The fragrant aroma of dried fruits and nuts soaked in liquor brings a nostalgic holiday vibe...
...at the Grand Hyatt Manila. It's that time of the year when holiday traditions usher in the yuletide cheer, starting with the preparation of indulgent plum cakes. The European plum cake, or fruit cake, is one of those must-have holiday staples that completes the Christmas feast. And we got to make some to jumpstart the season at the Grand Hyatt Manila...
Topped with almond slivers and oranges, Grand Hyatt Manila's festive fruit cakes will soon be offered at Florentine located at the lobby. It takes time, and a whole lot of love, to bake these traditional treats. And it all begins with the mixing of a variety of fruits and nuts...
The new Grand Hyatt Manila is one of the tallest structures in the ever-changing skyline of Bonifacio Global City, a destination within a destination on a much grander scale consistent with its #LivingGrand philosophy. From its elegant lobby to innovative double room layouts, Grand Hyatt Manila welcomes the holidays...
...with a 17th Century European tradition of preparing and mixing fruits and nuts for the yuletide plum cake. At a special preview of Grand Hyatt Manila's Christmas Cakes in the spacious Grand Ballroom, this European tradition of holiday cake-mixing weaves yet another layer in the #LivingGrand experience.
The massive Grand Ballroom includes an impressive Showcase Kitchen, yet another distinctive feature that can only be found at Grand Hyatt Manila. Unique concept restaurants, bars, and even more dining options with scenic views of the metro, Grand Hyatt Manila is definitely one of Bonifacio Global City's must-try dining destinations.
During the cake mixing preview, the ingredients for Grand Hyatt Manila's decadent Christmas Fruit Cake were laid out at the Grand Ballroom's showcase kitchen. With gloves and aprons, we were ready to start a whole new Christmas tradition at the Grand Hyatt Manila...
Walnuts, almonds, hazelnuts, pistachios, candied fruit peels, oranges, dried figs, dates, apricots and raisins, it's everything you love in a fruit cake. It's this rich blend of assorted fruits and nuts steeped in liquor with an equally rich blend of spices that just makes the holidays so much more festive.
During the cake-mixing preview, Executive Chef Mark Hagan (R) recalled fond memories of preparing and mixing batches of fruits and nuts for the holiday cakes with the family. It's traditions like these that add a comforting warmth to the holidays, lavishly recreated at Grand Hyatt Manila. Assisted by Chef Saban Cavlak (L), it was time to make some cake...
With aprons and gloves and a whole lot of good vibes, guests proceeded with the traditional mixing of fruits and nuts at the Grand Ballroom's showcase kitchen.
Chef Saban Cavlak then poured bottles of liquor to the freshly mixed batch of fruits and nuts, adding to the rich aroma reminiscent of countless holiday memories. Mixing the different ingredients by hand ensures an even distribution...
...and fun too. The batch is then ready and sent to the chillers where it stays for days absorbing all the different flavors. In many European homes, the batches were often stored down in the basements explained Executive Chef Mark Hagan. 
Families would add a spoonful of liquor to the jars of fruits and nuts, all the way leading to Christmas until the batch is added to the dough for baking. Executive Chef Mark Hagan then prepares the dough for the holiday fruit cakes...
...and passes it on to Chef Saban Cavlak. A blend of flour and spices enriched with vanilla essence, butter and molasses releasing a familiar aroma, the dough is then divided into portions...
...and mixed once more by hand with more flour, and the batch of fruits and nuts. It's a process that not only requires the finest ingredients, it needs time. Portioned in individual baking trays, Chef Saban Cavlak sends the first batch of Christmas Cakes to the ovens... 
...as guests to the Christmas Cake-Mixing Preview were treated to lunch at Grand Hyatt Manila's The Grand Kitchen for a grand buffet dining experience. The emphasis is on freshness, where each dish is prepared a la minute in each of the different live stations throughout the spacious layout of The Grand Kitchen. 
It's buffet dining elevated to a grander scale with its unique and refreshing live stations offering made-to-order dishes with a variety of flavors and cuisines from around the world. Subdued wooden earth tones add a comforting warmth contrasting with the sleek stainless steel sheen of the open kitchens. The Grand Kitchen exudes a clean and contemporary feel as well as understated elegance, just perfect for that epic holiday feast.
Start your feast with a selection of gourmet cheeses and premium charcuterie at The Grand Kitchen...
...or dive right in with The Grand Kitchen's many tempting savory options. Most of The Grand Kitchen's signature dishes are prepared as you order, including the Hainanese Chicken Rice (L) and a variety of pork, chicken, seafood and vegetables fresh from the charcoal grills at the Grill Station (R). 
In between bites, why not indulge in the day's freshest catch at the The Grand Kitchen's Cold Seafood Station?
Fresh and succulent shrimps, plump prawns and clams with tart cocktail sauce, just can't get better than that. And you can come back for seconds.
That day, we also sampled the Grand Hyatt Manila's exclusive beer specially brewed for Oktoberfest (L). Diners can also enjoy other refreshing options like fresh fruit juices (R) to pair with their meals. True to the "made-to-order" theme, guests can also choose from a wide array of fresh fruits for that customized glass of freshness. 
Over at the different stations, chefs prepared plated dishes for guests. All the open kitchens are neatly arranged at the center for convenience so all it takes are a few steps from your table. Easy to navigate, going for another plate is a breeze at The Grand Kitchen. Japanese next? Absolutely.
Choose from a selection of ebi, fish and vegetable tempura served fresh from the fryers, or have a plate of hand-rolled sushi and maki along with fresh salmon.
Back at the Grill Station, simply pick your skewer and leave the rest to the Station Chef.
Masterfully grilled with a light outer char for even more flavor, a slab of pork belly becomes a meal in itself. But there's more...
The Hainanese Chicken Rice is not to be missed, freshly made to order...
...and served to your table. The tender slices of delicately poached chicken deliver a comforting richness paired with the soft and moist rice, and completed by the traditional condiments and sauces.
And if you're still hungry, the Porchetta at The Grand Kitchen should do the trick. Juicy and tender capped with a lightly crisp layer of crackling, just perfect. Add a dab of mustard to temper the richness, and come back for another slice.
Cap your feast at The Grand Kitchen with their equally extensive selections of decadent treats, from rustic Bread Pudding...
...to the classic Apple Pie. From fresh fruits to intricate pastries and cakes, you absolutely need to save room for dessert at The Grand Kitchen. The Grand Kitchen at Grand Hyatt Manila serves Breakfast (P 1,414.29 net per person/6:30 am to 10:30am), Lunch (P 1,903.85 net per person/Monday to Saturday/12:00 nn to 2:30 pm), Dinner (P 1,903.85 net per person/6:00 pm to 10:00 pm) and Sunday Brunch (P 2,400 net per person/11:00 am to 2:30 pm).
And our Christmas Fruit Cake? Here she is...
...and I have to say, we did a pretty good job of mixing the fruits and nuts. It's been a grand day, from cake-mixing to a sumptuous buffet lunch at Grand Hyatt Manila. The indulgent Christmas Cakes will be unveiled on November 29, 2018 with a Christmas Tree Lighting Ceremony at the Grand Hyatt Manila lobby, but do drop by Grand Hyatt Manila anytime and weave your own festive yuletide moments with the #LivingGrand experience...
Grand Hyatt Manila is located at 8th Avenue corner 35th Street, Bonifacio Global City, Taguig City or call +632 838-1234 for inquiries.
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