Top chefs at The Private Room, Park Hayatt Hotel, have prepared a spring menu comprising some of their latest gourmet creations. Three lovely bowls of cold starters, including one abalone served in yellow rice wine soup in a Beijing-style lid-and-saucer teacup, is served on a glass plate with the Chinese character for "fortune", printed in red on it.

Braised beef rib with aged orange peel is soft, juicy and non-greasy. The creative chefs combine Chivas Brothers' Royal Salute with a healthy and tasty pot of slow-cooked tendon, mushroom and seafood, giving this dish quite a kick.

Clear steamed foie gras and spotted grouper shows the chef's confidence in the quality of foie gras. Clay pot prepared prawn with oolong tea can be eaten with the skin, given its crispy texture.

Executive chef Ouyang offers a clay pot steamed rice with shark fin and abalone soup, that also includes sea urchin, giving the seafood broth, topping the rice, a bright red color. The sea urchin helps bring out the fresh sea flavor of the rice.

The banquet ended with Japanese pastry chef Kiyoshi Utsumi's spring dessert creation - chocolate ice-cream with Wuliangye Chinese liquor, almond jelly and Japanese New Year cake, served on a mirror with a real tree branch whose peach petals were made of cotton candy.

5/F Park Hyatt Hotel. Tel: 8567-1118