Le Pristine Singapore will build on the success of its Michelin-starred namesake in Antwerp and serve contemporary European cuisine
Hyatt and Sergio Herman Group unveil Le Pristine as the new restaurant concept in Grand Hyatt Singapore. Set to open in the third quarter of 2023, Le Pristine Singapore will mark the debut of the acclaimed Michelin starred chef-entrepreneur, Sergio Herman in Asia.
Le Pristine Singapore will build on the success of the original casual fine dining outpost in Antwerp which received a Michelin star in its first year of operations. It is renowned for serving up contemporary European cuisine accentuated with fresh produce from Zeeland, the Netherlands — the region where chef-entrepreneur Sergio Herman was born and known for its exceptional quality of seafood.
“This is a fresh vision for the role food and beverage plays in Hyatt’s approach to luxury hospitality and is slated to be the culinary crown jewel of Grand Hyatt Singapore,” said Andreas Stalder, senior vice president, food & beverage operations and product development, Asia Pacific, Hyatt. “We are excited to collaborate with Sergio Herman to introduce Le Pristine Singapore’s refined and creative culinary offerings.
A RESTAURANT THAT CELEBRATES LIFE
Guests can expect the embodiment of a sophisticated celebration of life and creativity expressed in five pillars: food, fashion, design, art and music. The immersive experience will bring together chef Sergio Herman’s exceptional eye for detail and steadfast commitment to the highest quality of gastronomy and hospitality, while spotlighting Dutch design, rarely seen outside of Europe.
“A restaurant is not just about food,” explains Sergio Herman, founding owner of Sergio Herman Group. “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, which is the driving force in setting the mood and ambience.”
At Le Pristine Singapore, these pillars will come together and set the stage for Sergio Herman’s heritage and his life’s work in using produce from Zeeland, the coastal Southwest province of the Netherlands that faces the North Sea. It is the largest farming region in the country with rich soils, ample sunshine, pristine waters and sea-washed river banks, known for producing some of Europe’s most succulent crustaceans.
