China House, Grand Hyatt

Address: Off Western Express Highway, Santacruz (East) Mumbai, India, 400 055
Telephone:+91 22 6676 1234
Email:[email protected]
Lunch: 12:30 PM-3:00 PM
Dinner: 7:00 PM-12:00 AM
Dress Code: Smart Casual
Child Policy: Please contact the restaurant for further information
Other Info: Open on all days

About the Restaurant

Designed to exude the warmth of a typical Chinese home, China House, the best Chinese restaurant in Mumbai offers casual dining with a modern approach.

China House offers delectable signature dishes such as Beggar’s Chicken, hand-pulled Dan Dan noodles, Peking Duck, Black pepper king crab, Steamed crystal prawn dumplings; that are complemented by an exhaustive list of delectable wines and a host of mouth-watering desserts to cleanse the palate. The China House restaurant design integrates interactive glass show kitchens into a multiple-seating layout with table booths and lounge.

Chef Hermann Grossbichler

An Austrian National with over 35 years of culinary expertise, Chef Hermann Grossbichler is the reigning Executive Chef at Grand Hyatt Mumbai. Originally from the Austrian countryside of Steyr Oberösterreich; a quaint statutory city known for its famed landscapes, gorgeous cuisine and steeped in history and culture, Chef Hermann began his culinary journey with Hotel Bischofsberg in 1979. His apprenticeship here was followed by his stint in Hilton Vienna under the mentorship of Chef Werner Matt – a culinary maestro and the current honorary President of the Chefs Table Vienna, followed by a couple of seasonal assignments in the Swiss Alps.

Hermann’s passion for cooking and his innate love for food were translated into a grand reality over the years in Europe, where he mastered the art of classical European styles of cooking, as a Demi Chef at Grand Hotel Stockholm – a great learning experience as per Hermann. From 1984 to 1987, he was associated with the Royal Viking cruise liner based out of Oslo, Norway where he was in entrusted with the responsibility of food production for over 750 passengers upon the high seas. In 1985, he undertook a brief assignment in Hotel Lago di Lugano in Bissone (a small town in the Italian part of Switzerland) where he experienced the regional authenticity of Italy’s robust cuisine – a cuisine he holds very dear to his heart.   

In 1988, Hermann bid farewell to Europe to embrace the sunny landscapes of New Zealand as Chef de Partie at the Plaza International Hotel. This was his last assignment before coming on board to the Hyatt family. The beginning of a long-standing relationship with Hyatt Hotels and Resorts began with Hermann’s responsibility as Sous Chef at Hyatt Regency Auckland for a full 3 years further to which he handled multiple assignments across Asia where he continued to showcase his culinary expertise in countries like Brunei and New Delhi, India. It was here in Asia that he was appointed as an Executive Chef at Hyatt Regency Pusan, Korea for a span of 3 years followed by Executive Chef positions at Hyatt Regency Kota Kinabalu – Malaysia, Hyatt Regency Manila, Hyatt Regency Auckland, Hyatt Regency Guam and Park Hyatt Ningbo in the People’s Republic of China – his last assignment before coming on board at Grand Hyatt Mumbai.

A stickler for perfection, Hermann passion for food is coupled with excellent cross-cultural people skills, organizational skills and a strong understanding of cultures and cuisines. This master of flavours finds inspiration among his co-workers and peers and is always on the lookout for new challenges. In terms of mentor inspiration, in addition to Chef Werner Matt, Hermann is moved by the ingenuity and innovations of Chef Andreas Stalder – Senior Vice President, Product and Brand Development - Hyatt International, Asia-Pacific. Stalder’s global leadership and foresight sight when it comes to creating F&B concepts had a strong influence in Hermann’s constant pursuit for culinary perfection and direction.

An avid traveller and photographer, Hermann enjoys playing golf and listening to music in his leisure time and is always on the watch for unique street food experiences which he believes is the heart and soul of any place. 

You are using an outdated browser. Please update your browser for a better and more reliable experience. ×