Dining Happenings

Happy Hour with Gourmet Pizza and Aperol Spritz


Did you know that ‘Pizza’ was invented in the 18th or 19th century in Naples, where our Chef de Cuisine Alessandro Cozzolino was born?

Chef Alessandro has decided to bring back the traditional Italian-style Aperitivo concept to Grissini and has combined two Italian favourites: Pizza and Aperol Spritz for guests to relax and chill after a long day of work.

While enjoying a glass of aperitivo with your family and friends, you can choose your favourite pizza toppings from an extensive pizza menu. The pizza dough is made by incorporating the most authentic baking method, using Napoletana dough, water, salt and beer yeast. If you have previously visited Grissini, the texture of the pizza will be very similar to our signature Grissini sticks, which is soft, elastic, tender and fragrant. The pizza dough will be baked in the Grissini oven and the chef will top it off with the superior ingredients lined up on the bar counter.

Menu >>

 

Luxury of Health at the Grand Cafe Dinner Buffet

With the roller-coaster temperature in Hong Kong, it is important for us to have some food therapy to boost our immune systems to fend off the flu before the Chinese New Year.


Chef de Cuisine of Grand Café, Marc Briol has created several dishes for the first time based on traditional Chinese herbs that provide different impacts to the body. By studying Chinese culture and the concepts behind Chinese food philosophy, Chef Marc has come up with a “Luxury of Health” menu for diners to stay healthy in winter. 

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Hong Kong's first bison menu at Grand Hyatt Steakhouse

 

Meat lovers rejoice! Grand Hyatt Steakhouse is proud to announce the arrival of bison meat, which will appear in Hong Kong for the first time, available exclusively at Grand Hyatt Steakhouse from 11 September 2017.

 

The great American Bison, an ancient ancestor of the cow, has had a remarkable comeback story from once being on the brink of extinction due to a combination of human activity and climate change. Up to 40 million bison are thought to have roamed North America in the past, but by the late 1800s their numbers had dropped to less than 1,000. People once relied on bison for food, shelter and clothing, while the animal itself was regarded as a powerful spiritual symbol. Because bison played such a central role in U.S. history, former U.S. President Barack Obama designated bison the country’s official mammal.

 

Following the rising popularity of bison meat in the United States, our Executive Chef Gerhard Passrugger has put a lot of effort into bringing this U.S. national treasure to Hong Kong via an exclusive supply chain to Grand Hyatt Hong Kong. “I think bison will ‘wow’ Hong Kong diners and excite the local dining scene as a new premium steak!“ said Chef Gerhard.

 

Beyond bison’s amazing story, there is also a big difference between standard cattle beef and natural bison meat. Nutritionally speaking, bison meat is an excellent source of complete protein and a rich source of multiple vitamins. Being lower in saturated fat and cholesterol, it is also healthier than beef. In terms of texture, grain-fed bison meat is leaner and more tender than beef, due in part to the meat’s lack of hormones, antibiotics and steroids.

 

To celebrate the arrival of bison meat at Grand Hyatt Steakhouse, Chef Gerhard has crafted a special bison menu for diners to savour. Highlights include bison tartare, bison “bone in ribeye” charred with bamboo ash and flambéed with bourbon and roasted garlic butter, and short ribs, smoked with bison herbs and glazed with a tangy maple glaze.

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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