ON THE PASS

Director of Culinary Operations Lucas Glanville has played an important role in Grand Hyatt Singapore’s sustainable journey, which began in 2002. In 2012, he removed shark’s fin from all menus and started serving only thoughtfully sourced produce and ingredients. He has also pioneered projects that lessen the hotel’s carbon footprint, such as importing greens from the Cameron Highlands, banning plastic bottles and installing an in-house food waste management plan.

$45-$70/PERSON 10+ 3 $40-$80/BOTTLE

LUNCH MON-SAT 12PM-2.30PM SUN 12PM-3PM

DINNER SUN-THU 6PM-10.30PM FRI-SAT 6PM-11PM