This restaurant is located in L'Hotel Island South, a hotel in Wong Chuk Hang, offering international cuisine in a buffet setting. Coming here on the eve of Mother's Day, despite the early hours in the evening there was already a big group waiting to get seated. But the staff were fairly efficient and took us to our table. Interestingly it was set up in a private 'room' style with our own table only to ensure maximum social distancing.We have ordered the tasting menu ($698 each), with the first course being Pan-seared Queensland Sustainable Scallop with Lobster Aioli, Crispy Frisee. Honestly the presentation is a bit pathetic, with three pieces of small scallops, and some frisee and other vegetables scattered on the plate. The taste is decent, with the lobster aioli helping to enhance the bland scallop but still lacking the flavors I would expect. A disappointment unfortunately.The second course was Roasted Suckling Pig with Glazed Vegetables, Cranberry and Chinese Wolfberry Sauce. Rather unusual, the skin of the suckling pig was not crispy but just chewy and not exactly resonant. The taste of the meat itself was not bad, and adding the cranberry sauce was able to give a nice acidity and sweetness to the pork. Still to me the dish is confusing...The third course was Lobster Bisque with Cognac Touch. The soup was steaming hot, and gave a nice intense aroma, supplemented with a rich and complex taste of the lobster bisque. Quite nice in taste, but the amount of cognac might be a bit too much resulting in a bit of bitterness and too strong an alcohol note. There are however an abundance of lobster meat in the soup, which gave a good bite. Decent and can become a good one with some minor adjustment.The fourth course was Pan-seared Chilean Cod Fillet with French Caviar Champagne Sauce, while my wife opted for US Prime Beef Rib Eye Steak with Morel Sauce. The portion is very generous, with the steak so big that even for an adult man there is challenge to finish all. The cod is nicely done, with the flesh flaky and nicely seasoned. The caviar on top provided not only a sense of premium but also some savory note to the fish. The creamy champagne sauce is also nice complementary. Among the dishes this one I gave the best score.The fifth course was Sichuan Dan Dan Noodle. After the main course we were quite full so my wife ended up not finishing it. The taste itself was not bad, but the noodle was not cooked sufficiently, too hard on texture in my opinion. The dessert was White Chocolate, Green Tea Molten, Mini Walnut Tart. The green tea molten cake was moist in the inside, with nice rich green tea flavours and the walnut tart, while a bit hard on the crust, do offer a good bite on the walnut. Relatively good overall.The service was decent, with the staff attentive even though we were seated behind closed doors in isolation, I found the staff observing how we were doing through the glass wall so he would come to collect our dishes and serve the next whenever we were ready. The bill was $1,536 which considering what we had and the quality, I would say it is over-priced. Knowing that the buffet is charging $400+ per person this menu is not justifiable and overall the dinner was not something I would recommend.