If you’re a fan of duck in all its glorious forms, mark your calendars for the QUACK-tastic Festival at Food Studio. Running from May 1 to June 30, 2026, this two-month-long seasonal buffet transforms the restaurant into a duck-centric culinary playground.

Located on the M/F level of the Renaissance Hong Kong Harbour View Hotel in Wan Chai, Food Studio is known for its “ingredient-led” approach — focusing on quality, refined techniques, and smaller-batch cooking rather than the usual mass-produced buffet style. Executive Chef Owen Panzica has curated a global menu that celebrates duck through both European and Asian lenses, using methods like confit, roasting, smoking, braising, and grilling.

On the Western side, expect elegant dishes such as Duck Pâté en Croûte, Duck Confit with Aged Balsamic, and Roasted Duck Breast with Cinnamon Spice & Passion Fruit Red Wine Reduction. The Chinese station offers comforting classics with a twist, including Marinated Duck in Spiced Soy Sauce, Fried Rice with Minced Duck & Soy, and Braised Duck’s Web with Flower Mushroom & Oyster Sauce.

The highlight of dinner service is the rotating live cooking stations. From Monday to Sunday, guests can enjoy premium creations like Peking Duck with shaved summer black truffle paired with duck foie gras, or Poached Duck Foie Gras in Porcini and Burdock Broth served with sea scallop, duck breast, and more black truffle. It’s an indulgent touch that elevates the buffet experience.

To end on a sweet (and playful) note, the dessert section features adorable chocolate duck confections and beautifully layered duck-themed cakes.

Free-flow orange juice, soft drinks, coffee, and tea are included. Selected beers are available during weekend services.

Whether you’re craving crispy Peking-style duck, silky duck liver, or creative fusion dishes, the QUACK-tastic Festival delivers a fun yet refined duck feast with harbour views. With only two months to enjoy it, this is one buffet worth quacking about.

Reservations are highly recommended.