If you love a good seafood buffet (and if you have some slots open for your weekend dinner plans this August), then you might want to check out the Sea-to-Table Buffet at Latest Recipe, Le Méridien Kuala Lumpur. We at The Grid Asia have checked it out ourselves, and trust us when we say that it is definitely a seafood-y treat.

Running every Friday and Saturday from 31 July to 29 August 2026, this is a limited-time affair, and honestly, that just makes it more tempting. Helmed by Executive Chef Antoine Rodriguez, the spread is all about celebrating seafood in its freshest, most flavourful form, paired with the kind of live cooking theatre that makes buffet dining feel like a whole event in itself.

The Seafood-on-Ice Spread

The seafood-on-ice is certainly not one to miss. A generous ice display piled high with black mussels, prawns, mud crabs, slipper lobsters, scallops, sea snails, bamboo clams and oysters sits proudly as one of the buffet’s centrepieces, and it’s easy to fill your plate here alone before even getting to the rest of the spread. Everything here tastes as clean and fresh as it looks, with that hint of sweetness that only comes from seafood at its freshest.

Sabah Lobster a la Plancha is the Star

Now, we have to talk about the Sabah Lobster a la Plancha, because it’s easily the highlight of the night. Grilled simply with olive oil, garlic, parsley and lemon, it’s proof that good seafood doesn’t need much dressing up. The lobster meat comes out tender and slightly smoky from the plancha, with the garlic and lemon cutting through just enough to brighten every bite without overpowering the natural sweetness of the meat. We went back for this one more than once, because it really was that good.

The rest of the live Mediterranean-style stations are just as much fun to watch as they are to eat. The Gambas al Ajillo arrives sizzling, prawns swimming in garlicky, chilli-kissed oil that you’ll want to mop up with bread if given the chance. The Almejas Marinera and Mejillones al Vapor bring a briny, herby comfort, while the Chipirones al a Plancha gives you that satisfying chew from perfectly grilled baby squid.

The Rest of the Buffet

Of course, Latest Recipe wouldn’t be Latest Recipe without its usual international spread rounding things out. The fresh sashimi and sushi, crispy tempura, and the teppanyaki station are among our favourites when it comes to the buffet here. Local favourites hold their own here too, with dishes like Lobster Curry Mee, Chili Crab, Butter Prawns and River Prawns in Yellow Coconut Curry bringing familiar, comforting spice to the table. It’s the kind of variety where everyone at your table can find something they love.

The Ocean Treasure Dessert Cup

By the time dessert rolled around, we were fairly convinced we couldn’t eat another bite. Then the Ocean Treasure Dessert Cup showed up, and all bets were off.

This playful creation lets you pick chocolate or strawberry soft serve as your base, topped with vibrant fruit caviar in passion fruit, raspberry, pandan and grape. The fruit caviar bursts add little pops of tangy sweetness that keep every spoonful interesting. But here’s an interesting detail we have to mention: the cup is finished with a salmon skin topping, and it’s genuinely one of the most unexpected, memorable textures we’ve come across in a dessert. Crisp, delicately savoury, and slightly crackly, it plays against the cold, creamy soft serve in a way that sounds unusual on paper but works beautifully once you try it. It’s a small addition that turns the whole dessert into a talking point.

Beyond the dessert cup, there’s still a full spread of handcrafted cakes, pastries, waffles, more soft-serve, tropical fruits, kuih and a chocolate fountain waiting for anyone with room left to spare.

When: Every Friday and Saturday from 31 July 2026 to 29 August 2026

Where: Latest Recipe, Le Méridien Kuala Lumpur

Price: RM258 nett per adult | RM219 nett per child

For more information, click here.