Hangzhou - Grand Hyatt Hotel

Grand Hyatt Hangzhou, a renewed treasure in the city resort hotel In 2018, based on Hangzhou Hyatt, it was redesigned by the award-winning Thai interior design company P49 Deesign, aiming to inherit the brand characteristics while showing Hangzhou's rich historical and cultural heritage with a modern and timeless interior design style. The hotel has 388 comfortable and elegant luxury rooms and suites, ranging from 34-240 square meters. From the textured wall decorations to the beautifully detailed soft furnishings, the design style cleverly integrates Chinese elements and Hangzhou characteristics into a modern and comfortable atmosphere, making the stunning lake and mountain views or ancient city scenery the highlight. Lobby Lounge The comfortable sofa seats and spacious lounge chairs in the lobby lounge interweave, becoming a social stage for self-expression. Grand Cafe At Grand Hyatt Hangzhou, the culinary journey begins at the cafe, offering an unparalleled buffet experience in Hangzhou. The cafe welcomes a new open kitchen concept, whether it's a buffet or a la carte menu, authentic international delicacies and local selections are gathered. Breakfast, lunch and dinner, explore a completely different Asian and Western food experience 28 HuBin Road Chinese Restaurant Under the leadership of Chef Cheng Yu, the cooking team from Hangzhou to Suzhou in the north and Huaiyang in the west has been committed to authentic cuisine, using traditional cooking methods after improvement and innovation, to achieve a perfect balance of taste, flavor and presentation, creating amazing signature dishes such as Jiangnan Rich Chicken, Gold Medal Braised Pork. Patio Patio, a restaurant with an indoor and outdoor garden, offers classic pasta and traditional Neapolitan pizza. Guests here enjoy the sun, admire the beautiful scenery of West Lake. As night falls, Patio is a great place to enjoy a drink by the lake. There is a DJ on weekend nights, relaxing and leisurely, drinking by the lake. Grand Hyatt Steakhouse A variety of high-end seafood and selected beef, fresh ingredients are charcoal grilled, pan-fried in the open kitchen equipped with a Spanish Pira charcoal oven, and perform cooking art. The design of dark wood inlays and carved antique glass, a wide selection of wines are all here. The Fei Bar offers a wide selection of champagne, sake, whiskey, etc., with live performances by international bands, full of romantic leisure time. The indoor temperature-controlled swimming pool of the Huan Spa Fitness Center, with a glass roof window and a pool bar, enjoys the beautiful scenery of West Lake. It provides guests with deep soothing and release from experienced therapists combining Chinese massage techniques, extracted from natural ingredients such as Hangzhou's famous osmanthus and Longjing tea.

This is an excellent summer menu from Hangzhou Grand Hyatt Hotel Hubin 28 Chinese Restaurant- The hotels 28-week Chinese restaurant also launched a new summer menu. Traditional white-breasted frozen crab, crab is the first to serve in the form of cold dishes, giving the diners a refreshing experience. The traditional white halogen cooking method does not cover the fresh and cold taste of the crab meat itself. Instantly awaken the temptation of the taste buds. Traditional shrimp oil dew old goose, shrimp oil dew will be the memory of Laojiang gradually, the shrimp oil that has been marinated, fermented and tarted is the savory savory of Jiangnan. Like all the shrimp oil dew impregnated delicious, shrimp oil dew old goose is the first to eat, the goose meat is delicate and firm, salty and fresh, but it is a familiar and loved tongue. , , , Appetizing for health. Northeast stupid chicken flower glue soup, one of the sea flavors of Bazhen, the stockings of the northeast stupid chickens in the forests of Changbai Mountain, crystal clear tube, warm and jade white bitter gourd, steamed to keep The raw juice of the ingredients, the soup color is clear, the bitterness is sweet, and it is the top grade of Xia Lingqing. , , , , , , , , , , , , , , , , , , , , , , , , , , Crispy skin crispy duck with cod roe, pot roast New Zealand river bream with abalone, are two hard dishes highlighting the ingredients. sauce Morel shrimp paste fried white asparagus, looks like a vegetarian dish, but uses the ultimate ingredients and intentions. The favorite is the small stir fry on the shore of the Yanxia Lake. Even the utensils in the costumes are said to have been a long time for Cheng Yus master. I finally took this lotus bowl and used it to hold the horseshoe and lotus seeds. The tenderness of the tender lingering collection is no longer sufficient. The main food and dessert are equally delightful. The onion noodles and the sauerkraut of Lakeside 28 are very impressive. This is an excellent summer menu that not only gives the diners a new taste experience, but also a table of summer beauty!

Yan Pinchun, 2019 Grand Hyatt Hotel Hubin 28 Chinese Restaurant Spring Menu Released 2019 The spring of Hangzhou is a bit late, but the chef of Lakeside 28 Chinese Restaurant, Master Cheng Yu, has already arrived for this season. If you are fully prepared, it will be the day of cold spring. The most unspeakable thing to be seated is the new fragrance of Longjing this year! Appetizer: Spring bamboo shoots Malan head mixed with bamboo stalks, homemade bamboo shoots, thousands of bags, Hangzhou vinegar vinegar snails, cool mouth juice squid, old Hangzhou Longjing fish frozen with caviar, each is as good as Jiangnan Xiaojiabiyu is so exquisite and lovely, with the aftertaste of authentic old Hangzhou, it seems to be more exciting than the taste of the old base. hot dishes: Huajiao stewed in the Southern Song Dynasty, the forest is fresh, commonly known as "salted and fresh", originally a dish. The ancients called bamboo shoots as "Yu Lin Xian". The most fresh way to eat is to dig out in the bamboo forest, and the fire is cooked. Use the knife to remove the bamboo shoots and eat them immediately. If you have bamboo, you will find it fresh. . Stew with fresh bamboo shoots and bacon, add a little bit of good ham. The cooked soup is very delicious, and the upgraded seafood is added to make the meat and sweets a bit more seafood. , this dish is an upgraded version of the spring bamboo shootfish which is one of the 36 famous dishes in Hangzhou. This dish is blended with the beauty of the spring and the beauty of Huzhen. The squid is squatting on the bottom of the water in winter, and it is attached to the soil. When it is spring, it will feed in the grass. The fish is tender and tender, and the meat is white and silver. It is a famous dish in the Jiangnan water town and the Xianghu area. What is important is that The West Lake step fish is rare.

Hangzhou people love to eat crabs, and now the autumn is getting stronger and stronger. It is a good time to eat crabs. The new season dishes of this weekend's Lakeside 28 restaurant also made the crabs a "twelve flavor" according to the favorite taste of Hangzhou people. "! I will ask for a glass of yellow wine Martell every time I come. I don't know how to drink alcohol. I really have a special liking for this sweet wine. I have to eat crabs here today. Drinking yellow wine is also a must. The most recommended one is the lakeside 28 five-flavored dish. I feel that this plate of five-flavored flowers has been turned over when it comes up. People really can't bear to chopsticks. The middle plate is a decade of flower carving drunk lake crab. According to the requirements of the food hygiene management department, the Chinese restaurant of the five-star hotel is not allowed to have raw food. Therefore, the chef creatively changed the folk drunken crab in Hangzhou to drunk, and steamed the crab to Shaoxing. Ten years old Chen Huadiao wine, pepper, onion ginger and other pickled. It not only ensures the safety of the ingredients, but also makes the entrance of the crab meat softer, without losing the traditional taste. drunk crabs are equipped with four different dishes, spicy drunken meat. foie gras with small shortbread, this foie gras is made of a beautiful orange fruit, I did not expect a spoonful, so there is a hole in the sky. Relatively clear almond tofu, the chef suggested to enjoy the last taste of this five-disc dish, you can mix the taste. Crab powder chicken head rice flower rubber pine mushroom . This dish uses the freshly-cooked chicken head rice that Jiangnan people love, with a good flower gum, and the crab powder is used to make the oyster sauce. Finally, the whole vegetable is enriched with the fine texture of the king of the worm. The taste is warm and the rich aroma is felt. ,

The lotus flower of the West Lake opened, and the dishes of the 28-lake restaurant in the lakeside were also new. The refreshing appetizing white asparagus, the low-temperature octopus with winter melon beans, the horned snails, the scallops, the long bean, the sour plum juice, the cold fruit roll, the thorny Yunnan wild pine mushroom Mushrooms, Du Fu's cool melon duck soup, Yanxia Lakeside stir fry, summer sea urchin mixed with cold noodles... Listen to these beautiful dishes, look at the lotus seeds on the table in the meal, drink the restaurant brewed The drunken, sour plum juice, this summer on the West Lake, is not a general beauty!