Grand Hyatt Singapore Showcases Seasonal Ingredients and Local Producers This April

(clockwise from left): Andrea Bezzecchi, owner and producer of Acetaia San Giacomo;

Asparagi Bianchi Di Stagione at Pete’s Place, celebrating white asparagus season; Yarra

Valley Caviar, featured range of salmon pearls

Grand Hyatt Singapore tells the tale of two remarkable artisanal ingredients that will be delivered straight to the table this April. Acetaia San Giacomo and Yarra Valley Caviar will present three consecutive evenings at Le Pristine Singapore and 10|SCOTTS, offering guests three producer-led dining experiences.

Pete's Place, on the other hand, celebrates the start of white asparagus season with a five-course menu centered around the vegetable, which is referred to throughout Europe as "white gold" due to its labor-intensive cultivation, hand harvesting, and cultivation under mounded dirt to block all sunlight before the end of the season in late May.

The series, which is set against the backdrop of Food & Hospitality Asia, aims to introduce visitors and the local community to the techniques and narratives of two producers whose methodologies elevate culinary innovation.

Le Pristine Singapore x Acetaia San Giacomo

One of Italy's most reputable manufacturers of traditional balsamic vinegar will host a one-night balsamico tasting event in Le Pristine Singapore's dining room on April 22.

Throughout the evening, Acetaia San Giacomo's owner and producer, Andrea Bezzecchi, will be on hand to walk guests through various balsamicos and explain how they are made. Since inheriting his late father's collection of more than 100 barrels of balsamico in 1994, Bezzecchi has emerged as one of Italy's most vocal supporters of genuine traditional balsamic vinegar, which is made solely from cooked grape must and does not contain wine vinegar, even among reputable producers.

A glass of Prosecco or an Oyster Spritz will be served to guests prior to a semi-buffet dinner consisting of Crudi, antipasti, Italian charcuterie, and a dessert table featuring Tiramisu.

Cannoli with Sicilian Pistachio Cream, Panna Cotta, and Dark Chocolate Gula Melaka Tart. The evening's centerpiece is a set of five plated dishes, each served with a unique balsamico from Acetaia San Giacomo's range. From the newest and most accessible expressions to one of the rarest, they draw an arc:

● Pizzette Culatello di Zibello, pistachio, and buffalo mozzarella; mixed with Balsamela, an organic apple balsamic

● Vitello Tonnato, Hamachi; paired with the two-year-old balsamic Agro di Mosto

● Stuffed Pappardelle, Eggplant, and Tomato served with Balsamico San Giacomo for children aged four to five

● Six to seven-year-old Gremolata, Creamy Polenta, and Braised Veal Cheek served with Balsamico Essenza

● The 25-year-old Aceto Balsamico Tradizionale di Reggio Emilia Gold Label is served with Le Pristine Signature Seafood Orecchiette with Gariguette Strawberry and Mascarpone Cream.

With each balsamico in Acetaia San Giacomo's line, the pairings' progression is intended to represent a distinct stage of aging, with complexity, richness, and sweetness increasing throughout. The Gold Label Tradizionale, which is the pinnacle of the line and is made under the stringent DOP label, which necessitates at least 25 years in wood barrels, completes the evening's pairings.

The cost of the dinner, which includes an aperitif, still and sparkling water, coffee, and tea, is SGD 135 per person. Dinner starts at 6:00 p.m.

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

Reservations can be made at https://lepristinesingapore.com.

10|SCOTTS x Yarra Valley Caviar

With the arrival of Yarra Valley Caviar, a 100% Australian family-owned producer situated in the Rubicon Valley of central Victoria, 10|SCOTTS welcomes guests to an enhanced Grand Evening Indulgence on April 23 and 24.

The procedure that sets Yarra Valley Caviar apart is that the farm breeds its Atlantic salmon and trout primarily for their eggs rather than their flesh, enabling the fish to return to their ponds following each yearly harvest to spawn for a number of years. Roe is milked.
completely by hand, under a natural clove oil anesthetic, then brined with premium Olsson's sea salt to produce a product that can be found on Harrods shelves and in Michelin-starred kitchens around Europe.

Six variations of the Yarra Valley Caviar salmon roe range—First Harvest Atlantic Salmon Pearls, Rainbow Trout Pearls, Smoked Salmon Pearls, Bloody Shiraz Gin Pearls, Ikura Shoyu Zuke, and Truffle Infused Atlantic Salmon Pearls—will be served to visitors on both evenings.

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

Reservations can be made at https://www.singapore.grand.hyattrestaurants.com/10-scotts.

Celebrating White Asparagus Season at Pete’s Place

In keeping with the natural European harvest window of white asparagus, Pete's Place will launch Asparagi Bianchi Di Stagione, a limited seasonal menu, on April 13. Dinner reservations are accepted until the end of May. The three-course meal features products from northern Italy, and both the cuisine and the wine selection have Piedmontese influences.

White asparagus is the foundation of every dish on the seasonal menu, emphasizing how important it is to the meal. Roasted veal loin, roasted asparagus salad, Brusca sauce (a Piedmontese condiment consisting of hard-boiled egg, lemon, tomato, and anchovy), and parmesan aioli are served with the Asparagi e Vitello ($28). The Risotto Asparagi Robiola e Noci ($38) is made using Carnaroli rice that has been kept for a year. Robiola, a fresh cow's milk cheese from Piedmont, balances the sweetness of the white asparagus, and it is finished with crushed walnuts. The Dentice e Asparagi ($46), a dish designed to highlight the contrast between the two types of asparagus, combines seared red snapper with both white and green asparagus in a herb beurre blanc.

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.V

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

Reservations can be made at https://www.singapore.grand.hyattrestaurants.com/petes-

place.

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