Hong Kong street foods, like many of their counterparts around the globe, have built themselves a polarising presence over the years. They're every man's comfort food – though ridden with MSG and normally made with the cheapest ingredients around, they're extremely tasty and very easy on the wallet. But what if you bumped up the price tags and started infusing foie gras into HK-style French toast and Boston lobster into fish balls? This may not be a question many would ask, but it's something that Chef Marc Briol at Grand Hyatt's Grand Café decided to make a reality.
We'll let you judge whether gourmet Hong Kong street foods deserve a spot in the food scene, but what you can expect at Grand Café's dinner buffets from now until 31 July 2017 are classic Hong Kong dishes with lavish spins like foie-gras-oil-braised beef brisket noodle soup, "three treasures" with shrimp paste and black truffle sauce, lobster fish balls with curry sauce and foie gras and black truffle Hong Kong French toast – that's tiny pieces of foie gras sandwiched between toast and topped with foie-gras-oil- and truffle-oil-infused butter and golden syrup.
The dinner buffet is priced at $658/person from Monday–Thursday and $698/person from Friday–Sunday.
Lobby, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai, 2584 7722, email@example.com