Cover Le Pristine Singapore
Le Pristine Singapore
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Step into the culinary world of Italian restaurant Le Pristine Singapore, where the dining experience is a treat for all the senses
Step into the culinary world of Sergio Herman at Le Pristine Singapore, where the dining experience is a treat for all the senses. The celebrated chef is known for challenging the norms of casual fine dining with his brand of culinary artistry that melds gastronomy with art and design.
With a dramatic staircase leading to its entrance, Le Pristine Singapore at the newly refurbished Grand Hyatt Singapore marks the Southeast Asian debut of Herman’s highly lauded Michelin-starred restaurant in Antwerp, Belgium. As one of just two outposts (the other is in Tokyo), the restaurant offers a glimpse into the mind of a visionary unafraid of testing boundaries and breaking the mould.
Once the stairs have been conquered (fret not, you can also take the elevator), guests are beckoned by the mysterious allure of a dimly-lit, bewitching wine tunnel, where an impressive 150 handpicked labels are housed.
Above Stylish design of Le Pristine Singapore
Above Rotganzen's melted disco ball artwork displayed in the restaurant
Stylish design of Le Pristine Singapore
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Gastronomy underscored by design
Led by operations manager Carl Verrelst, the restaurant’s generous 650-square-metre space plays host to as many as 120 diners at any one time. The two main dining spaces are intimate and welcoming, separated by a buzzy open kitchen that diners can stroll through. Its five private dining rooms are cosy yet opulent, mirroring the sultry vibe that runs through the entire restaurant. Sergio’s Suite, in particular, is the largest private space that is fitted with artworks by Ben Storms, Dirk van der Kooij and Rinus Van De Velde, and can fit up to 12 diners. It even includes a show kitchen area, so diners can sit back and relax on the vintage Mario Bellini sofa and enjoy the culinary show.
From a conscientiously curated playlist—think David Bowie and Red Hot Chili Peppers—to a dining hall sprinkled with show-stopping artworks like Rotganzen’s thought-provoking melted disco ball and quietly intriguing clay lights designed by Maarten Baas, Herman seeks to engage his audience through a fascinating, carefully crafted, and multi-sensorial universe upheld by the pillars of food, fashion, art, music and design.
In case you missed it: Hotel review: The newly refurbished Grand Hyatt Singapore is a tranquil sanctuary in the bustling city
Above Chef de cuisine Sebastian Feldbacher; Sergio Herman; operations manager Carl Verrelst
Chef de cuisine Sebastian Feldbacher; Sergio Herman; operations manager Carl Verrelst
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Crafted with genius
Herman first achieved paragon status while running his family’s Oud Sluis in the Netherlands, for which he earned multiple awards, including the industry’s most coveted stars. After leading its steady climb to a three-star standing, he boldly announced a new chapter in his career, and later opened Le Pristine in Antwerp, which landed its first Michelin star almost immediately. In 2023, when Herman debuted Le Pristine in Tokyo, the restaurant was bestowed a spot on the Michelin Guide from the get-go.
With his trademark deftness and keen sensitivity, Herman and chef de cuisine Sebastian Feldbacher are creating for epicureans a New Italian cuisine that’s influenced by local comfort flavours, characterised by a strong emphasis on top oceanic produce from the Zeeland archipelago, where Herman is from.
Don’t miss: Immerse yourself in the creative culinary universe that is Le Pristine Singapore
Pizzette, chilli king crab, basil zuchini
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Instead of Antwerp’s pistachio and stracciatella or Tokyo’s bluefin tuna and wasabi, Herman’s signature pizzette is served here with lavish Alaskan king crab clothed in the flavours of Singapore’s iconic chilli crab sauce.
In the cannelloni, delicate pillows of pasta are filled with tender and succulent Zeeland mussels, while sweet and fresh lobster acts as the base for a cherry vinaigrette-drizzled throne that’s bejewelled with cherries, rich Vacche Rosse parmesan and creamy stracchino. Le Pristine’s signature seafood orecchiette also invigorates the senses with its briny mix of mussels, squid and juicy langoustine, all tossed in with pasta and ’nduja sauce.
For the proverbial extra stomach, Le Pristine ensures vanilla ice cream is boring no more. Made à la minute, fresh to order and finished tableside, Herman refines a childhood favourite with the delectable crunch of caramelised pistachios, hazelnuts and a decadently rich chocolate sauce.
With Le Pristine Singapore launching its lunch service in January of this year, food lovers are now able to enjoy Herman’s signature dishes in a more approachable format: a three-course lunch menu, comprising a starter, main course and dessert. These will change regularly, but gourmands can look forward to dishes like the pizette, seafood orecchiette, and soft serve ice cream with clementine and vanilla.
Credits
Images: Chantal Arnts, Le Pristine Singapore
