HYATT Regency Saipan is bringing back what everyone on island misses a lot — the table of plenty that is the buffet.
After weeks of “dress rehearsals, Hyatt’s full buffet experience was presented to members of the media on Friday by executive sous chef Zenn Tomokane, sushi chef Sho Shimmoto and assistant food and beverage director Seiji Shindo.
Tomokane said prior to the reopening of the buffet, Hyatt held a series of meetings with the Governor’s Covid-19 Task Force and the Commonwealth Healthcare Corp.’s Environmental Health Disease Prevention regarding the guidelines from the Centers for Disease Control and Prevention and the progress the CNMI is making in preventing the spread of Covid-19 in the community since March 2020.
Hyatt’s “big post-pandemic move” to reopen its buffet service remains guided by safety protocols, Tomokane said.
Guests are still required to wear masks and maintain social distancing. When approaching the buffet table, guests are required to put on gloves provided by the Hyatt.
As for the quality of food and services, “Hyatt’s buffet, as we know it, is worth a try,” Tomokane said. “We make sure that whoever comes in to dine leaves satisfied and would want to come back for more.”
With the return of the traditional buffet experience at the Hyatt, guests can once again enjoy Miyako’s authentic Japanese cuisine; Giovanni’s exquisite authentic Italian cuisine; the exceptional dining experience that Kili Café & Terrace provides; and the taste of Teppanyaki Grill, which offers the finest in European and Asian fusion cuisine that is cooked in front of guests by talented and experienced chefs.
On Wednesday and Thursday, Hyatt serves Japanese cuisine unlimited lunch set menu from 11:30 a.m. to 2 p.m., and unlimited dinner set menu from 6 p.m. to 9 p.m. at Kili Café.
On Friday and Saturday, Kili Café/Giovanni’s serves lunch buffet from 11:30 a.m. to 2 p.m., and dinner buffet from 6 p.m. to 9 p.m.
On Sunday, Kili Café/Giovanni’s serves brunch buffet from 10:30 a.m. to 2 p.m. while Kili Café serves dinner with ala carte menu from 6 p.m. to 9 p.m.
Skipper’s Beach Bar is open on Wednesday, Thursday and Friday from 4:30 p.m. to 8:30 p.m. On Saturday and Sunday, it is open from 12 noon to 8:30 p.m.
The lunch buffet menu costs $43 per person and $25 for Club at the Hyatt members.
The salad bar is replete with a host of fresh ingredients, such as local baby lettuce, romaine hearts, fresh spinach, cucumber, tomatoes, carrots, peppers, olives, corn, pumpkin, cubed avocado, protein alternatives and red beans, tofu and chickpeas.
South of the border favorites, such as chicken quesadillas, nachos, corn chips, beef chili, cheese dip, tomatoes, onions, and jalapenos comprise the appetizer choices.
A fine selection of soups includes coconut green soup, roast vegetables and Asari miso soup.
Hunter’s Table offers pork honey rib roast with fruit chutney and mustard, and Asian style roast whole turkey with black vinegar salad.
On the hot food menu are pork Japanese curry, steamed rice, pickles, Pizza Formaggi, honey drizzle, Pizza Margherita, with the trinity of tomato, mozzarella, and basil pesto; baked Rigatoni in a rich Bolognese sauce; salmon shioyaki or salt-grilled salmon with a side of fried okra.
Available at the sushi/sashimi bar are Kevin’s vegetable farm roll, Crispy roll, Nigiri — salmon, tuna, local fish; vegetables Ohitashi, pumpkin nitsuke, and Chawanmushi chicken green peas.
The desserts table boasts a decadent spread of assorted cookies, mixed fruit vanilla roll, moist chocolate cake, Hyatt cheesecake, butter mochi, warm bread pudding on Tennessee whiskey, honey caramel and sliced fruit.
Frozen dessert lovers will be delighted with the ice cream station complete with cones and accompaniments.
Bread pudding
Shabu-shabu
Asian-style roast whole turkey
Salmon shioyaki with fried okra
