Even before Park Hyatt Shenzhen opened their doors to guests earlier this year, there was excitement for months on end in anticipation of the luxury hotel’s official launch. Among local foodies, there was serious interest in regards to which delightful palate-pleasers would emerge out of the hotel kitchens.
The badge of a five-star establishment comes with expectations to deliver delicious, innovative plates, and The Glasshouse at Park Hyatt Shenzhen does just that. Situated on the 47th floor with stunning views overlooking the city, The Glasshouse is a contemporary steak and seafood restaurant headed by an Australian executive chef, Dallas Cuddy. Cuddy arrives with an impressive resume, having trained in numerous Michelin-honored kitchens in addition to heading restaurants in London, Melbourne, Singapore and Bangkok.
The Glasshouse focuses primarily on Western fine dining and places importance on sustainability by choosing local ingredients and working with certified sustainable fisheries.
The Food & Drink
On the night we visit, there is a guest chef takeover led by Ryan Clift, owner of Singapore’s renowned Tippling Club. The Glasshouse anticipates hosting similar special dinner events one to two times per month, according to hotel staff. On the menu is a five-course dinner (RMB1,000), with each course paired with a glass of wine or a cocktail.
Chef Ryan Clift and Chef Dallas Cuddy
To start, there is a four-part amuse-bouche, which plays upon various colors, tastes and textures. The snacks consist of fragrant fried curry leaves placed on top of a tom yum emulsion, Manchego cheese stuffed into a crispy ‘air baguette’, charred peppers atop a salty soy and wasabi mousse and a refreshingly tangy cold tomato basil mixture, which makes for the perfect palate cleanser.
At The Glasshouse, tableside preparation is part of the culinary experience: Our creamy scallop and garlic parsnip soup is poured out of a kettle by the kind and attentive server. The seafood main course is turbot topped with a razor-thin slice of king oyster mushroom, celeriac and black truffle. The fish is soft, succulent and finished with a crispy pan sear. From the land, we are treated to a melt-in-your-mouth Iberico pork, baba ghanoush and goat’s curd combination. Our meal is rounded out by a delightful crema Catalana dessert. The dish combines flavors of coffee and fruit by pairing a light espresso yogurt with mandarin oranges on top of the crema Catalana.
On The Glasshouse’s regular menu, you can find a raw bar offering Oscietra caviar and fresh seafood platters containing lobster, oysters, scallops, poached prawns and mussels. The steak options include Wagyu from Australia, and various grain- or grass-fed Australian cuts of meat. There’s also no shortage of shellfish delights with seared scallops, grilled tiger prawns, king crab risotto, blue mussels and lobster linguine. If you love steak and seafood, The Glasshouse should be on the top of your list to visit.
The Glasshouse is a beautiful, modern, yet unpretentious space. Natural light floods through the floor-to-ceiling windows and large potted plants complete the al fresco dining feel. What’s also unique is the open concept kitchen, where world-class chefs are able to put their culinary skills on display. Backed by impeccable service and knowledgeable staff, The Glasshouse certainly makes for a memorable dining experience, perfect for special occasions or a date night out.
Who’s going: refined palates, business travelers
Good for: premium cuts of grass- and grain-fed meat, seafood galore
Nearest metro: Shopping Park (Exit E), 5 minutes’ walk
Open daily, 6.30-10pm. See listing for The Glasshouse.
[All images courtesy of Park Hyatt Shenzhen]