MACAU Grand Hyatt Macau unveiled last Friday its new "Choose Your Own Menu & Venue" programme, aimed at offering event organisers the freedom to customise menus from a variety of international cuisines and the option to choose from the hotel's unique venues.
“As one of Asia’s leading MICE hotels, we are always looking to create new offerings that will inspire delegates and organisers," said hotel general manager Paul Kwok. "Dining is an important part of any memorable event. By giving organisers enhanced freedom to mix and match menus and venues, they can create truly unique meals and ambiences designed for each occasion."
MIX joined the exclusive media preview, which kicked off in the commisary kitchen showcasing the different sections where vegetables, meat, chicken and other produce were inspected, cleaned and prepped before being sent to the various F&B outlets. For the event, a series of tasting stations were set up, featuring canapes such as beef tartar with celeriac remoulade and truffle croutes and pan-fried foie gras with poached rhubarb and orange brioche. Each one was paired with a different wine.
The group was then escorted to the Beijing Kitchen where Hangzhou delicacies took centre stage. These included marinated dried bamboo shoots with enoki mushrooms, spiced mixed vegetable salad, deep fried crispy river eel, poached chicken with ginger and chili sauce, to name a few.
The main meal was served at mezza9 on level 3 of the Grand Club Tower where the latest signature dishes of new executive sous chef Richard Sawyer shone. The three-course menu was headlined by fillet of tasmanian salmon trout, roasted scallops on a bedof pea and mint risotto topped by a strip of smoked bacon and slow braised beef cheek cooked in red wine and bay leaf sauce.
The media dine-around event concluded with a dessert experience at the Poolhouse, complemented by a live band playing in the background. The 157 sqm Poolhouse can host up to 120 people for banquets and 180 persons for cocktails.
“Choose Your Own Menu & Venue’’ is the brainchild of Grand Hyatt Macau’s F&B team, led by Executive Chef Toby Dale and Executive Sous Chef Richard Sawyer.
Grand Hyatt Macau’s international culinary team specialises in a wide array of global cuisines, including Macanese, Northern Chinese, Hangzhou, Korean, Thai, Portuguese, German, plus creative contemporary cuisine by British chef Richard Sawyer. Specialities from the grill, sushi and sashimi, wok, steam basket kitchens can also be added to your custom crafted menu. Event organisers rarely enjoy such choice of fine cuisines and diversified settings beyond the regular corporate dining venues.
As a final treat, the media group were ushered to VIP tables at Cubic night club in the City of Dreams complex to view Taboo, the hour-long cabaret show developed by Franco Dragone, who also conceptualised the long-running House of Dancing Water.
Gigi Onag
