Following an extensive renovation of its 853 guestrooms and suites, redesign of its club lounge and addition of a new restaurant, Grand Hyatt Taipei debuted Café, a 290-seat restaurant offering one of Asia’s most ambitious buffets.

Located on the ground floor of the luxury hotel, the food and beverage outlet features nearly three dozen chefs at the helm of various show kitchens and more than 165 culinary options.

At Café, open for breakfast, lunch, afternoon tea and dinner, guests will find sushi chefs plating fresh rolls, Indian cooks concocting delicious curries, Chinese chefs manning the woks at an open show kitchen by the entrance and tempting displays of pastries. The space includes 10 food stations, as well as salads and appetizers, Western delicacies, fresh seafood and cheese.

Specialties include whole chicken braised with Ningbo lotus seeds — a classic Chinese dish with red shallots, garlic, ginger, nutmeg, cinnamon, star anise and homemade ingredients; traditional tandoori chicken marinated with 10 different Indian spices; and authentic black truffle risotto.

“Where so many buffets are focused on the chafing dish, we are focused on the plate,” said Kai Speth, general manager, Grand Hyatt Taipei. “We’re a buffet with all kinds of à la carte pretensions.”

Café is open for breakfast 6:30–10:30 a.m.; for lunch 11:30 a.m.–2 p.m.; and for dinner 6–9:30 p.m. Each meal costs $46 per adult and $23 for children aged 5–12.

The venue is one of nine restaurants and bars at Grand Hyatt Taipei and succeeds Yun Jin, the property’s flagship Chinese restaurant, as the next new roll-out in the hotel’s transformation.