A Matter of Gastronomic Artistry at Grand Hyatt Shenzhen

By That's GBA, September 25, 2021

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Grand Hyatt Shenzhen collaborated for the first time with Kaluga Queen organic caviar to host a social event on September 16 at Grand Hyatt Shenzhen’s Belle-Vue Grill, a One-Diamond restaurant of The Black Pearl Restaurant Guide 2021. 

Park Hyatt Hangzhou General Manager Peter Zhou cooperated closely with Grand Hyatt Shenzhen Chef Martin and Chef Terry Wang, Park Hyatt Hangzhou Chef Jimmy Wei, Park Hyatt Ningbo Chef Harrison Zhang and Park Hyatt Guangzhou Chef Jacob Huang, all of whom worked together to create a luxurious, exceptional and immersive caviar tasting event for Shenzhen gourmet diners. 

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Diving into an extraordinary culinary journey with a deep understanding of the Hyatt philosophy of food and beverage — “Thoughtfully sourced, carefully served” — these outstanding culinary leaders dedicated themselves to presenting guests with authentic, classic cuisines (while adhering to the spirit of culinary mastery and a constant striving for excellence) to create a combination of Chinese and Western foods for an exquisite 10-course dinner set that included steamed scallop mousse, warm oysters, orange velouté with 10-year organic caviar, marinated razor clams, champagne foam with seven-year organic caviar, double-boiled chicken consommé, grilled Australian beef strip-loin and more. 

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The event was successful and spectacular — surprises were to be expected — and unanimously enjoyed by the rapturous guests, with all of the dishes receiving a flood of positive comments. The success of the dinner would not have been possible without the dedication and effort of each talented chef and the team, which is not only a recognition of the commitment of four hotels in four different cities to providing a professional food and beverage service, but also the driving force behind their continuous ingenuity.

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[All images courtesy of Grand Hyatt Shenzhen]

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