NewsA PRISTINE GRAND OPENING! GRAND HYATT’S LE PRISTINE SINGAPORE SE TO OPEN...

A PRISTINE GRAND OPENING! GRAND HYATT’S LE PRISTINE SINGAPORE SE TO OPEN THIS 2023

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Building on the success of its Antwerp Michelin-starred namesake – the Hyatt and Sergio Herman Group unveil Le Pristine Singapore as the newest dining concept at Grand Hyatt Singapore. Serving contemporary European signature cuisines, like Plateau ‘Le Pristine’ (left) and Crudo Gambero Rosso, Le Pristine will build on the success of its original outpost in Antwerp – which received a Michelin star in its first year of operations.

Set to open in quarter three of 2023, Le Pristine will mark the debut of acclaimed Michelin star chef and Sergio Group Founder, Sergio Herman in Asia. Herman skilfully serves contemporary cuisine accentuated with fresh produce from his birthplace: Zeeland, the Netherlands — a large farming region known for producing some of Europe’s most succulent crustaceans.

Le Pristine Singapore guests can expect the embodiment of a sophisticated celebration of life and creativity expressed through five pillars: food, fashion, design, art, and music. Spotlighting Dutch design, the immersive experience will bring together Herman’s exceptional eye for detail and steadfast commitment to the highest quality of gastronomy and hospitality.

Herman said, “a restaurant is not just about food, it’s a blank canvas where we can truly celebrate being creative. Ideas can radiate out from every corner of the restaurant, from the aesthetics of our food to the design of the furnishings and even the choice of music… the driving force in setting the mood and ambience.”

Hyatt Asia Pacific’s Senior Vice-President Andreas Stalder said, “This is a fresh vision for the role food and beverage plays in Hyatt’s approach to luxury hospitality… We are excited to collaborate with Sergio Herman to introduce Le Pristine Singapore’s refined and creative culinary offerings.”

Follow @le_pristine_singapore on Instagram for faceted-unveilings and reservation announcements.

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