Esquire (Singapore) - - Contents -

We don’t give a sec­ond thought to eat­ing. I mean, it’s just an ab­sorp­tion of en­ergy through mas­ti­ca­tion and how it tastes is just a by-prod­uct of the act, right? But maybe we should also con­sider the life be­fore the dish. Sus­tain­abil­ity isn’t a new con­cept, but it’s a big wheel that’s slow­ing turn­ing. mezza9 jumps into the move­ment with a menu that’s driven by sus­tain­able in­gre­di­ents. Sourc­ing seafood that’s cer­ti­fied sus­tain­able by the Ma­rine Stew­ard­ship Coun­cil (MSC) and Aqua­cul­ture Stew­ard­ship Coun­cil (ASC), or­ganic herbs from the ho­tel’s rooftop gar­dens, and or­ganic greens from farms in Sin­ga­pore and Cameron High­lands, al­lows Grand Hy­att Sin­ga­pore to re­duce its car­bon foot­print.

mezza9’s new set lunch menu in­cludes a Thai-in­spired del­i­cacy, Luk Chin Yang grilled Thai fish balls, and a Maine Lob­ster Hot Pot that uses ASC- cer­ti­fied Maine lob­sters and comes with a side of gin­ger fried rice. (Din­ers can cus­tomise their lunches with a range of starters and mains for a two-course set lunch, and in­clud­ing desserts for a three-course set lunch.)

Then there’s mezza9’s new à la carte din­ner menu—like an MSC-cer­ti­fied sus­tain­able Spencer Gulf Wild King Prawn Cock­tail with spicy tomato and horse­rad­ish as a starter or the Clam and Lob­ster Bake made from a slew of ASCand MSC-cer­ti­fied in­gre­di­ents (Aceh tiger prawns, Maine lob­sters, Manila clams, just to name a few). Let’s not for­get about the drinks to go with the meal—choose from 30 mar­ti­nis and over 60 pre­mium gins from mezza9’s award­win­ning mar­tini bar. Con­tem­plat­ing on your place in the uni­verse and how to make it a bet­ter home are heavy med­i­ta­tions. Best to do them over a meal at mezza9.

Above: Clam & Lob­ster Bake.

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