有否想過能找回舊日經典菜式，細嚐過往美好時光？由4月6日至5月5日，茶園將於五月開始翻新工程前的最後一個月帶回經典佳餚，與賓客一同回顧昔日美味。
「與茶園『暫別』之前，我們將會帶回3位傳奇總廚所研發的經典及最受歡迎菜式，為賓客再次尋回27年來的美味回憶。」酒店總廚彭偉家解釋此次回顧背後的概念：「茶園的故事將會延續。在於9月份打開新章節之前，我們會將滋味懷舊菜式重現茶園，不僅是一次總結，更完滿地慶祝這重要時刻。」
每逢客人提到茶園，都會不自覺地聯想起Josef budde的牛扒腰子批、marco avitabile的焗龍蝦芝士梳乎厘及marcus mathyssek的家製雪糕和雪糕蛋糕這些經典菜式。
josef budde – 香港君悅酒店前總廚 (1989 – 2002)
「回想起1989年，我很榮幸能以總廚的身份見證茶園的誕生。27年來，看到茶園在沿襲傳統風格的同時亦不乏新變化，我感到很欣慰。」他補充道。「做牛扒腰子批的靈感源自當年入行時於近艾爾斯伯里的一間旅館工作的經歷。來到香港後，我決定將這道在英國當地備受歡迎的菜式帶給本地賓客品嚐。當時，茶園的牛扒腰子批以精緻的鑄鐵鍋裝載，漸漸成為茶園最令賓客稱道的菜式。」
marco avitabile – 香港君悅酒店前總廚 (2002 – 2008)
現任亞太區餐飲地區副總裁
「茶園是一個絕佳的社交場所，賓客們喜歡相約於此進行商務會談，或是購物後來這裡享受一個悠閒的下午茶。現場樂隊演奏的爵士樂及古典音樂，加上同事們的熱情服務，都為賓客的餐飲體驗增色不少。新鮮焗龍蝦芝士梳乎厘這一法國傳統菜式在當年可謂矚目的焦點，為名揚全城的自助餐加入濃厚的歐洲風味。」
marcus mathyssek – 香港君悅酒店前總廚 (2008 – 2016)
現任餐飲總監
「多年來，茶園的甜品自助餐是眾所周知，而於2008年開始供應的雪糕櫃檯及雪糕蛋糕亦是其成功的原因之一。當時我在想如何讓茶園的雪糕為賓客留下深刻印象，最後決定採用自家製造的方法提供更高質素及健康的雪糕。」他補充道。「最難忘的是2015年的雪糕口味活動。雪糕愛好者被邀請於Facebook分享他們的創意雪糕口味並為此命名。我們從中選取了最具特色的8款口味並將它們，於暑假期間推出。當中以椰子龍蝦濃湯口味成為全城熱話，驚喜十足。」
推廣時間
4月6至5月5日
自助晚餐 – 晚上6時30分至10時
每位港幣$728另加一服務費
Ever thought of travelling back in time to savour loved dishes from decades past? From 6 April to 5 May, Tiffin will be celebrating during the final month before its closure for refurbishment.
“As we prepare to bid farewell to Tiffin before its refurbishment in May, we will bring back the most popular dishes created by the three legendary executive chefs who reigned at this hotel in decades past, inviting guests to relive the memories and savour their favourites once more,” said Grand Hyatt Hong Kong’s Executive Chef Gerhard Passrugger. “Tiffin’s story will be continued, and before the exciting new chapter starts in September, bringing back wonderful, nostalgic dishes is the best way to summarise and celebrate this magical chapter.”
Whenever people talk about Tiffin, the dishes that come to mind and inspire strong nostalgia include the steak and kidney pie from Chef Josef Budde, the fresh-baked lobster and cheese soufflé from Chef Marco Avitabile and the homemade ice cream cakes and ice cream station built by Chef Marcus Mathyssek.
Chef Josef Budde – Grand Hyatt Executive Chef (1989 – 2002)
“In 1989, I was honoured to be the opening chef of Tiffin. I am happy to see how it has gradually transformed into what it is today, while maintaining its authenticity.” Chef Budde added: “I began my career as a young chef in a small inn near Aylesbury. This was when I learned how to make steak and kidney pie. I then decided to bring this skill to Hong Kong diners. At that time, Tiffin had the best presentation among other restaurants or private clubs, serving this pie in a heavy cast-iron casserole. Since then, it has become one of the most popular dishes at Tiffin.”
Chef Marco Avitabile – Grand Hyatt Executive Chef (2002 – 2008)
Current Regional Vice President of Food & Beverage Operations
“To me, Tiffin at Grand Hyatt Hong Kong is the best place to socialise with business partners or to relax after shopping. It complements dining with live music and heartfelt colleagues, which makes the whole experience unique. During my time, the classic French fresh-baked lobster and cheese soufflé was the centre of attention at the dessert buffet. It added a European flair to the evening and became an instant success.”
Chef Marcus Mathyssek – Grand Hyatt Executive Chef (2008 – 2016)
Current Director of Food & Beverage
“Throughout all these years, the dessert buffet has always been the talk of the town. Two of the reasons for this are the ice cream station and the ice cream cakes, which have been served at Tiffin since 2008.” Mr Mathyssek added: “Ice cream is always a part of dessert, so we decided to make it special by making it homemade. It took us around six months to figure out our recipe for making flavourful yet natural ice cream.”
“Especially memorable was the campaign we did in summer 2015. The public was asked to create and name their own ice cream flavour, and we eventually made eight of their flavours come true during the summer. Amongst the innovative flavours, ‘Coconut & lobster bisque ice cream’ surprisingly became one of Tiffin’s gimmicks.”
Promotion details:
6 April – 5 May
Available daily from 6:30 PM – 10:00 PM
The dinner buffet is priced at HK$728 plus a 10% service charge per person.
