and acidity providing counterpoint to the richness of the grilled seafood. This is not incidental accompaniment; it is considered curation, the understanding that such a meal achieves its full potential only when every element speaks to every other.
The Market itself functions as a stage for this unfolding narrative. Within its space, guests move between stations with the freedom that only a properly considered buffet allows, each plate constructed according to personal preference and appetite. The oyster bar offers variety in form and flavour; the grilled station provides theatre and the immediate gratification of heat and smoke; the wine flows in constant supply.
For those accustomed to the rituals of fine dining, this return represents something rather sophisticated: the luxury of abundance without pretension, the pleasure of choice without constraint, and the joy of seafood treated with genuine respect and technical skill. The weekend brunch at The Market transforms the familiar format into something altogether more refined, where every element, from the flash of the flame to the sparkle of the wine, has been considered with care.
Imagery courtesy of Hotel ICON (@hoteliconhk).
