Food, glorious food
Following its recent US$100 million refurbishment last year, the Grand Hyatt Taipei has introduced two new dining concepts that represent the length and breadth of the world: Yun Jin to represent China and The Café to represent the globe.
Featuring cuisine from five distinctive regions of China, Yun Jin is a microcosm of the sheer complexity of a cuisine that has had more five millennia of history. The secret recipes, classic favourites and magnificent feasts of Sichuan, Hunan, Shanghai, Hangzhou and Taiwan are all collected here, with the most popular by Chef Ben Hsieh’s Sichuan pork belly and dim sum.
From China to the five continents, The Café’s buffet spread claims to be the most ambitious in Asia. Three dozen chefs serve up to 290 guests with over 168 dishes from the clean flavours of Japan to the complexity of the Mughal Empire to the wholesomeness of Europe. Flooded with natural light, The Café serves up a menu for breakfast, lunch, afternoon tea and dinner. The favourites at The Café buffets are the whole chicken braised with Ningbo lotus seeds, Tandoori Chicken and Black Truffle Risotto.
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