Best Food In China

Location

Hyatt Regency Hangzhou is a venerable staple in the luxury hotel options of Hangzhou. While facing stiff competition from other sumptuous hotels that seem to pop up on a monthly basis, such as Wyndham Grand Royale and soon-to-be launched Marriott, no one can beat the locale of the Hyatt. Situated in the heart of luxury shopping area close to West Lake, the premier tourist attraction of Hangzhou, the Hyatt is a perfect option for tourists and business people alike. I recently had the pleasure of dining at Café, the Western restaurant located on the first floor of the hotel. The chef, Sebastian, was kind enough to sit with us and explain the concept and vision behind the menu. He also allowed us to sample some of their dishes from the a la carte menu; while the sumptuous buffet is the main attraction of Café, the dishes from the menu certainly did not disappoint.

The first amuse bouche was a wonderful foie gras with crostini, tomatoes and sautéed onions. The flavors were rich and layered; while the foie gras was wonderfully rich and buttery, the onions, sautéed with a red wine sugar had a sweet, tangy flavor that cut through the richness. Meanwhile, the crisp texture of the crostini also balanced the softness of the foie gras. The concoction was topped with a balsamic reduction and a hint of shrimp. This satisfying amuse bouche also has a hint of black pepper as an aftertaste, a thoughtful touch.

The next dish was a mushroom cappuccino soup with a side of tossed mushrooms. This was a particular favorite of mine due to its clever presentation; the soup looked exactly like a latte or a cappuccino, complete with milky foam that came directly from a cappuccino maker. The soup was meant to be sipped, while nibbling on the tossed mushrooms that sat atop a little spoon. The texture was sublime, smooth and creamy, while the tossed mushrooms that came separately added both flavor and playfulness to the presentation. Made from button, dry, Yunnan porcini and shiitake mushrooms, the soup was delicate and rich in flavor while the side of Yunnan porcini mushrooms had a stronger flavor to contrast the creamy texture of the soup.

The meat course was lamb chops with Chinese flavors. Incredibly tender and a little rare, Sebastian wanted to create a fusion dish that appealed to both Western and Asian palates. The sauce was delicious and unique; created primarily from coffee and cream, it actually reminded me of Mexican mole, a sweeter sauce with a hint of chocolate. The chops were paired with mashed potatoes and Chinese bok choy, tributes to western and Asian inspirations.

The last a la carte dish was lovely squid ink pasta. For those who have not tasted pasta doused with squid ink, the ink adds barely any flavor; it does enhance the pasta with slightly nutty taste, akin to olive oil. While the sheer blackness of the pasta may appear to be unappetizing initially, squid ink pastas and risottos are quite delicious. Mine came with squid, scallops, and fresh tomatoes. True to its Italian origin, it was cooked with extra virgin olive oil, clam juice, garlic, and a hint of chili for an extra kick.

After the generous sampling of the a la carte menu, we proceeded to the famous Café lunch buffet. While it is not an explosion of food like some buffets, it is a well-edited buffet that caters to customer favorites and focuses on quality, with produce from all over China, seafood from Australia, and meats and cheeses from France and Italy. While it is costly, the diners will not be disappointed by the offerings, from its cheese table, the Italian meats, incredible sashimi and lovely homemade desserts. The sashimi and sushi is a favorite of many guests, and chefs are always available to hand-roll fresh sushi for the diners. There is an international “section” with the aforementioned cheese and meats, as well as smoked salmon and various fresh salad options. There is also a grill for those who prefer warm meat and fish dishes and a Chinese station with dim sum and Hangzhou favorites. The noodle station is also a staple, the chefs on standby to concoct noodles and broths of your choice.

The desserts are always worth mentioning; this season’s fruit is mango and the desserts revolve around the fruit, with fresh mango sorbet and fruit cakes with mangoes. The ice cream is homemade and delicious; while there are cheesecakes, tarts, and pound cakes to tempt the diners. There are also Chinese dessert options available, and the red bean soup is particularly delicious.

From 18th May to 24th May, there will be an Italian cuisine promotion with an Italian chef at Hyatt Regency Hangzhou. The hotel whips up seasonal specials to tempt the palates of their clients while retaining its customary favorites for local diners who constantly return to Café. It is also worth mentioning that in addition to its buffets on-site at the hotel, the chefs will also cater to special celebrations such as weddings and charities, available upon request.

-- by Kate Moon

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