At 6 p.m., the giant Christmas tree in lobby will also be lighted and the ceremony will be dedicated to the Make-a-Wish Foundation and its beneficiaries.
This holiday season, the Hyatt team of excellent chefs join hands in coming up with special menus for their diners — menus that you should not miss.
Giovanni’s & Teppanyaki
Giovanni’s Restaurant and Teppanyaki will be showcasing special dishes revived from the past, a revival of the island favorites when Giovanni’s was still named Oceana Restaurant 15 years ago.
Chef de cuisine Zenn Tomokane, who is behind the sumptuous creations at the Giovanni’s Restaurant and Teppanyaki, said they will be coming out with two nights of special menu on Dec. 24-25.
In addition to the regular set menu at the Teppanyaki Restaurant, diners will have the option of “sauce paring,” another new concept where diners will be provided with more choices of sauces in addition to the usual sauces that goes with each dish such as seafood and more.
Grand dessert buffet
For the Christmas season, the Hyatt will be highlighting a dessert buffet station which will carry a wide selection of the most popular desserts in all its restaurants. This is in addition to any of the set menus at the hotel’s restaurants
Tomokane said this is a new concept that they are introducing at the Hyatt to keep up with the changing trends.
Follow your appetite feet into the grand dessert buffet and give in to the temptation of special concoctions whipped up by the staff under pastry chef Desman Tumangger, such as the Venetian tiramisu, apple and almond crostata, Vanilla crème brule, banana fritters, mangosauce, white chocolate hazelnut tart, fresh fruits vanilla roulade, green tea and red bean chiffon cake, sago pudding with lychee, selection of ice cream and condiments, and seasonal fruit platter on ice.
These are just some of the temptations at the grand dessert buffet that you couldn’t say no to.
Kili Café & Terrace
At the Kili Café & Terrace, chef de cuisine Simplicio Taga Jr. and his team will be going all out to provide diners with the best there is.
Check out the restaurant’s seven live stations until Dec. 4 and dig into the juicy flavors of prime Certified Angus Beef which is only available at the Hyatt restaurants. Explore the sumptuous the BBQ station, “At the Hyatt, you get to taste the best flavors of our prime Certified Angus Beef at its best — with only salt and pepper and nothing else,” Colombo said.
Diners at the Miyako Restaurant can feast on the freshest sushi and sashimi selections — the catch of the day.
Also available for the month are traditional Christmas goodies such as the Christmas cookies, Stolen Bread, fruit cake, Anzak cookies, and a new temptation — Bailey’s cheese cake which the Hyatt chefs included in the competition on Guam last October.
Working with executive chef Gabriele Colombo are his “power chefs” Tomokane, Taga, Tumangger, Ed Olarte and Joseph Deleon Guerrero who brings with them years of experience in their respective fields to bring the best for the hotel’s diners.
For reservations or more information, call 234-1234.
