Exclusive: Grand Hyatt Tiffin Lounge Reopening Dinner
The Grand Hyatt marked the reopening of the Tiffin Lounge after five months of refurbishment with an exclusive dinner hosted in partnership with Hong Kong Tatler. The hotel’s executive chef, Gerhard Passrugger, created a special menu incorporating signature dishes of his predecessors and staples of the restaurant’s famous buffet. These included six varieties of freshly shucked oysters and a lobster soufflé created by Marco Avitabile in 2007. From the carving trolley, guests could choose between steak and kidney pie, beef wellington and whole roasted foie gras (Josef Budde, 1989), indulgent brie and brioche (Avitabile, 2005) and an extensive range of desserts and ice creams (Marcus Mathyssek, 2010).