After Michelin Plate recognition, the fine-dining steakhouse Tables Grill at Grand Hyatt Erawan looks to amp up the culinary game with the introduction of the new head chef Hans Zaner, who's rolled out a series of tasting menu with both French-style sophistication and healthy ingredients.
Before joining Tables Grill, the French-born chef spent three years working at one Michelin-starred Sir Elly’s at The Peninsula Shanghai. He also has had working stints with chef Alain Ducasse at Alain Ducasse Au Plaza Athénée in Hôtel Plaza Athénée in Paris.
Chef Hans reinterprets French classic dishes with a modern-time upgrade in his six-course tasting menu (B2,900) that proves he’s a serious contender in this year’s Michelin game. The decadent starter of Gillardeau oyster is given a zesty element from lemongrass jelly and a fruity touch from Granny Smith apple, while the light Alaskan king crab with red curry — the adaptation of Hans’ claim-to-fame laksa at Sir Elly’s—is an explosion for flavors all in one bite without feeling too heavy. Hans’ meticulous technique shines a spotlight in the grass-fed Australian lamb tenderloin served alongside the naturally sweet 20-layered carrot mille-feuilles.
