No. 8 China House: The Grand Hyatt Chinese Lauriat Experience!

The Grand Hyatt Staycation Series
• Grand Hyatt: Guide to Your Grand Family Staycation in BGC!
• No. 8 China House: The Grand Hyatt Chinese Lauriat Experience!
• The Cellar: The Best of Grand Hyatt’s Spanish Tapas Bar!
• The Grand Kitchen: Guide to the Grand Buffet, Meatless Mondays and Sunday Brunch
• The Peak by Grand Hyatt: A Sneak Peek of the Highest Restaurant in Manila!

No. 8 China House, named after its auspicious location on 8th Avenue in BGC, is a modern Chinese restaurant serving fine Cantonese cuisine. This is one of the best lauriat experiences we had in Manila because of the exquisite interiors of its private rooms, the auto-rotate lazy susan table and its Cantonese specialty dishes.

Here are some tips on what to order and how to organize your next fine lauriat dining celebration…

No 8 China House
5th floor, Grand Hyatt Manila, 8th Avenue corner, 35th St, Taguig
Operating Hours: Open Daily
Lunch: 11:30 AM – 2:30 PM
Dinner: 6:00 PM – 10:00 PM
Telephone: +632 8838-1234
Email: manila.grand@hyatt.com
Instagram: @grandhyattmanilaph
Facebook: Grand Hyatt Manila
Website: Grand Hyatt No.8 China House

Check out low Grand Hyatt rates and availability from Booking.com.

First Things First

“Deliver Quality in a Dramatic Setting” Unique, fun and informal dining featuring a flavorsome culinary journey of best-loved Chinese specialties including Peking Duck, Chinese BBQ, Homemade Dim Sum and Cantonese seafood, all prepared before your eyes in several cooking stations.

The restaurant features large dramatic gates and a spacious minimalist reception area. You have the option to bypass the main dining area using the separate gates for the private rooms.

The fine chinaware is set against a dark brown table with the glass lazy susan slowly rotating to serve peanuts and beans.

Drinks: Tea, and Coffee | Sommelier Selection | Cocktail Classic

We ordered the best specialties of No.8 China House, and here are some suggestions for your next lauriat celebration in BGC:

No. 8 China House Lauriat

**Chicken Broth Soup** (₱398). *Chicken broth, assorted mushroom*

The hot chicken soup was soothing with velvety smooth consistency and strips of vegetables and mushrooms.

**Braised Seafood Soup** (₱898/person). *Shrimp, crab, winter melon*

Loved the clean seafood winter melon flavor that even the little ones liked. The soup was kept hot in its special earthenware set-up.

**Crispy Pork Belly** (₱708). *Cantonese-style, 20 minutes preparation time*

Each piece popped in the mouth with tender meat, crispy skin and just the right fatty layer that provided the umami.

**Cantonese Barbecued Combination** (Light Portion – ₱1,548). *Roasted duck, barbecued pork, jellyfish, air-dried beef*

The barbecued platter was served with the usual jellyfish, roasted duck, BBQ pork and a special air-dried beef to tease your appetite.

**Traditional Peking Duck** (₱2,148 – half). *60 mins preparation time. First Cooking: skin, breast meat, leg meat, cucumber, leek, soya bean paste, pancake, chive, sugar, garlic sauce, hoisin sauce*

The duck, grown in Victoria, Laguna, provided a fresher taste and was prepared in do-it-yourself style with the sliced breast, crispy skin and leg meat served separately.

**Mapo Tofu** (₱598). Spicy bean paste, minced beef

For chili lovers, try the Sichuan dishes like this large bowl of square strips of tofu mixed with minced beef in a spicy bean paste.

Angus Beef Short Ribs — **Wok-fried Angus Short Rib** (₱1,298 – light portion). *Crispy garlic*

Cuts of Angus short rib with a smoky flavor served with garlic, greens and mushroom.

Order this instead of yang chow because the meat matches the salted fish fried rice better.

**Braised Sea Bass** (₱2,018 – light portion). *ginger, garlic, black bean*

This unique sea bass dish, still simmering in its hot bowl of ginger, garlic and black bean sauce, was still soft on the inside and coated with sauce on the outside.

The pork was slathered with a thick sauce with just the right sweetness but, for some reason, the kids liked the Binondo-type of sweet and sour better.

Wok-fried Chinese Yam, Asparagus — **Wok-fried Asparagus** (₱568). *Chinese Yam, sweet bean, cashew*

Make sure to order a vegetable dish like the asparagus with vegetables that was crispy and sweet when wok-fried and topped with cashew to balance the flavor.

**E-fu Noodle** (₱508). *Mushroom, pork*

For long life, get the flat egg noodles glistening in its smooth sauce, with mushroom and pork flavors.

Dessert

There was no other dessert to order except for the grand dessert of mango, green tea, pastries and fruits served in dramatic nitrogen smoking effect.

Final Thoughts

What I love about No.8 China House are the specialty Cantonese dishes specially:
• the ones served on a hot bowl like Braised Seafood Soup and the Braised Sea Bass,
• select Sichuan dishes to add spice to the lauriat dining experience, and
• locally-sourced duck served sliced in a do-it-yourself manner.

Most of the desserts in Cantonese restaurants are generic, so you’ll love the drama of the grand dessert. Best to eat all at the same time.

They have light portions so you can manage with more dishes without having to order the full version. Budget about ₱2,000/head.