As the first Grand Hyatt brand hotel in China, Grand Hyatt Hong Kong is the flagship hotel of the Grand Hyatt brand. Its One HarbourFront Chinese Restaurant, which has been named one of the top 20 restaurants in Asia by The Miele Guide, is also highly respected.
The current Head Chef at One Harbourfront is Chan Hon-cheung, who started as an apprentice in 1991 and has been working in the F&B industry for over 25 years. He is a master at making traditional Cantonese dim sum and is good at innovating with traditional flavors. For example, a dish of steamed pork with red cabbage and pork is a common snack for morning tea, but Chef Chen ingeniously added beetroot and spinach juice to the clear noodles for making the pink peel, and the crystal clear pink peel has a pink round body and a green head, which is very pleasing. The braised pork in the filling has a little beetroot added, and the slightly crispy taste is very unique. In addition, the taste of white mushroom chicken cubes, winter bamboo shoots and shrimp dumplings, Huaishan wolfberry drunk chicken dumplings, and abalone sedan chair sea cucumber soup dumplings is also very unique, so you might as well give it a try.
Of course, the most surprising thing is the chef's table. The Chef's Table is located in the kitchen of One Harbourfront and guests can watch the rare professional kitchen through the TV in the private room, watching the synergy between the siu-mei, stir-fry and dim sum departments. The Chef's Table can only accommodate 12 guests, with a fixed set menu, and you can also designate Chef Li Shutian (the founding hero of One Harbourfront No.) to design a "surprise menu", with the lowest price of 888 yuan per person in the lunch market, which is very conscientious. Overall, the à la carte price of One Harbour One is cheaper than other five-star hotels, but the production does not cut corners, and it is very cost-effective.
Located on the 7th and 8th floors of the hotel, Harbour One Chinese Restaurant is inspired by the luxurious mansions of Taipan in Shanghai in the 30s. The window side position can enjoy the beautiful view of Victoria Harbour, and the lotus fountain, rosewood decoration and natural stone pillars make the overall dining space spacious and elegant. The largest private dining room can accommodate up to 24 guests, and the privacy and casual service are expertly maintained. The corkage fee is 200 yuan/branch, and there is a minimum consumption for the room, so it is recommended to consult the restaurant for details.
