|Address:||Off Western Express Highway, Santacruz (East) Mumbai, India, 400 055|
|Telephone:||+91 22 6676 1149 / +91 22 6676 1234|
Lunch: 12:30 PM-3:00 PM
Dinner: 7:00 PM-12:00 AM
|Other Info:||Open from Tuesdays to Sundays|
Launched in May 2007, China House exemplifies a sense of opulence. Designed to exude the warmth of a Chinese home, featuring contemporary and interactive Chinese kitchens, private spaces and a lounge, this contemporary restaurant embodies Hyatt’s innovative vision, as well as confirms Grand Hyatt Mumbai’s commitment to creating uniquely distinctive dining experiences through innovative design that imparts authenticity.
Located on the lobby level, China House comprises four distinctive components: the garden, the restaurant, “I deck” – the private area on the mezzanine level and the lounge. The restaurant itself flaunts five stunning open kitchens and four private dining rooms (Ginger, Chilli, Cinnamon and Nutmeg). Unified by its clean, modern interior, China House presents a stylised interpretation of the traditional Chinese dining experience, which, despite a distinctly contemporary feel, offers a sense of authenticity.
The entrance to China House transcends itself to open into a garden area where one can experience the pleasure of dining in pagodas encircled by natural bamboo plants, while a bridge over flowing water leads the diners to their tables - signifying the beginning of a journey.
Each corner of the restaurant has a tale to tell. The jewel in the crown are the interactive open kitchens comprising five stations – an appetiser section, a noodle and dumpling station, the Peking Duck station, the wok section and the dessert station. The “Pick Your Fish” corner, where guests can select their favourite seafood from natural seawater tanks, and India’s first wood-fired Peking Duck oven are definitely a gourmand’s delight.
Thanks to Chef Yuzuo Han and his team of culinary experts bring from China delicacies that include a fine selection of robust vegetarian and non-vegetarian dishes, with an emphasis on the spicy Sichuan cuisine, along with signature Chinese delights such as “Peking Duck”, “Beggar’s Chicken”, hand-pulled “Dan-Dan” noodles, and Northern-style steamed and fried dumplings. The key ingredient that forms the character of Sichuan cuisine is the Sichuan peppercorns that lend a flattering tone to this cuisine, making it ideally suited to the Indian palate.
The experience of China House does not end with the restaurant; quite the contrary, this is just the beginning of a journey into the night, as you walk into “I deck”, the private area on the mezzanine level. Minimally lit, this relaxing retreat offers the perfect setting to linger after dinner over fine single malt or to celebrate an occasion with a few near and dear ones. And, if one desires, break away from the seductive atmosphere, switch gears and connect to your own I-pod, listen to your music and sink into the mesmerising feel of your own arena. After all, the “I deck” is all about your unique personality. While the cynosure of all eyes in this interactive space is the guests themselves, the enchanting vibes makes a perfect setting for intimate lounging and conversation, whether over pre-dinner drinks or late-night cocktails that complements brilliantly the extensive menu of appetisers and desserts served here.
Proceeding towards the main lounge area, plush oversized sofas and armchairs surround a centre, island-style LED light bar, with an array of bottles and unconventional glassware that appear suspended on large glass shelves overhead. Avant-garde interiors form a part of the only private room here, while semi-private booths and open spaces add to the space as the music glides through the air. The in-house signature beverages, from the classics to unique after-dinner cocktails, enhance the feel of the lounge even further. Multi-faceted in spirit, the lounge area serves as a versatile retreat and the ideal place to linger after dinner over a drink, or party to the high-energy music spun by the in-house DJ.
Contemplative, celebratory, elevated, free-spirited; these are just some of the moods you might experience as you draw close to the sense of splendour that is “China House”.
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.