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Aroma Hyatt on the Bund
    • ADDRESS:
      Hyatt on the Bund,
      2/F, 199 Huangpu Lu,
      near Wuchang Lu
      黄浦路199号, 外滩茂悦大酒店2楼 近武昌路
    • PHONE:
      6393 1234 ext 6322
    • WECHAT:
      -
    • AREA:
      Bund Area
    • METRO:
      30 mins walk from East Nanjing Rd
    • HOURS:
      Daily, 6.30-10.30am,
      11.30am-2.30pm,
      5.30-10.30pm

      Sat-Sun, brunch, 11.30am-3.30pm
    • CARDS:
      Local and international cards accepted
    • PRICE:
      $$$ $$
    • WEB:
    • SmartShanghai.com Editor's Description
      Aroma is Hyatt on the Bund's international buffet restaurant. The restaurant offers a "dining in the kitchen" concept and there are six live cooking stations serving a global selection of cuisines: Chinese, Northern Italian, Italian grill, a seafood bar, a Japanese station, and a dessert station.
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    ARCHIVED EVENTS

    • Valentine’s Day Buffet Dinner

      A big five-star buffet including seafood, suckling pig, roasted lamb leg, soft-shelled turtle with sugar sauce, Wok-fried spicy tiger crab, Venison stew, Sous-vide beef sirloin, desserts and more. Free flow wine, sparkling wine, Kirin...
    • New Year’s Eve Buffet Dinner

      Including seafood, roast turkey, New Zealand Venison, Australia beef roast, Mongolian lamb chop, suckling pig, Japanese Teppanyaki, festive desserts and more. Free flow sparkling wine, wine, Kirin beer, soft drink, juice and water....
    • Christmas Eve Buffet Dinner

      For 498rmb per person, celebrate Christmas with a big buffet at Hyatt on the Bund including seafood, roast turkey, New Zealand Venison, suckling pig, Japanese Teppanyaki, Christmas desserts and more. Free flow sparkling wine, mulled...
    • Aroma's New Brunch

      Aroma rolls out a brand new buffet. Freshly prepared live seafood, flash-fried Chinese wok specialties, a daily roast, a Western barbecue, and make-your-own pizzas. As this year’s season approaches, Aroma also offers a buffet of hairy...
    • 'Shucks Away!' Summer Dining Promo

      Aroma is flying in a selection of fresh, live seafood from one of the best-known names in oyster cultivation -- Frenchman David Herve. Guests can enjoy as many freshly shucked oysters as they can eat, served in the shell and dressed with...
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