No. 8 China House in BGC: A Grand Showcase of Cantonese Cuisine
Grand Hyatt Manila in Taguig City is home to a collection of refined dining destinations, each offering a distinct experience within the hotel’s grand and sophisticated setting. Among them is No. 8 China House, the hotel’s flagship Chinese restaurant located on Level 5, where premium Cantonese cuisine is presented in a space that feels elegant, interactive, and warmly inviting.
IMAGE from Grand Hyatt Manila
Opened in 2018, No. 8 China House quickly became known as a standout Chinese dining destination in Metro Manila. It is regarded as the only venue in the Philippines where five Chinese master chefs helm the kitchen, with each chef specializing in a different discipline, from dim sum and wok specialties to seafood, Cantonese barbecue, and the restaurant’s celebrated Peking Duck.
The restaurant itself carries a grand yet relaxed atmosphere, designed with rich wood interiors, spacious dining areas, and show kitchens that bring guests closer to the action. Its main dining area can accommodate up to 70 guests, while its VIP and private dining rooms can seat a total of 88 guests, making No. 8 China House suitable for family celebrations, executive lunches, boardroom meetings, and intimate gatherings.
IMAGE from Grand Hyatt Manila
One of No. 8 China House’s most sought-after specialties is the Signature Wood-Fired Peking Duck, prepared in a specially built wood-fired oven. Slowly roasted for 60 minutes over fragrant mango wood, the duck develops a naturally enhanced aroma, tender meat, and crisp, delicate skin.
The dish is carved tableside by the restaurant’s expert chefs and served with steaming hot pancakes, sugar, leek, cucumber, garlic, and Chef Felix’s award-winning special sauce, creating a dining experience that is both theatrical and deeply satisfying.
Signature Wood-Fired Peking Duck (Half: Php 3,358; Whole: Php 6,188) / IMAGE from Grand Hyatt Manila
Another must-try is the Braised Dongpo Pork Pyramid, one of the restaurant’s signature specialties. This succulent braised pork belly is carefully sliced by hand and shaped into a striking pyramid before being finished tableside, where its rich sauce is poured over the dish for a dramatic and appetizing presentation.
Braised Dongpo Pork Pyramid (Php 2,928) / IMAGE from Grand Hyatt Manila
For seafood lovers, the Steamed Chilean Seabass with Hakka mei cai and garlic is a refined choice. The Chilean seabass is delicately steamed to preserve its soft, buttery texture, while the Hakka mei cai adds savory depth and the garlic lends a fragrant finish that ties the flavors together beautifully.
Steamed Chilean Seabass with Hakka mei cai and garlic (Light: Php 3,798; Full: Php 5,978) / IMAGE from Grand Hyatt Manila’s Facebook page
Guests looking for bold and flavorful dishes may also try the Deep-Fried Lamb Ribs with cumin and spicy sauce (Php 2,168), a dish that brings together tender meat, aromatic spices, and a satisfying kick.
No visit to No. 8 China House is complete without exploring its dim sum selections, especially through its Dim Sum Unbound offering. Available from Monday to Saturday during lunch, Dim Sum Unbound is priced at Php 1,788 net per person and includes free-flow teas.
Guests can enjoy well-loved classics such as Har Gow, Xiao Long Bao, Crispy Barbecue Pork Buns, Egg Tarts, and Mango Papaya Pastry, each prepared with careful technique and attention to detail.
Dim Sum Selections / IMAGE from Grand Hyatt Manila
Behind these dishes is a team of five Chinese master chefs, each bringing a distinct expertise to No. 8 China House. Chef de Cuisine Felix Deng leads the kitchen with over 17 years of experience from Hyatt properties in China, guided by a philosophy rooted in authenticity and refined flavors.
Chef Bruce Ning, the restaurant’s dim sum specialist, brings more than 20 years of experience in luxury hotels in Xi’an and is known for his hand-folded dumplings and steamed creations. Chef Berg Chen specializes in Peking Duck and Cantonese barbecue, with particular expertise in the restaurant’s mango wood roasting technique.
Chef Bo Jing leads the wok station, bringing bold Cantonese and Szechuan flavors shaped by his experience in Hilton Xiamen and catering. Completing the team is Chef Henry Li, the seafood specialist, whose experience at Grand Hyatt Songshan and Shenyang reflects in the restaurant’s refined fish and ocean-inspired dishes.
Five Master Chefs of No. 8 China House / IMAGE from Grand Hyatt Manila
For private gatherings, No. 8 China House offers seven VIP rooms and private dining rooms, each designed for comfort, privacy, and convenience. VIP 1 and VIP 2 can each accommodate 12 guests, VIP 3 can seat 16 guests, VIP 5 can accommodate 18 guests, VIP 6 can seat 12 guests, VIP 7 can accommodate 10 guests, and VIP 8 can seat 8 guests.
These rooms are complemented by features such as powder rooms, butler service, AV technology, spacious living areas, and automatic lazy Susans that make shared dining more seamless and enjoyable.
No. 8 China House Private Dining Room / IMAGE from Grand Hyatt Manila
Set menus are available, ranging from Php 14,888 net for 6 guests to Php 72,888 net for 10 guests, making the restaurant a fitting choice for milestone celebrations, formal dinners, and corporate occasions. Reservations are strongly recommended, especially for guests planning to book the VIP and private dining rooms.
No. 8 China House also makes birthdays more special with a complimentary birthday noodle and whole ice cream cake for groups of 10 or more paying guests, available for celebrations of up to 30 persons.
With its master chefs, signature Cantonese specialties, refined interiors, and interactive dining experience, No. 8 China House continues to bring the richness of Chinese cuisine to Grand Hyatt Manila in a way that feels both grand and personal.
Visit No. 8 China House for lunch from 11:30 a.m. to 2:30 p.m. or for dinner from 5:30 p.m. to 10:00 p.m. at Level 5 of Grand Hyatt Manila, Bonifacio Global City, Taguig.
