Grand Hyatt Singapore is placing provenance at the heart of the dining experience this April, bringing together celebrated producers and seasonal European ingredients in a series of curated culinary events across its restaurants. Coinciding with the annual Food & Hospitality Asia event, the programme highlights the craftsmanship behind two artisanal producers while also celebrating the arrival of white asparagus season in Europe.
Across three consecutive evenings, Le Pristine Singapore and 10|SCOTTS will host immersive, producer-led dining experiences featuring Italy’s Acetaia San Giacomo and Australia’s Yarra Valley Caviar. Meanwhile, Pete’s Place turns its attention to spring’s prized “white gold” with a limited-time menu dedicated entirely to white asparagus.
A Focus on Provenance and Craft
The initiative reflects a growing emphasis on traceable sourcing and culinary storytelling, with each event designed to connect diners directly with the people and processes behind key ingredients.
From traditional balsamic vinegar production in Emilia-Romagna to salmon roe harvesting in Australia’s Yarra Valley, the series underscores how craftsmanship and time-honoured techniques shape flavour long before a dish reaches the table.
Le Pristine Singapore x Acetaia San Giacomo
For one night only on 22 April 2026, Le Pristine Singapore will be transformed into an intimate tasting room dedicated to traditional balsamic vinegar.
At the centre of the experience is Andrea Bezzecchi, owner and producer of Acetaia San Giacomo, one of Italy’s most respected artisanal balsamic houses. Bezzecchi, who inherited a collection of aged barrels from his father in the 1990s, is known for championing traditional production methods that rely solely on cooked grape must—eschewing the use of wine vinegar commonly found in commercial versions.
Guests will be guided through a progression of balsamic expressions, each paired with a specially designed dish that reflects its ageing profile.
The evening begins with a welcome aperitif followed by a semi-buffet selection of Italian crudi, antipasti, charcuterie, and desserts such as tiramisu, panna cotta, cannoli with Sicilian pistachio cream, and a dark chocolate gula melaka tart.
A five-course plated menu forms the core of the experience, with each dish paired to a different balsamic:
- Pizzette with Culatello di Zibello, buffalo mozzarella and pistachio paired with organic apple balsamic
- Vitello tonnato with hamachi paired with a young two-year balsamic
- Stuffed pappardelle with eggplant and tomato paired with a four to five-year aged balsamic
- Braised veal cheek with polenta and gremolata paired with a six to seven-year aged balsamic
- Signature seafood orecchiette with strawberry and mascarpone paired with a 25-year Traditional Balsamic of Reggio Emilia
The progression is designed to illustrate how ageing transforms balsamic vinegar—from bright and fruit-forward notes to deep, complex intensity. The finale features one of the rarest expressions in the range, produced under strict DOP regulations requiring a minimum of 25 years of barrel ageing.
The dinner is priced at SGD 135 per person and includes aperitif, water, coffee, and tea. Optional beverage packages range from mocktail selections to Champagne pairings featuring Dom Pérignon 2015.
10|SCOTTS x Yarra Valley Caviar (23–24 April)
Following the Le Pristine collaboration, 10|SCOTTS will present a two-night elevated buffet experience featuring Yarra Valley Caviar, a family-owned producer from Victoria, Australia.
Yarra Valley Caviar
Unlike conventional fisheries, Yarra Valley Caviar breeds Atlantic salmon and trout specifically for roe production rather than meat, allowing the fish to return to their environment after each harvest cycle. The roe is hand-extracted, gently cured, and brined with premium sea salt, a process that has earned the brand recognition in Michelin-starred kitchens and luxury retailers worldwide.
Across both evenings, guests will be able to sample six variations of salmon and trout roe, including First Harvest Atlantic Salmon Pearls, Rainbow Trout Pearls, Smoked Salmon Pearls, Bloody Shiraz Gin Pearls, Ikura Shoyu Zuke, and Truffle-infused Salmon Pearls.
The Grand Evening Indulgence experience is priced at SGD 55 per adult and SGD 25 per child, with optional beverage upgrades including wine and Champagne packages.
Pete’s Place Celebrates White Asparagus Season
From 13 April through the end of May, Pete’s Place is spotlighting white asparagus with a seasonal menu titled Asparagi Bianchi Di Stagione, inspired by the ingredient’s limited European harvest window.
Often referred to as “white gold,” white asparagus is cultivated underground to prevent exposure to sunlight, resulting in its pale colour and delicate, subtly sweet flavour. Harvesting is labour-intensive and strictly seasonal, typically ending in late May.
Pete’s Place – White Asparagus Season
The three-dish menu places white asparagus at the centre of each preparation:
- Roasted veal loin with asparagus salad, egg-based Brusca sauce, parmesan aioli
- Carnaroli risotto with white asparagus, Robiola cheese, and crushed walnuts
- Seared red snapper with white and green asparagus in a herb beurre blanc
Each dish draws inspiration from northern Italy, particularly Piedmont, where asparagus is traditionally paired with creamy textures, nuts, and bright acidity.
A curated wine list complements the menu, featuring selections from Piedmont, Veneto, and Franciacorta, chosen for their ability to balance the vegetable’s gentle bitterness with freshness and structure.
The seasonal menu is priced from S$26 per dish and is available for dinner until 31 May.
A Seasonal Culinary Narrative
Taken together, Grand Hyatt Singapore’s April programme highlights a shared culinary philosophy: that ingredients carry stories long before they arrive in the kitchen.
By bringing producers into the dining room and anchoring menus around seasonal European harvests, the hotel positions these experiences not merely as meals, but as immersive encounters with origin, craft, and time.
