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Hyatt representatives from Sydney and Melbourne, together with their colleagues from five international Hyatt hotels in the Asia Pacific region, hosted a special media luncheon at Lotus, The Galeries in Sydney’s George Street on Friday 26 February.
Renowned Lotus chef Chris Yan, (ex Billy Kwong and China Doll) describes his dishes as, “A modern take on Chinese Cuisine.” Fortunate guests, including
LATTE, were treated to an banquet menu that included oysters with eschallots, celery and rice wine vinegar, fried calamari with native spice salt, crispy skin duck pancakes with sweet miso and cucumber, and several different varieties of the famous Lotus steamed dumplings.
The newest property represented was the
Park Hyatt Bangkok that will open later this year. It occupies the top 24 floors of the futuristic twisted coil structure of the Central Embassy building. The
Grand Hyatt Erawan Bangkok is a much–loved classic establishment and
Grand Hyatt Seoul is surrounded by over seven serene hectares of waterfalls and gardens.
The Hyatt Andaz concept that included
Andaz Xintiandi Shanghai and
Andaz Maui at Wailea have a more personal, boutique appeal and focus on being part of the local culture and community.
The event was kept deliberately low-key without formal presentations so that media guests could chat to everyone from the international contingent – and discover more about the unique qualities of each of the five Hyatt properties.
Go back to the e-newsletter
Calamari with native spice salt and zesty dressing
Steamed eggplant and daikon salad
Oysters with eschallots, celery and rice wine vinegar
Hyatt representatives from Sydney and Melbourne, together with their colleagues from five international Hyatt hotels in the Asia Pacific region, hosted a special media luncheon at Lotus, The Galeries in Sydney’s George Street on Friday 26 February.
Renowned Lotus chef Chris Yan, (ex Billy Kwong and China Doll) describes his dishes as, “A modern take on Chinese Cuisine.” Fortunate guests, including LATTE, were treated to an banquet menu that included oysters with eschallots, celery and rice wine vinegar, fried calamari with native spice salt, crispy skin duck pancakes with sweet miso and cucumber, and several different varieties of the famous Lotus steamed dumplings.
The newest property represented was the Park Hyatt Bangkok that will open later this year. It occupies the top 24 floors of the futuristic twisted coil structure of the Central Embassy building. The Grand Hyatt Erawan Bangkok is a much–loved classic establishment and Grand Hyatt Seoul is surrounded by over seven serene hectares of waterfalls and gardens.
The Hyatt Andaz concept that included Andaz Xintiandi Shanghai and Andaz Maui at Wailea have a more personal, boutique appeal and focus on being part of the local culture and community.
The event was kept deliberately low-key without formal presentations so that media guests could chat to everyone from the international contingent – and discover more about the unique qualities of each of the five Hyatt properties.
Calamari with native spice salt and zesty dressing
Steamed eggplant and daikon salad
Oysters with eschallots, celery and rice wine vinegar
