Restaurant News

The April 2026 seasonal dining Grand Hyatt Singapore brings the story behind two exceptional artisanal ingredients directly to the table! Across three consecutive evenings at Le Pristine Singapore and 10|SCOTTS, the hotel plays host to Acetaia San Giacomo and Yarra Valley Caviar, inviting guests to three producer-led dining experiences.

Pete’s Place, meanwhile, marks the arrival of white asparagus season with a five-dish menu built entirely around the ingredient, known across Europe as “white gold” due to its labour-intensive cultivation, grown under mounded soil to block all sunlight and hand-harvested before the season closes in late May.

Set against the backdrop of Food & Hospitality Asia, the series seeks to introduce guests and the local community to the methods and stories behind two producers whose methods push culinary innovation to the next level.

Le Pristine Singapore x Acetaia San Giacomo

On 22 April, Le Pristine Singapore transforms its dining room into a balsamico tasting room for one night, featuring one of Italy’s most respected producers of traditional balsamic vinegar.
Andrea Bezzecchi, owner and producer of Acetaia San Giacomo, will be present throughout the evening, guiding guests through different balsamicos and the production process behind them. Having inherited his late father’s collection of over a hundred barrels of balsamico in 1994, Bezzecchi has since become one of Italy’s most outspoken advocates for authentic traditional balsamic vinegar, made exclusively from cooked grape must, without the addition of wine vinegar that is commonplace even among well-regarded producers.

Guests will be welcomed with a glass of Prosecco or an Oyster Spritz before enjoying a semi-buffet dinner of Crudi, antipasti, Italian charcuterie, and a dessert spread including Tiramisu, Panna Cotta, Cannoli with Sicilian Pistachio Cream, and a Dark Chocolate Gula Melaka Tart.
The centrepiece of the evening is a sequence of five plated dishes, each paired with a different balsamico from Acetaia San Giacomo’s range, tracing an arc from the youngest and most approachable expressions through to one of the rarest:

• Pizzette Culatello di Zibello, Buffalo Mozzarella, Pistachio; paired with Balsamela, an organic apple balsamic
• Vitello Tonnato, Hamachi; paired with Agro di Mosto, a young balsamic aged two years
• Stuffed Pappardelle, Eggplant, Tomato; paired with Balsamico San Giacomo, aged four to five years
• Braised Veal Cheek, Creamy Polenta, Gremolata; paired with Balsamico Essenza, aged six to seven years
• Le Pristine Signature Seafood Orecchiette with Gariguette Strawberry and Mascarpone Cream; paired with Aceto Balsamico Tradizionale di Reggio Emilia Gold Label, aged twenty-five years

The progression of the pairings is designed to reflect a different stage of ageing with each balsamico in Acetaia San Giacomo’s range, with complexity, density, and sweetness building across the sequence. The evening’s pairings culminate with the Gold Label Tradizionale, representing the apex of the range, produced under the strict DOP designation that requires a minimum of 25 years in wood barrels.

The dinner is priced at SGD 135 per person, inclusive of aperitif, still and sparkling water, and coffee and tea. Dinner begins from 6:00PM.

Le Pristine Singapore x Acetaia San Giacomo

Date: 22 April 2026, Wednesday
Time: 6:00PM – 9:00PM
Price: SGD 135++, inclusive of aperitif, still and sparkling water, coffee, and tea.
Beverage package at SGD 30++ per adult, includes unlimited mocktails
Beverage package at SGD 50++ per adult, includes unlimited pours of white, rose, and red wines, beer, and selected cocktails
Beverage package at SGD 70++ per adult, includes unlimited pours of Champagne Drappier Brut, N.V., white, rose, and red wines, selected cocktails, beer
Beverage package at SGD 350++ per adult, includes unlimited pours of Champagne Dom Perignon Brut, 2015, white, rose, and red wines, selected cocktails, beer.

10|SCOTTS x Yarra Valley Caviar

On 23 and 24 April, 10|SCOTTS invites guests to an elevated experience of the Grand Evening Indulgence with the introduction of Yarra Valley Caviar, a 100% Australian family-owned producer based in the Rubicon Valley of central Victoria.

Yarra Valley Caviar’s distinction lies in its process, with the farm breeding its Atlantic salmon and trout specifically for their eggs rather than their meat, allowing the fish to return to their ponds after each annual harvest and continue to spawn for several years. Roe is milked entirely by hand, under a natural clove oil anaesthetic, and brined using premium Olsson’s sea salt, resulting in a product that is used in Michelin-starred kitchens across Europe and onto the shelves of Harrods.

Across both evenings, guests will encounter six expressions from the Yarra Valley Caviar salmon roe range, including First Harvest Atlantic Salmon Pearls, Rainbow Trout Pearls, Smoked Salmon Pearls, Bloody Shiraz Gin Pearls, Ikura Shoyu Zuke, and Truffle Infused Atlantic Salmon Pearls.

Grand Evening Indulgence is priced at SGD 55 per adult and SGD 25 per child, with beverage packages available.

Grand Evening Indulgence at 10|SCOTTS x Yarra Valley Caviar
Date: 23-24 April 2026, Thursday-Friday
Time: 6:30PM – 9:00PM
Price: SGD 55++ per adult | SGD 25++ per child
Beverage Package at SGD 50++ per adult, includes selected red wine, white wine, rosé wine and draught beer
Beverage Package at SGD 70++ per adult, includes Moët & Chandon Impérial Brut Champagne, selected red wine, white wine, rosé wine and draught beer.

Celebrating White Asparagus Season at Pete’s Place

From 13 April, Pete’s Place presents Asparagi Bianchi Di Stagione, a limited seasonal menu built around white asparagus, in line with the ingredient’s natural European harvest window. Available for dinner bookings until the end of May, the menu of three dishes draws on northern Italian ingredients, with Piedmontese references running through both the food and the wine selection.

All dishes on the seasonal menu are built around white asparagus, highlighting the centrality of white asparagus to the dish itself. The Asparagi e Vitello ($28) presents roasted veal loin alongside a roasted asparagus salad, Brusca sauce (a Piedmontese condiment of hardboiled egg, lemon, tomato, and anchovy), and parmesan aioli. The Risotto Asparagi Robiola e Noci ($38) uses Carnaroli rice aged for one year, with the sweetness of the white asparagus balanced against Robiola, a fresh cow’s milk cheese from Piedmont, and finished with crushed walnut. The Dentice e Asparagi ($46) pairs seared red snapper with both white and green asparagus in a herb beurre blanc, a dish built specifically around the contrast between the two varieties of asparagus.

A curated wine selection accompanies the menu, with several bottles drawn from the Veneto and Franciacorta, two of northern Italy’s most respected wine-producing regions whose white wines and sparkling styles are among the most natural pairings for white asparagus, balancing the ingredient’s delicate bitterness with acidity and finesse:

• Michele Chiarlo Le Madri Roero DOCG, Arneis, Piemonte, 2022
• Pieropan Calvarino Soave Classico DOC, Garganega, Veneto, 2021
• Bellavista Franciacorta Brut Teatro Alla Scala, Lombardia, 2020
• Donnafugata Dolce & Gabbana Rosa DOC, Sicilia, 2023
• Ca’ del Bosco Franciacorta Cuvée Prestige Edizione 45, Lombardia, N.

Asparagi Bianchi Di Stagione is available from 13 April to 31 May 2026, priced from SGD 26 per dish.

Asparagi Bianchi Di Stagione at Pete’s Place
Date: 13 April – 31 May 2026
Time: 6:00PM – 10:30PM

All prices are subject to 10% service charge and 9% GST.