Early Riser: Breakfast on High at the Park Hyatt

Daisy Dong is one of a crew of local ladies hired to bring authentic lao Beijing snacks to China Grill at the Park Hyatt. We asked her about living the high life on the 66th floor.

What was your typical day like before you joined China Grill?
My family had our own restaurant. I woke up everyday at 5.30am to prepare for breakfast, and I’d close around 9pm. Every day was busy.

What were your customers like?
All local Beijingers. They came by my restaurant for something quick and tasty before going to work.

How did you end up working at China Grill?
My daughter saw online that they were hiring. She encouraged me to call Chef Liang. He was really nice and liked my cooking.

So what do you make for breakfast here?
I usually make dumplings, sesame cakes and tofu soup. We also have choices for vegetarians – some of our customers are very careful with their diet.

Who taught you how to cook these breakfast snacks?
I had a little cooking skill when I was young, but overall I was a bad cook. However, my husband’s family owned a restaurant, so I forced myself to learn more about cooking after marrying him.

How long would it take for me to learn?
Not long at all! Fifteen days is enough.

What was a typical breakfast when you were a child?
I usually ate shaobing (sesame cake) with soymilk. However, our soymilk is different from Western soymilk. Ours tasted more acidic.

How has “breakfast” in Beijing changed?
People of my generation worried about whether they could eat enough to get through the day. People today care more about their health and the quality of what they eat.

Do you worry about the eating habits of younger Beijingers?
As a chef, I do. I understand people today are very busy with work. But I hope they’ll eventually understand how important it is to eat healthily, especially for breakfast.