Dining Happenings

Celebrating Le French May

Celebrating this year's Le French May festival, Chef de Cuisine of Tiffin, Robert Liu has carefully selected special food items for its dinner buffet. Highlights include four varieties of freshly shucked oysters from France, the most celebrated classic dish in France - Pot au feu, translated as “pot on the fire”, homemade pâté en croute, traditional French onion soup and many more. 


Apart from traditional French food, hotel sommelier Julien Peros has selected a few unique handcrafted Provence wines for guests to pair as well, including wines from Château Pradeaux and sparkling Rosé from Château Roubine. Available at Tiffin, The Grill and The Waterfall bar.



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


The Legendary Spot for Afternoon Tea

Begin your afternoon with the popular afternoon tea features three layers filled with savoury and sweet delicacies with a distinctly French flavour, such as canelés, éclairs, sables and verrines. It is complemented by the live dessert stations and ice-cream counter.

More details


Perfect Weather for Poolside Barbecue

Celebrate the end of winter and the beginning of fresh air and sunshine by the pool. Known as one of the most perfect spots in town for alfresco dining, The Grill’s BBQ dinner offers a lavish selection of fresh salad, seafood and chargrilled specialties. From now until June, Chef de Cuisine of Grand Hyatt Steakhouse, Chef Fernando, will add some traditional dishes from Argentina to the BBQ poolside dinner.


In addition to offering chargrilled specialties such as barbecued lamb chop and pork cheek, be the first to experience traditional Asado, which is slow-roasted for 6 hours on an iron spit over open flames, chimichurri grilled chicken, traditional chorizo and morcilla sausages, Argentinian pink prawns, sweetbreads, grilled Provoleta cheese, classic beef empanadas serve to the table and more. 


Learn more 


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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