Dining Happenings

One Michelin-star Guest Chef Giuseppe Biuso at Grissini this November

Grand Hyatt Hong Kong is excited to announce the arrival of one Michelin-star Chef Giuseppe Biuso, who will join hands with Chef de Cuisine Alessandro Cozzolino to present an exclusive culinary journey to Sicily, for three nights only at Grissini, from 9 to 11 November 2017.

Chef Biuso is known as one of the youngest Michelin-starred chefs in Europe and is now the Executive Chef of II Cappero restaurant in Sicily, which is where he was born and raised. This background allows him to express his passion for traditional Sicilian cuisine through simple, refined techniques.

“I’ve always thought of bringing my best chef friend to Hong Kong and of introducing him to Grissini’s diners. Now it is a dream come true. What still unites us despite the distance between us is our passion for cooking. We both think that showing respect for ingredients and for diners is fundamental to turning every food idea into reality,” Chef Alessandro said.

Chef Biuso and Chef Alessandro have a remarkable story, as they both worked for Chef Nino di Costanzo (a previous two Michelin-star guest chef at Grissini) about ten years ago, which is when they first met. They eventually became friends, as they both shared the same culinary goals and philosophies and were both passionate about Italian food.

“I am eager and excited to host Chef Biuso, to indulge the diners of Hong Kong and to invite them to use their five senses to explore and experience his simple yet sophisticated Sicilian masterpieces,” said Chef Alessandro.
In this artful collaboration, Chef Biuso and Chef Alessandro will present signature dishes that express their philosophy and passion, inviting diners to savour an authentic Sicilian culinary experience.

 

Promotion period
9 – 11 November 2017
Dinner, 6:30 PM – 10:30 PM, priced at HK $1,180 plus a 10% service charge per person

Click here to enjoy a special discount.

Walking down the Piedmont memory lane
 The Assistant Manager of Grissini, Francesca Lesca has been away from home for 7 years and was sharing with Chef Alessandro how deeply she was missing the food in Piedmont. To make her feel at home, Chef Alessandro has decided to bring back the childhood memories she had with her grandparents by crafting a traditional Piedmontese menu. It will be available from 13 November until December. Book now!

 

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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