Dining Happenings

6 Must-try New Ice Cream Flavours at Tiffin


Praised for its home-made Lobster Bisque ice cream, Tiffin is excited to launch six new creative and distinctive flavours as part of Tiffin’s summer ice cream campaign. In June, everyone in town was invited to come up with a recipe for the flavour of their dreams and give it a catchy name. As a result, six of the most imaginative flavours now appear on Tiffin’s ice cream dessert counter. It’s like a dream come true!


Highlights include "Pigs can fly" - salted egg yolk with pork floss, "So Thai" - mango sticky rice, "Royal Fantasy" - orange blossom with honey and ginger. 


It is available from now until early September during lunch buffet, afternoon tea and dinner buffet. 


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Butcher's Best Kept Secret


Who doesn’t like knowing secrets? Continuing Grand Hyatt Steakhouse’s focus on sourcing unique and quality meats from around the world, Chef Fernando Gojan has decided to reveal some of the cuts you may never have heard of, or you knew about but may not had the chance to try as the butchers only share these treasures with their loyal customers.

Steakhouses normally serve the most popular cuts of meat such as striploin, tenderloin and ribeye. There are, however, some under-appreciated parts that are worth trying.  Those hidden gems, even though not so well-known, could be the most flavourful and amazing in texture.

This time, Chef Fernando has brought us some unique cuts such as lamb kidneys from Rhug Estate, Asado ribs from Argentinean grass fed Black Angus, ribeye cap from USDA natural prime Black Angus and Secreto from Acorn fed Iberian pork.

Click here to see menu.


Head Chef of Grand Hyatt Steakhouse Fernando Gojan Introduces the New Menu


Grand Hyatt Hong Kong is proud to introduce Chef Fernando Gojan as the Head Chef of Grand Hyatt Steakhouse, as well as the new menu, which showcasing his culinary passion.


Born and raised in the Patagonia region of Argentina, Chef Fernando started off as an apprentice in 2004.


The main highlight of the new menu will be its focus on introducing a whole range of artisanal dry-aged beef, which are carefully sourced from small-scale farms that are good in taste, texture and also good for peoples’ health. “I believe it is important to eat smart, to enjoy delicious food yet conscious about what we are eating. That is why we try really hard to source from around the world and bring in quality meats to Steakhouse.” Chef Fernando said.


Click here to see menu


For enquiry or reservations, please contact 2584 7722 or email to fbsc.hkggh@hyatt.com

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1 Harbour Road, Hong Kong SAR, China,

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