High above the city, within the soaring heights of the Metrobank Center, a unique dining experience unfolded. It wasn’t simply dinner; it was an ascent to The Peak, the Grand Hyatt Manila’s exclusive top-floor restaurant, and a glimpse into the culinary vision of its new executive chef.
The evening began with an invitation beyond the main dining room, into The Speakeasy – a private haven of wood paneling, marble, and breathtaking city views. Reserved for intimate gatherings of 16 to 30 guests, this luxurious space offered a prelude to the culinary journey ahead, a promise of exclusivity and refined taste.
At the heart of the experience was Gregor Streun, a chef whose journey began in the picturesque region of Buchen Odenwald, Germany. His foundation, built at Hotelfachschule Heidelberg with degrees in Professional Cookery and Kitchen Management, propelled him through esteemed kitchens across Germany and Switzerland, eventually leading to leadership roles within the Hyatt group in vibrant cities like Shanghai, Tokyo, and Singapore.
Chef Streun presented a preview of his forthcoming à la carte menu, a collection of creations destined for The Grand Hyatt’s diverse dining outlets – from the bustling Grand Kitchen to the elegant Peak Grill and beyond. The meal commenced with a delicate interplay of flavors: creamy Italian burrata, briny taramasalata with salmon roe, and a vibrant Tasmanian salmon with a refreshing blend of sour cream, green apple, and lemon.
The salmon, a striking composition of pink and green, offered a delightful burst of juiciness. A grilled broccolini and endive salad, accented with smoked duck and a spiced tamarind dressing, provided a welcome contrast. Each appetizer, paired with a crisp Cloudy Bay Sauvignon Blanc, hinted at the chef’s ability to balance tradition with innovation.
Next arrived the oven-roasted Patagonian toothfish, bathed in a raisin and almond mole. The sauce, unexpectedly familiar, echoed the comforting flavors of local adobo, yet possessed a unique character thanks to Chef Streun’s subtle adjustments – the addition of almonds and plantains lending a subtly gritty, charred edge. A peachy wine pairing elevated the dish, adding a layer of sophistication.
The main course was a lavish surf-and-turf platter, showcasing grain-fed Mulwarra bone-in striploin, grass-fed ribeye, and succulent Australian rock lobster. Accompanied by Terrazas Reserve Malbec, the platter was completed with signature dirty fries, seasonal vegetables, and a trio of vibrant sauces. The lobster’s fluffy texture and the beef’s rich flavor, enhanced by the accompanying sauces, were deeply satisfying.
Chef Streun thoughtfully explained the nuances between grain-fed and grass-fed beef – the former boasting a richer, fattier texture, the latter offering a leaner profile with a more pronounced flavor. This attention to detail underscored his commitment to quality and understanding of his ingredients.
The evening culminated in a whimsical dessert presentation by Le Petit Chef himself, on the Veranda. The Grand Dessert, a playful arrangement of strawberry shortcake, Italian meringue, and red fruit coulis, was shaped like a fly agaric mushroom. Guests were invited to personalize their creations with a syringe of cream, a torch for caramelizing, and a scattering of chocolate pearls.
In a conversation with, Chef Streun revealed the influences shaping his palate: “Very Germanic, or French-based. Obviously, living 15 years in Asia, a lot of influences.” Having arrived in Manila just six months ago, he expressed his excitement about the city’s dynamic dining scene and his ambition to elevate the culinary offerings at The Peak Grill and throughout The Grand Hyatt.
