What could be better than having a hot simmering pot in front of you during the dreary and cold weather?
This winter to spring, Grand Hyatt Hong Kong is proud to present a new ‘shabu-shabu’ menu at Grand Café’s made-to-order buffet, which has been carefully designed by Chef de Cuisine Marc Briol. With Chef Briol’s creativity and inspirations from traditional shabu-shabu dishes, he has incorporated seasonal ingredients from around the world to transform a traditional dish into an innovative dining experience.
The shabu-shabu menu features Australian wagyu rib eye and French onion, Australian wagyu rib eye and black truffle, Kombu smoked halibut and coconut Hainan chicken. Highlights include the Australian wagyu rib eye and black truffle with chestnut mushrooms, morels, parsnip, tarragon and black truffle broth, allowing diners to indulge in the flavours of the forest, as seasonal black truffles will be used to create the broth; and the coconut Hainan chicken shabu-shabu where fresh coconut shavings, lychee, coriander, lemongrass and coconut chicken broth are used to enhance the freshness of the flavours. Since Hainanese chicken is Grand Café’s much-loved signature dish, a refined version of chicken shabu-shabu has been created to make it special.
These warm and nourishing specialties will be available daily from 6:00 PM – 10:00 PM from 17 February to 14 April 2017.