Best of Hyatt Tables: Guest Chef Series

Joining hands with master chefs from around the world, Grand Hyatt Hong Kong reimagines the dining table as a spellbinding stage this year for showcasing the best of Hyatt’s culinary excellence. From meticulously crafted exclusive menus to immersive dining experiences, each guest chef collaboration celebrates craftsmanship and innovation, where cultures intertwine through refined gastronomy such as Southeast Asian, French, Japanese cuisine, Chinese specialties from Black Pearl recommended restaurants, and more for an unforgettable journey of taste and flavours across the award–winning restaurants of Grand Hyatt Hong Kong. 

Southeast Asian Feast Dinner Buffet  

Park Hyatt Jakarta x Grand Hyatt Bangkok x Andaz Singapore x Grand Café (24 Mar to 28 June)

Unveiling the first chapter of the guest chef series, Grand Café helmed by Chef de Cuisine Abel Matos, presents the Southeast Asian Feast dinner buffet in collaboration with the talented Chefs Dhepitya Passa and Dani Gumelar from Park Hyatt Jakarta, Chefs Thanakij Chiwinyodying and Sutin Hongyos from Grand Hyatt Erawan Bangkok, and Chef Zhong Guo Qiang from Andaz Singapore.

Showcasing the authentic flavours of Southeast Asia in one feast, the buffet will offer signature Indonesian, Thai and Singaporean dishes such as Rendang Daging, Keang Kiew Warn Gai, Wok-Fried Cereal Tiger Prawns and more. Grand Café will also offer iced seafood, a carving station, the wellloved Hainanese chicken rice, sashimi and sushi, and decadent desserts. 

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Michelin-starred French Cuisine

Maison Dunand x Grand Café Dinner Buffet Specials (18 May to 28 June) and Grissini 4-Hand Dinner (19 to 20 May)

In celebration of French GourMay, Grand Café and Grissini present an exclusive culinary extravaganza with one Michelin–starred Maison Dunand from Bangkok, led by acclaimed Chef Arnaud Dunand Sauthier, a master of refined French alpine cuisine. Guests are invited to savour Chef Arnaud’s timeless classics set at our popular restaurants.  

Grand Café will elevate its dinner buffet with Chef Arnaud’s alpine favourites on top of the themed buffet, featuring Diots de Savoie braised in red wine, traditional Tartiflette, and the airy Gâteau de Savoie with blueberry jam. The buffet is priced at HK$868 from Monday to Thursday and HK$918 from Friday to Sunday.

From 19 to 20 May, Chef Arnaud and Grissini’s Chef de Cuisine Valerio Mandile present a unique four hands dinner. Highlights include Bricelet, Smoked Eel, Calamansi and Wagyu Beef Tenderloin from Chef Arnaud, and Spaghetti with Sea Urchin, Crithmum, Mandarin and New Caledonia Blue Prawn with Burrata and Oscietra Caviar from Chef Valerio. Priced at HK$1,188 per person.

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The Artistry of Teppanyaki

Grand Hyatt Tokyo Keyakizaka x Teppanroom 4-Hand Teppanyaki Dinner (21 to 23 May)

Embracing the essence of Japanese teppanyaki, Chef de Cuisine Yoshinobu Honda from Keyakizaka at Grand Hyatt Tokyo will be joining with Chef de Cuisine Oscar Lau of Teppanroom to showcase seasonal ingredients prepared live on the teppan right before guests, offering a feast for both the eyes and the palate. Priced at HK$2,280 per person.

*Due to your overwhelming response, the 4-hand teppanyaki dinners are fully booked. Thank you for your support!

Stay tuned for more upcoming guest chef promotional details!

For enquiries or reservations, please contact 2584 7722 or email to fsbc.hkggh@hyatt.com.