The Grand Hyatt’s culinary team delivered superbly on our brief, creating a Hong Konginspired menu reflecting the geography and cultural diversity of the city, a special feast balancing ingredients from both land and sea.
The meal started with smoked pigeon paired with Faroe Island scampi, which was followed by a classic lobster bisque topped with sea urchin. Then a white peach sorbet with sake jelly and avocado oil was served as a palate cleanser.
The main course was a choice between Hamachi fillet or American bison. The latter, which has returned from the brink of extinction and is now appearing on the tables of the world’s top fine-dining establishments, was making its debut in Hong Kong. We couldn’t pass up the opportunity of being the first in town to try it.
A sweet mango cremeux topped off the meal, reminding everyone of a very Hong Kong dessert—mango pomelo sago soup.