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.