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Private Kitchen Recipes

A C L A S S I C C O L L E C T I O N O F O R I G I N A L F L AV O R S

HYATT CK1.indd 11

17/10/2013 11:53

Privileged Encounters With Original Flavors The most authentic dishes can always be found at Hyatt

W

ant to visit Kuala Lumpur for a taste of authentic, local satay? Or visit Hangzhou to try century-old classic dishes? Just come and experience Hyatt.

With over 500 hotels globally, Hyatt is fortunate to have access to the most wonderful cuisine and authentic ingredients, the world has to offer. This allows the company’s culinary teams to source a variety of local, fresh produce and spices and share their passion for each city and culture’s cuisine with their guests, colleagues and each other. In the same manner, traditional cooking methods usually passed down from generation to generation find their way from a mother’s or grandmother’s kitchen to the sparkling-clean dining tables of Hyatt’s five-star hotels. From a tranquil ryotei in Japan to Kaetsu in Grand Hyatt Hong Kong; from a renowned, century-old eatery in Beijing to the duck-roasting oven in Grand Hyatt Beijing’s Made in China. Across the boundaries of time and space, that pot of authentic, delicious goodness, even down to the aromas, has not been lost the slightest bit.

These amazing aromas will spread throughout the whole world. But the most authentic dishes can always be found at Hyatt.

In this day and age, how we dine is no longer important. Whether formal or casual, whether we are sitting in chairs or on the floor, we indulge in hearty meals and share that joy with friends. We experience the subtle change of flavors and unwittingly find ourselves encountering beautiful local cultures.

Even if caught in a sudden downpour while dining at Grand Hyatt Hong Kong’s alfresco poolside restaurant, The Grill, you would have no cause for concern as the entire restaurant team will busy themselves with bringing everyone umbrellas and towels.

Everything from the relaxing and pleasant environment of their restaurants to the modern food concept that offers healthy and vegetarian options to the special menus catering to children. All are part of Hyatt’s exceptional service and ensure that you are in familiar surroundings as you embark on gourmet adventures that always guarantee happy endings.

Singapore

Singapore Multicultural Defined

Like the city itself, Singaporean cuisine is naturally all-encompassing, given that it combines Chinese, Indian and Malaysian flavors. Mix in a dazzling array of international cuisine, then it’s no surprise that the city is a popular stop for foodies of all persuasions.

Enter into the equation the 260-seat StraitsKitchen at Grand Hyatt Singapore, which is designed like a large theater with the kitchen being center stage. The variety of food on offer is the perfect introduction to Singapore’s favorite dishes. Count among these laksa, stir-fried hor fun (rice noodles), fried kang kong, Indonesian nasi goreng (fried rice), Chinese turnip cake or prawn noodle soup. Don’t forget Hainanese chicken rice, roast duck or chicken, fishball noodles soup and steamed whole fish. Popular Indian dishes are the Tandoori Murgh, Dhall Makhani and Palak Paneer to name just a few. Hyatt’s chefs also have their own recommendations, so never be afraid to ask. Among these is grilled stingray in banana leaf, otah and every type of satay under the tropical sun.

A Gourmet Stage

StraitsKitchen, designed by Super Potato from Tokyo, uses warm colors and dark timber in its interior design to create a pleasant and relaxing environment. Chefs are the star performers on stage, while guests will be mesmerized with each delicious dish. Exactly the way dining in Singapore should be.

[Ingredients] Sauce: Dried shrimp paste Chili powder Chili sauce Mashed garlic Scallion paste Chestnut paste Turmeric powder Dried chili shreds Lemongrass Blue ginger Corn oil

(500g) 250g 25g 100g 15g 150g 50g 25g 15g 25g 10g 300ml

Gravy: Coconut milk Evaporated milk Water Laksa paste

1L 500ml 300ml 500g

Laksa: Laksa noodles Cooked prawns Fish cake Fried tofu Shredded Laksa leaves Nyonya chili

180g 3 pieces 5 slices 5 pieces 1g 5g

Seafood Laksa Noodle [Directions] Sauce: Heat up the oil. Add in lemongrass and blue ginger. Stir-fry on high heat till fragrant. Add in garlic paste and scallion and stir. Add in chili powder, turmeric, dried chilies, chili sauce and chestnut paste. Stir-fry on high heat till fragrant. Lastly, add in dried shrimp paste and stir on medium heat for 30 minutes.

Gravy: Wok-fry the laksa paste, add in laksa leaves and stir.

Add in 300ml of water and cook for a few minutes.

Lastly, add in coconut milk and evaporated milk, observing the thickness of the gravy according to taste.

Laksa: Add the fried tofu in to the laksa gravy and cook till it is soft. Blanch the laksa noodles and bean sprouts in boiling water. Place them into a bowl and add the cooked prawns and fish cake on top of the noodles. Pour the laksa gravy and fried tofu onto the noodles. Sprinkle the shredded laksa leaves on top and serve with a spoon of Nyonya chili on the side.

StraitsKitchen Grand Hyatt Singapore Lunch: Mondays to Fridays: 12:00 pm-2:30 pm Saturdays, Sundays and Public Holidays: 12:30 pm-3:00 pm Dinner: 6:30 pm-10:30 pm Supper: 10:30 pm-11:30 pm 10 Scotts Road, Singapore +65 6738 1234 singapore.grand.hyattrestaurants.com

Bangkok

Erawan Tea Room Grand Hyatt Erawan Bangkok 10:00 am-10:00 pm 494 Rajdamri Road, Bangkok +66 2254 1234 bangkok.grand.hyatt.com

Bangkok A Tranquil Side to the City

Next to the Grand Hyatt Erawan Bangkok and the stylish Erawan Tea Room, the Erawan Shrine is one of Bangkok’s landmarks having thousands of visitors drop by every day and is always a buzz of cultural activity amid the frenetic city. Mere steps away, that bustle of activity is more than offset by the absolute tranquility of the Erawan Tea Room. Set in an elegant yet modern, Thai-inspired space, the Erawan Tea Room is famous for its afternoon tea. Lingering and relaxing here, over a selection of traditional Thai desserts, is the only option. Among these is mar hor (fresh pineapple sprinkled with minced pork and peanuts) and mieng krathong thong (a basket of roasted coconut, lime, chili, fresh ginger and betel leaves). Beyond tea time are some unforgettable lunch and dinner offerings best enjoyed in small groups.

The Thai menu selection is extensive, with all the classic dishes of the kingdom available, including Erawan fried rice (crab meat fried rice with chili sauce), yam pla dook foo (catfish salad with green mango dressing) and the one-of-a-kind sangkaya maprao (coconut crème brûlée). A wide variety of teas from India, China, Sri Lanka and Thailand are available for takeaway.

Nostalgia in Comfort

Within this nostalgic space in Bangkok, renowned designer Tony Chi was able to conjure a strong nostalgic style, incorporating everything from Opium mat-smoked wooden tables to fine silverware to Cambodian furniture, all offset by a high ceiling adorned in blue silk and period hanging light fixtures.

Floor-to-ceiling glass windows provide natural light as well, not to mention that never-ending view of the Erawan Shrine below.

Erawan Fried Rice

[Directions] Prepare the tempura [Ingredients] first. Fry the crab legs Wok-frying till warm and cooked.

Cold rice 250g Add a small amount White onion 35g of peanut oil to a hot Scallion 30g wok, then stir-fry all Crab meat 120g the ingredients on high Bean sauce 2 tbsp heat for 2-3 minutes.

Add bean sauce (stir Fried rice sauce: constantly to prevent Crab meat with burning). soybean oil 2 tbsp Combine all the Sugar 1 tsp ingredients for the Bean sauce 1 tsp sauce and pour 2 Chili sauce ½ tbsp tablespoons of the mixed sauce into the Side dishes: hot fried rice. There is Crab legs tempura x2 no need to fry the rice Scallion again.

Serve immediately with vegetables and fried crab meat on the side , use the fried rice sauce for dipping.

Makes for a delicious dinner feast. Enjoy a hearty meal of authentic Thai cuisine and desserts, complete with hot and cold drinks.

Mint Chicken

(Spicy Shredded Chicken) [Ingredients] Wok-frying Shredded chicken Shredded scallion Sliced shallots Coriander, diced Shredded chilies Lime juice Fish sauce Sugar Garnish Mint leaves Bok choy Cowpeas Basil leaves Shredded red chilies Ground rice Red chili peppers

[Directions] Combine all the ingredients and stir.

Mold the mixture by hand into balls of roughly 60g each.

150g Add ground rice and 20g stir-fry on high heat 20g till crispy. Garnish with 20g the fresh vegetables 5g listed at left.

20g 20g 3g 5g 30g 30g 10g 3g 5g Half a piece

Kuala Lumpur Malaysian Melting Pot

Malaysia is most often described as a melting pot and, taking that idea a bit literally, nowhere is this more evident than in the nation’s cuisine, a mix of Malay, Chinese and Indian flavors. Combine these three with an array of flavors from other corners of the globe, and you’ll get a quick taste of all the country has to offer when it comes to dining.

At the Grand Hyatt Kuala Lumpur, the hotel's knowledgeable chefs are attuned to the fact that the best way to savour Malaysian cuisine is to walk along the streets searching out the best food hawkers. It is that environment, and the blend of perfect local ingredients, that comes together at JP Teres. Everything from beef rendang, chicken rice and Indian curries to Nyonya ice kachang (red bean with ice) and teh tarik (pulled tea) are included on the menu. This line up of local delights is the result of the Grand Hyatt team tooling around Malaysia to explore the streets and come back with the best of what they found. From Penang in the north to Johor in the south, the JP Teres menu is a one-stop road map of what it is like to eat in the rest of the country. These dishes are prepared by local expert chefs with same care their grandmothers would have taken.

A Gathering Place

Whether you sit indoors or out, JP Teres is an ideal venue for gatherings of any size. The Malaysianinspired menu offers the backdrop for a convivial lunch or dinner, whether with family, friends or work colleagues, for a meal you will not soon forget.

Sambal Petai Prawns [Ingredients] Medium-sized prawns, de-shelled Guar beans, de-shelled Water Holland/Bombay onions, sliced Scallion, ground into a paste with mortar and pestle Garlic, ground into a paste with mortar and pestle Dried chili sauce Shrimp paste Tamarind sauce, mixed with water, seeds filtered Sugar Add salt to flavor

Signature Beef Satay (Beef Rendang) 600gm 1-3 stalks 3 cups 1 large petal 5 stalks 3 cloves 6 tbsps 1cm 4 tbsps 1 tsp

[Directions] Pour 3 cups of water into a pot and heat it up.

Once the water starts to boil, add the guar beans.

Cook till the guar beans are soft, then drain.

Heat up some and add the sliced Holland onions.

Stir-fry on high heat till fragrant. Add shrimp paste and stir-fry on high heat until the onions are brown.

Combine the shallot and garlic paste. Stir-fry the mixture on high heat till golden brown.

Add chili sauce and stir-fry on high heat until the sauce is fully cooked. Then add tamarind sauce.

Mix evenly. Add sugar and salt to taste.

Lastly, add prawns and turn to low heat.

When prawns are cooked, stir in the guar beans.

[Directions] Add the beef cubes into the turmeric powder.

Cook the coconut milk [Ingredients] Stewed beef cubes 600gm with the turmeric powder Coconut milk 12 cups and the turmeric leaf. Stir the coconut milk until it Turmeric powder 1 tsp thickens and becomes Kerisik (Roasted coconut flesh) 4 tbsps coconut oil.

Dried chili sauce 3 tbsps In another pot, heat up the Bird's eye chili sauce 1 tbsps coconut oil. Stir-fry the mashed lemongrass on Turmeric leaves 1 leaf Garlic, sliced 6 cloves high heat until fragrant.

Add sliced red onions, Fresh ginger 8 cm garlic and fresh ginger.

Galangal 8 cm Red onion, sliced 20 slices Stir-fry on high heat till fragrant.

Lemongrass, white Add diced scallion and stir part only, lightly mashed 3 stalks until the mixture is dry.

Then add diced Turmeric leaves, shredded 4 leaves lemongrass and stir until the mixture is dry.

Lemongrass, ground into powder 4 stalks Add the dried chili sauce and bird's eye chili sauce.

Scallion, diced and squeezed dry 15 pieces Stir until the chili sauce is thoroughly cooked.

Salt, to taste.

Add beef and water. Cook until the beef is tender.

Pour in the coconut milk and mix evenly.

Sprinkle in the sliced sand ginger and turmeric leaves, stir for several minutes.

Add in kerisik and continue stirring.

Lastly, add salt to taste.

Kuala Lumpur

JP Teres Grand Hyatt Kuala Lumpur 9:00 am –11:00 pm 12 Jalan Pinang, Kuala Lumpur +60 3 2182 1234 extension 2333 grandhyattkualalumpur.com

Ho Chi Minh City At the Center of it All

Ho Chi Minh City, otherwise known as Saigon, comes with volumes of history that lives on through its pagodas, bustling markets and timeless alleys. Today at its modern epicenter is Lam Son Square, home to Park Hyatt Saigon. At the hotel’s Square One restaurant, the theme is authentic simplicity with sophisticated Vietnamese and Western dishes, utilising fresh seafood, produce and the finest cuts of imported beef. This authenticity has put this contemporary Vietnamese restaurant at the top of everyone’s list in Saigon.

At the hub of Square One are five themed show kitchens. The Grill features prime meats cooked to perfection over a charcoal grill, while the Vietnamese Grill, Steam and Wok offers a selection of seafood prepared with a refined touch of cultural flavor and style. Local and imported seafood on ice is displayed at the Appetiser and Seafood Counter and the Dessert Kitchen presents home-made ice cream and freshly baked goods for a sweet finish. Blended fresh juices, signature libations and Vietnamese tea are all found at the Juice & Tea Station.

Tropical Cocktails to New and Old World Wines

The bar at Square One showcases a selection of fine wine, Champagne and refreshing cocktails mixed with exotic tropical fruits to add to the dining experience. The wine selection is displayed in a floor-toceiling wine case in the bar, featuring more than 1,500 bottles of international wines.

Vietnamese Barbecue Bamboo Chicken with Green Peppercorns [Ingredients] Sauce Garlic Shallots Scallion stalks Five spice Salt White pepper Honey Vegetable oil Fish sauce

20g 20g 20g 1 tsp ½ tsp ½ tsp 1 tsp 20ml 10ml

Chicken 2 whole pieces of freshly deboned chicken meat, each piece about 700-800g Garnish 1 red chili, thinly sliced Small amount of garlic chive, finely diced Fresh coriander stalks Fresh green peppercorns 4 halved bamboo slips, for display (If available for use) 4 slices of lime Salt and white pepper, for dipping

[Directions] Sauce: Dice the scallions, shallots and garlic, mash together into a paste. Mix evenly with the rest of the ingredients to make a sauce.

Chicken: Starting from the back of the chicken, use a knife to cut the chicken open. This makes it easier to barbecue. Soak the chicken in the sauce overnight.

Barbecue: Chargrill the chicken till the skin becomes crispy.

Serving: Place the chicken in the halved bamboo stalk. Sprinkle the chili shreds, garlic chives, green peppercorns, coriander stems and lime slices on top. This dish is served with salt, pepper and fresh lime juice for dipping.

Square One Park Hyatt Saigon Lunch: 12:00 pm-2:30 pm Dinner: 5:30 pm-10:30 pm Saturday Brunch: 12:00 pm-2:30 pm 2 Lam Son Square, District 1, Ho Chi Minh City +84 8 3824 1234 restaurants.parkhyattsaigon.com

Saigon

Hangzhou

Hangzhou A Taste of Jiangnan

When in Hangzhou, visiting West Lake is a must. As its name suggests, 28 Hubin Road is literally located “hu bin” (lake-side), just across the street from the popular West Lake, yet tucked away within the quiet refinement of Hyatt Regency Hangzhou. As you stroll past the lake, you may gaze upon the ebb and flow of the shimmering surface that seem to suggest some form of ancient ritual. Qiantang, as Hangzhou was once known, has been flourishing since ancient times. Its centuries-old Hangzhou cuisine has remained true to the original, authentic flavors with distinct, seasonal freshness. Often with a story behind the dishes, adding a little more pleasure to every bite, specialties from surrounding cities are also available, reflected in the names of the seven private dining rooms. Still the strength of the restaurant’s reputation lies in its cornerstone, Hangzhou cuisine, which enjoys great popularity in China. Traditional dishes such as Longjing Shrimps, Beggar’s Chicken and Dongpo Pork have been reinterpreted at 28 Hubin Road offering a refined, delicious and genuinely memorable dining experience. Whether in the selection of seasonal produce, seasoning or culinary skill, the chefs bring inspiration to the table, striving for lasting appeal and authenticity, reflecting the delicate and distinguishing features of each individual dish – freshness, fragrance, texture and flavor.

A Bit of Nostalgia

An old horse-drawn carriage filled with containers of Shaoxing wine greets guests at the entrance and the floor is reminiscent of the courtyard within the home of a wealthy merchant. The word “Tea” is carved in various languages (Chinese “cha”) into the decorative column, while a wall lined with antique artifacts doubles as a kind of time capsule, offering a window to the past in the experience of the arriving guests.

Dongpo Pork with Chestnut Pancakes [Ingredients] 250g Pork belly Dried Tianmu bamboo shoots 200g 500g Soy sauce Red yeast rice 50g 200g Sugar 8 pcs Bok choy

Chestnut Pancakes [Ingredients] Golden Statue brand flour Water Olive oil Salt Cane sugar Yeast Chestnuts

285g 170g 12g 6g 2g 6g 150g

[Directions] Cook the pork belly with soy sauce, sugar and red yeast rice for 30 minutes.

Flatten with a heavy object.

Soak the bamboo shoots in water overnight. Tear them into thick shreds of 4cm long. Add pork belly and sugar and cook for 30 minutes. Then set aside.

Using a cleaver to cut the dried and flattened pork belly into thin slices. Fit them into a mold and stuff the dried bamboo shoots in the middle. Place into the covered steamer and steasm for 3 hours.

[Directions] Combine all the ingredients and mix thoroughly with a blender until smooth.

Put the mixture through a pastry roller to remove air pockets until and the surface is smooth.

Sprinkle dry flour and chestnuts in the middle of the pastry and form them into small and round scones.

Longjing Shrimps [Ingredients] River prawns Salt Starch Egg white Fresh Longjing tea leaves

100g 1.4g 0.6g 1 portion 1g

[Directions] Add salt to the shrimps, then rinse them clean until there is no salt left. Place the shrimps in ice water for two hours, then drain, and dry with a clean tablecloth. Mix the egg white, salt and starch evenly into a batter and coat the shrimps with it.

Heat oil in a wok to 150 degrees then fry the prawns lightly. Remove the shrimps and discard the oil.

Lightly pan-fry the tea leaves in the wok till fragrant. Then add the shrimps, stir-fry and the dish is ready.

28 Hubin Road Hyatt Regency Hangzhou Lunch: 11:30 am-2:30 pm Dinner: 5:30 pm-10:00 pm 28 Hubin Road, Hangzhou +86 571 8779 1234 hangzhou.regency.hyatt.cn

Hong Kong

Hong Kong Off to Sha Tin

Not long ago, Sha Tin was a sleepy outpost in Hong Kong. Today, thanks to addresses like the Hyatt Regency Hong Kong, Sha Tin, it's become a go-to stop on the map. And Sha Tin 18 attracts anyone in search of delicious Chinese cuisine. Four show kitchens embrace the flavors of China, including traditional Peking Duck at the Barbecue Kitchen; home-style Dongguan and Cantonese specialties at the Wok Kitchen; handmade noodles and dumplings at the Noodle and Dumpling Kitchen; and innovative Chinese sweets at the Dessert Kitchen.

Sha Tin, of course, is known for horse racing these days and guests should not overlook the lucky number 18 in the name of the restaurant.

Chef de Cuisine Ngai Hong Kin has more than 30 years of culinary experience with authentic Chinese cuisine and counts Braised pork belly with preserved mustard green vegetables; Houjie pan-fried fish cakes; and Tossed mustard greens with sheets of bean curd and shallots as dishes everyone should order.

A Day in the Country

Designed by renowned interior designer Steve Leung, the restaurant is chic, yet boasts a rich and traditional Chinese atmosphere. The flooring is mainly granite and wood; coupled with custom-made furniture and a magnificent red door, a stylish and classic ambience is created. Sha Tin 18’s outdoor terrace offers an elegant wooden canopy and a bar with comfortable sofa seating, perfect for an alfresco dining experience outside of the urban rush that is much of Hong Kong.

Marinated Winter Melon with Preserved Plum [Ingredients] Black vinegar Preserved plums Water Winter melon Wolfberries

1 tsp 4 pieces 350g 800g 4-5 pieces

Tips: Do not steam the winter melon for too long or it will become too soft and lose its texture.

Use large and meaty preserved plums for more flavor.

Zhenjiang vinegar can be used as the black vinegar for stronger flavor and added fragrance.

[Directions] Peel the winter melon and remove the seeds. Then cut into strips about the thickness of a finger.

Steam the winter melon for 3 minutes then set aside to let it cool.

Cook the preserved plums in water for 15 minutes, then add the black vinegar. Turn off the heat, pour out the preserved plum vinegar sauce and allow it to cool.

Soak the winter melon in the preserved plum vinegar sauce for 45 minutes to allow the winter melon to absorb its sweet and acidic flavors.

Boil the wolfberries in preserved plum sauce for 10 minutes.

Lastly, place them on top of the winter melon and serve.

Sha Tin 18 Hyatt Regency Hong Kong, Sha Tin Lunch: Mondays to Fridays 11:30 am-3:00 pm Saturdays, Sundays and Public Holidays 10:30 am-3:00 pm Afternoon Tea: Saturdays, Sundays and Public Holidays 3:00 pm-4:30 pm Dinner: 5:30 pm-10:30 pm 18 Chak Cheung Street, Sha Tin, Hong Kong +852 3723 1234 hongkong.shatin.hyatt.com.hk

New Openings

CHINA

Park Hyatt Changbaishan Changbaishan International Resort, Fusong County, Jilin Province +86 (439) 698 1234 +86 (439) 698 1235 (Fax) changbaishan.park.hyatt.com Grand Hyatt Shenyang No. 288A, Qingnian Street, Heping District, Shenyang, Liaoning Province +86 24 2512 1234 +86 24 2513 1234 (Fax) shenyang.grand.hyatt.com Hyatt Regency Changbaishan Changbaishan International Resort, Fusong County, Jilin Province +86 439 612 1234 +86 439 698 1235 (Fax) changbaishan.regency.hyatt.com

Hyatt Regency Qingdao 88 Donghai East Road, Qingdao, Shandong Province +86 532 8612 1234 +86 532 8612 0600 (Fax) qingdao.regency.hyatt.com

OPENING SOON

ASIA PACIFIC

THAILAND Hyatt Regency Phuket Resort

Park Hyatt Busan 51, Marine City 1-ro, Haeundae-gu, Busan, South Korea, 612-824 +82 51 990 1234 +82 51 990 1235 (Fax) busan.park.hyatt.com Park Hyatt Siem Reap Sivutha Boulevard, Siem Reap, Kingdom of Cambodia +855 6321 1234 +855 6396 6001(Fax) siemreap.park.hyatt.com

CHINA Hyatt Regency Chongming Hyatt Regency Suzhou Hyatt Place Shenzhen, Dongmen

Please dial the following number for telephone enquiries: Hyatt Hotels Global Contact Centre (Toll-free): Indonesia: +62 21 315 1234 Malaysia: 1 800 80 1085 Singapore: +65 6735 1234 Thailand: +66 2 254 1234

Newly Renovated A NEW POINT OF VIEW

Three lucky readers have the opportunity to win a Two Nights’ Stay for two at any of the three extraordinary Grand Hyatt Hotels in Bangkok, Kuala Lumpur or Hong Kong.

In addition, an extra room will be provided at no charge, for your family or friends.

To find out more, simply visit our website and tell us your choice of hotel: http://contest.TravelandLeisureAsia.com/grandhyatt

Hyatt pays close attention to the rapid and exciting changes taking place in every fast-developing city in the world and is constantly being inspired to innovate with every opportunity. For example, most of the Grand Hyatt hotels in the Asia-Pacific region are currently being refurbished.

Whether in Hong Kong, Bangkok, Taipei, Shanghai or Beijing, a refreshed experience awaits you.

Or visit one of our newest additions –Grand Hyatt Kuala Lumpur. Whether for business or leisure, soar into breathtaking spaces where grand things happen.

more opportunities for earning.

We believe your loyalty deserves to be rewarded with Hyatt Gold Passport ™ points, whether you’re enjoying a meal at one of our restaurants or the night at one of our hotels.

“Earning based on eligible spend only. No refunds for unused points when redeeming for Dining & Spa Awards. Some exclusions apply. Not available at all properties or all outlets. For complete terms and conditions, visit goldpassport.com. ©2013 Hyatt Corporation. All rights reserved. Void where prohibited.”

Hyatt on the Bund

Hyatt Culinary Experience

Park Hyatt Busan

Park Hyatt Beijing

Hyatt Regency Incheon

Park Hyatt Shanghai

Special Offer

Great Deals at Hyatt

A Complimentary Night at Hyatt Hotels & Resorts Explore the splendor of Siem Reap, the cosmopolitan flavor of Shanghai or the dynamism of Korea in the comfort and hospitality of your home away from home.

With the gift of a complimentary night's stay, you can enjoy the city's magnificent landscapes and relish the local culinary delights at your own pace.

To enjoy this offer, simply pay with your American Express® Card and receive a complimentary fourth night when you stay three paid nights at participating Hyatt Hotels & Resorts worldwide.

This offer is valid for bookings made between 27 September 2013 and 2 January 2014 for stays between 27 September 2013 and 6 Jan 2014, when you quote the promo code “AX677”. For a full list of participating hotels and offer details*, visit us at http://hyatthotels.hyatt.com/amex.

Make your reservation today and experience Hyatt’s distinctive brand of luxury hospitality and gastronomic excellence to discover a whole new way of traveling.

PARTICIPATING HYATT HOTELS: GREATER CHINA Grand Hyatt Hong Kong Hyatt Regency Hong Kong Sha Tin Hyatt Regency Hong Kong Tsim Sha Tsui Park Hyatt Shanghai Andaz Shanghai Hyatt on the Bund Park Hyatt Beijing Grand Hyatt Beijing Park Hyatt Ningbo Grand Hyatt Guangzhou Grand Hyatt Macau Grand Hyatt Shenzhen Grand Hyatt Shenyang Grand Hyatt Taipei Hyatt Regency Chongqing Hyatt Regency Dongguan Hyatt Regency Guiyang Hyatt Regency Hangzhou Hyatt Regency Jing Jin City Resort and Spa Hyatt Regency Qingdao

KOREA Park Hyatt Seoul Grand Hyatt Seoul Hyatt Regency Incheon Park Hyatt Busan Hyatt Regency Jeju JAPAN Grand Hyatt Tokyo Hyatt Regency Tokyo Grand Hyatt Fukuoka Hyatt Regency Fukuoka Hyatt Regency Hakone Resort and Spa Hyatt Regency Kyoto Hyatt Regency Osaka INDONESIA Grand Hyatt Bali Grand Hyatt Jakarta Hyatt Regency Bandung Hyatt Regency Yogyakarta

AUSTRALIA Park Hyatt Canberra Grand Hyatt Melbourne Hyatt Regency Perth MALAYSIA Grand Hyatt Kuala Lumpur Hyatt Regency Kinabalu Hyatt Regency Kuantan Resort VIETNAM Park Hyatt Saigon Hyatt Regency Danang Resort and Spa SINGAPORE Grand Hyatt Singapore PHILIPPINES Hyatt Regency Hotel and Casino Manila MICRONESIA Hyatt Regency Guam

*Terms and Conditions: Offer valid for reservations from now to Jan 2, 2014 with stay period from now to Jan 6, 2014 at participating Hyatt hotels and resorts in Asia. • Guest must request offer code AX677 at time of reservation and pay the Hyatt Daily rate. • Reservations are subject to availability, must be made in advance and paid with any American Express® Card. • Offer not valid for groups or conventions and may not be combined with other promotional offers. • Prices are based on double occupancy, standard guestroom accommodations unless otherwise noted. Additional charges apply to room-type upgrades. • For Buy 3 Get 1, minimum four nights length of stay required. Free night deducted at time of check-out. • Promotional blackout periods may apply due to seasonal periods or special events, and normal arrival/departure restrictions apply. • Limit one (1) free night per stay. Two or more consecutive nights at same hotel are considered a stay regardless of whether guest checks out. • Free night is not combinable with Family Plan rooms. • Offer does not include tax or service charges. • Additional guests may be subject to additional hotel charges.

• Any Hyatt Gold Passport award stay and Suite award are not applicable. • A limited number of rooms are allocated to this promotion. • Hyatt reserves the right to alter or withdraw this program at any time without notice. Hyatt Hotels & Resorts® encompasses hotels managed, franchised or leased by subsidiaries and affiliates of Hyatt Hotels Corporation. The trademarks Hyatt®, Hyatt Hotels & Resorts®, Park Hyatt®, Andaz®, Grand Hyatt®, Hyatt Regency®, Hyatt Place®, HYATT house™, Hyatt Gold Passport®, and related marks are trademarks of Hyatt Corporation. © 2013 Hyatt Corporation. All rights reserved.

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