Some revamps are total transformations; others, aesthetic refreshers. The opening of Le Pristine Singapore at the Grand Hyatt Singapore, taking over the former Mezza9 restaurant, can be described as both a spiritual and physical enhancement, bridging the old spaces and new flavours together with a brave, bold personality.
Arriving at the restaurant is an event in itself. Ascending the sweeping staircase at the lobby — a hotel fixture that has not changed — your eyes adjust to the dim interiors as you’re greeted at the Sabine Marcelis-designed reception counter.
Charcoal artworks by Belgian artist Rinus Van de Velde and melted disco balls by Dutch art collective Rotganzen lead the eye as you slink into the deep recesses of the main dining hall, where diners are seated on either side of an open kitchen.
Where Mezza9 was an expansive venue where chefs performed behind glass enclosures, Le Pristine is now a reimagined space with a main restaurant that seats 72, including 12 in the mesmerising wine tunnel which leads to five private dining rooms.
The daringly open-plan kitchen — which guests have to walk through en route to the bathroom — gives you front-row access to the action, sights and smells being created within. Muted lighting, moody tones and a curated playlist featuring Grace Jones, David Bowie and Red Hot Chilli Peppers play their part to decompress, setting the stage for the discovery of bright, fresh flavours at your table.
See also: Belmond and Mandala Club partner for Italian culinary residencies in Singapore
The food
Chef Sergio Herman is a master orchestrator, and Le Pristine Singapore is his latest playground.
See also: Winter wonders at Na Oh
Herman opened his flagship Le Pristine Antwerp in 2020 and promptly earned a Michelin star. Having already steered Le Pristine Tokyo, opened in December 2023, to a spot on Japan’s Michelin Guide this June, he is now nudging the speed limit in getting Le Pristine lined up and ready to be the next big thing on Singapore’s culinary scene.
Options sat in for the new restaurant’s pre-opening tasting menu, comprising dishes that Herman is best-known for, and then some. Portions are bite-sized, but the flavours are unmistakably punchy, with local ingredients such as kaffir lime, soursop and chilli crab being the chef’s nod to this Singapore outpost.
Seafood is Herman’s forte, and the food at Le Pristine sure speaks to that specialisation. The meal starts with a creamy Irish Mor oyster, just lightly kissed with textures of cucumber and salted herbs to bring out its briny character. Up next is an equally satisfying course of mussels, served aguachile style with the refreshing fragrance of kaffir lime.
Following this is the gambero rosso, with perfectly cut and toasted brioche sticks dipped in foie gras and soursop. Alongside this we’re served a full tin of caviar to spoon onto the dish, amping up the indulgence until it almost — but not quite — eclipses the chilli king crab pizzette that comes after.
Without skipping a beat, the main courses make their appearances. Herman’s famous cannelloni is wrapped around scallop and hamachi, dressed lightly with butternut sauce and topped with truffle shavings.
For more lifestyle, arts and fashion trends, click here for Options Section
Next comes the not-to-be-missed Le Pristine signature seafood orecchiette: a medley of langoustines, mussels, squid and prawns, tossed in a creamy nduja sauce and presented in a hot copper pan.
Black Angus beef is then served with a trio of sauces, for a surprising mix of flavours that complement, rather than muddle, one another. This comes with pot-au-feu — a classic French dish of boiled vegetables — and a refreshing tomato salad.
Homegrown pastry chef Kelly Cheah, who honed her skills at Joel Robuchon and then at Tarte by Les Amis, is responsible for the stellar desserts. A “collapsed” tiramisu arrives at the table in a flute that is removed tableside, revealing a beautifully melted puddle that leaves us eager to dive in. We also enjoy the vanilla ice cream, prepared a la minute with a lush chocolate sauce.
Final thoughts
At the time of our pre-opening visit, service was slightly patchy — but one can be forgiven for expecting this new establishment to live up to its sister venues’ Michelin-star standards. Perhaps things will get better as the new restaurant finds its footing here in the little red dot.
With the focus on seafood being Herman’s mainstay, Le Pristine is admittedly not vegan-friendly, but restaurant manager Carl Verrelst assures that with advance notice, vegetarians can be comfortably accommodated.
In all, Le Pristine’s “amuse bouche” menu and grown-up ambience promises to be a sparkling addition to the Scotts Road belt. We think it’s definitely worth a visit.
