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Apart from the delicious fresh breads offered at the beginning of your meal at Dining Room at Park Hyatt Shanghai, chef Lukas Ziesel also gifts diners with an amuse bouche to whet palates at the beginning of dinner. These small, beautiful bites change constantly depending on the freshest seasonal produce at the moment. Some possible amuse bouche might be house-smoked trout with pickled cucumber or whipped beet root with goat cheese. For special menus like those created for holidays, chef Ziesel might also offer palate cleansers between courses, perhaps a basil sorbet with pumpkin seed oil and sea salt or a citrus sorbet with caramelized lime.