Grand Hyatt Manila has 461 elegantly appointed rooms and suites, seven multicultural and unique restaurant concepts, as well as a total of 1,190 square meters of sophisticated function spaces, highlighted by a 160 square meter show kitchen at The Grand Ballroom.

The intimate soft opening ceremony was held at the hotel’s lobby attended by Mr. Tom Smith, Senior Vice President for Operations of Hyatt hotels in Southeast Asia, Mr. Alfred Ty, Chairman, Federal Land Inc., together with its board of directors, as well as the hotel’s 300 associates. “We are ecstatic to be here today and share with the Filipino people the exceptional luxury experience that comes with every Grand Hyatt brand worldwide,” said Gottfried Bogensperger, General Manager, Grand Hyatt Manila. “It’s a wonderful day to open our doors and begin our purpose to deliver moments of more”.

As the 25th Grand Hyatt in Southeast Asia and the 98th of its the brand in the world, the international luxury hotel in Taguig is set to see great heights – figuratively and literally. Standing at a staggering 318 meters high, the newly-opened hotel offers unrivaled views of the city, reaching all the way to Laguna de Bay and Manila Bay.

The hotel is now accepting reservations for rooms, events, and three restaurants: The Grand Kitchen – its unique ala minute buffet restaurant, The Cellar – the hotel’s bar and intimate venue to sip in style, and The Lounge – the place to see and be seen.

Reservations for Grand Hyatt Manila may be made by visiting www.manila.grand.hyatt.com or by calling a Hyatt Worldwide Sales Centre.

*Photo credit to Paul Cortes (featured photo)

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Unlike any other restaurant in the metro, this fun and informal dining feature best-loved Chinese specialties that are prepared by a team of chefs flown in from China, spearheaded by Hyatt-grown Masterchef Carson Luo, Chef de Cuisine of No. 8 China House.

“Guests will be astonished to experience first-hand how these dishes are actually prepared the traditional way”, said Gottfried Bogensperger, General Manager of Grand Hyatt Manila. “Having resided in Shanghai for more than eight years, I have tasted a variety of Chinese food and I can say that the dishes prepared in No. 8 China House are as authentic as they get”.

Taking center stage in the well-curated menu is the Peking Duck. The palatable journey of a No. 8 China House Peking Duck begins as it is slow roasted for 60-minutes in a specially built wood-fired oven, with its flavor enhanced by using only fragrant mango wood as fuel. It is then carved tableside by expert chefs and served alongside traditional condiments such as delicate Chinese pancakes, cucumber, hoisin sauce and sugar.

“The beauty of an authentic Peking Duck dish is the manner of consuming it – knowing the right way to enjoy it defines if you consumed a roast duck or an actual Peking Duck”, said Masterchef Carson Luo. This meticulously prepared dish that originated in Beijing in the early 1400s has retained its integrity thru the careful passing of recipes from generation to generation. “The best way to honor this classic dish is to eat it traditionally – just like how my ancestors ate it,” Luo added.

Similar to how it was back in ancient China, this delicacy is consumed three-ways. Served piping hot, the crispy skin that has been skillfully cut is served as first course, eaten after it is dipped in sugar to further enhance the flavor with the subtle caramelization. For main course, the tender and flavorful meat that has been trimmed is delicately wrapped in thin pancakes together with crunchy cucumber and a delicious serving of hoisin sauce. Lastly, the duck bones are then brought back to the table for guests to savor the tantalizing flavor of its deep-fried perfection.

For a truly enticing Peking Duck masterpiece and artfully prepared traditional Cantonese cuisines, No. 8 China House opens its doors for Manila to enjoy the authentic flavors of China. The restaurant is located on the 5th level of Grand Hyatt Manila.

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