Grand Hyatt Hong Kong Welcomes Park Hyatt Suzhou for Exclusive One Harbour Road Four-Hands Dinner This June

HONG KONG

Following the success of its highly anticipated Maison Dunand collaboration in May, Grand Hyatt Hong Kong is continuing its Best of Hyatt Tables: Guest Chef Series with another cross-regional culinary exchange — this time bringing the refined flavours of Suzhou to Victoria Harbour.

From June 11 to June 13, Executive Sous Chef Calvin Yu of Xizhou Hall — the Black Pearl One-Diamond restaurant at Park Hyatt Suzhou — will join forces with Executive Chinese Chef Chan Hon-cheong for a four-hands dinner at One Harbour Road. The limited-run menu explores the delicate interplay between classical Chinese culinary technique and ingredient-led sophistication, with both chefs known for elevating flavours through restraint, precision and deeply rooted craftsmanship.

Among the highlights is Chef Yu’s signature Yellow Broth Baby Lobster with Wild Rice, a deceptively comforting dish centred around a painstakingly slow-simmered golden broth made from chicken, duck and pork bones. Gently poached baby lobster lends its sweetness to the soup, while wild rice absorbs the broth’s concentrated umami richness.

Chef Cheong responds with Crispy Fish Maw Filled with Scallop Mousse in Crab Roe Sauce, a more textural expression of Cantonese luxury. Crisp-edged fish maw gives way to delicate scallop mousse, all enveloped in a rich crab roe sauce that balances decadence with finesse.

The collaboration forms part of Hyatt’s broader push towards chef-driven dining experiences that spotlight regional culinary identities while fostering dialogue between properties across Asia. Reservations for the dinner series are now open.

Book now