Photo by Gary Li

They say that too many cooks spoil the broth, but in reality it’s this brigade of 30-plus chefs that can ensure that a night at the Hong Kong Tatler Ball runs without a hitch.

This year, for the season’s most anticipated society soiree, we took our guests on a flavour trip with a menu inspired by the ball’s theme of “The Splendid Journey”. Grand Hyatt’s brand new executive chef Gerhard Passruger is no stranger to travel inspiration, having worked in Vienna, London, Sydney, Shanghai and most recently in Tokyo at the Andaz Hotel Toranomon where he honed his provincial European menu tailored for cosmopolitan palates. 

“Travel is directly associated with amazing flavours, foods and culinary impression of countries,” said the chef. “WHen crafting the menu, I followed my stomach and started to think of products that I crave for and miss, from different corners of the world. Naturally this also reflects on the journey of you, of growing older and discovering different flavours at different stages of your life.”

We were lucky to duck into the belly of the Grand Hyatt to get a peek at how chef Passruger managed to smoothly turn out a five-course feast for our 350 Tatler Ball guests. Click through the gallery below to get a sense of just how much work goes into the food—something to keep in mind the next time you skip dessert in favour of getting out on the dance floor.

The Grand Hyatt kitchen team

Photo by Michaela Giles

Chef Gerhard Passruger

Photo by Michaela Giles

Black truffle is shaved over as a finishing touch

Photo by Michaela Giles

Hundreds of starters ready to go

Photo by Michaela Giles

Canadian lobster and roasted Hungarian foie gras terrine; Parma ham, pumpkin, truffle; lobster aspic, Oscietra caviar

Photo by Gary Li

Washington apple sorbet with Austrian pumpkinseed oil and basil

Photo by Gary Li

Rarely is a palate cleanser particularly memorable, but chef Passruger made it so this year with one special ingredient: Austrian pumpkinseed oil, drizzled over crisp green apple sorbet. Lest you balk at the thought of this unexpected pairing, the oil has a rich and nutty flavour and remains incredibly light without feeling too greasy.

"The seeds are harvested by hand, as they need to be perfectly separated from the husks that hold them in the pumpkin," the chef explains. "The oil is then carefully pressed out of the seeds. It is not only extremely delicious, but also carries a lot of health benefits such as being rich in vitamin E."

Oven-roasted Chilean black cod with smoked mustard sauce, French cauliflower, broad beans and chives

Photo by Gary Li

Mains were paired with glasses of The Macallan Rare Cask

Photo by Gary Li