The Grand Hyatt's great cuisine will be even more appetizing in September with some fantastic seasonal ideas. At the Grissini restaurants, Chef Marco Torre presents Porcini Mushroom specialities, using the finest porcini mushrooms from Italy, the only kind of edible mushrooms that the Italians affectionately call "King." The unique meaty texture and earthy and subtly nutty aroma of these mushrooms add grace to authentic Italian cuisine. Available for dinner only. (Shown in the photo: Oven-baked Porcini with Rosemary and Taggiasca Olives).
At the Japanese restaurant Kaetsu, Chef Ito prepares a special menu featuring premium Kobe beef from Japan. Kobe beef refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle. The meat is generally considered a delicacy, renowned for its flavour, tenderness and fatty, well-marbled texture. A selection of fine sakes and wines is also available to accompany this celebrated delicacy. Available for lunch and dinner.
The One Harbour Road features seasonal crab specialities, coordinated by chef Tim, who sources seasonal crabs from around the world and introduces a mouthwatering crab speciality menu featuring different preparations. Available for lunch and dinner.
For the Mid-Autumn festival (Hong Kong's largest festival, also named the Lantern Festival or Mooncake Festival), Grand Hyatt Hong Kong presents a selection of delicate mooncake boxes offering various flavours and hampers. Vouchers are available for sale from 9 August 2010 at Chocolatier. The mooncake boxes and hampers are available from 23 August to 22 September 2010.
For restaurant reservations, please call 2584 7722.
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