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Lanterns by the sea

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Tonight and Saturday night, take a culinary trip to China’s northern coastal province, Liao Ning, by celebrating the Chinese Lunar New Year at Hyatt Regency Saipan.

Grand Hyatt Shenyang China Guest Chef Gary Zhu presents the Garlic Turbot Fish.
Grand Hyatt Shenyang China Guest Chef Jason Zhuang presents the Braised Pineapple Chicken.

Grand Hyatt Shenyang China Guest Chefs Jason Zhuang and Gary Zhu have arrived to guide Hyatt Regency Saipan’s culinary team in creating spectacular dishes that are both pleasing to sight and taste.

Underneath swaying traditional Chinese lanterns at the Kili Terrace, Guest Chefs Jason and Gary, along with Executive Sous Chef Zen Tomokane, presented a sample of dishes that will be offered along many others at the full buffet tonight and Saturday night at only $48 per person.

“We want to serve the best dishes for the Chinese Lunar New Year here on Saipan. Families and friends gather to celebrate this important occasion and we want to capture the best of the flavors for this dinner,” said Guest Chef Jason.

Starting with two appetizers, Spicy Beef Cube and Fresh Okra with Sea Whelk sitting in a Chili and Soy sauce, the colors were already bursting off the plate.

The Spicy Beef Cubes, a signature dish of the Guest Chefs, were coated in red spices and were tender morsels of tantalizing flavor.

The soup that followed, a Double Boiled Abalone Soup with Matsutake, had the distinct salty flavor of the sea, but just at the right amount with soft pieces of abalone, a definite must try.

Next, Guest Chef Gary presented the Peking Duck by slicing a whole duck into succulent pieces and Executive Sous Chef Zen rolled up the pieces with light rice wrap, fresh spring onions and a dab of oyster sauce—the ultimate taste of China in one bite.

The next roster of hot dishes was equally amazing, especially the presentation of a fried Parrot fish in large heaps of crispy garlic, also called Deep Fried Turbot with Garlic. The fried fish looked like it was still swimming on the plate!

Guest Chef Gary pointed out that fish is a good dish to eat on Chinese Lunar New Year as it symbolizes abundance and blessings.

Braised Shrimp and the Braised Beef Ribs were also juicy and flavorful, and then the Wok-Fried Scallops with XO Sauce just knocked it out like culinary fireworks.

The Braised Chicken with Pineapple and the Fried Dumpling with Pork and Celery are more common types of Chinese cuisine, but extraordinary in taste.

Pastry Chef Angelo Racadio presented the dessert, Sesame Ball with a red bean filling and Almond Cream Sago with Assorted Fruit, a perfect complement to quell the spice in sweetness.

Guest Chefs Gary and Jason ended the evening by inviting everyone to come and enjoy the culinary experience of this coastal city and to celebrate the Chinese Lunar New Year by trying signature dishes to the occasion.

For reservations, please call 234-1234 ext. 26 and Club at the Hyatt members are welcome.

November 2020 pssnewsletter

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