Immerse in the fresh flavors of Zhejiang cuisine in Dining Room, presented by Guest Chef Tony Song from Andaz Xintiandi, Shanghai together with Executive Chef of Park Hyatt Beijing, Martin Aw Yong. With a long and rich history as a notable regional culinary style, Zhejiang cuisine is among the Eight Culinary Traditions of Chinese Cuisine. Zhejiang cuisine is meticulous about using the right ingredients when they are at their seasonal to fully bring out the tenderness and flavour of the food. The principle of using the best part of the freshest and most natural ingredients is strictly according to the "Sequence of Time" is loyally practiced in Zhejiang cuisine.

Guests can enjoy an exclusive menu of 13 cold and hot dishes, including classic favorites like “Jiangnan-Style” Drunken Crab, Osmanthus Scented Smoked Fish, West-Lake Style Steamed Grass Carp, Vinegar Gravy, and “Suzhou-Style” Braised Wild Boar Pork Belly - all delicately prepared with carefully selected seafood, meat, poultry