The Dining Room at Park Hyatt: The royal treatment

You cannot help but feel like a member of a royal family when you dine at the Park Hyatt's The Dining Room. Every object you look upon (priceless artworks), every implement you touch (Limoges porcelain), and certainly the food you taste combine to give you the feeling, that at least for one night, you rule the roost.

Over the course of the past year, Chef Gerhard Passrugger, formerly head chef at Laris, has already created some “classics” which diners demand, on his otherwise seasonally-updated menu.

The house-smoked salmon is some of Shanghai’s finest, cold-smoked so the flesh retains its fine texture, yet is not overpowered by a flavor of smoke. The lamb rack, from a boutique Australian supplier, (which should be ordered cooked, just to a melting rareness), is simultaneously robust and creamy without a hint of gaminess.

Oenophiles: be sure to get a pairing recommendation with sommelier extraordinaire Jean-Marc Nolant, who oversees The Dining Room at Park Hyatt’s extraordinary 600+ label list.