Grand Hyatt | a classic collection of healthy recipes

A CLASSIC COLLECTION OF HEALTHY RECIPES

GO HEALTHY Around Asia, dining in all its forms has become an art. The love of good food is a key element of travel these days.

That’s why we’ve put together this guide to healthy versions of traditional Asian dishes. For Marco Avitabile, Regional Vice President of Food & Beverage— Asia Pacific for Hyatt Hotels & Resorts, that passion is something that he insists be a guiding force for all the hotel’s chefs. The company’s culinary philosophy “Food. Thoughtfully Sourced. Carefully Served.” focuses on providing options that are good for guests, good for the community and good for the planet.

This idea extends throughout all Grand Hyatt menus, but don’t think for a minute that healthy dining means limited choice. With Asia’s varied flavours, rich culinary traditions and modern flair, that’s simply not an option. Think grilled chicken burgers with Portobello mushrooms in Singapore or a more traditional Tom Yam Goong in Thailand made with the freshest organic ingredients. These are recipes that are meant to be delicious, fun and healthy all at the same time.

“A good host serves nutritious food to promote a feeling of well being,” Marco says “At Grand Hyatt we offer tasty, fresh and visually appealing dishes – the kind of food we chefs want to eat ourselves.”

So enjoy this healthy and tasteful journey with our hotels across the diverse region that is Asia, everywhere from Grand Hyatt Singapore to Grand Hyatt Beijing. Buon appetito!

S IN G A P O R E

“

The key to a nutritionally balanced and a wholesome lifestyle is eating in moderation and using an intuitive approach when it comes to putting a meal together.

Grand Hyatt Singapore Chef Lucas Glanville

PORT OBEL LO MUS HRO OM, GRIL LED CHIC KEN BURG ER (SER VES 4)

”

Burger Ingredients 8pcs Large Portobello (field) mushrooms 2pcs Chicken breast, skin removed,

sliced 1 Whole tomato, sliced ½ Red onion, sliced 4pcs Gherkins, sliced ¼ Iceberg lettuce Garnish Ingredients 1 Whole carrot, peeled 1 Stick of celery

Both cut into crudités sized

batons Yogurt dressing Ingredients 4tbs 0% fat yogurt 1tbs Dijon mustard Preparation 1. Season Portobello mushrooms with salt and pepper. Char grill or dry grill both sides of the mushrooms, until just cooked. These will act as the burger “buns”. Lay them out on a chopping board, with the top side of the mushrooms facing down.

2. On one mushroom, place 2 leaves of lettuce, 1 slice of tomato, 1 slice of red onion rings, the sliced gherkins, and a tablespoon of the yogurt sauce .

3. Thinly slice the chicken lengthways, char grill, season with salt and pepper, then place on top of the salad

garnish. Place the second Portobello

mushroom as a lid, on top of the burger and then keep it secure with a decorative toothpick or skewer.

4. Serve the vegetable crudités, as an alternative garnish to traditional French fries, with a small ramekin of

yogurt dipping sauce.

BA NG KO K

TOM YAM GOO NG (SP ICY AND SOU R PRAWN SOU P WIT H LEM ONG RAS S) (SE RVE S 1)

“

Healthy cuisine is ensuring you listen to your body, it will tell you what it needs, variety of food is the key, balance of all the food groups is the right way to eat, does not necessarily mean just vegetarian cuisine.

Grand Hyatt Erawan Bangkok Chef Mark Hagenbach

”

Ingredients 80g Peeled prawns with tail 50g Straw mushrooms cut in half

10g Lemongrass sliced Galangal sliced 5g 3pcs Kaffir lime leaves 1pc Coriander root head 200ml Prawn stock (Boil shrimp with Tom Yam herbs)

25ml Fish sauce 25ml Lime juice 10g Chilli paste in oil (Nam prig pao) 4pcs Chilli red & green (crushed)

Few Coriander (for ganish)

Preparation 1. Boil prawn stock in a pot.

Add lemongrass, kaffir lime leaves, galangal, coriander root and straw mushrooms.

2. Add prawns, once stock is boiling, remove from the heat, and season with fish sauce, lime juice, chilli paste in oil, crushed red and green chilli.

3. Pour in a bowl and garnish with coriander leaves.

MELBO URNE

“

OLIVE OIL POACHED MARRON, HEIRLOOM BABY VEGETABLES, FINGER LIME CAVIAR (SERVES 4)

Our goal is to have enough variety for all of our diners. In Australia we have a growing number of guests who are challenged by dietary restrictions, as well as those who are taking a lot more care of what they put into their bodies.

Grand Hyatt Melbourne Chef Jason Camillo

”

Ingredients 4 Live whole marron (average 160g each)

12 Baby fennel bulbs 8 Baby turnips 12 Heirloom carrots (varying colours white,

purple and yellow)

12 1L 5 1

4 1

Baby leeks Light olive oil Cracked peppercorns Orange peeled and juiced Finger limes Punnet of assorted baby herbs and lettuce

Preparation 1. Place the live ma rron in the freezer to send them into hibernation for 20 minutes. Remove from freezer and insert a knife into the back of the hea d.

2. Peel and clean all of the vegetable s.

3. Place the marro n into boiling water for 2 minutes and coo in ice bath. l 4. Slowly and gen tly twist the tail and pull away from the 5. Using scissors head. gently cut down bot h sides of the underb of the tail and gen elly tly remove the flesh.

6. Using the heal of a knife gently cra ck the claws and rem the meat from ove them 7. The marron is now in 1 piece. prepped for poachi 8. Place the oil in ng. a pan and bring the oil up to 60째 C, add peppercorns, ora the nge peel, fennel and into the oil. The marron tail and cla ws temperature will dro p below 60째 C so you will need to brin g the temperature back up to 60째 C and maintain this tem

perature until the ma rro To test if it is coo ked the meat should n is cooked. spring back when lightly pressed.

9. Remove the fen nel when tender als o. Place the remain vegetables in the ing oil one at a time sta rting from the lightes colour to the dar t kes 10. Cut the finger lim t, remove once tender. es in half and remove a bowl. the caviar place in 11. Take 2 tablespoo ns of the olive oil and the orange and mix with the juice of season with salt and

pepper to taste.

12. Gently warm all ingredients, slice the marron tail into 4 or 5 pieces and arr

ang finger lime dressi e decoratively on a plate. Dress with

ng and finish with ass and lettuces. orted baby leaves

HO NG KO NG

STEAMED BLACK COD FILLET AND PRESERVED VEGETABLES IN BAMBOO BASKET (SERVES 4)

“

We like to ensure that we cover as many healthy requirements as possible for the various cultural preferences and requirements.

Grand Hyatt Hong Kong Chef Marcus Mathyssek

”

Ingredients 560g Black cod 320g Minced preserved vegetables

20g Chopped spring onion 60g Minced ginger 16pcs Chinese kale Seasoning 60g Oyster sauce 40g Light olive oil 20g Light soy sauce 20g Seasoned soy sauce for fish

Preparation 1. Remove bones from black cod.

Cut cod into rectangular shape of approximately 70 grams each.

2. Strain water from preserved vegetables. Mix with minced ginger, oyster sauce, light olive oil and light soy sauce.

3. Add mixed preserved vegetables onto cod evenly. Place two pieces of cod per portion in steam basket to steam for 4 minutes.

4. Boil kale and place next to the cod 5. Add spring onions and seasoned soy sauce onto cod.

B E IJ IN G

“

The key to attract guests to healthy food, is to prepare a wide variety of cuisines—Cantonese, northern Chinese, Italian and Japanese—using traditional cooking techniques, original nutrients, aromas, seasoning and ingredients.

Grand Hyatt Beijing Chef Martin Aw Yong

TRADI TIONA L BEIJIN G NOOD LE WITH STEWE D PORK BEAN SAUCE (SERV ES 4)

”

Ingredients 50ml Fragrant shallot oil 150g Minced pork

(40% fat meat, 60% lean meat) 120g Water 76g Liubiju dry miso sauce 18g Yingkou miso sauce 12g Ginger 12g Garlic 12g White sugar 24g Chopped green onion 320g Cooked pulled noodles

(or other preferred noodles) Condiments 5g Shredded cucumber 5g Shredded carrot 5g Cooked soybean 5g Mung bean sprout 5g Minced Chinese toon vegetable 5g Diced celery Preparation 1. Combine the water with both miso sauces, and mix well.

2 Heat up the fragrant shallot oil and add in the meat.

3. Stir fry until the meat turns white and separates.

4. Add ginger, garlic, cooking wine and the miso mixture.

5. Add in the white sugar. Bring it to a boil and then lower the heat to slow boil, stir continuously to prevent the paste from burning.

6. Stir fry for about 25 minutes and add the chopped green onion, and mix well.

Final Touches 7. Place the cooked noodles in a serving plate and then pour the Beijing Fried Bean Sauce on top.

8. Garnish the condiments over the noodles and sauce, and the dish is ready to be served.

SHA NGH AI

POACHE D RICE WIT H SHR IMP AND SCA LLOP IN LOB STER SOU P (SER VES 4)

“

e It’s all about innovativ eative cooking techniques, cr od food combinations, go ts and quality fresh ingredien superb presentation.

Grand Hyatt Shanghai Chef Michael Dinges

”

Ingredients Whole Boston lobster (500g) 1 100g Jinga shrimp 80g Australian scallop 60g Sea shrimp 200g Lean pork loin 500g Pork knuckle 500g Chicken feet 15g Chinese celery 15g Chinese coriander 200g Onion 50g Ginger Purified water 2L 100g Jasmine rice 50g Butter Salt 2g Sugar 2g

Preparation 1. Deshell the lobster. Poach the Jinga shrimp until fully cooked and mince to paste. Cut the Chinese celery and Chinese coriander into small dices.

2. Poach the pork loin, pork knuckle and chicken feet with boiling water for 3 minutes, then rinse through.

3. Put all the meat into purified water and boil, turn to low heat and simmer for 6 hours, filter the liquid to obtain the clear broth.

4. Heat a large pot with oil, sautĂŠ the lobster shell, Jinga shrimp, ginger, onion, butter until golden red colour, pour in the meat stock, bring it to a boil with maximum heat for 20 minutes, and filter the broth again.

5. Cook 80g of rice and poach the lobster, the scallop and the sea

shrimp until fully cooked.

6. Wash 20g of rice with cold water, then drain until it is completely dried. Heat the oil until it reaches 200° C. Deep fry the rice until it is golden.

7. Season the broth with salt and sugar, bring it to a boil.

8. Put the white rice into a large bowl, top with cooked scallop, sea shrimp, Chinese celery and Chinese coriander.

9. Pour in the broth and finish with adding in the golden rice.

SHEN YANG

“

It’s all part of Hyatt’s holistic approach to treating its guests well. We believe most guests are already health conscious and think our goal is to stress you don’t have to give up taste and satisfaction to eat better.

Grand Hyatt Shenyang Chef Mark Long

BRAIS ED BEAN CURD, DRIED SHRIM PS, CHICK EN STOCK (SERV ES 4)

Ingredients d 750g Hard Bean cur Dried shrimp 5g Dried small shrimp 5g 1000g Chicken stock 15g Salt Preparation d into the 1. Place the bean cur add chicken casserole dish and and dried stock, dried shrimp small shrimp. dish up, 2. Heat the casserole simmer add salt for taste, let for 30 minutes.

”

“

Speaking with our guests, we found that gluten-free meals are a preference and we’re here to accommodate. We hope that our guests discover that health-conscious items are not only nutritious but also very tasty.

Grand Hyatt Shenzhen Chef Martin Riehl

SHENZHEN CHEF ’S “KUN GFU SOUP ” (SER VES 2)

”

Ingredients 50g Fish maw 1pc Fresh abalone from Australia (10 head) 50g Duck 200g Lean pork 1g Wolfberries 5g Conpoy 5g Chinese ham 2g Cordycep flower 2g Honey red dates 1g White peppers 400ml Hilltop mineral water Preparation 1. Bring the mineral water to a boil.

2. Prepare a Boccaro (Chinese clay) bowl. Place the wolfberries, ham, honey red dates, cordycep flower, white pepper, conpoy and fresh abalone in the bowl.

3. Put the lean pork and the duck in two separate small pots and cover with mineral water. Bring both pots to a boil.

4. Remove the pork and duck and place into the Boccaro bowl.

Both meats must still be hot when placed into the soup bowl.

5. Pour boiling mineral water into the Boccaro bowl over the ingredients.

6. Double boil the soup for 3.5 hours, then place the fish maw in the soup.

7. Double boil for another 30 minutes and serve.

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. ©2014 Hyatt Corporation. All rights reserved. Void where prohibited.”

MEMORABLE MOMENTS AWAIT WITH A COMPLIMENTARY NIGHT Stay from 1 December 2014 to 31 March 2015 and receive a complimentary fourth night when you stay three paid nights at participating Hyatt Hotels & Resorts in Asia Pacific, when you book and pay with your American Express® Card. To enjoy this offer, book your stay at hyatthotels.hyatt.com/amex and quote promotional code “AX701” between 1 November 2014 and 28 March 2015. Other terms and conditions apply.*

PA R T I C I PA T I N G H O T E L S AUSTRALIA Grand Hyatt Melbourne Hyatt Hotel Canberra-A Park Hyatt Hotel Hyatt Regency Perth CAMBODIA Park Hyatt Siem Reap GREATER CHINA Grand Hyatt Hong Kong Hyatt Regency Hong Kong, Sha Tin Hyatt Regency Hong Kong, Tsim Sha Tsui Park Hyatt Shanghai Andaz Xintiandi, Shanghai Grand Hyatt Shanghai Hyatt on the Bund Hyatt Regency Chongming Park Hyatt Beijing Grand Hyatt Beijing Park Hyatt Changbaishan Hyatt Regency Changbaishan Grand Hyatt Dalian Grand Hyatt Guangzhou Grand Hyatt Lijiang 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 Jinan Hyatt Regency Jing Jin City Resort & Spa Hyatt Regency Qingdao Hyatt Regency Tianjin East Hyatt Regency Suzhou

Grand Hyatt Seoul Grand Hyatt Incheon Park Hyatt Busan Hyatt Regency Jeju

INDONESIA Grand Hyatt Bali Grand Hyatt Jakarta Hyatt Regency Bandung Hyatt Regency Yogyakarta

MICRONESIA Hyatt Regency Guam Hyatt Regency Saipan

JAPAN Andaz Tokyo Toranomon Hills Grand Hyatt Tokyo Hyatt Regency Tokyo Grand Hyatt Fukuoka Hyatt Regency Fukuoka Hyatt Regency Hakone Resort & Spa Hyatt Regency Kyoto Hyatt Regency Osaka SOUTH KOREA Park Hyatt Seoul

MALAYSIA Grand Hyatt Kuala Lumpur Hyatt Regency Kinabalu Hyatt Regency Kuantan Resort

PHILIPPINES Hyatt Regency Hotel and Casino Manila SINGAPORE Grand Hyatt Singapore THAILAND Grand Hyatt Erawan Bangkok Hyatt Regency Hua Hin Hyatt Regency Phuket Resort VIETNAM Park Hyatt Saigon Hyatt Regency Danang Resort & Spa

*Terms & Conditions Offer is valid for reservations made during the promotion period commencing from November 1, 2014 and ending March 28, 2015 (both days inclusive) (“Promotion Period”) with stay period from December 1, 2014 to March 31, 2015 at participating Hyatt hotels and resorts in Asia Pacific, including Park Hyatt, Andaz, Grand Hyatt and Hyatt Regency. Guest must use the offer code AX701 at time of reservation and pay the ‘Amex Buy 3 Get 4’ rate plan with an American Express Card. Reservations are subject to availability and must be made in advance during the Promotion Period. Offer is 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 the ‘Amex Buy 3 Get 4’ rate plan, minimum four (4) nights length of stay is required. Complimentary night is reflected in rate at time of booking. Promotional blackout periods may apply due to seasonal periods or special events, and normal arrival/departure restrictions apply. Limited to one (1) complimentary night per stay. Two or more consecutive nights at same hotel are considered a stay regardless of whether guest checks out. Complimentary night is not combinable with Family Plan rooms. Offer does not include tax or service charges, or any other miscellaneous 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 promotion at any time without notice. These Terms and Conditions may be translated into other languages and in the event of conflict between different language versions, the English version shall prevail. 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 Zilara™, Hyatt Ziva™, Hyatt Gold Passport®, and related marks are trademarks of Hyatt Corporation. © 2014 Hyatt Corporation. All rights reserved.