This January and February, Chef Jesse Factor of Market Cafe prepares several versions of lechon and other pork dishes, such as Lechon Kawali, Deep-Fried Pork Belly, Lechon Paksiw, Lechon de Leche, Lechon Macau, Crispy Pata, Humba and Chicharon.
Enjoy the regular lunch buffet rate of PHP 1,490 net per person and PHP 1,650 net per person for dinner.
Prices include free-flowing soft drinks and local beer.
To reserve call Market Cafe at 247-8665 or 245-1234 ext. 7225 or email cafe.mn@hyatt.com.
![Lechon at Market Cafe]()
Seafood lovers are in for a treat as Li Li’s chef de cuisine Andy Chan serves soft, buttery crab meat until the end of February.
Featured dishes include Stir-Fried Smooth Egg White with Crab Meat in a Crispy Basket, Deep-Fried Crab Claws Stuffed with Shrimp Mousse, Pan-Fried Crab with Chili and Garlic in Coconut Sauce, Pan-Fried Egg Bean Curd with Scallop and Shrimp in Crab Roe Sauce, Steamed Crab with Minced Garlic and Plum Sauce and Crispy-Fried Crab with Crispy Garlic, Black Beans and Chili.
To reserve call Li Li on 247-8663 or 245-1234 ext. 7251.
![Chili Crab at Li Li]()
This January, freshest strawberries take center stage at the Pastry Boutique of Hyatt Hotel and Casino Manila.
A delicate vanilla sponge cake with a smooth, creamy white chocolate filling is topped with a frosting made of luscious white Felchlin chocolate.
Layers of fresh strawberries and glaze adorn Strawberry Sensation, created by Hyatt Hotel and Casino Manila’s pastry chef, Johann Dreisger.
For enquiries, call the Pastry Boutique on 247-8669 or 245-1234 or ext. 7215.
![Strawberry Sensation at Pastry Boutique]()
http://www.manila.casino.hyatt.com/
Enjoy the regular lunch buffet rate of PHP 1,490 net per person and PHP 1,650 net per person for dinner.
Prices include free-flowing soft drinks and local beer.
To reserve call Market Cafe at 247-8665 or 245-1234 ext. 7225 or email cafe.mn@hyatt.com.
Seafood lovers are in for a treat as Li Li’s chef de cuisine Andy Chan serves soft, buttery crab meat until the end of February.
Featured dishes include Stir-Fried Smooth Egg White with Crab Meat in a Crispy Basket, Deep-Fried Crab Claws Stuffed with Shrimp Mousse, Pan-Fried Crab with Chili and Garlic in Coconut Sauce, Pan-Fried Egg Bean Curd with Scallop and Shrimp in Crab Roe Sauce, Steamed Crab with Minced Garlic and Plum Sauce and Crispy-Fried Crab with Crispy Garlic, Black Beans and Chili.
To reserve call Li Li on 247-8663 or 245-1234 ext. 7251.
This January, freshest strawberries take center stage at the Pastry Boutique of Hyatt Hotel and Casino Manila.
A delicate vanilla sponge cake with a smooth, creamy white chocolate filling is topped with a frosting made of luscious white Felchlin chocolate.
Layers of fresh strawberries and glaze adorn Strawberry Sensation, created by Hyatt Hotel and Casino Manila’s pastry chef, Johann Dreisger.
For enquiries, call the Pastry Boutique on 247-8669 or 245-1234 or ext. 7215.
http://www.manila.casino.hyatt.com/