August 16, 2018

No. 8 China House at Grand Hyatt Manila

No.8 China House at Grand Hyatt ManilaChinese Fine Dining Restaurant in Manila

No.8 China House at Grand Hyatt Manila

No. 8 China House is the Chinese fine dining restaurant of Grand Hyatt Manila. The culinary team is led by Cantonese and regional Chinese chefs who make sure that guests only enjoy the finest and most authentic Chinese dishes.

Operating Hours: Wednesday to Sunday | 11:30am-02:30pm; 5:30pm-10:00pm
Reservation: +63 (02) 8838 1234
Contact Tracing: Health Disclosure Form
Menus: A La Carte Menu | Dimsum Menu | Set Menu


Community Quarantine Updates as of July 10, 2021

Please note the following government-imposed restrictions while Metro Manila is placed under General Community Quarantine (GCQ) from July 1-15, 2021:
  • limited seating capacity of 40%-50% for indoor dining*
  • only guests 18 to 65 years old are allowed to dine
  • fully vaccinated senior citizens above 65 years old are also allowed to dine**
  • children below 18 years old are not allowed in indoor dining restaurants***
Prior reservation is recommended.



No.8 China House at Grand Hyatt Manila

Guests at No. 8 China House can witness how dishes are prepared by the wok chefs stationed at the restaurant's show kitchens. This is consistent with the hotel's passion to entertain its guests by showcasing the culinary expertise of its F&B team. The excellent cuisine is also coupled with attentive service.



Dining Venues

No.8 China House at Grand Hyatt Manila

No. 8 China House is also one of the most spacious Chinese fine dining restaurants in Manila. The main dining area features tables that can accommodate groups of two to four persons. Tables can also be combined for bigger groups.

No.8 China House at Grand Hyatt Manila

No. 8 China House also has private dining rooms which can accommodate groups of 5 to 13 persons. The private dining rooms are available at a minimum consumable fee and prior reservation is recommended.

Private Dining Room Maximum
Capacity
Minimum Consumable Fee
(Lunch) (Dinner)
VIP Room 1 8 persons ₱16,500 nett ₱33,000 nett
VIP Room 2 8 persons ₱16,500 nett ₱33,000 nett
VIP Room 3 12 persons ₱22,000 nett ₱44,000 nett
VIP Room 5 13 persons ₱24,750 nett ₱49,500 nett
VIP Room 6 9 persons ₱16,500 nett ₱33,000 nett
VIP Room 7 7 persons ₱13,750 nett ₱27,750 nett
VIP Room 8 5 persons ₱11,000 nett ₱22,000 nett

Please note that the maximum capacity is strictly implemented by the hotel in compliance with government restrictions.




From the Dim Sum Menu



Steamed Pork & Shrimp Dumplings (shumai) - They were plump, firm, and juicy. The size is average and the taste is very authentic just how I remember shumai was served in high-end restaurants in Hong Kong and Guangzhou.



Shrimp Dumplings (har gow) - They were generously filled with shrimps which tasted very fresh. The wrapper has the perfect thickness and firmness, with the shrimps visible through the skin. Picking up a dumpling was effortless as the wrapper did not stick to the paper lining.



Pan-Fried Radish Cake - We requested the radish cakes to be fried extra crispy to enhance the umami of the dish. It is served with XO sauce on the side.



Steamed Xiao Long Bao - These bite-size xiao long bao are filled with minced pork in savory and fragrant broth. One serving comes with four pieces of xiao long bao with black vinegar on the side.



Baked Barbecued Pork Buns - The crust was very crispy with a well-balanced sweetness and saltiness. The inside was moist and was generously filled with barbecued pork. Two pieces of these pork buns were very filling already.





From the A La Carte Menu



Double Boiled Chicken Broth with Assorted Mushrooms - The broth was thick and had a delicate chicken flavor with hints of earthiness from the mushrooms. Shredded chicken and mushrooms added texture to the soup.



Braised Crabmeat Soup with Sweetcorn and Dried Scallop - The soup had a silky consistency with well-balanced sweetness and saltiness. The flavor of the crabmeat and dried scallops was not overpowering.



Wok-fried Flat Rice Noodle with Beef Tenderloin - The noodles had sweet soy and smokey flavors which matched the taste of the beef. The noodles are very filling so we just tried a small portion of the dish and had the rest wrapped for takeaway.



Braised Sea Bass with Ginger, Garlic, and Black Beans - Generous chunks of filleted sea bass were braised in black bean sauce and made fragrant with ginger and garlic. The dish is served in a stone bowl to keep it warm. The dish is best paired with steamed rice and is good for sharing (4-5 persons).



Fresh Fruit King Prawn Salad - This premium dish is made with plump king prawns coated with batter and deep-fried until crispy. The prawns are then served on a bed of mixed fruits including honeydew melon, pineapples, and strawberries. This is also good for sharing (4-5 persons).



Mapo Tofu - Tasted very similar to those I tried in Chengdu, China. Although not as spicy as the Sichuanese version, this mapo tofu has a rich bean paste and beef flavor with the slight lip numbing sensation. Best enjoyed with steamed rice, this dish is big enough for three to four persons.





Traditional Peking Duck

No.8 China House Peking Duck

No. 8 China House takes pride in its Traditional Peking Duck. The duck is marinated and slowly roasted for 60 minutes in a wood-fired oven. No. 8 China House uses mango wood which adds aroma to the roast duck.



Similar to my experience in fine dining restaurants in Beijing and Shanghai, the Traditional Peking Duck is also served table-side here at No. 8 China House by a specially-trained chef. Peking Duck is traditionally carved in three servings.

No.8 China House Peking Duck

The chef starts by slicing the skin from the Peking Duck. The duck skin is then served to diners while the chef slices the meat. Best enjoyed while hot, the crispy duck skin is best dipped in white sugar.



The chef then slices the breast meat of the duck into bite-size pieces and serves them with assorted sauces including sweet bean sauce and ginger sauce. 



Lastly, the chef slices the meat from the Peking Duck's legs, thigh, tail, and back. These are served with steamed pancakes, slices of cucumber and scallions. 



Traditionally, the meat part of the Peking Duck is dipped in sweet bean paste and wrapped with the steamed pancakes together with slices of cucumber and scallions. The Peking Duck served here at No. 8 China House was perfectly cooked that the meat was very tender and juicy.



The remainder of the Peking Duck would still have meat attached to the bones. No. 8 China House can deep-fry the bones with salt and pepper and serve as finger food. Alternatively, you can have the bones chopped and wrapped for takeaway. It will make for a good soup base or may be used at home as an ingredient for congee.



The Traditional Peking Duck is available in whole or half order. The half portion is good for two to three persons while the whole portion is big enough for four to six persons, depending on how many other dishes you will order.



In my honest opinion, this is the best Peking Duck I have tried so far in Manila in terms of quality, authenticity in taste, presentation, and value for money. I have dined here at No. 8 China House multiple times already, and the high quality of the Peking Duck has remained consistent.





Dessert



Coconut Jelly - Shaped like baby rabbits, the coconut jelly has a creamy taste similar to the Filipino dessert maja blanca (or the Thai dessert khanom tako) but the texture is firmer and bouncier.

No.8 China House Grand Dessert Platter

No.8 China House Grand Dessert Platter - Consisted of mango pudding, matcha cheesecake, coconut ice cream, coconut jelly, osmanthus jelly, steamed wheat bun with custard, and a variety of fresh fruits, all beautifully served in a bamboo box with flowing ice fog. (temporarily not available).





No. 8 China House
5F Grand Hyatt Manila
8th Avenue corner 35th Street, Bonifacio Global City, Taguig City, Philippines
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