The story
GRAND BOAT presents a refined approach to Cantonese cuisine within Granby, where the kitchen prioritizes ingredient provenance above all else. Chefs source directly from five continents and four oceans, securing only the finest seafood and produce available each season. This dedication to origin defines the Cantonese cooking style here, as every plate highlights the natural vitality of carefully selected components.
One signature creation demonstrates the kitchen's dedication to craftsmanship: the Grand Boat's 10-Year Double-Headed Abalones. The team selects abalones aged over ten years and applies an ancient processing method that combines boiling, braising, and baking across several days. This slow transformation produces a rich, fragrant mouthfeel paired with an endless aftertaste.
The dining arrangement centers on multi-level exclusive private banquets designed for an international audience. GRAND BOAT functions as a gathering point where visitors encounter a creative culinary space that incorporates flavors from all directions. Guests engage with a quality lifestyle defined by these shared moments and the careful presentation of delicacies sourced from distant origins.
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