Tiffin has been around for 27 years, so before its closure for refurbishment in May, from now until May 5, the buffet lounge is bringing back its well-loved dishes from decades past. Grand Hyatt Hong Kong’s executive chef Gerhard Passrugger is recreating these popular dishes by previous executive chefs, including the steak and kidney pie by chef Josef Budde, fresh-baked lobster and cheese soufflé by chef Marco Avitabile, and the ice cream station and ice cream cakes built by chef Marcus Mathyssek. The coconut, lobster bisque and salted caramel ice cream flavours are not to be missed!
Mezzanine, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai
Tel: 2584 7722