Cover Celebrity chef Sergio Herman at Le Pristine Singapore
Celebrity chef Sergio Herman at Le Pristine Singapore
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From Antwerp to Tokyo, and now Singapore, Le Pristine by Dutch celebrity chef Sergio Herman blurs the lines between food, fashion, art, music, and design
In a time where fine-dining restaurants are bearing the brunt of the dipping economy, navigating upscale restaurants backed by celebrity chefs may be tricky. But one man seems to have the Midas touch, turning everything he touches into gold. That man is Sergio Herman, of the acclaimed Oud Sluis.
Having successfully debuted Le Pristine Tokyo in the Hotel Toranomon Hills in December 2023, he is now in the Lion City to unveil his latest culinary jewel, Le Pristine Singapore, along with the highly anticipated unveiling of the fresh-faced Grand Hyatt Singapore.
Herman is a master at teasing all senses, giving us all a hedonist’s playground. Mirroring his restaurants in Antwerp and Tokyo, the destination dining concept here in Singapore is effortless when it comes to blending food, fashion, art, music, and design.
Ascend the sweeping crimson-red staircase to enter Herman’s lair à la an open-concept kitchen, which almost feels as if one is walking into Ralph Fiennes’ restaurant in the hit American horror comedy The Menu, if you may.
Marching about by the kitchen was the man of the hour himself. As I greet him, the roguishly suave chef promises that I will be well taken care of. I take his word for it.
Above Melted disco balls by Dutch art collective Rotganzen
Melted disco balls by Dutch art collective Rotganzen
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Once seated at my table, the spatial design that offers a balance between elegance and comfort immediately caught my attention, thanks to Japanese design firm Nao Taniyama and Associates.
But Herman’s unique taste and his hand-selected pieces ultimately give life to the space. There are melted disco balls by Dutch art collective Rotganzen stuck onto the walls in the main dining room and entrance; signature clay light fixtures by renowned Dutch author-designer Maarten Baas dotted throughout the restaurant, and commissioned charcoal pieces by Belgian artist Rinus Van De Velde featured in both the main dining room and private dining suites.
Playing in the background is a carefully curated playlist featuring groovy hits from icons such as Grace Jones and David Bowie to set the mood.
Above Le Pristine Singapore presents a scintillating ballad of neo-Italian cuisine, tightly wounded with Herman’s Zeeland heritage
Le Pristine Singapore presents a scintillating ballad of neo-Italian cuisine, tightly wounded with Herman’s Zeeland heritage
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The future of casual fine dining is definitely in the house. Except there are remnants of starched white tablecloths, reminding you that it may still come at a cost. A quick glance at the menu, however, rids all anxiety.
Sink your teeth into a trio of starters: textures of creamy Irish Mór oyster, seabuckthorn and salted herbs, enlivened with passionfruit; meaty Zeeland mussels and cockles, swimming in a herbaceous chilled minestrone; and the signature caviar tin, where luxuriously nutty caviar is lifted with freshness of soursop, richness of foie gras mousse, and sweetness of the gambero rosso shrimp.
Tipping his hat to local culture, Herman showcases his flair and flexibility with the pizzette king chilli crab. Sweet, savoury, and tangy; these are flavours commonly associated with the Singaporean chilli crab. Instead of mud crab, Herman features succulent Alaskan king crab, which is tossed in an herb-based pistou, made using basil, garlic, and olive oil. Together with finely sliced courgette, the punchy mix is crowned upon an airy pizza base to deliver a robust bite.
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Above Herman’s signature seafood orecchiette at Le Pristine Singapore
Herman’s signature seafood orecchiette at Le Pristine Singapore
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Things take a turn for sharing as the main plates get communal, injecting a little fun into the casual fine dining atmosphere. Of course, the pièce de résistance is Herman’s signature seafood orecchiette—a dish that has been with Le Pristine from the very beginning and served in all locations. Housemade discs of perfectly cooked orecchiette, drenched in a raging ’nduja sauce redolent of earthy spice and brine, cradle pearls of mussels and squid, and a show-stopping Norwegian langoustine.
Compliments to the saucier, on his or her restraint, for taming the intensity of the ’nduja sauce to allow oceanic flavours from the fresh seafood to shine in tandem. One would be remiss to leave this out of any order.
For steak connoisseurs, the typically luxurious but unctuous Wagyu beef is replaced with a black Angus bavette, sporting a beefier and grassier flavour profile. Perfectly seared to result in a charred crust and tender insides, each slice is accompanied by three sauces: beef jus, pepper sauce, and bearnaise.
The sides were complementary, to say the least; a beef arancini liberally stuffed with cheese, similar to a Japanese beef menchi-katsu; a comfortingly light yet flavourful pot-au-feu with a garden of artichokes, snap peas, and white beans; and a salad pairing stracchino cheese and cherries.
Above Collapsed tiramisu at Le Pristine Singapore
Collapsed tiramisu at Le Pristine Singapore
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The neo-Italian narrative carries through to desserts. I enjoy spoonfuls of collapsed tiramisu—giving Italian restaurant stalwart Pete’s Place a run for its money—luscious vanilla ice cream with candied pistachios and warm chocolate sauce; and a dainty quartet of mignardise.
A word of advice: wear loose-fitting pants if you’re going for the tasting menu like I did. However, the a la carte menu fuels my likely return, so that I can graze on some of my favourites within reason.
Above Wine tunnel at Le Pristine Singapore
Wine tunnel at Le Pristine Singapore
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There are places in Singapore where prissy four-hour-long courses are still a norm. Le Pristine Singapore certainly isn’t one of them. So whether it is a gathering of friends over an intimate dinner or hosting important business in one of the five devilishly stylish private dining rooms, Herman’s Le Pristine promises total immersion; a hedonistic experience that lingers long after the last bite.
Credits
Images: Chantal Arnts
