From October 9 to 26, Café at the Grand Hyatt Hong Kong, Sha Tin welcomes three guest chefs from Grand Hyatt Kuala Lumpur. Chef Norhaily, chef Taib, and chef Ghus will bring an array of ethnic Malaysian specialities to the restaurant’s lunch and dinner buffets.  

Malaysian cuisine exhibits a mix of Chinese, Indian and local food traditions, offering a variety of delicacies with strong and tantalising flavours. Malaysia is also well known for its use of spices such as curry, chilli and turmeric.  Some highlights of the buffets include:

- Sambal udang (stir-fried prawn in sambal chilli sauce)

- Daging rendang (beef with thick coconut gravy)

- Otak-otak (mackerel fish paste with spices in banana leaf)

- Kuih lapis pandan (traditional layer cakes in Nyonya style) 

The lunch buffet is available daily from 11:30am to 2:30pm, and priced at HK$318 per adult and HK$159 per child from Monday to Friday; and HK$398 per adult and HK$199 per child on Saturdays, Sundays and public holidays.

The dinner buffet is available daily from 6:00pm to 10:00pm, and priced at HK$488 per adult and HK$244 per child from Monday to Thursday; and HK$548 per adult and HK$274 per child from Friday to Sunday, public holidays and the eve of public holidays. 

Café, Lobby Level, Hyatt Regency Hong Kong, Sha Tin, 18 Chak Cheung Street, Sha Tin; +852 3723-1234