A Family Affair at Lawry’s: The Semi-Buffet Brunch That Brings Everyone to the Table

HONG KONG

Since 1938 — when it first opened on Restaurant Row in Beverly Hills serving a single entrée of roasted prime rib —Lawry’s The Prime Rib has built its reputation on ritual, hospitality and that unmistakable silver carving cart. At its Hong Kong outpost in Central, those traditions now anchor one of the city’s most family-friendly semi-buffet brunches.

The format is thoughtfully structured for multi-generational dining. Guests begin with access to a generous buffet spread featuring appetisers, cold cuts, seafood salad and soup — a relaxed opening that allows children to choose freely while adults ease into the afternoon. There is also Lawry’s “Omakase on Silver Cart”, a rotating feature (for example, fried chicken served tableside), adding an element of theatre before mains arrive.

A particularly indulgent touch is the Deluxe Cheese Corner, with curated selections including curado cheese with black truffle, cheddar, and brie. For those who wish to indulge further, butter-poached lobster with chutoro and salmon roe is available as an add-on for HK$150 — a decadent nod to modern appetites layered over Lawry’s old-world charm.

The Main Event

The centrepiece, naturally, is the roasted prime rib of beef au jus. The Hong Kong Cut is priced at HK$518 and arrives with mashed potatoes and Yorkshire pudding, carved tableside from the restaurant’s iconic silver cart.

Guests may upgrade to the more substantial Lawry Cut (+HK$300) or the California Cut (+HK$140). Traditional accompaniments such as creamed spinach or corn are available for HK$60, ensuring the classic steakhouse experience remains intact.

For those seeking alternatives, the brunch menu offers surprising breadth:

• Lobster Eggs Benedict Tail (HK$498)

• Pan-fried Chilean sea bass with Champagne cream sauce (HK$498)

• Crispy Spanish chicken (HK$468)

• Spaghetti carbonara with scallop (HK$468)

The variety makes it particularly suited to families — grandparents may favour the prime rib ritual, parents might lean toward seafood, while younger diners gravitate to chicken or pasta.

The Sweet Finish

Brunch concludes with access to the buffet dessert bar — an inviting display of cakes, pastries and ice cream, accompanied by coffee or tea. It’s a classic hotel-style finale that encourages lingering rather than rushing.

For guests who prefer a lighter option, the buffet-only experience — including Lawry’s Omakase, cheese selection, cold cuts, soup, salad and dessert — is priced at HK$428.

Those in a celebratory mood can opt for a 1.5-hour free-flow package:

• Sparkling wine, red, white wine and beer for HK$198

• Juice and soft drinks for HK$68

A Space That Encourages Gathering

Lawry’s Hong Kong, opened in 2006 as the brand’s eighth international location, offers over 100 seats beneath a grand dome ceiling in Central. The space feels occasion-worthy yet comfortable — ideal for birthdays, anniversaries or simply Sunday family time.

What makes this brunch particularly compelling is not excess, but balance. Children can move between buffet and dessert without fuss. Adults can savour carved prime rib and Champagne. Everyone finds something to enjoy.

Nearly nine decades after its Beverly Hills debut, Lawry’s continues to prove that tradition — when executed with warmth and consistency — never goes out of style. And on weekends in Hong Kong, that tradition now comes with seafood salad, truffle cheese, Champagne cream sauce and a very good reason to gather the whole family at one table.

When: Saturdays, Sundays, and publish holidays; 11:00am to 2:30pm

Where: Lawry’s The Prime Rib, Central, Hong Kong

How Much: Starting at HK$428+ per person

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