A decadent spread of Chinese-themed courses was the main event at the Hyatt's first F&B leadership conference gala dinner. Hosting more than 150 regional culinary heads, media and VIPs, the event offered guests 12 courses featuring dishes from around China, such as barbecued suckling pig with lychee compote, Sichuan-style poached garoupa and Qingdao-style wok fried beef. Drumming troupes and dancers performed acts from various Chinese regions between courses, before three expansive dessert stations were set up in the main hall, featuring an array of Western and Oriental-inspired sweets.
