Grand Hyatt Hong Kong announces festive menus across its restaurants for Christmas 2025
Grand Hyatt Hong Kong’s festive programme this year is broad but clearly structured, making it easy for diners and families to navigate. Across its restaurants, the hotel presents a mix of buffets, special holiday menus, casual family options and small seasonal touches that anchor the December mood.
The hotel’s main restaurants lead the dining line-up. Grand Café and Tiffin are offering festive buffets centred on the classics: roasted turkey carved to order, pan-seared foie gras, freshly shucked oysters, smoked salmon, Continental-style dishes and a full dessert selection. Tiffin’s spread also features its signature Beef Wellington and the brand’s well-known Fabbri Gelato.
Grand Hyatt Hong Kong offers harbour views and multiple dining venues for festive celebrations
For guests who prefer a composed, sit-down dinner, Grand Hyatt Steakhouse and Grissini introduce their holiday menus. Grissini’s Christmas Eve and Day menus are built around traditional Italian dishes curated by chef de cuisine Valerio Giuseppe Mandile, while Steakhouse focuses on premium cuts and the restaurant’s signature preparations. For different styles of celebration, guests can also opt for Japanese dishes at Kaetsu, teppan-grilled seafood and meats at Teppanroom, or Cantonese family-style dining at One Harbour Road.
What’s more, the Grand Dining e-Passport, priced at HK$1,888, gives guests six signature dishes, one from each of the hotel’s main dining venues, at a saving compared with ordering them separately. The included dishes are
- Grand Café’s Hainanese chicken rice
- Grand Hyatt Steakhouse’s crab cake
- Grissini’s spaghetti all’astice
- Kaetsu’s grilled miso-marinated silver cod
- One Harbour Road’s deep-fried Boston lobster claw
- Tiffin’s afternoon tea
From December 1, each passport also comes with a complimentary hot chocolate to start the experience. Hot chocolate becomes its own small feature this season, with the Chocolatier offering three versions: classic, gingerbread, and an egg tart hot chocolate inspired by the local pastry.
Grissini’s Christmas Eve and Day menus highlight traditional Italian dishes by Chef Valerio Giuseppe Mandile
Executive Pastry Chef Kevin Chiu’s festive pastry collection is available at the Chocolatier
Families have dedicated programming on December weekends, with Christmas wreath-making workshops led by Blooms & Blossoms. The sessions take place at the Chocolatier and can be booked either as a workshop-only option or paired with Tiffin’s Afternoon Tea.
Festive gifting is centred at the Chocolatier, where executive pastry chef Kevin Chiu introduces pastries, cakes and hampers. A collaboration with local brand The Wee Bean adds Hong Kong-inspired egg tart charms and enamel pins, made from baby-safe, eco-friendly materials.
Families can participate in hands-on wreath crafting led by professional florists
The Grand Dining e-Passport includes six signature dishes from the hotel’s restaurants
For those who prefer a quieter seasonal offering, Plateau Spa presents a one-hour and 45-minute winter ritual using warm ginger oil, hydrating masks for hands and feet, and a thermal eye treatment from Noelle Australia, ending with honey ginger tea. The treatment is available for individuals or couples until March 31, 2026.
Taken together, the programme offers a straightforward view of how the hotel is approaching the season: reliable festive dining, clear family activities, practical gifting options and a long-running spa treatment designed for guests looking to slow down. It is a set of offerings that is easy to navigate and reflects how people in Hong Kong tend to eat, celebrate and gather at this time of year.
The Wee Bean collaboration includes Hong Kong–inspired egg tart charms and enamel pins made from baby-safe materials