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Dining Room at Park Hyatt Shanghai’s chef Lukas Ziesel believes in presenting exquisite and luxurious food without pretension or fussiness. With previous stints at renowned restaurants already under his apron, Ziesel may be young but he has a mature and skillful approach in the kitchen. Ziesel serves European provincial cuisine with signature dishes such as the lobster bisque with sea urchin crouton and oven-roasted black cod with octopus and mashed potato. As befits the fine-dining venue inside the Park Hyatt Shanghai, Ziesel employs sumptuous gourmet ingredients from lobster to wild-caught turbot, truffles to foie gras. The dishes are modern but not avant-garde or molecular; they are exquisite-looking and tasting, but still hearty and never overly delicate or affected.