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        The Glasshouse elevates culinary experience with new menu

        Writer: Tang Li  |  Editor: Zhang Chanwen  |  From: Shenzhen Daily  |  Updated: 2024-03-19

        The Glasshouse, perched on the 47th floor of the Park Hyatt Shenzhen, is set to redefine the city’s culinary landscape with the launch of a new menu offering an enticing fusion of French and Chinese cuisine.

        Poached cage-free egg

        Executive Chef Genson Gerald, renowned for his expertise in French culinary arts, has curated an innovative menu that takes guests on a sensory journey, combining the art of Western cooking with the rich tapestry of Chinese flavors. The highlight features premium seafood and Australian Wagyu beef, catering to a diverse range of discerning palates and dietary preferences.

        Bone marrow

        One of the standout dishes, the bone marrow, expertly seasoned and roasted, promises to preserve the authentic essence of its natural flavors. Paired with a selection of exquisite Burgundy wines, the succulent beef cheek promises to elevate the dining experience to unparalleled heights. Also gracing the menu is the celebrated French delicacy, escargots, boasting a distinctive flavor profile that is sure to captivate the adventurous diner.

        The real coup de grace, however, lies in the expertly crafted French onion soup, melding fresh vegetable broth and caramelized onions to produce a delectable combination that delights with its depth of flavor. The culinary journey continues with a tantalizing array of dessert options, flawlessly combining colors, shapes, and flavors to leave guests spellbound.

        Braised beef cheek in Burgundy style

        “We have aimed to create an experience that goes beyond just dining; it’s about creating memories and delighting all the senses,” chef Gerald remarked, with a culinary ethos centered on an unwavering commitment to presentation and depth of flavor.

        The Glasshouse, known for its 270-degree panoramic views of the city, offers an unmatched dining experience complemented by warm and engaging service. The aroma of oak wood mingles with the sizzle of premium dry-aged beef and sustainable seafood, expertly cooked over charcoal in the open kitchens, leaving a lasting impression on patrons.

        Cocoa pod

        Fine wine lovers will also find themselves in paradise, as The Glasshouse’s wine selection boasts offerings from around the world, with an expert sommelier on hand to guide guests through the extensive list.


        The Glasshouse, perched on the 47th floor of the Park Hyatt Shenzhen, is set to redefine the city’s culinary landscape with the launch of a new menu offering an enticing fusion of French and Chinese cuisine.
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