The recipe for success

Soaring above the metropolis, people can take in sweeping views of the city from Park Hyatt Shanghai.

An example of how the hotel group caters to local preferences while introducing an innovative twist can be seen in Park Hyatt Ningbo in east China’s Zhejiang province. After realizing that the taro is a staple food for the locals, like how potatoes are for Americans, the general manager at the hotel decided to make the plant a signature dish in the hotel’s autumn menu.

But instead of using a knife to cut the taro, the restaurant incorporated an old method of preparation — one that even most locals have stopped using — to make the dish stand out. By cutting the taro with a string that is attached to a small bamboo bow, the chefs can preserve the milky and earthy texture of the taro while elevating the taste and presentation of the dish.

“We are not changing what the taste should be. Instead, we often change the presentation by adding an uncommon element to make it more interesting for diners. That’s what we are strong at,” said Koehler.

“When we say ‘organic’ at Hyatt, it’s not an adjective we put on the menu before vegetables or meat so that we can charge more. It’s defined as a seasonal, local and beneficial, for both the diners and the environment,” he added.

What motivates Koehler and his staff to be innovative is the dramatic change in the demands of Chinese consumers over the past 10 years. He noted that Chinese people today are eager to learn more about the food and culinary scenes outside their hometown, as compared to a decade ago when their idea of experiencing foreign cuisine was limited to hotel buffets or eating a burger.