4 Fresh Experiences at the Revitalised Grand Hyatt Singapore

by Coleen Leong

For over 50 years, Grand Hyatt Singapore has been a prominent luxury hospitality landmark along Scotts Road, a stone’s throw away from Singapore’s famous shopping strip of Orchard Road.

In July this year, after a two-year makeover, the iconic five-star hotel unveiled the first phase of its monumental transformation. Transformed spaces include its nature-inspired Terrace Wing, new and refreshed restaurants, an enhanced Fitness Centre, a new lap pool, lush gardens, and multi-storey waterfall, all meticulously designed to offer guests a tranquil respite from the concrete jungle of Orchard Road.

Bearing the creative fingerprints of Tokyo-based interior architects Strickland and NAO Taniyama Associates, as well as UK-based landscape architecture practice Grant Associates, the revamped spaces are a harmonious blend of modern luxury, nature and well-being, underscored by the hotel’s on-going commitment to sustainability.

When its Grand Wing reopens early next year, the hotel will house a total of 699 guestrooms and suites, completing its mission of becoming a Grand Living Room and Wellness Haven in the Orchard neighbourhood. 

We highlight four fresh and elevated experiences that await at the revitalised hotel.

Unwind in spacious rooms that reflect Singapore’s identity as a “City in Nature”

Exuding relaxing, resort-like vibes in a nod to Singapore’s vision of being a “City in Nature”, the 292 Terrace Wing rooms are clad in soothing neutral tones with green accents, rattan panel and dark wood furnishings.

Bathrooms sport striking ice-green marble surfaces, double Villeroy & Boch sinks and Toto washlets, and are stocked with Balmain bath amenities. 

A coveted spot in rooms with cantilevered windows are the cosy daybeds, the perfect spot for soaking up views of the neighbourhood while sipping on Monogram tea or illy coffee, or just indulging in a healthy dose of daydreaming!

For an immersive nature and wellness experience, stay in one of the five exclusive Garden Studios, formerly spa treatment rooms, on the first floor. These 60sq m studio-styled, high ceiling rooms are highly sought after as they are just steps away from the Wellness Pool that’s fitted with jet sprays, jacuzzis, swan necks, and hydro-massage bubbles; the 25m lap pool; and a meandering tropical garden inspired by “Shinrin-yoku” (forest bathing) that leads to delightful butterfly trails, Instagrammable bird’s nest cabanas and cosy relaxation nooks.

The Garden Studios are also located on the same floor as poolside restaurant Oasis, Damai Spa, and the 24-hour Fitness Centre. 

Get your Italian comfort food fix at beloved trattoria Pete’s Place

Since 1973, Pete’s Place has been the go-to trattoria for many local residents as well as visitors hankering for hearty and comforting Italian fare served in a cosy, rustic setting.

The well-loved basement eatery has been refreshed with modern touches like a sleek private dining room, a grand wine cellar and a chef’s table offering kitchen-to-table service, but what remains unchanged is its warm and attentive service. 

Newly appointed head chef Salvatore Giorgio Catania, who hails from Puglia, Italy, brings a personal touch and even family traditions to the restaurant’s menu of Italian classics.

Open your palate with starters like Prosciutto Di Parma, featuring a 24-month aged Addobbo Parma ham specially selected by Chef Catania, paired with melon; and a vegetarian Arancini, made with porcini mushrooms, risotto rice and Asiago cheese.

When it comes to pizzas, you can’t go wrong with house favourites like Margherita DOP, Diavola and Formaggiosa. Instead of tomato sauce, Chef Catania tops the Diavola with arrabiata sauce for a spicy kick, and finishes the multi-cheese Formaggiosa with honey and black pepper.

Must-orders for pasta fans are the seafood-rich Conchiglie Cioppino; Bucatini Carbonara, flavoured with guanciale instead of pork belly; and Ziti Alla Genovese with tender braised lamb.

A standout main for meat lovers is the Costoletta alla Milanese, a generous portion of breaded veal chop that’s shallow fried with butter to yield rich, nutty flavours. 

No meal at Pete’s Place is complete without digging into its signature Pete’s Tiramisu, scooped directly from tray to plate during dinner to ensure that the mascarpone cream stays light and fluffy. Spiked with white amaretto from Piedmont, Chef Catania’s family’s home region in Italy, the scrumptious tiramisu is the perfect blend of bittersweet creaminess. 

Indulge in a spectacular buffet spread of local flavours at StraitsKitchen

Thanks to its diverse cultural heritage, Singapore’s food culture is a melting pot of flavours. To experience some of these rich and diverse flavours under one roof, you’ll want to head straight for StraitsKitchen. 

Known for its vibrant marketplace atmosphere and halal-certified live cooking stations where chefs whip up a dizzying array of local dishes, the restaurant is the place to feast on a wide spread of Chinese, Malay, Indian and Peranakan food.

The restaurant reopened with revitalised interiors and a refreshed menu that features premium specials such as Fish Head Curry, Sustainable Salted Egg Prawns and BBQ Roaring Forties Lamb.

Be sure to sample all-time favourites like Chilli Crab, Laksa, Butter Chicken, Murtabak, Satay, Otah Otah, Chicken Rice, Beef Rendang, Sambal Goreng, Gado Gado and Rojak, and wash it all down with freshly brewed Teh Tarik, Teh Halia or Kopi Tarik. 

The buffet experience is further enhanced with a new fresh juice bar showcasing a selection of tropical flavours. The restaurant’s new menu also features desserts that reflect Singapore’s rich cultural heritage through well-loved classics such as Sago Gula Melaka, Goreng Pisang, Min Jiang Kueh and Bubur Terigu. 

Hotel guests having breakfast at StraitsKitchen can look forward to a buffet spread of local favourites like Fried Carrot Cake, Wok-Fried Yellow Noodles, Dim Sum, Congee, Prata, Thosai, Nasi Lemak and Otah Otah, along with pastries, salads, eggs and other breakfast staple items. 

Savour the cuisine of Michelin-starred Dutch chef Sergio Herman at multi-sensorial Le Pristine

Get set for a multi-sensory dining experience that masterfully fuses food, fashion, art, music and design at Le Pristine, the first Southeast Asian restaurant of celebrated Dutch chef Sergio Herman. 

Enter the restaurant via the sweeping staircase from the lobby or take the escalators up to be greeted by a dark and dramatic wine tunnel lit by red stripe lighting that leads to a cellar and three private rooms.

The 12-seater wine tunnel is the perfect spot to sip on aperitif cocktails like Le Pristine’s signature Truffle Negroni or Spritz, or a glass (or two) of house Champagne, Drappier – Carte d’Or.

As you make your way to the main dining area, look out for Dutch art collective Rotganzen’s melted disco balls, Belgian artist Rinus Van de Velde’s charcoal pieces and clay light fixtures by Dutch author-designer Maarten Baas on the walls of the space that was formerly occupied by mezza9. 

There are two cosy dining areas, divided by an open kitchen where Chef Herman’s seafood-driven New Italian cuisine, a creative fusion of Italian and Zeeland flavours, come alive.

Start with the Cannelloni Mussels, where tender Zeeland mussels are wrapped in delicate pasta, showcasing Chef Herman’s skill in pairing the clean flavours of his homeland with the elegance of Italian cuisine. Another standout is the Lobster Salad which combines the natural sweetness of fresh lobster with creamy stracchino cheese, cherries and Vacche Rosse parmesan, balanced by a cherry vinaigrette. 

A must-have is the Le Pristine Signature Seafood Orecchiette, a signature at all Le Pristine locations, which blends the deep, savoury notes of mussel, squid and langoustine with housemade orecchiette and a rich nduja sauce. 

Also not to be missed is the Pizzette King Chilli Crab, Chef Herman’s take on Singapore’s famous chilli crab. Alaskan king crab meat is paired with the bold, familiar taste of the iconic chilli crab, topped with courgette and pistou, a sauce made with basil, garlic and olive oil, and served on a fluffy mini pizza base. 

A delightfully sweet finish is guaranteed with the Housemade à la minute Vanilla Ice Cream, made fresh to order, and finished tableside with caramelised pistachios, hazelnuts and chocolate sauce.