Hong Kong Street Food Revival at Grand Cafe

Discovering the real Hong Kong with a twist

Continuing with the Hong Kong-style features at Grand Café, such as the ‘Sam Dim Sam’ afternoon tea set, Chef de Cuisine Marc Briol has decided to link up locals’ childhood memories with contemporary ingredients, creating a whole new street food dining experience like no other.


Chef Marc will be transforming a few classic Hong Kong dishes by incorporating contemporary elements without losing their original flavours.  There will be foie gras oil-braised beef brisket noodle soup, the ‘Three Treasures’ with shrimp paste and black truffle sauce, and foie gras and black truffle Hong Kong French toast.


Foie gras oil-braised beef brisket noodle soup
In Hong Kong, locals call beef brisket ‘ngau lam’ and serve it with a choice of rice noodles.  At Grand Café, the soup base is made with beef broth and foie gras oil, incorporating contemporary elements to create a unique depth and richness of flavour, bringing out the freshness of the beef.  Of course, we will be offering different types of noodles for your selection as well.


Three Treasures’ with shrimp paste and black truffle sauce and Hong Kong lobster fish ball with curry sauce
Local street food, often characterised as the ready-to-eat snacks sold by hawkers, usually comes in the form of various treasures: fish balls with curry sauce, and green chilli and other vegetables stuffed with fish paste and more.  We will take this to another level and serve ‘Three Treasures’ with shrimp paste, dipped in homemade black truffle sauce, and fish balls mixed with Boston lobster in curry sauce.  By having sustainable shrimp in the Three Treasures and lobster in the fish balls, the texture and freshness are both enhanced.


Foie gras and black truffle Hong Kong French toast
Hong Kong-style French toast is another one of the iconic dishes prepared at local Cha Chaan Teng, served as a huge slice of bread with butter and topped with golden syrup.  At Grand Café, we will be mixing foie gras oil and black truffle oil into the butter, with a small piece of foie gras in between the toast, and the dish will be served in a mini version, transforming into a unique dining experience. 


These street revival specialties will be available from now until 31 July 2017.


Dinner Buffet
Daily from 6:00 PM – 10:00 PM
Monday - Thursday HK$658
Friday – Sunday HK$698
10% service charge applies


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Telephone:2584 7722
Online: hongkong.grand.hyattrestaurants.com

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