Tag: Culinary Programs

Pack Your Appetite: Taste of Shangri-La is Back

30 September 2025

From Paris to Phuket, the luxury hotel group’s annual Taste of Shangri-La celebration returns this October with more than 100 hotels showcasing exclusive dishes, signature menus and immersive dining events.

Shangri-La Hotels & Resorts is inviting travellers to savour the flavours of the world with its much-anticipated Taste of Shangri-La culinary festival, running throughout October 2025. The month-long event spans the brand’s legendary portfolio of hotels and resorts across Europe, Asia, the Middle East, India and the Americas, each presenting multi-course menus and signature creations that reflect local traditions and global influences.

Highlights include foie gras dumplings with fruit chutney in Paris, Bánh Xèo with chicken quang noodles in Ho Chi Minh City, and hand-dived scallops with miso butter in London. In Dubai, Shang Palace will showcase Cantonese flavours with dishes such as King Oyster Mushrooms with Charcoal-Steamed Buns, while in Abu Dhabi, Bord Eau will serve French gastronomy with dishes like Rose de Saumon paired with green apple and miso gel. Guests can also expect curated wine pairings, immersive dining events and exclusive menus designed by Shangri-La’s award-winning chefs.

More than 28 signature restaurants and 14 hotels will participate in this year’s edition, giving travellers the chance to discover new flavours while celebrating Shangri-La’s rich culinary heritage. 

Learn more on the Shangri-La website.

Grand Hyatt is Unveiling Bold New Culinary Experiences Across Asia Pacific

15 September 2025

When people think of hotel dining, they often picture breakfast buffets or copy-paste menus. Grand Hyatt wants to change that. Across Asia Pacific, the brand has rolled out a series of initiatives that put food — innovative, sustainable, conversation-starting food — at the centre of the guest experience.

At the Grand Hyatt Singapore, the kitchen is leading the charge with menus designed not just by chefs but also by nutritionists. The result? Meals that are indulgent without being heavy, celebratory yet balanced. What diners won’t necessarily see is the hotel’s closed-loop aquaponics system working behind the scenes: kitchen scraps are transformed into compost that nourishes herbs and vegetables, while tilapia raised in the system find their way to the table. It’s sustainability and flavor working in tandem.

Grand Hyatt Singapore

In China, the brand recently staged one of its most ambitious collaborations yet: the “10-hands Black Pearl Signature Dishes Experience.” Ten chefs from across the Hyatt portfolio came together to design a single wedding banquet, turning what might have been a standard reception meal into a once-in-a-lifetime culinary spectacle. Guests weren’t just fed; they were treated to a narrative of regional Chinese cuisines woven into a celebratory feast.

Sustainability is becoming a defining thread in Hyatt’s approach to food. In Taipei, the Cha Lounge at Grand Hyatt became the first restaurant in Taiwan to earn a three-star rating from the Sustainable Restaurant Association. That accolade signals serious commitments: sourcing local and responsible ingredients, minimizing waste, and building transparency into operations. For a global brand, it’s a powerful example of how scale and sustainability can go hand in hand.

The message is clear: Grand Hyatt doesn’t want its food and beverage programs to be an afterthought. Weddings, conferences, and social gatherings are being reimagined as opportunities for culinary creativity — whether through hyper-local sourcing, blockbuster chef collaborations, or operational systems that quietly but effectively reshape the footprint of the kitchen.