Located at the heart of Taguig, The Peak at Grand Hyatt Manila offers everything—from breathtaking views to delectable grill dining and parties—to make you forget you’re still in the metro.

Imagine stepping into a place where the bright blue sky feels near, the air is crisp, and the metro, which is buzzing with constant activity and crowds below, now looks serene and breathtakingly beautiful from up above.

That’s exactly what surprised us the first time we stepped into Grand Hyatt Manila‘s The Peak, the hotel’s innovative collision of whisky bar, music lounge, and grill restaurant at the summit of the tallest building in the Philippines.

The POST, along with other media outlets, experienced The Peak’s “Dine Around The Peak” progressive dinner in collaboration with Moët Hennessy in late October. For a night, we got to swap the busyness of office life for panoramic vistas, great food, and quality French wines without traveling far from Metro Manila.

*Sunset Deck in The Peak at Grand Hyatt Manila | Photos by Justine Punzalan*

“The vision behind ‘Dine Around The Peak’ was to create a seamless journey through flavor, ambience, and storytelling,” said Grand Hyatt Executive Chef Gregor Stern. “Each venue offers a distinct personality, and together they form a culinary narrative that celebrates height, luxury, and the artistry of dining.”

Our nocturnal escapade, which was equal parts gastronomic and relaxing, began at around 5 pm at The Peak’s Sunset Deck. We arrived just in time to marvel at the vibrant sunset that cast a golden glow on the Manila skyline. The romantic experience was complemented with a serving of fresh Gallagher oysters with lemon, mignonette, and Tabasco, plus a glass of Moët & Chandon Imperial Brut champagne. While already pleasurable in itself, the experience was the perfect way to start a night filled with luxury, warmth, and the kind of energy that only comes from The Peak.

We moved to Speakeasy, one of The Peak’s luxe private dining venues, when the night fell. It spoke luxury in every corner, with its Pharaotic design and guests only getting access to the dining hall through a hidden wooden door. Here, we were treated to a curated menu of new à la carte creations that Streun whipped up with Executive Sous Chef Mark Zaragoza.

This set of fresh dishes is part of Streun’s inaugural projects following his appointment as executive chef of Grand Hyatt Manila in July 2025. Back then, the German culinary master felt that Speakasy was “like a typical steakhouse in a hotel” that needed further enhancement. The bountiful dinner he and Zaragosa served was proof that he is getting the job done—and acing it.

*Speakeasy in The Peak at Grand Hyatt Manila | Photo courtesy of Grand Hyatt Manila*

The dinner opened with sophisticated, flavorful appetizers, such as the Taramasalata made with salmon roe, grilled sourdough, and dill; Tasmanian Salmon with sour cream, green apple, and lemon; and Grilled Broccoli and Endive Salad with smoked duck breast, spiced tamarind dressing, charred grapes, and hazelnut. The oven-roasted Patagonian tooth fish with raisin and almond mole was the real standout. It was fresh, flavorful, and the perfect starter for the equally flavorful main course ahead.

*Patagonian tooth fish with raisin and almond mole | Photos by Justine Punzalan*

Streun and Zaragosa then showcased the main star of the feast: a surf and turf featuring juicy and fall-off-the-bone Mulwarra bone-in striploin and Mulwarra ribeye, complemented by fresh, delicate, and buttery Australian rock lobsters. Everything in this set oozed with the quality cooking Streun previously mastered while working in Michelin-starred restaurants. True to his philosophy, the main course was “simple, but has a really lot of character, a lot of flavor.”

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The feast of flavor and fun continued at the Le Petit Chef, where we were treated to a whimsical dessert experience. Intrigue later turned into fascination as the dimly lit restaurant began projecting captivating visual displays on the tabletop featuring a tiny animated chef who guided us through a multi-sensory dessert-making experience.

*Le Petit Chef in The Peak at Grand Hyatt Manila | Photo above by Justine Punzalan, photo below courtesty of Grand Hyatt Manila*

For this session, the little chef took us on an immersive adventure in creating The Grand Dessert, featuring a mushroom-shaped strawberry shortcake, Italian meringue, red fruit coulis, chocolate pearls, and fresh strawberries. We customized our dessert using playful accessories, including a large string of cream, a torch for caramelizing, and extra chocolate pearls.

“We wanted the menu to reflect both sophistication and surprise,” shared Zaragoza. “From the earthy mole with Patagonian tooth fish to the playful torching of desserts, every dish was designed to engage the senses and elevate the experience.”

The night concluded at the Music Lounge’s outdoor deck, where live DJ entertainment set the tone for a vibrant close. Guests sipped on Hennessy VSOP cocktails made especially for the event while indulging in artisan chocolate and dried fruits from the trolley.

If you’re craving for a quick break from the city, enjoy the breathtaking views, immersive entertainment, and a side of delectable food and drinks in The Peak at Grand Hyatt Manila via www.grandhyattmanila.com.

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