Sin­ga­pore’s Grand Hy­att ho­tel tempts the palates of locals and vis­i­tors alike with its five dis­tinc­tive restau­rants.

DestinAsian - - THE GUIDE SINGAPORE - For more in­for­ma­tion, visit sin­ga­pore. grand. hy­att. com

Of­fer­ing ev­ery­thing from au­then­tic Ital­ian fare to hawker- style fa­vorites, Grand Hy­att Sin­ga­pore is a din­ing des­ti­na­tion in it­self. Lovers of Sin­ga­pore’s lo­cal cui­sine should pay a visit to Strait­sKitchen, a laid- back buf­fet restau­rant where chefs dish up beloved clas­sics like laksa made with sus­tain­able tiger prawns, Malay beef ren­dang, and bone­less Hainanese chicken rice. The in- house tan­door oven turns out naan, seafood, and other In­dian de­lights. At 10 SCOTTS, pa­trons can in­dulge in an as­sort­ment of cold cuts, ar­ti­san cheese, scones, and oys­ters dur­ing af­ter­noon tea, as well as weekly- chang­ing dishes that are made to or­der. Apart from a wide se­lec­tion of gourmet TWG tea and cof­fee sourced from around the world, freshly squeezed juices and soft drinks are avail­able, as are a va­ri­ety of cham­pagnes, or­ganic wines, and beers. De­signed by Ja­panese firm Su­per Potato, mezza9 houses no less than nine din­ing con­cepts within a con­tem­po­rary en­vi­ron­ment. Pa­trons can ex­pect ev­ery­thing from a Western grill and Chinese steamed de­lights to Thai bar­be­cue and a sushi and sashimi bar. Other high­lights in­clude cham­pagne brunch on Sun­days and an in­ti­mate gin bar ex­pe­ri­ence by night. Mean­while, at Oa­sis, guests can en­joy a daily bar­be­cue buf­fet din­ner and free- flow­ing bev­er­ages as they re­lax by the ho­tel pool amid the lush green­ery. Through­out the day, the invit­ing, semi- out­door restau­rant also serves fast but healthy com­fort food from its à la carte menu. For an au­then­tic taste of Italy, head to

Pete’s Place, where home­made pas­tas and wood-fired piz­zas beckon along­side an or­ganic salad bar. Here, the herbs are sourced from the restau­rant’s very own gar­den. The Sun­day brunch is not to be missed, as it fea­tures a mouth- wa­ter­ing ar­ray of an­tipasti, soups, pas­tas, and much more. Each of the ho­tel’s restau­rants is com­mit­ted to re­duc­ing its car­bon foot­print, only us­ing sus­tain­ably sourced seafood and or­ganic pro­duce where pos­si­ble. Health-and en­vi­ron­men­tal­ly­con­scious guests are also well taken care of, as op­tions in­clude sus­tain­able wines and 100- per­cent or­ganic hotand cold- brew cof­fees.

The af­ter­noon tea spread at 10 SCOTTS. Clock­wise from be­low: Bar­beque buf­fet spread at Oa­sis; Sin­ga­pore laksa at Strait­sKitchen; Egg­plant Parmi­giana à la Pete’s Place.

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